The Spicy Olive's One Pan

The Spicy Olive’s Tuscan One Pan Pasta

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The Spicy Olive's Beef Tenderloin

The Spicy Olive Holiday Beef Tenderloin

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The Spicy Olive's Paella

The Spicy Olive Skillet Paella

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The Spicy Olive's Goat Cheese and Arugula Piz

The Spicy Olive Goat Cheese and Arugula Pizza

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The Spicy Olive's Smoked Salmon Linguine

The Spicy Olive’s Smoked Salmon Linguine

This is one of my favorite recipes!

The Spicy Olive's Antipasto K

The Spicy Olive Antipasto Kabobs

The Spicy Olive's Strawberry Pork Tenderloin

The Spicy Olive’s Strawberry Pork Tenderloin

One of our most popular recipes!

Recipes From April 2016 Newsletter

April  Recipes Featuring the Flavors of the Month:

Roasted Beet Salad

Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional) 
8 oz. chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons The Spicy Olive’s White A-Premium balsamic vinegar 

1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons The Spicy Olive’s single varietal Extra Virgin Olive Oil (Ultra Premium)

Directions 
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.

Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Serves 6-8 generous portions

The Spicy Olive’s Blackberry Ginger Pork Tenderloin

One of our most popular recipes featuring this month’s flavors of the month!
1/4 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar
1/4 cup The Spicy Olive’s Garlic olive oil
1 pkg pork tenderloins
Place the pork tenderloins in a ziplock bag. Pour the balsamic vinegar and olive oil over the tenderloins. Seal the bag and place in refrigerator overnight. Grill or bake in a 375 degree oven until internal temperature of 160 degrees. Cover with foil and allow to rest for 10 minutes before slicing. Drizzle with a little Blackberry Ginger balsamic vinegar before serving. Enjoy!
The Spicy Olive’s Blackberry Ginger Lemonade

Ingredients:

  • 8 cups cold water
  • 2 cups sugar
  • 3 strips lemon peel (3″ x 1″ each)
  • 2½ c fresh lemon juice (about 12 lemons)
  • ½ cup The Spicy Olive’s  Blackberry Ginger Balsamic vinegar
  • 1 cup raspberries
  • 1 cup blackberries
  • Ice cubes
  • Seltzer or club soda
Prepare sugar syrup:
  1. In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
  2. Cover saucepan and boil 3 minutes.
  3. Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed.
  1. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  2. Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
  3. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
  4. Add seltzer to taste; garnish with berries.

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.