The Spicy Olive’s Coconut Lime Shrimp

The Spicy Olive Coconut Lime Shrimp

1 lb. raw, peeled and deveined shrimp
1/4 cup The Spicy Olive’s Organic Persian Lime olive oil
1/4 cup The Spicy Olive’s  Coconut white balsamic vinegar
Place the Persain Lime olive oil in a saute pan and heat over medium heat. Add shrimp and saute until pink. Add coconut balsamic and warm through. Drizzle with Persain lime olive oil to finish & enjoy!

The Spicy Olive Skillet Paella

 The Spicy Olive’s Skillet Paella

3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil

3 garlic cloves, minced

1&1/2 cups Arborio rice

2 ounces dried chorizo, cut into 1/4 inch cubes

1/4 cup dry white wine 

1&1/2 cups chicken broth

1 (14.5 ounce) can diced tomatoes, drained

3/4 pound large shrimp (31-35) peeled and deveined

1 cup frozen peas, thawed

sea salt and pepper, to taste

 Step 1: In  a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

 Step 2: Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes.

 Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.


The Spicy Olive’s Warm Apple Salad

The Spicy Olive’s Warm Apple Salad

5 tablespoons The Spicy Olive’s mild single varietal olive oil, like a Picual or Hojiblanca

2 tablespoons The Spicy Olive’s Red Apple balsamic vinegar

1 teaspoon grainy mustard

2  large Granny Smith apples, cut into 3/4 inch wedges

8 cups red leaf lettuce, washed and torn

Place oven rack 8 inches from broiler and preheat. In a large bowl, whisk together olive oil, balsamic vinegar and mustard. Season with sea salt and pepper, if needed.  Add apples and toss to coat. Transfer apple wedges to baking sheet and broil until edges are browned and apples softened, about 5-8 minutes. Place torn red leaf lettuce into bowl with reserved dressing, add cooked apples and toss until well coated with dressing and serve. Serves 8.

The Spicy Olive Asian Chicken and Rice

The Spicy Olive’s Asian Chicken and Rice

 Step 1: Brown 4 chicken thighs in a large, oven proof, straight sided skillet in 2 tablespoons The Spicy Olive’s Organic Garlic olive oil.                                            

Step 2: Remove chicken and saute 1 minced onion and 1 tablespoon minced garlic in reserved olive oil, add more oil if needed.                                                                         

Step 3: Stir in 1&1/2 cup Arborio rice and coat the rice with the olive oil. Add 3&1/4  cups chicken broth and 1/4 cup The Spicy Olive’s Honey Ginger white balsamic vinegar.  

Step 4: Bring to a boil and return chicken to skillet. Bake in a 375 º oven until chicken is cooked through and liquid is absorbed about 25 minutes.

The Spicy Olive Grapefruit Vinaigrette

A great citrusy salad dressing!


Grapefruit Vinaigrette

1/2 cup fresh grapefruit juice

1/3 cup Spicy Olive Grapefruit white balsamic 

1/4 cup Spicy Olive single varietal EVOO

2 Tablespoons  Spicy Olive roasted sesame oil

2 Tablespoons dijon mustard 

Mix together and serve over a mixed green salad with orange and grapefruit segments on top!


The Spicy Olive Slow Cooker Beef, Barley & Squash Stew

The Spicy Olive’s Slow Cooker Beef, Barley and Squash Stew

3 tablespoons The Spicy Olive’s Organic Garlic olive oil, divided

1 lb. beef chuck roast, cut into 3 pieces

sea salt and pepper

1 garlic clove, minced

4 thyme sprigs

4 cups beef broth, divided

1/2 pound small potatoes, halved

2 cups butternut squash, peeled and cubed

1/2 cup pearl barley 

If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker later. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes. Add remaining olive oil and garlic and saute until fragrant. Place insert into slow cooker or transfer to slow cooker and add thyme and 2 cups beef broth and scrap down sides and bottom of pan to release browned bits. Transfer this broth to slow cooker.  Add potatoes, squash and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid mostly absorbed (about 4 hours on high or 8 hours on low.) Using 2 forks shred beef. Season with salt and pepper. Serves 6.

 ** Would also be delicious with carrots or celery or other vegetables you might like to add.


The Spicy Olive Apple Slaw

 Here is a Great Fall Salad!


The Spicy Olive’s Apple Slaw

1/2 cup buttermilk

4 tablespoons The Spicy Olive’s Red Apple Balsamic vinegar

2 tablespoons The Spicy Olive’s mild single varietal olive oil, like Picual or Hojiblanca

12 ounces packaged broccoli slaw

1 Granny Smith apple, cut into matchsticks

In a large bowl, whisk together buttermilk, balsamic vinegar and olive oil. Add broccoli slaw and apple matchsticks and toss to coat. Serves 8.

The Spicy Olive Tuscan Pot Roast

 The Spicy Olive’s  Tuscan Pot Roast 

4 Tablespoons Spicy  Olive Organic Tuscan Herb olive oil

1 4 lb. beef chuck or pot roast 

1/2 cup red wine or beef broth

1/2 cup water 

1 shallot, minced

4 potatoes, cubed

1 cup carrots, in chunks

1&1/2 cup portabella mushrooms, sliced 

2 teaspoons A-1 Sauce 

1 28 ounce can, crushed tomatoes

1 clove garlic, minced 

Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium high heat. Place beef roast in pan and brown on all sides. Add shallot and  garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours,

                                            Crock pot on low for 8 hours or high for 4 hours or

                                            Oven set at 250-300° for 2-3 hours.

Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with The Spicy Olive’s Tuscan Herb olive oil for dipping!

Recipe from Fox 19 appearance

     Here is the recipe Melanie Cedargren of The Spicy Olive prepared on The Fox 19 Morning Show. This pasta dish is simply delicious but also very simple. You could make this a main dish with a salad and bread to round out the meal, or it can be a great side dish to accompany a grilled steak!                 

  The Spicy Olive’s Mushroom and Smoked Gouda Pasta


 1/4 cup The Spicy Olive’s Organic Wild Mushroom and Sage olive oil
 1 package protabella mushrooms, sliced
 1/2 lb. bacon or pancetta, fried and crumbled
 1 lb. linguine, cooked to package instructions
 1/2 cup shredded, or crumbled smoked gouda cheese
    Heat the Wild Mushroom and Sage olive oil in a deep skillet over medium heat. Add the mushrooms and saute. Add the cooked linguine, fried bacon or pancetta and gouda cheese and blend until cheese begins to melt and coat the pasta. To finish the dish, drizzle with additional Wild Mushroom and Sage olive oil  and a sprinkle of sea salt and pepper to taste. Enjoy!

Fresh Olive oil is important!!

http://www.livescience.com/3799live-oil-health-benefits.html

    Here is the latest article on the importance of freshness when it comes to olive oils. The polyphenols in olive oil break down over time, so if you want a health impact from olive oil, it needs to fresh! You should always know when your olive oil was crushed and use it within one year of that date for optimal health benefit.
     Another issue in the olive oil industry is the adulteration of olive oil by mass producers. In the grocery store, you cannot be sure if the product is 100% olive oil. Some producers are cutting the olive oil with canola oil to maximize profits. Canola oil is grown from GMO seeds today, so many health experts are warning consumers to avoid Canola oil.
      The Spicy Olive specializes in 100 % pure, fresh, extra virgin olive oils. Come in and taste the difference fresh makes!