Grilled Taco Burgers

1 pound Ground sirloin
1 pkg. taco seasoning
2 tbsp. The Spicy Olive’s Espresso Balsamic Vinegar
1 tbsp. tomato paste
.25 cup minced white onion
1 pkg. smoked gouda cheese
1 pkg. Brioche buns
1 large tomato
1 head leaf lettuce
Sour cream


Mix the first five ingredients together and form into .25 lb. patties. Grill until medium well or your preferred temperature. Assemble burgers with remaining ingredients.


If you’d like to add a little kick to your burger, substitute The Spicy Olive’s Jalapeño White Balsamic Vinegar

Mandarin Chicken Pasta Salad

Dressing:
1 teaspoon finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup Spicy Olive Tangerine or Blood Orange Flavored Balsamic Vinegar
1/4 cup orange juice
1/4 cup Spicy Olive Extra Virgin Olive Oil
1 pouch dry onion soup mix
Whisk together salad dressing. Cover and refrigerate until ready to use.

Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup red pepper, diced
1/2 cup red onion, finely sliced
6 ounces fresh baby spinach leaves
1 can mandarin oranges
2 cups cooked chicken, diced
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in a large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.


A Spicy Olive fan favorite!

Pork Marinade

.25 c. The Spicy Olive’s Cilantro & Roasted Onion Extra Virgin Olive Oil
3 tbsp. The Spicy Olive’s Tangerine balsamic vinegar
2 cloves of garlic, minced
Salt and pepper to taste

Place pork chops, or a pork tenderloin, in a glass bowl and cover with
marinade. Allow to sit at least 2 hours, longer for a tenderloin. Cook
on a grill or in oven until it reaches an internal temperature of 165F.

The Spicy Olives recommend any of their citrus balsamic vinegars
for this recipe, such as Tangerine, Pineapple or Sicilian Lemon.

Zesty Pork Loin with Apricots

2 lbs. boneless pork loin
.33 c. The Spicy Olive Blenheim Apricot White Balsamic Vinegar
(plus an additional .33 c. for the sauce)
.33 c. The Spicy Olive Garlic Extra Virgin Olive Oil
1 can apricots


Marinate pork loin in vinegar and oil mixture overnight. Place meat in roasting pan and roast in a 300 degree F oven, for 3-4 hours or until very tender.


To serve roast, place some of the pan drippings in a sauce pan with an additional .33 c. Apricot White Balsamic Vinegar and a drained can of apricots, chopped. Slice roast, drizzle with sauce and serve.


Got a busy day? The Spicy Olives recommend this as a good recipe to do in a slow cooker or crockpot. Cook on high for 3-4 hours, or on low for 6-8 hours. The longer you cook, the better it gets!

Mandarin Chicken Pasta Salad

A delicious and fun party favorite!

Dressing:

1 tsp. finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1/3 cup The Spicy Olive’s Blood Orange Olive Oil
1-2 tsp. The Spicy Olive’s Roasted Sesame Oil
Whisk together salad dressing ingredients. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup diced red pepper
2 cups diced cooked chicken
1/2 cup finely sliced red onion
6 oz. finely sliced red onion
6 oz. fresh baby spinach leaves
1 can mandarin oranges
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.

Chicken Marsala

1/4 c. all purpose flour

1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. ground pepper
2 tbsp. The Spicy Olive’s Wild Mushroom & Sage Olive Oil
3 tbsp. The Spicy Olive’s Organic Butter Olive oil
4 skinless, boneless chick breast halves, pounded 1/4″ thick
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup The Spicy Olive’s Sherry Reserve Wine Vinegar
In a shallow dish, mix together the flour, salt, oregano and pepper. Coat chicken pieces in flour mixture. In a large skillet, heat Butter Olive Oil with the Wild Mushroom & Sage Olive Oil over medium heat. Place the chicken in the pan and lightly brown. Turn over chicken and brown on the other side. Add mushrooms to pan and saute. 
Pour in Marsala wine and sherry wine vinegar. Cover skillet and simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear. 
This is easy enough for a week night but elegant enough for company! Serve with red skin potatoes roasted in The Spicy Olive’s Herbes de Provence Olive Oil. Delicious!

Harvest Chicken in Foil

4 pieces heavy duty foil

Brush foil with The Spicy Olive’s Garlic Olive Oil
Put 1 boneless, skinless chicken breast in each foil square
Top with sliced onions, grape tomatoes, carrots, red skinned potatoes and zucchini – you can use any vegetables you would like
Drizzle with The Spicy Olive’s Butter Olive Oil
Fold up foil packets and place on heated grill. Cook until chicken reaches an internal temperature of 170 degrees and the vegetables are soft.

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!

Maple Vinaigrette

1 tsp. dijon mustard

1/4 c. Maple Balsamic Vinegar
1/4 c. The Spicy Olive’s single varietal extra virgin olive oil
Salt and pepper to taste

Whisk dressing together. Pour over a mixed green salad with dried fruits and sharp cheese crumbles. Also makes a great salmon, pork or chicken marinade.

Try with one of our mild and sweet single varietals, like Koroneiki.

Honey + Lime Vinaigrette

1/4 c Persian Lime Olive Oil

1/8 tsp. cumin
Salt and pepper to taste
1 tsp. dijon mustard
1/4 c. The Spicy Olive’s Serrano Honey Vinegar
Whisk ingredients together until emulsified and smooth. This dressing is wonderful on a grilled chicken salad with avocado, cheese and salsa. Also great drizzled on grilled asparagus or green beans. Makes a wonderful sauce to pour on fish tacos.