Recipes for The Taste of The Spicy Olive’s 6 Pack Sampler

The Taste of The Spicy Olive:

The olive oils from The Spicy Olive not only taste delicious, but they are also full of health benefits for your body such as lowering your blood pressure and correcting cholesterol levels. Our olive oils are fresh so they contain anti-inflammatory properties and anti-oxidant vitamins, especially Vitamin E that fight free radical change in the body. The quality of our olive oils allows them to have a high smoke point so enjoy them in stir fries and roasting vegetables and other high heat applications.

Our balsamic vinegars are true balsamics, imported from Modena, Italy and aged up to 12-18 years. They are naturally sweet and thick due to that aging process so that there are no sugars added, no coloring agents like caramel color and no thickening agents in our balsamic vinegar. They are a sweet treat you can enjoy without guilt, enjoy them in salad dressings, over ice cream, marinades, and in cocktails and drinks.

Because of the healthy nature of our products, enjoy these and don’t save them for a special occasion, your body deserves a healthy treat!

6 pack sampler includes 6-60 mls of our most popular varieties:

Tuscan Herb olive oil, Traditional balsamic, Blood Orange olive oil, Cranberry Pear white balsamic, Basil olive oil and Strawberry balsamic

Recipes:

The Spicy Olive’s Tuscan Pot Roast
The Spicy Olive’s Blood Orange Brownies

The Spicy Olive’s Strawberry Pork Tenderloin
The Spicy Olive’s Strawberry Spinach Salad

 

The Spicy Olive’s Festive Raspberry Salad

This is a delicious salad anytime of the year, but is especially festive during the holidays. The recipe comes from a Spicy Olive employee, Dianne and is one of our favorites!

The colors of the spinach, kiwi slices and raspberries are so pretty together and the Macadamia nuts pieces make the salad special, they are not a usual nut to top a salad and are really delicious!

The Spicy Olive's Festive Raspberry Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Cascadian Raspberry white balsamic vinegar
  • 1/3 cup The Spicy Olive's Ultra Premium extra virgin olive oil medium to mild like Arbequina or Arbosano
  • 8 cups spinach washed, stemmed and torn in pieces
  • 3/4 cup macadamia nuts chopped and toasted
  • 1 cup fresh red raspberries
  • 3 kiwis peeled and sliced
  • 1/3 cup crumbled feta cheese

Method
 

  1. To prepare dressing, place raspberry balsamic in a bowl. Add oil in a thin stream, whisking to combine and thicken. Toss spinach, ½ of nuts, ½ of raspberries and ½ of kiwis with dressing on a platter or in a flat salad bowl. Top with remaining nuts, raspberries and kiwis and feta cheese. Serve immediately. Enjoy!

Virtual Winetasting Aug. 28, 2021 Travel to Amador County California with The Spicy Olive!

Travel with us to Amador County and Clarksburg, California for our next Virtual Wine Tasting Experience.

Jeff Meyer, Vice President, General Manager, & Winemaker of Terra d’Oro (“Land of Gold”) will lead our discussion.

Clarksburg, Chenin Blanc & Viognier 2019 at $12.99

Amador County, Rosé 2020 at $12.99

Amador County, Barbera 2017 at $17.99

Amador County, Petite Sirah 2018 at $17.99

Amador County, Old Vine Zinfandel 2017at $27.99 

Call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with all of us.  On the day of the event, we will meet on Zoom to join as we taste wines at a live, interactive web conference. A link with a Zoom login and password will be sent to those interested. Please reply by email or text to make sure the list of participants includes you!   

Call or visit the Shop: 513.847.4397, or Nicholas: 513.378.7244 to get the wines and join in the fun.  Email: WineDirector@TheSpicyOlive.com

 

You may buy any or all of the wines to participate. Pick up a Repour to preserve wines that you taste and save for later.

A line-up sheet is attached to print out and use for note taking during the event.

Please join us on Saturday, August 28 at 5:30 on Zoom.

Again, confirm with me that you are on the list.  For those of you that haven’t joined us yet, please do!  They are very informative and fun.  Set up your appetizers or charcuterie and call the neighbors over.

The Spicy Olive's Asparagus Crostinni

The Spicy Olive’s Asparagus Crostinis

ASPARAGUS CROSTINIS
A delicious appetizer for any festive occasion!
The Spicy Olive's Asparagus Crostinni

The Spicy Olive's Asparagus Crostinis

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Servings: 12 crostinis
Ingredients Method

Ingredients
  

  • 12 asparagus spears fresh
  • 4 Tablespoons The SPicy Olive's Spicy Calabrian Pesto Olive oil divided
  • 1/4 tsp Seasonella Aromatic herbal salt
  • 1/8 tsp black pepper
  • 1 French baguette cut into 12 1/2 inch slices
  • 6 ounces Gouda cheese sliced into 12 slices
  • dried crushed red pepper flakes optional
  • parsley chopped for garnish

Method
 

  1. Cut the asparagus tips into 2-inch lengths.
  2. Place asparagus tips in a 15x10x1-inch x 1-inch baking pan lined with parchment paper. Drizzle with 1 teaspoon of Spicy Calabrian Pesto Olive Oil and toss to coat.
  3. Sprinkle with seasoned salt and pepper. Bake at 425°F for 10 to 15 minutes or until crisp-tender.
  4. Brush baguette slices on both sides with remaining oil. Place on a baking sheet and broil for 1 to 2 minutes on each side or until toasted.
  5. Top each slice gouda cheese and asparagus. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.

The Spicy Olive’s Crab Stuffed Mushrooms

CRAB STUFFED MUSHROOMS
Looking for an appetizer for a holiday party- here is the perfect option!

The Spicy Olive's Crab Stuffed Mushrooms

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Servings: 20 appetizers
Ingredients Method

Ingredients
  

Mushroom caps
  • 20-25 Baby Bella Mushrooms
  • 2 Tablespoons The SPicy Olive's Spicy Calabrian Pesto Olive oil
  • Salt to taste
To make stuffing
  • 8 ounces cream cheese at room temperature
  • 4 ounces crab meat chopped finely
  • 1 Tablespoon The Spicy Olive's Basil infused olive oil
  • 4 garlic cloves minced
  • 1/2 tsp Paprika
  • 1/2 tsp black pepper
  • 1/4 tsp Salt
  • 1/4 cup breadcrumbs
For garnish
  • 2 Tablespoons pamesan cheese grated
  • 1 Tablespoon fresh parsley chopped

Method
 

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Remove stems from mushrooms and place mushroom caps, open end up on lined baking sheet. Brush Pesto Infused oil on all your mushrooms and season with salt.
  2. Finely chop your mushroom stems and set aside to mix into stuffing.
  3. In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese.
  4. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms.
  5. Bake uncovered at 400 degrees F. until mushrooms are very tender and filling is nicely browned. (approx. 30 min). Serve hot and top with chopped parsley.
The Spicy Olive's Hummus

The Spicy Olive’s Herbs de Provence Hummus

The Spicy Olive's Hummus

HERBES DE PROVENCE HUMMUS- a delicious and simple to make snack. Serve with fresh vegetables like carrot and celery sticks or pita bread chips.
The Spicy Olive's Hummus

The Spicy Olive's Herbs de Provence Hummus

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Ingredients Method

Ingredients
  

  • 2 15 ounce cans garbanzo beans organic, drained
  • 2 cloves Garlic
  • 1 tsp ground cumin
  • 1 Tablespoon The SPicy Olive's Roasted Japanese Sesame oil
  • 2 Tablespoons fresh lemon juice
  • 1/3 cup The Spicy Olive's Herb's de Provence olive oil
  • Sea Salt to taste

Method
 

  1. Place all the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.

The Spicy Olive’s Rigatoni with Sausage

RIGATONI WITH SAUSAGE- a special dinner everyone is sure to enjoy!

The Spicy Olive's Rigatoni with Sausage

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Ingredients Method

Ingredients
  

  • 2 Tablespoons The Spicy Olive's Tuscan Herb Olive Oil or use The Spicy Olive's Calabrian Pesto olive oil
  • 1 Tablespoon The Spicy Olive's Milanese Gremolata olive oil
  • 1 cup Yellow Onion chopped
  • 1 1/2 lbs sweet Italian sausage
  • 1/2 cup fresh spinach
  • salt and pepper to taste
  • 1/2 tsp dried crushed red pepper flakes optional
  • 1 cup Dry White Wine
  • 1 cup heavy cream
  • 2/3 cup half and half
  • 2 Tablespoons tomato paste
  • 1 lb rigatoni pasta
  • 1/2 cup fresh parsley chopped
  • 1 cup paremsan cheese grated

Method
 

  1. Heat Tuscan Herb EVOO in a skillet over medium heat, add onions and sauté until tender, add sausage and cook for 6-7 minutes until browned, add Milanese Gremolata Olive Oil, spinach and red pepper flakes. Add a pinch of salt, pepper and pour in the white wine. Bring to boil and lower the heat, add heavy cream, half and half and tomato paste. Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.
  2. In a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until it is al dente – Drain pasta and add to the sauce, stir to coat evenly. Let the pasta sit in the skillet so it absorbs some of the sauce. Before serving add Italian Parmesan cheese and stir in parsley. Serve hot and enjoy!

Spicy Oliv'es Baklouti Green Chili Chicken and Cheese Enchiladas

The Spicy Olive’s Baklouti Green Chili Chicken and Cheese Enchiladas

Check out these Baklouti Green Chili Chicken & Cheese Enchiladas!!! YUM
Spicy Oliv'es Baklouti Green Chili Chicken and Cheese Enchiladas

The Spicy Olive's Baklouti Green Chili Chicken and Cheese Enchiladas

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Ingredients Method

Ingredients
  

  • 10 corn tortillas
For the Enchilada Sauce
  • 2 Tbsp The Spicy Olive's Baklouti Green Chili fused olive oil
  • 2 Tbsp all purpose flour can use gluten free
  • 1/4 cup chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp Dried Oregano
  • 2 cups chicken or vegetable stock
For the Chicken filling
  • 2 cups chicken breast cooked and shredded or chopped
  • 2 cups cheese Mexican blend, shredded(cheddar & monteray jack)
  • 3 green onions sliced
  • 1 tsp each onion and garlic powder and salt
  • 1/2 tsp each cumin, oregano and paprika
  • 1/4 tsp black pepper
  • 1 Tbsp The Spicy Olive's Bakouti Green Chili Olive Oil
Topping
  • 2 cups cheese finely shredded
  • 3 Tbsp frech cilantro chopped

Method
 

For the Sauce
  1. Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly. Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. Set aside to cool slightly while making the filling.
For the Chicken filling
  1. In a large bowl, toss the shredded chicken with the spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.
To assemble
  1. Preheat oven to 350 F. Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.
to Bake
  1. Cover with foil and bake for 20 minutes, until the enchiladas are cooked through, then uncover and bake an additional 15 minutes until the cheese begins to become crisp, and the sauce bubbles. Garnish with fresh cilantro and serve.

The Spicy Olive’s Basil Pesto

Do you have a lot of fresh basil in your garden this summer? Here is the perfect way to enjoy it-make a homemade batch of fresh Basil Pesto!

The Spicy Olive's Basil Pesto

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Ingredients Method

Ingredients
  

  • 2 cups fresh basil leaves washed, dried and packed tight in measuring cup
  • 1/2 cup Percorino Romano cheese grated
  • 3 cloves Garlic peeled
  • 1/4 cup The Spicy Olive's Basil infused olive oil
  • 1/4 cup The Spicy Olive's Walnut oil can omit and use 1/2 cup Basil olive oil
  • 1/4 cup walnuts toasted (can use pine nuts instead or a combo)
  • 2 tsp kosher salt or to taste

Method
 

  1. Directions – in a food processor or blender, combine all ingredients, pulsing to make sure that all the ingredients are blending smoothly, stop machine if needed to scrape down the sides. Recipe can be used on 1 lb. of your favorite cut pasta

Blood Orange Oatmeal Cookies

The Spicy Olive’s Blood Orange Oatmeal Cranberry Cookies

What could be better than Orange and Cranberries together in an Oatmeal cookie? It is like an Orange Cranberry Scone but less crumbly and it is made with  healthy olive oil in it instead of butter!

Blood Orange Oatmeal Cookies

The Spicy Olive's Blood Orange Oatmeal Cranberry Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 dozen cookies
Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Butter infused olive oil
  • 1/2 cup The Spicy Olive's Blood Orange fused olive oil
  • 1 cup brown Sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp Salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups old fashioned rolled oats not instant oats
  • 1 cup Dried Cranberries

Method
 

  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheets.
  3. In a large bowl, mix Butter Infused Olive Oil, Blood Orange Olive Oil, brown sugar, eggs, and vanilla.
  4. Combine flour, baking soda,salt, cinnamon, and nutmeg; stir into the sugar Olive Oil mixture. Mix in the oats and cranberries last.
  5. Scoop a spoonful (rounded) onto the prepared cookie sheet.
  6. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5-6 minutes and enjoy.