Spicy Olive Makes Peach Spinach Salad on Living Dayton

Fresh juicy, sweet peaches are one of my favorite things to enjoy in the summer! Here is a delicious salad that is so good you could serve it for dessert! Living Dayton invited me on this week to share this recipe!

The Spicy Olive’s Peach Recipes

Spicy Olive Makes Peach Spinach Salad on Cincy Lifestyle Today!

Melanie Cedargren, owner of The Spicy Olive, was on Cincy Lifestyle today making a Peach Spinach salad with August Flavor of the Month: Ripe Peach balsamic vinegar. Ripe Peach balsamic is also delicious added to iced tea. Receive 10% off the purchase of Ripe Peach balsamic vinegar and any of our Single Varietal olive oils the month of August!

http://www.fox19.com/clip/14331878/the-spicy-olive-is-spicing-up-mothers-day?autostart=true

Melanie Cedargren was on the Fox 19 Morning show with great gift ideas for Mother’s day as well as a delicious Spinach Strawberry Salad to make for mom. Top it with grilled salmon or chicken for an easy and delicious meal!

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
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 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
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 March 2016 Newsletter

March Recipes Featuring the Flavors of the Month:
Lemon Blueberry Mini Bundt Cakes
 For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

Serves 8-10

 
The Spicy Olive’s Strawberry Spinach Salad
 
19 oz. package of baby spinach leaves
1 cup strawberries, sliced thick
1/3 cup red onion, sliced thin
1/2 of a cucumber, seeded and sliced
1/4 cup toasted sliced apmonds
1/2 tsp. lemon zest
1 tsp poppy seeds
2 Tablespoons The Spicy Olive’s Lemon olive oil
4 Tablespoons The Spicy Olive’s Strawberry balsamic
Mix the spinach leaves, strawberries, red onion, cucumber and almonds in a salad bowl. Whisk together olive oil, balsamic vinegar, poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!
 
The Spicy Olive’s Strawberry Pork Tenderloin
 
One of our mosst popular recipes!
3 lb. package of pork tenderloins
1/2 tsp black pepper
2 tsp sea salt
10 bacon slices
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup strawberry preserves
1/2 cup quartered fresh strawberries
1 Tbsp. The Spicy Olive’s Garlic olive oil
Preheat grill to 400-500 degrees. Sprinkle pork tenderloin with sea salt and pepper. Wrap each pork tenderloin with bacon slices and secure with toothpicks- 3-4 bacon sliced should cover a tenderloin.
Turn off one side of the grill and arrange pork loins on unlit side of grill. Let the pork cook on the grill for 30 minutes, turning once after 15 minutes.
Meanwhile, place garlic oil in a saute pan over medium high heat. Add strawberry balsamic and allow to come to a simmer, cook 5 minutes and then add strawberry preserves. Reserve 1/2 of the mixture to baste the tenderloins. Cool the other half and add the fresh strawberries. 
After 30 minutes, put the tenderloins on the hot side of the grill and cook each side for 2-3 minutes, basting each side with the strawberry balsamic mixture.
Tenderloins should reach on internal temperature of 165 degrees. Take them off the grill and allow to rest for 10 minutes before slicing. Slice and drizzle with the strawberry and balsamic vinegar sauce before serving!
Enjoy!

Recipes From February 2016 Newsletter

February Recipes
 The Spicy Olive’s Baklouti Green Chili Cornbread
Great served with chili on Super Bowl Sunday!

Ingredients
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

 

The Spicy Olive’s Basil Lime Salad Dressing

2 Tablespoons The Spicy Olive’s Basil Olive oil
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.

 
The Spicy Olive’s Italian Pasta Bake 

2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese

Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.

The Spicy Olive’s Macerated Berries 

2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers

Place strawberries in a bowl.  Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.

Recipes From November 2015 Newsletter

The Spicy Olive’s Cranberry Sauce
 An easy way to wow your Thanksgiving guests with your cranberry sauce!
 1 can of Ocean Spray whole cranberry sauce
Option 1:
 Place cranberry sauce in a sauce pan and heat. Add 3 tablespoons The Spicy Olive’s Raspberry balsamic and some orange zest and stir until combined. Allow to cool and place in refrigerator. Can be made a week in advance.
Option 2:
Place the cranberry sauce in a sauce pan and add 3 Tablespoons Black Cherry balsamic vinegar. Stir and heat until combined and thickened. You can add dried cherries and or walnuts to this sauce.
 Option 3:
    Place cranberry sauce in saucepan and add 3 Tablespoons of Gravenstein white apple balsamic or Red Apple balsamic to the cranberry sauce. Add fresh apple cubes, celery and walnuts for a Waldorf cranberry sauce.

Turkey Patties

What do I do with all of these leftovers?! Here’s an idea…
 
Combine leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Sauté in The Spicy Olive’s Wild Mushroom & Sage Olive Oil. Serve with cranberry sauce.

Spicy Olive Thanksgiving Turkey

12 lb. turkey
3/4 c. The Spicy Olive Mushroom & Sage Olive oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/2 c. Red Apple Balsamic
1 c. water
I like to put apple slices, celery sticks, onion wedges, sage, salt and pepper in the cavity of the turkey for flavor and to keep the turkey moist. I cook the stuffing separately in a casserole due to the risk of salmonella.
Prepare the turkey for roasting by washing it and removing the neck and other parts from the cavities. Inject the turkey with the 1/2 of the Wild Mushroom & Sage olive oil with  1/2  of the Red Apple balsamic vinegar, reserving the rest for basting the bird as it roasts. Sprinkle with salt and pepper and other seasonings. Roast turkey according to directions on the packaging, basting often with the olive oil and balsamic vinegar mixture.
You could also use The Spicy Olive Herbes d’Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.
The Spicy Olive’s Fall Skillet Dinner
2 lbs. boneless, skinless chicken breasts, chunked
1/2 tsp poultry seasoning
4 Tbsp. The Spicy Olive’s Wild Mushroom and Sage olive oil
6 slices bacon, cut into peices
3 cups Brussel Sprouts, halved
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 apples, peeled and diced
1 tsp. garlic
2 cups chicken broth
Finish with a drizzle of The Spicy Olive’s Cinnamon Pear balsamic vinegar
Season chicken with poultry seasoning. Heat 1/2 of Wild Mushroom and Sage oil in a deep, nonstick skillet. Add chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove chicken and transfer to a plate. Place bacon in skillet and cook until crisp. Place bacon on plate with chicken and drain the bacon grease and add the rest of the Wild Mushroom and Sage olive oil.
Add the brussel sprouts and sweet potatoes, brussel sprout should be softened and browned.  Cook stirring occasionally until browned and caramelized. Add the apples, garlic, cinnamon, chicken and bacon back to pot. Add half of the chicken broth. Cook until evaporated and add the remaining broth. Cook two minutes or more  until all  broth has been reduced.  All Chicken broth should be absorbed, To finish, drizzle with The Spicy Olive’s Cinnamon Pear balsamic vinegar and serve! Enjoy! Internal temperature of chicken should reach 165-170 degrees before serving

Recipes From September 2015 Newsletter

Neapolitan Herb Balsamic Bloody Mary
Ingredients:
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Directions
 Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Garnish with a celery stalk.
Serves 4
Blueberry Lemon Paletas
Creamy, smooth, healthy, refreshing, interesting, delicious.
2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons The Spicy Olive Lemon olive oil
1 cup whole milk yogurt
1/2 cup honey
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries until simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta)  molds and freeze.
The Spicy Olive’s Fizzy Fig
1 teas. The Spicy Olive’s Fig balsamic vinegar
1/2 cup ginger ale
1 jigger Canadian whiskey
Fill a cocktail glass with ice. Add jigger of whiskey. Add ginger ale to fill glass. Add teaspoon of fig balsamic and stir. Add more balsamic to taste. Enjoy!
The Spicy Olive’s Skillet Steak and Wilted Kale Salad
1 bunch kale, stems removed
2 (3/4 inch thick) beef strip steaks
1/2 tsp ground black pepper
1 Tbsp. The Spicy Olive’s olive oil (plain or a flavor like Harissa, Garlic,Tuscan Herb, Herbs de Provence)
1 large Vidalia or other sweet onion, sliced
1 Tbsp. The Spicy Olive’s Traditional Balsamic or Neapolitan Herb balsamic
Crumbled blue cheese (optional)
Preheat oven to 450°F. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in 2 Tbsp. hot olive oil in a large skillet over medium high heat 3 minutes on each side. Remove from pan and place on a baking sheet and place in preheated oven for 6 minutes.

Add remaining 1 Tbsp of olive oil to skillet and add onion. Saute until tender. Remove steak from oven and wrap with foil. Allow meat to rest before slicing. Add kale to the sauteed onion and stir constantly for 5 minutes or until kale is wilted. Stir in balsamic vinegar. Place wilted kale and onions on a plate. Top with sliced steak and sprinkle with crumbled blue cheese if desired. Enjoy

Recipes From July 2015 Newsletter

The Spicy Olive’s Coconut Lime Fruit Salad
Ingredients
Top your favorite fruit salad with a dressing of Coconut white balsamic and Persian Lime olive oil. Use 50/50 proportions and drizzle over fruit salad. It gives any fruit salad a delicious tropical twist!
 
 
cooking class at The Spicy Olive
Coconut Lime Shrimp
 
 
 
The Spicy Olive’s Coconut Lime Shrimp
 
1 lb. peeled and deveined shrimp
2 Tbsp. The Spicy Olive’s Persian Lime olive oil
2 Tbsp. The Spicy Olive’s Coconut white balsamic vinegar
Place Persian Lime olive oil in a saute pan and put over medium high heat. Add shrimp and saute for 2-3 minutes until shrimp begin to curl and turn pink. Add Coconut white balsamic vinegar and toss to coat. Serve over rice. Enjoy!
 

Coconut Lime Chicken with a Thai Twist

2 tbsp. The Spicy Olive’s Persian Lime Olive Oil

1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)
Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.
In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!

Citrus Salad

2 tbsp. of 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


Dressing:
.25 cup The Spicy Olive Grapefruit white balsamic vinegar
.5 cup The Spicy Olive Blood Orange Olive Oil
3 tbsp. fresh orange juice
Salt and pepper to taste


Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients, adding the olive oil in a steady stream and whisking until well incorporated. Pour over the salad and serve.


The Spicy Olive features many citrus options including Blood Orange and Lemon Extra Virgin Olive Oils and Tangerine, Grapefruit, Sicilian Lemon and Lemongrass Mint Balsamic Vinegars.