Texas Caviar

An easy — and healthy — summer snack!


1 can black eyed peas, drained
1 can black beans
1 can white shoepeg corn
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
3 tbls. Spicy Olive Tangerine Balsamic Vinegar
6 tbls. Spicy Olive Tuscan Herb Extra Virgin Olive Oil
Salt & Pepper to taste
1 tsp. dried oregano and cumin


Mix all ingredients in a large bowl and refrigerate for at least to hours before serving with tortilla chips. Enjoy!

Pumpkin Cupcakes

Cupcakes
16 oz. pumpkin pie mix
2 c. flour
4 eggs beaten
2 tsp. vanilla
1 c. Extra Virgin Olive Oil
1 tbsp. cinnamon
.5 tsp. ginger
.25 tsp. nutmeg, cloves, salt
1 tsp. baking soda


Icing
8 oz. cream cheese
1 c. confectioner’s sugar
1 tsp. vanilla extract


Bake at 350 degrees F for 25 – 30 mins.


The Spicy Olive currently has Pumpkin Spice Balsamic Vinegar! Add a teaspoon of this fall favorite to the icing for a touch of autumn goodness!

Spinach-Grape Chopped Salad

Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese


Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar


Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.

Spinach-Strawberry Salad

19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar


Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!

Spiced Pecans

1 lb. pecan halves
1 tbsp. dark brown sugar
1.5 tsp. salt
1 tsp. thyme
1 tsp. rosemary
.5 tsp. ground pepper
1 pinch cayenne pepper
2 tbsp. EVOO


Bake at 350 degrees F, for 12 minutes


For this recipe we recommend a bold extra virgin olive oil such as our Chipotle or, if you’d rather a more traditional flavor, our Herbs de Provence extra virgin olive oil.

Spiced Holiday Nuts

2 tbsp. extra virgin olive oil
.5 tsp. ground ginger
.5 tsp. curry powder
.25 tsp. cayenne pepper
2 tbsp. sugar
1 tbsp. honey
3/4 cup walnut halves
3/4 cup pecan halves


Prepare these nuts in a nonstick skillet – coat and cook them in a skillet for 6 minutes. Allow the nuts to cool on a baking sheet and use a spoon to separate them. Sprinkle with salt.


For this recipe The Spicy Olives recommends their Harrissa extra virgin olive oil to give these nuts a kick!

Salad Caprese

A simple Italian classic that’s easy and fresh for a summer snack or to start a classy meal!


Chunk 2 or 3 large tomatoes and chop up fresh buffalo mozzarella. Mix in one bunch of fresh basil leaves, sliced. Splash in .25 cups of The Spicy Olive’s Traditional Balsamic Vinegar and .25 cups Basil Extra Virgin Olive Oil for a healthy treat!


Arrange the tomatoes on a platter, alternating tomato slices and mozzarella slices for a stunning dish. Sprinkle fresh basil over the tomatoes and cheese and finish with salt and fresh ground pepper to taste.



Roasted or Grilled Vegetables

2 tbsp. The Spicy Olives Cilantro & Roasted Onion Extra Virgin Olive Oil
A splash of The Spicy Olive’s 18 year aged traditional Balsamic vinegar


Coat your favorite vegetable (carrots, potatoes, asparagus, squash, etc.) with the olive oil. Cook on grill – great for asparagus – or in the oven until golden brown. For example, bake in a  400 degree F oven for 40 minutes or more for potatoes. Drizzle with additional balsamic before serving. Cooking times will vary with the vegetables that are used.


The Spicy Olives also recommend using the Tuscan Herb Extra Virgin Olive Oil for roasting vegetables. For more EVOO/balsamic pairings that work well with vegetables, click here.

Roasted Green Beans

2 lbs. green beans
1 – 2 tbsp. Extra Virgin Olive Oil … just enough to lightly coat
1 tsp. salt
.5 tsp. pepper


Preheat oven to 400 degrees F. Coat the green beans in the Extra Virgin Olive oil and sprinkle with salt and pepper. Then roast for 15 minutes – they should be shriveled with brown spots. Enjoy!


The Spicy Olive recommends using our Organic Garlic Extra Virgin Olive Oil for this recipe as well as our Seasonella Herbal Salt, which features rosemary, sage and other herbs in addition to sea salt.

Walnut Basil Salad Dressing

An easy salad dressing that’s healthy to boot!


1 part Spicy Olive French Walnut Oil
1 part Spicy Olive Basil Extra Virgin Olive Oil
2 parts Spicy Olive Aged 18 years Balsamic Vinegar
Salt and Pepper to taste