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.
Recipes From May 2016 Newsletter
May Recipes Featuring the Flavors of the Month:
Baked Kale Chips
Ingredients:
- 4 cups kale leaves, washed, dried, and cut into 1/2″ pieces, with tough stems removed
- 2 tablespoons Harissa Olive Oil, Chipotle, Milanese Gremolata, Tuscan Herb or Blood Orange could also be used
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Directions:
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with Harissa olive oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes
The Spicy Olive’s Shrimp Scampi
2 Tablespoons The Spicy Olive’s Milanese Gremolata
1 onion or a shallot, diced
2 cloves of garlic, chopped
2 cloves of garlic, chopped
1/2 teaspoon salt and pepper
2 Tablespoons The Spicy Olive’s Sicilian Lemon white balsamic vinegar
1/4 cup white wine
1 Tablespoon capers
2 lbs. large raw shrimp, clean, peeled and deveined
Parmesan cheese to taste
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad
2 tbsp. walnuts or pecans, chopped
6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved
1/4 cup crumbled feta cheese
1/4 cup crumbled feta cheese
Dressing:
1/4 cup The Spicy Olive Sicilian Lemon or Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice
Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive’s Roasted Broccoli
1 bunch of broccoli, washed and cut into spears
Mortar and Pestle’s Citrus Herb Seasoning
1/4 cup The Spicy Olive’s Milanese Gremolata olive oil
Preheat oven to 400 degrees.
Place broccoli in a ziplock bag. Pour Milanese Gremolata over broccoli and seal. Shake bag until broccoli is evenly coated. Spread on a baking sheet.
Sprinkle with Mortar and Pestle’s Citrus Herb seasoning. Place in oven and roast for 20 minutes until broccoli is crisp tender. Enjoy!
Recipes From December 2015 Newsletter
The Spicy Olive’s Appletini
1 1/2 oz. vodka
1 oz The Spicy Olive’s Gravenstein Apple balsamic vinegar
Place ice in a cocktail shaker. Put vodka and balsamic vinegar over ice and put lid on shaker and shake. Strain cocktail into martini glass and enjoy!
You could make this cocktail with many of our white balsamic vinegars: Cranberry Pear, Cara Cara Orange Vanilla, Sicilian Lemon or Ripe Peach. The balsamic vinegars contain much less sugar than flavored syrups and are low calorie as well! (3 grams of sugar and 10 calories per Tablespoon) A great way to enjoy a cocktail without the guilt!
The Spicy Olive Holiday Ham
1/3 cup The Spicy Olive’s Butter olive oil
1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar
1/4 cup Steinke’s local honey
Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together in a bowl. Use mixture to baste ham. Bake ham at 350 degree oven , basting frequently, about 50-60 minutes until heated through. Enjoy!
Two Great Appetizers for Holiday Entertaining:
The Spicy Olive’s Baked Brie with Vermont Maple Balsamic Vinegar
Bake brie until warm and softened in a baking dish. Meanwhile reduce Vermont Maple Balsamic vinegar (1/2 cup) in a sauce pan until thickened, simmer 10-15 minutes. Drizzle Maple Balsamic over warm brie and serve with crackers.
The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls
1/2 cup Tuscan Herb olive oil
1/2 cup Neapolitan Herb or Traditional Balsamic
1-2 cups fresh mushrooms
1-2 cups fresh mozzarella cheese balls
Place olive oil and vinegar in a bowl and place mushrooms or cheese balls into the bowl to marinate. Marinate for 24 hours and serve with toothpicks.
August Recipes:
Sparkling Gravenstein Apple Balsamic Cocktail
2 oz. vodka, chilled
1/2 oz. Gravenstein Apple white balsamic. vinegar
3 oz. club soda, chilled
Fill a tall glass with ice. Add vodka, Gravenstein Apple balsamic and soda water. Stir to gently mix and serve immediately. Enjoy!
Heirloom Tomato Salad
4 ripe heirloom tomatoes, cut into wedges
2 Tablespoons The Spicy Olive single varietal olive oil
2 Tablespoons The Spicy Olive’s Neapolitan Herb balsamic
sea salt and pepper to taste
1 bunch Italian parsley or basil
Place cut tomatoes in a bowl. Top with the oil and balsamic vinegar. Chiffonade the fresh herbs and sprinkle on top. Toss to coat with the balsamic and olive oil and season to taste with the salt and pepper. Serve and Enjoy!
Apple Pasta Salad with Lime Vinaigrette
8 oz. Farfalle Pasta, cooked according to package instructions and drained
1 cup roasted chicken, shredded
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 apples, coarsely chopped
1/3 cup flat leaf parsley, chopped
1/4 cup walnuts, toasted
1/4 cup gorgonzola cheese
Stir together pasta, chicken and next 5 ingredients in a large salad bowl. Add salt and pepper to taste.
Dressing:
1/4 cup The Spicy Olive’s Gravenstein Apple white balsamic vinegar
1/4 cup The Spicy Olive’s Persian Lime olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced
Whisk together salad dressing ingredients. Pour over pasta salad, toss and enjoy!
( Could also make this pasta salad with peaches or nectarines and our Ripe Peach balsamic)
Recipes From May 2015 Newsletter
Beauty Regime Recipes:
Here is a unique idea to pamper Mom!
Make a great face wash using our local honey and fresh olive oils. Honey promotes skin healing and has natural antimicrobial properties. Olive oil is full of antioxidant vitamins A & E and is a great moisturizer!
Just use a teaspoon of honey and add a few drops of Lemon or Blood Orange olive oil to the honey. Mix together and rub on your face to clean. Use a little olive oil as a moisturizer after washing!
Spicy Olive Salt or Sugar Scrub
Fill decorative jar with coarse sea salt or sugar crystals. Fill jar with The Spicy Olive’s Lemon or Blood Orange olive oil and put on lid. Mom can use a small spoon to scoop out a little into the palm of her hand and exfoliate away any rough spots on her hands as she washes! The Lemon or Blood Orange oil leaves hands with a great fresh scent!
The Spicy Olive Citrus Salad
Featuring The May Flavors of the Month
2 Tbsp walnuts or pecans, chopped
6-8 oz. mixed field greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved
Dressing:
1/4 cup The Spicy Olive’s Grapefruit white balsamic vinegar
1/4 cup The Spicy Olive’s Milanese Gremolata or Blood Orange olive oil
1/2 teas salt & pepper each
3 Tbsp Orange juice or Grapefruit juice
Mix salad greens and fruit in a salad bowl. Whisk together ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive Asian Chicken Salad
Jann Carrier from WC store recipe update
1/4 cup The Spicy Olive’s Japanese Roasted Sesame oil
6 Tbsp. The Spicy Olive’s Honey Ginger balsamic
1/4 cup The Spicy Olive’s Mild Single Varietal olive oil
2 Tbsp Steinke’s local honey
1/2 tsp pepper
4 cups cooked chicken
2 3 oz package ramen noodles
1 pkg Dole shredded Asian slaw blend
3/4 cup toasted almond slivers
3-4 green onions, chopped
1/4 cup toasted sesame seeds
1 small can mandarin oranges, drained
In a small bowl, whisk together sesame oil, olive oil, Honey ginger balsamic, honey, salt, pepper and 1/2 of 1 flavoring packet from ramen noodles. Set aside.
Crush ramen noodles and place in salad bowl and coat with 1/3 of salad dressing. Add chicken, slaw mix, almonds, green onions, and sesame seeds to noodle mixture and mix well. Add remaining salad dressing. Chill before serving.
** This is a great salad for Mother’s Day get togethers or Memorial Day picnics!
Pairing Favorites
Because we specialize in both the freshest olive oils and finest balsamic vinegars, at The Spicy Olive, we’re also experts in pairing them together. Whether you’re looking for a marinade, salad dressing or any other unique touch to add to your meal, we can help!
Chicken or Seafood Marinade
Persian Lime Olive Oil + Honey Ginger BalsamicBlood Orange Olive Oil + Tangerine BalsamicGarlic Olive Oil + Lemon/Peach/Pineapple BalsamicMilanese Gremolata + Lemon Balsamic
Pork Marinade
Chipotle Olive Oil + Cherry BalsamicGarlic Olive Oil + Blackberry Ginger BalsamicHerbes de Provence Olive Oil + Tangerine/Maple BalsamicHarissa Olive Oil + Apricot/Peach/Black Cherry BalsamicBlood Orange Olive Oil + Espresso Balsamic
Red Meat Marinade
Tuscan Herb Olive Oil + Traditional BalsamicChipotle Olive Oil + Dark Chocolate/Espresso BalsamicHarissa/Tuscan Herb Olive Oil + Espresso Balsamic
Addition to Grill
Basil Olive Oil + Lemon/Pineapple BalsamicChipotle/Garlic Olive Oil + Fig BalsamicCilantro & Roasted Onion + Pineapple BalsamicWild Mushroom & Sage Olive Oil + Lemon Balsamic
Salad Dressings
Blood Orange Olive Oil + Cranberry Pear/Fig BalsamicBasil Olive Oil + any fruit balsamicLemon Olive Oil + any fruit balsamicBasil/Garlic Olive Oil + White BalsamicPersian Lime Olive Oil + Blueberry Ginger/Cranberry Pear BalsamicHarissa Olive Oil + Blueberry BalsamicWalnut Oil + Red Apple Balsamic
Around the World
Japanese Sesame Seed Oil + Tangerine/Lemongrass Mint BalsamicChipotle Olive Oil + Jalapeno Balsamic
Oil + Vinegar Combinations
Bread Dipping – oil + drizzle of vinegarMarinade – 50/50 oil to vinegarVinaigrette – 2-3 parts oil + 1 part vinegar
The Spicy Olive’s Holiday Ham
The Spicy Olive’s Holiday Ham
1/3 cup The Spicy Olive’s Vermont Maple Balsamic Vinegar
1/3 cup The Spicy Olive’s Organic Butter olive oil
1/4 cup Steinke’s local honey (available at The Spicy Olive)
Place pineapple, cherries and cloves on ham. Mix olive oil, honey and maple balsamic together and use to baste ham. Bake ham at 350° in oven basting frequently with the above mixture until done, about 50-60 minutes.
Enjoy!
The Spicy Olive’s Holiday Beef Tenderloin
The Spicy Olive’s Holiday Beef Tenderloin
1 whole beef tenderloin
1/3 cup The Spicy Olive’s Organic Garlic olive oil
2-3 tablespoons Steak Seasoning like McCormick’s Montreal Steak seasoning, Butt Rub sold at the Spicy Olive or The Spice and Tea Exchanges meat rubs sold at The Spicy Olive or use sea salt and pepper.
Keep the beef tenderloin whole. Rub the tenderloin with the garlic olive oil and seasonings of your choice until well coated. Place tenderloin on grill or in 400 degree oven and cook until internal temperature in thickest part is 140- 145 degrees. End will be more well done and the center will be rare so that all your guests should be able to find a piece to please.
The Spicy Olive’s Fig Sweet and Sour Meatballs
The Spicy Olive’s Fig Sweet and Sour Meatballs
2 Tbsp The Spicy Olive’s Harissa Olive Oil
1 clove garlic minced
1 ½ c tomato sauce
2 Tbsp tomato paste
½ c brown sugar
½ c The Spicy Olive’s Fig Balsamic Vinegar
¼ c The Spicy Olive’s Cinnamon Pear Vinegar
¼ tsp allspice
¼ tsp cayenne pepper
2 tsp lemon juice
½ c Fig Balsamic Jam (available at The Spicy Olive)
1 pound lean ground beef
1 egg, beaten
1 large onion, grated
sea salt and pepper to taste
Whisk together the sauce ingredients and place in slow cooker. Add onion and garlic and set on low heat until the sauce is warm.
Combine ground beef, egg, onion and salt. Mix well and form into 1” balls. Add to sauce and simmer for 1½ – 2 hours.
The Spicy Olive’s Baked Brie
The Spicy Olive’s Baked Brie
1 wheel of Brie cheese
1/4 cup Maple balsamic, reduced
Place brie cheese in a brie baker or other baking dish. Warm in a 350° oven until soft. Pour reduced Maple balsamic over brie cheese and serve with crackers. Very delicious but also very easy! You could use different balsamic flavors as well, some suggestions are Raspberry, Cinnamon Pear, Blackberry Ginger and Traditional.
