The Spicy Olive’s Blackberry GInger Pork Tenderloin Finger Sandwiches

The Spicy Olive Blackberry Ginger Pork Loin Finger Sandwiches

1 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar

1/2 cup The Spicy Olive’s Garlic olive oil

2 pork tenderloins

Place tenderloins in a zip lock bag and add the balsamic vinegar and olive oil. Marinate for at least 2 hours or overnight. Grill or bake in 350° oven until internal temperature of 165° is reached. Allow to rest and them slice. Place 1 piece of tenderloin on a mini slider bun with a drizzle of reduced Blackberry Ginger balsamic. A delicious appetizer that is filling!

The Spicy Olive Cranberry Pineapple Party Punch

 The Spicy Olive Cranberry Pineapple Party Punch

1 1/2 cups plus 4 cups cranberry/pomegranate juice
1 (46 oz.) can unsweetened pineapple juice, chilled
1/2 cup Pomegranate balsamic or Pineapple balsamic vinegar
2 cups ginger ale, chilled
2 cups seltzer, chilled
Pour 1 1/2 cups cranberry/pomegranate juice into an ice cube tray and freeze overnight. In a large bowl, mix the remaining 4 cups cranberry/pomegranate juice, pineapple juice, balsamic vinegar, ginger ale and seltzer. Add cranberry/pomegranate ice cubes and serve in your favorite punch bowl.
Alternative Suggestions: Replace cranberry/pomegranate with 100% pomegranate juice. Add a few pomegranate seeds to each glass. For an alcoholic version, add piso, light rum or champagne to the punch.

The Spicy Olive’s Olive Tapenade

 The Spicy Olive’s Olive Tapenade

2 medium sized cans of black olives, pitted
2 medium sized jars of green stuffed olives
1/2 cup onion 
2 tbsp. minced garlic
1 tbsp. The Spicy Olive’s Organic Basil olive oil.
Combine drained olives, onion, and garlic in a food processor and chop fairly fine.  Add the Basil olive oil and pulse to combine. Add the salt and pepper to taste, but may not need any salt.
Chill for a few hours. Serve with crackers or panetini.
Serves 20- 30.

The Spicy Olive Balsamic Glazed Pork Medallions

The Spicy Olive Balsamic Glazed Pork Medallions

1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar
2 tsp. Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medalions, then pounded 
2 tsp. The Spicy Olive Gremolata olive oil
Whisk Dijon mustard and The Spicy Olive Maple Balsamic together. Heat the Gremolata olive oil in a non stick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes on each side. Add the Maple balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly.

The Spicy Olive’s Red Wine and Balsamic Marinated Mushrooms

Red Wine And Balsamic Marinated Mushrooms

1 lb Button or Baby Bella Mushrooms 2 cloves garlic 1 C Spicy Olive Single Varietal Extra Virgin Olive Oil 3⁄4 C red wine 1/3 C Spicy Olive 18 Year Traditional Balsamic Vinegar 1⁄4 tsp. butter or Spicy Olive Butter Olive Oil Sea salt to taste Pepper to taste

Directions:

Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium high heat. Add 4-5 tablespoons Spicy Olive Single Varietal EVOO. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add the Spicy Olive 18 Year Traditional Balsamic Vinegar and stir through. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in 1⁄4 tsp. butter.

Allow to cool. Drain and serve (reserve the liquid). Can be served whole as part of antipasto platter, or in salads or even sliced on crostini. Store remaining mushrooms in marinade in the refrigerator.

The Spicy Olive’s Red Cabbage and Onions

Crock Pot Red Cabbage and Onions

Ingredients:

1/2 head red cabbage, chopped 1 Vidalia onion, chopped 3 cloves garlic, sliced 3 Tbsp. Red Apple Balsamic Vinegar or Fig Balsamic 1 Tbsp. brown sugar

1/2 tsp. salt Dash of freshly ground pepper 2 Tbsp. water

Directions:

Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low, stirring twice during cooking time, for 6-8 hours until cabbage is tender.

The Spicy Olive’s Roasted Vegetables

Roasted Vegetables

Ingredients:

Vegetables cut into 1⁄2 – 1 inch pieces such as: carrots, brussel sprouts, red potatoes, parsnips, sweet potatoes, onions 1/4 tsp. sea salt 2 Tbsp. freshly ground black pepper 1/3 C The Spicy Olive Infused, Fused or Single Varietal Olive Oil

Finish with a dash of The Spicy Olive Balsamic Vinegar Suggested Spicy Olive Oil/Vinegar Combinations: Tuscan Herb Oil/Traditional Balsamic, Organic Garlic Oil/ Cinnamon Pear Balsamic, Organic Herb de

Provence Oil/Blackberry Ginger Vinegar, Wild Mushroom and Sage Oil/Red Apple Vinegar, Blood Orange Oil/Fig Balsamic, Organic Garlic Oil/Maple Balsamic

Directions:

Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with olive oil. Place vegetables in baking sheet and add salt/pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Drizzle with a dash of the balsamic vinegar for a great flavor!

The Spicy Olive’s Blood Orange Brownies

Blood Orange Brownies with Raspberry Balsamic Reduction

Blood Orange or Harissa Brownies

1 box of Chocolate Brownie Mix Substitute the 1/3 cup of vegetable oil with The Spicy Olive Blood Orange Extra Virgin Olive Oil or The Spicy Olive Harissa Olive Oil Bake as directed on the box.

Raspberry Balsamic Reduction 1 cup of The Spicy Olive Raspberry Balsamic Vinegar

Place 1 cup of The Spicy Olive Raspberry Balsamic in a small saucepan and heat on low to a simmer for about 15 minutes.

Let the balsamic cool in the pan. It will thicken more as it cools.

Just before serving, place a small scoop of vanilla ice cream on top of the brownie.

Drizzle Raspberry Balsamic on top of the ice cream.

The Spicy Olive’s Macerated Berries

Macerated Berries

Ingredients:

2 C fresh strawberries 1/2 C The Spicy Olive Chocolate Balsamic 1/2 C The Spicy Olive Blood Orange Olive Oil 1 tsp. granulated sugar 1/2 C fresh basil, rolled lengthwise and then sliced lengthwise

Preparation:

Slice berries lengthwise into very thin slices. Add equal parts balsamic & oil. Gently fold in fresh basil & sugar. Reserve and spoon over top of ice cream or serve in a bowl with fresh whipped cream.

LOW FAT VERSION: Reduce the Olive Oil to 1 Tablespoon for a lower fat taste treat. You need a little bit of oil to “bind” the “sauce”, so don’t leave it out!

Alternative Spicy Olive Balsamic Vinegar Suggestions:

Strawberry Balsamic, Fig Balsamic, 18 Year Traditional Balsamic, Raspberry Balsamic, Espresso Balsamic, Chocolate Balsamic

The Spicy Olive’s Garbanzo Bean, Sausage and Kale Pasta

The Spicy Olive’s Garbanzo Bean, Sausage and Kale Pasta

 Step 1: Cook 1/2 lb. Farfalle pasta, then drain and coat in The Spicy Olive’s Lemon olive oil.

 Step 2: In a skillet, brown 3/4 lb. ground Italian Sausage meat in a single varietal olive oil, breaking up chunks with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can rinsed and drained garbanzo beans and cook 3 minutes. Add 5 cups ribbed and shredded fresh kale and wilt.                                                              Step 3:  Add pasta and 1/2 cup grated Parmesan cheese, season with sea salt and pepper if needed. Drizzle with The Spicy Olive’s Lemon olive oil to finish. Serve with crusty bread and salad for a delicious meal!