The Spicy Olive's Marinade for P

The Spicy Olive Marinade for Pork

The Spicy Olive's Marinade for P

The Spicy Olive Marinade for Pork

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Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's Cilantro and Roasted Onion Olive Oil
  • 3 tablespoons The Spicy Olive's Pineapple Balsamic Vinegar
  • 2 gloves Garlic minced

Method
 

  1. Place port chops or a port tenderloin in a glass bowl and cover with marinade. Allow to sit at least 2 hour, longer for the tenderloin. Cook on grill or in oven until done with an internal temperature of 165 degrees.
The Spicy Olive's Sweet and S

Sweet and Spicy Maple Glazed Nut Mix

The Spicy Olive's Sweet and S

Sweet and Spicy Maple Glazed Nut Mix

Spicy Olive recipe contest winner! Submitted by Lisa and Lauren Hope
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Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup peacans
  • 1 cup Almonds
  • 1 cup walnuts
  • 2 tablespoons brown Sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon The Spicy Olive's Chipotle Olive Oil
  • 1 teaspoon The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon dried thyme chopped
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper

Method
 

  1. Preheat oven to 350 degrees. In a bowl, toss all three nuts with brown sugar and maple syrup, maple balsamic, chipotle olive oil, rosemary, thyme, salt and pepper. Spread the nuts on an ungreased, rimmed baking sheet. Bake for about 15 minutes, stirring occasionally, until browned. The nuts can be stored in an airtight container for up to 2 weeks.
The Spicy Olive's Paella

The Spicy Olive Skillet Paella

The Spicy Olive's Paella

The Spicy Olive Skillet Paella

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Servings: 4
Ingredients Method

Ingredients
  

  • 3 tbsp The Spicy Olive's Garlic Olive Oil (Could also use Milanese Gremolta or Lemon)
  • 3 cloves Garlic minced
  • 1 1/2 cups Arborio Rice
  • 2 oz dried chorizo cut into 1/4 cubes
  • 1/4 cup Dry White Wine
  • 1 1/2 cups Chicken Broth
  • 14.5 oz can diced tomatoes drained
  • 3/4 pound large shrimp (about 33) deveined
  • 1 cup frozen peas thawed
  • dash Sea Salt
  • dash Pepper

Method
 

  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.
  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 the liquid is absorbed, stirring occasionally, about 10 minutes.
  3. Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper.
The Spicy Olive's Blackberry Ginger Lemonade

The Spicy Olive’s Blackberry Ginger Lemonade

A refreshing drink for a hot summer day!

The Spicy Olive's Blackberry Ginger Lemonade

The Spicy Olive's Blackberry Ginger Lemonade

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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 13 cups
Ingredients Method

Ingredients
  

  • 8 cups Water cold
  • 2 cups sugar
  • 3 strips lemon peel 1x3 inches
  • 2 1/2 cups lemon juice (about 12 lemons)
  • 1/2 cup The Spicy Olive's Blackberry Ginger balsamic vinegar
  • 1 cup raspberries
  • 1 cup blackberries
  • ice cubes
  • seltzer water or club soda

Method
 

Prepare Sugar Syrup
  1. In a 4 quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil for 3 minutes. Remove saucepan from heat and allow to cool slightly.
To Make Fruit Puree
  1. Pulse berries in a food processor until pureed. Pour berry puree into a medium mesh sieve over a large bowl and press with the back of a spoon to remove seeds. Discard seeds. Remove lemon peel from syrup and stir syrup into berry mixture and add lemon juice, Blackberry GInger balsamic and remaining 4 cups of water. Makes 13 cups. Pour into a large pitcher with a tight lid and store in the refrigerator until cold at least 3 hours or store up to 2 days.
To serve
  1. Place ice cubes in a tall glass. Fill glass 1/2-2/3 full with the berry lemonade mixture. Top glass with seltzer water or club soda to taste. This can also be enjoyed as an adult beverage by adding vodka.
The Spicy Olive's Goat Cheese and Arugula Piz

The Spicy Olive Goat Cheese and Arugula Pizza

The Spicy Olive's Goat Cheese and Arugula Piz

The Spicy Olive Goat Cheese and Arugula Pizza

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 6 tablespoons basil pesto available at The Spicy Olive
  • 1 unbaked pizza crust
  • 8 oz goat cheese
  • 3 roma toatoes sliced thin
  • 1 teaspoon The Spicy Olive's Garlic Olive Oil
  • 1 cup fresh arugula tossed with 1 additional teaspoon of Garlic Olive Oil and 1 teaspoon lemon juice

Method
 

  1. Preheat oven to 425 degrees. Dab pesto onto the center of the pizza crust and spread towards the outer edges. Crumble the goat cheese and sprinkle on the pizza. Place tomato slices over the cheese and pizza crust. Brush the pizza and crust with the Garlic Olive Oil. Place pizza directly on preheated oven rack. Bake for 10 minutes or until the pizza crust is golden. After taking pizza out of the oven, allow to cool for a few minutes so the cheese has time to set. After a few minutes, cover the pizza with a few handfuls of the arugula mixture. Enjoy the remaining arugula as side salad topped with parmesan cheese. Cut the pizza, serve and enjoy!
The Spicy Olive's Flank Steak for Fajitas

The Spicy Olive Flank Steak for Fajitas

The Spicy Olive's Flank Steak for Fajitas

The Spicy Olive Flank Steak for Fajitas

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Ingredients Method

Ingredients
  

  • 1 flank steak
  • 1/3 cup The Spicy Olive's Persian Lime Olive Oil
  • 1/3 cup The Spicy Olive's Chipotle Olive Oil
  • 1/3 cup The Spicy Olive's Jalapeño Balsamic Vinegar
  • 1 medium Onion sliced
  • 1 green pepper cored andsliced
  • flour tortillas

Method
 

  1. Put the steak in a ziplock bag and cover with the marinade overnight. Grill or broil in oven until internal temperature reaches 140-145 degrees. Let rest for 10 minutes. Slice against the grain. For fajitas: saute sliced onion and green pepper in olive oil (could use chipotle, garlic, or lime). Place the sliced steak and sautéed vegetables in a warm tortilla to serve.
The Spicy Olive's Egg Nog Shrub

The Spicy Olive Egg Nog Shrub

The Spicy Olive's Egg Nog Shrub

The Spicy Olive Egg Nog Shrub

A Christmas morning must!
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Ingredients Method

Ingredients
  

  • 1 cup Premium Egg Nog
  • 1 jigger Your Favorite Rum
  • 1 teaspoon The Spicy Olive's Vermont Maple or Cinnamon Pear Balsamic Vinegar

Method
 

  1. Mix together in a short cocktail glass. Top with whipped cream and sprinkle of nutmeg and enjoy!
The Spicy Olive's Roasted Beet Salad

The Spicy Olive’s Roasted Beet Salad

Beets are so delicious when they are roasted in olive oil, especially our Blood Orange olive oil. Roasting them in the Blood Orange olive oil brings out the natural sweetness of the beets!

The Spicy Olive's Roasted Beet Salad

The Spicy Olive's Roasted Beet Salad

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Ingredients Notes

Ingredients
  

  • 1&1/2 pounds beets fresh
  • 8 ounces chevre (fresh goat cheese)
  • 6 cups baby arugula or fresh mixed greens
  • 1 cup Pecans toasted
  • 1/4 cup The Spicy Olive's A-Premium white balsamic vinegar + 2 Tablespoons
  • 1 tbsp The Spicy Olive's Champagne & Roasted Garlic or a grainy good quality mustard
  • Pepper to taste
  • 1/3 cup The SPicy Olive's Ultra Premium extra virgin olive oil + 2 Tablespoons

Notes

Preheat oven to 400 degrees. Trim the beets and wrap in a foil packet and drizzle with 1 Tablespoon water before sealing. Roast for 1 hour or until tender when pierced with a knife. Once the beets are cool, peel them by rubbing the skins off with a paper towel. Cut the peeled beets into 1 inch pieces and toss with 2 Tablespoons of both the white balsamic vinegar and olive oil and set aside.
In a medium sized bowl,  whisk together the remaining white balsamic with the mustard until well combined.

The Spicy Olive's Cranberry Sauce

The Spicy Olive Cranberry Sauce

The Spicy Olive's Cranberry Sauce

The Spicy Olive Cranberry Sauce

A Thanksgiving Day must have!
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Method

Method
 

  1. To make a super simple cranberry sauce that doesn't taste simple, add the The Spicy Olive's Raspberry, BlackCurrent, or BlackCherry balsamic vinegar to canned whole cranberry sauce. Just heat in a saucepan and allow to thicken. You can also add chopped walnuts for a nutty texture to your sauce! My favorite is orange peel added to cranberry sauce with Raspberry balsamic!
The Spicy Olive's Asian Chicken Salad

The Spicy Olive Asian Chicken Salad

The Spicy Olive's Asian Chicken Salad

The Spicy Olive Asian Chicken Salad

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Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup The Spicy Olive's Ultra Premium extra virgin olive oil
  • 6 tablespoons The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon Pepper
  • 2 3 oz packages chicken flavored Ramen Noodles
  • 4 cups finely chopped cooked chicken
  • 1/2 head shredded cabbage
  • 3/4 cup toasted almonds
  • 1 small onion sliced very thin
  • 1/4 cup toasted sesame seds
  • 2 teaspoons The Spicy Olives' Sesame Oil

Method
 

  1. In a small bowl, whisk together oil, vinegar, sugar, pepper and contents of 1 package of flavoring from Ramen Noodles (2 makes it too salty) Set aside. Boil ramen noodles (in water) in a saucepan for 2 or 3 minutes. Drain, place in large salad bowl and coat with 1/3 cup of the dressing. Add chicken, cabbage, almonds, onion, and sesame seeds to noodle mixture and mix well. Add remaining salad dressing. Drizzle with sesame oil. Chill before serving.