The Spicy Olive's Taco Burger

The Spicy Olive Grilled Taco Burger

The Spicy Olive's Taco Burger

The Spicy Olive Grilled Taco Burger

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Ingredients Method

Ingredients
  

  • 1 pound ground sirloin
  • 2 tablespoons Mortar and Pestle Cuatro Taco Seasoning available at The Spicy Olive
  • 2 tablespoons The Spicy Olive's Expresso Balsamic Vinegar
  • 1 tablespoon tomato paste
  • 3 Carrots peeled and diced
  • 1/4 cup white onion minced
  • 1 package smoked Gouda cheese
  • 1 package brioche buns
  • 1 large tomato
  • 1 head red leaf lettuce
  • sour cream

Method
 

  1. Mix first 5 ingredients together and form into 1/4 pound patties. Grill until medium well or your preferred temperature. Assemble burgers with the rest of the ingredients.
The Spicy Olive's Caprese Salad

The Spicy Olive Salad Caprese

The Spicy Olive's Caprese Salad

The Spicy Olive Salad Caprese

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Ingredients Method

Ingredients
  

  • 3 large ripe tomatoes sliced
  • 1 large buffalo mozzarella cheese roll sliced
  • 1 bunch fresh basil sliced
  • 1/4 cup The Spicy Olive's Basil Olive Oil
  • 1/4 cup The Spicy Olive's Neapolitan Herb Balsamic Vinegar

Method
 

  1. Arrange tomatoes on a platter alternating tomato slices and mozzarella slices. Sprinkle fresh basil over the tomatoes and cheese. Drizzle with the basil olive oil and balsamic vinegar.
Vermont Maple Balsamic Vinegar

The Spicy Olive’s Maple Vinaigrette

Vermont Maple Balsamic Vinegar

The Spicy Olive's Maple Vinaigrette

Also makes a great salmon, pork, or chicken marinade.
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Ingredients Method

Ingredients
  

  • 1 teaspoon The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1/4 cup The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 1/4 cup The SPicy Olive's Ultra Premium extra virgin olive oil

Method
 

  1. Whisk dressing together. Pour over mixed green salad with dried fruits and sharp cheese crumbles.
Raspberry Balsamic Vinegar

The Spicy Olive Raspberry Vinaigrette

Raspberry Balsamic Vinegar

The Spicy Olive Raspberry Vinaigrette

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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Basil Olive Oil (Could also use a plain olive oil, or the Garlic olive oil)
  • 1/4 cup The Spicy Olive's Raspberry Balsamic VInegar
  • 1/4 tsp garlic powder
  • dash salt and pepper

Method
 

  1. Which ingredients together and serve over any salad, or is great drizzled over cooked vegetables like broccoli or asparagus.
The Spicy Olive's Tuscan Bean Dip

The Spicy Olive’s Tuscan Bean Spread

The Spicy Olive's Tuscan Bean Dip

The Spicy Olive's Tuscan Bean Spread

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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans Cannelini beans drained
  • 1/4 cup Tuscan Herb Infused Olive Oil
  • 2 teaspoons Mortar and Pestles Catherine's Spice Blend
  • 1-2 teaspoons lemon juice
  • dash salt and pepper

Method
 

  1. Place all ingredients in food processor. Pulse to blend beans into a smooth mixture. Drizzle the olive oil in slowly. Allow the bean spread to sit for an hour so full flavor can develop. Spread on crackers or make crostinis by coating baguette slices with olive oil and toasting in oven or pan.
The Spicy Olive's Mini Caprese Bites

The Spicy Olive Mini Caprese Bites

The Spicy Olive's Mini Caprese Bites

The Spicy Olive Mini Caprese Bites

A fun twist on Caprese Salad
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 people
Ingredients Method

Ingredients
  

  • 1 pint grape tomatoes halved
  • 10-14 fresh mozzerella balls cut into thirds
  • 1/4 cup The Spicy Olive's Basil Olive Oil
  • 2 tablespoons The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Pepper
  • 6 slices fresh basil leaves sliced thin

Method
 

  1. Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
  2. Whisk together oil and next three ingredients. Drizzle over skewers; sprinkle with basil, salt, and pepper to taste.
The Spicy Olive's Balsamic Steak and Walnut Salad

The Spicy Olive Grilled Steak Salad with Walnut Dressing

The Spicy Olive's Balsamic Steak and Walnut Salad

The Spicy Olive Grilled Steak Salad with Walnut Dressing

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Ingredients Method

Ingredients
  

  • 1 small red onion sliced
  • 1/2 cup The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1 cup walnuts coarsely chopped
  • 1 clove Garlic minced
  • 2 pound flat iron, hanger, or tri-tip steak
  • 2 tablespoons The Spicy Olive's Tuscan Herb Olive Oil
  • 1 tablespoon Mortar and Pestle Burger Blend available at The Spicy Olive
  • 1 teaspoon Salt
  • 1/3 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 1 tablespoon The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1/4 teaspoon Pepper
  • 1 romaine heart torn
  • 2 oz Blue Cheese crumbled

Method
 

  1. Preheat grill. Saute 1 thinly sliced red onion in 1/2 cup olive oil in large skillet over medium-high heat until golden and tender (about 3-4 minutes). Add walnuts and garlic, cook stirring occasionally, 3 or 4 minutes until walnuts start to brown. Remove from heat and cool.
  2. Rub steak with Tuscan Herb olive oil, burger blend, and 1/2 teaspoon salt. Grill steak 5-7 minutes on each side or until desired degree of doneness is reached (145-150 degrees for med rare). Remove steak from grill and allow to rest 5 minutes. Slice thin
  3. Whisk together balsamic vinegar and mustard. Gradually whisk in the walnut and oil mixture. Arrange lettuce on serving platter, drizzle with 1/4 cup of the salad dressing mixture. Top with steak slices. Sprinkle on blue cheese. Drizzle the remaining salad dressing and serve.

The Spicy Olive’s Spring Fruit Triffle

The Spicy Olive's Spring Fruit Triffle

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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 15 minutes
Servings: 10 generous servings
Ingredients Method

Ingredients
  

For the Lemon Pound Cake
  • 3&1/2 cup all purpose flour
  • 1 Tablespoon Sea Salt
  • 2 sticks unsalted butter softened
  • 1/2 cup The SPicy Olive's Lemon extra virgin olive oil
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large eggs at room temerature
  • 2 Tablespoons sugar
For the Lemon Curd
  • 3/4 cup lemon juice freshly squeezed
  • 1 Tablespoon lemon zest
  • 2 teaspoons cornstarch
  • 2 whole eggs large
  • 2 yolks eggs only
  • 4 Tablespoons The Spicy Olive's Butter extra virgin olive oil
  • 1 cup granulated sugar
For the Chantilly Cream
  • 2 cups heavy whipping cream chilled
  • 1/3 cup granulated sugar
  • 2 teaspoons real vanilla extract
For the Macerrated Berries
  • 2 pints strawberries, blackberries, blueberries, or raspberries fresh
  • 1/2 cup The Spicy Olive's Ripe Peach white balsamic vinegar

Method
 

For the Lemon Pound Cake
  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs with lemon olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
For the Lemon Curd
  1. Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter olive oil until smooth.
For the Chantilly Cream
  1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.
For the Macerrated Berries
  1. Macerate (soak) the fresh berries in the peach balsamic for 15 minutes before assembling the trifle.
To Assemble The Trifle
  1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab the Peach balsamic on the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layers two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.
The Spicy Olive's Peach Bellini

The Spicy Olive’s Peach White Balsamic Bellini Cocktail

The Spicy Olive's Peach Bellini

The Spicy Olive's Peach White Balsamic Bellini Cocktail

A delicious drink to add to any celebration! Great for Easter or Mother's Day brunch.
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Ingredients Notes

Ingredients
  

  • 1 cup The Spicy Olive's Ripe Peach white balsamic vinegar
  • 1 pound ripe peaches peeled and sliced
  • 1 bottle Prosecco chilled
  • 1 sprig mint for garnish if desired
  • 1 package raspberries for garnish

Notes

Place peaches in a glass bowl and pour Ripe Peach white balsamic vinegar over the peaches and allow to soak for at least 2 hours or overnight. Place a Tablespoon (or more to taste) of the peach balsamic mixture in the bottom of a champagne flute. Pour Prosecco into the champagne flute and garnish with raspberries and fresh mint. ( you can make a raspberry puree by soaking the raspberries in 2 Tablepoons of The Spicy Olive' s Raspberry balsamic them strain to remove seeds. This can be added to Bellini as well! )