Spicy Oliveʼs Mediterranean Barley Salad
This is one of our most popular recipes! It is a super healthy side dish as well, chock full of many different colored vegetables.
My favorite combination for the salad dressing is The Spicy Olive’s Persian Lime olive oil and our Honey Ginger white balsamic.
To boil barley:
2 cups vegetable broth
1 cup barley (I use Quaker “quick barley”)
1 Tbsp The Spicy Olive’s single varietal Ultra Premium extra virgin olive oil
1 tsp salt
1/2 cup chopped Kalamata olives
1/2 cup cucumber or zucchini, diced
1/4 cup red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, peeled and chopped
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
spinach, fresh leaves, chopped
1/2 cup The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
1/2 cup The Spicy Oliveʼs Honey Ginger white balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
(can add a splash of fresh lemon or lime juice if you use the cilantro and onion olive
Bring vegetable broth to a boil in a medium saucepan. Add barley, olive oil and salt. Bring
back to boil and adjust heat to maintain a gentle simmer, cover and cook until barley
is tender ( 10 minutes for quick barley, about 30 minutes for regular barley. Remove
from heat and drain excess liquid, if needed. Cool. ( you can spread on a plate or
cookie sheet to keep from getting mushy.)
Meanwhile, whisk dressing together. Toss with barley and vegetables and serve!
- 1 cup whole wheat flour
- 1 cup unbleached, all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup buttermilk
- 2 tbsp The Spicy Olive’s Mild Single Varietal EVOO ( Arbosano, Athinolia, Hojiblanca)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flours, baking soda and salt. Add the oil and buttermilk. Stir until a sticky dough forms.
Turn the dough out onto a lightly floured surface. Knead the dough lightly and shape into a 6-inch round. With a sharp knife, cut an X in the top of the dough.
Place the round on the prepared baking sheet and bake for 25 minutes. The crust should be brown and will give a hollow sound when thumped.
Enjoy warm with butter or a bit of cheese.
A great recipe for St.Patrick’s Day but a delicious side dish for anytime you are craving comfort food! Cabbage can be substituted for the kale in this recipe too.
- 1 1/2 pounds Yukon Gold or Russet Potatoes peeled and cut into 1-inch cubes
- 1 pinch Kosher Salt
- 4 ounces Curly Kale leaves (about 6 ½ ounces with stem) (or leafy cabbage)
- ½ cup Scallions trimmed, white and lower green of stalk rough chopped
- 6 Tablespoons The Spicy Olive’s Butter Infused olive oil
- Salt and pepper to taste
- Garnish with scallion slices (about ¼ cup needed for whole recipe)
Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
Add a large pinch of salt to the boiling water.
Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.
Preparing the Kale (blanching)
While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.
Making the Colcannon
Add the butter olive oil to the potatoes.
Mash the potatoes with a masher or potato ricer making sure all the butter olive oil is absorbed.
Add the diced kale and scallion;stir to fully combine.
Serve hot garnished with scallion slices, drizzle additional butter olive oil on top.
The Spicy Olive’s GRILLED LAMB CHOPS
1/4 cup The Spicy Olive’s Tuscan Herb or Garlic Infused Olive Oil
Juice of 1 lemon (about 1/4 cup lemon juice)
1/3 cup chopped fresh flat leaf parsley
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 tbsp. The Spicy Olive’s Arbequina Extra Virgin Olive Oil for pan cooking
Using paper towels, pat the chops dry.
Mix all of the ingredients together in a small in a large shallow dish or gallon zip lock bag. Arrange lamb chops in the dish or bag, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for at least 2 hours, or for more flavor, marinate overnight in the refrigerator, turning the chops from time to time. Allow the lamb chops sit at room temp 30 minutes before cooking. Heat a grill pan over high heat and add oil just before the chops. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
Let rest for 5 minutes before serving.
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419