The Spicy Olive’s GRILLED LAMB CHOPS
1/4 cup The Spicy Olive’s Tuscan Herb or Garlic Infused Olive Oil
Juice of 1 lemon (about 1/4 cup lemon juice)
1/3 cup chopped fresh flat leaf parsley
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 tbsp. The Spicy Olive’s Arbequina Extra Virgin Olive Oil for pan cooking
Using paper towels, pat the chops dry.
Mix all of the ingredients together in a small in a large shallow dish or gallon zip lock bag. Arrange lamb chops in the dish or bag, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for at least 2 hours, or for more flavor, marinate overnight in the refrigerator, turning the chops from time to time. Allow the lamb chops sit at room temp 30 minutes before cooking. Heat a grill pan over high heat and add oil just before the chops. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
Let rest for 5 minutes before serving.
BEER-BRAISED SAUSAGE AND PEPPERS
6 Andouille sausages – cut into 1 inch pieces
1 large yellow bell pepper sliced into strips
1 large red bell pepper sliced into stirps
4 celery stalks cut into strips
1 small red onion – sliced
8 smashed garlic cloves
¼ cup of The Spicy Olive’s Koroneiki EVOO or other Robust EVOO
¼ cup of The Spicy Olive’s Herbes de Provence Infused Olive Oil
2 springs of fresh thyme
½ cup of amber beer
Chopped parsley for garnish
Pepper flakes (optional for spice)
Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the foil sheets and evenly top with bell pepper and celery, red onion and garlic (pepper flakes/optional). Drizzle the EVOO and the Infused Olive Oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer. Bring two opposite ends of the foil together and fold twice to seal. Fold the other sides and seal, leaving room for heat to circulate. Grill the foil packets, rotating halfway through, until the sausages are charred, and the peppers are crisp-tender (about 20 min) carefully open the packets and sprinkle with parsley.
Marinated, grilled lamb chops are perfect for Easter or any special occasion. There are many combinations of The Spicy Olive’s balsamic vinegars and olive oils that work well here. Some ideas to try are:
Rosemary olive oil with Lavender balsamic
Tuscan Herb olive oil with Sicilian Lemon balsamic
Garlic olive oil with Oregano white balsamic
Single varietal olive oil with Neapolitan Herb balsamic
Adding balsamic vinegar to burgers adds a mouth watering richness to the meat. Neapolitan Herb balsamic is my favorite addition to burgers, because it adds flavors similar to Worcestershire sauce. Other Spicy Olive balsamic vinegars that would be tasty added to hamburger are Traditional Aged 18 Year, Espresso, and Dark Chocolate.
One of our most popular recipes!
Roasted Beet Salad
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)
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
- 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
- In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
- Cover saucepan and boil 3 minutes.
- Remove saucepan from heat and cool slightly.
- Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
- Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
- 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.
- Add seltzer to taste; garnish with berries.
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.
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.
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.
The Spicy Olive’s Basil Lime Salad Dressing
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.
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.
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419