The Spicy Olive BBQ Marinade

1 cup of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar

1 cup of The Spicy Olive’s Dark Chocolate or Espresso Balsamic Vinegar
1 cup chili sauce
1 tsp. chili powder
1 clove of garlic minced
1 tbsp. liquid smoke
2 bottles of beer (not light beer)
Mix together and use to marinade pork rib or beef rib slabs or a whole chicken – best to allow to marinade overnight for full flavor. Cook ribs in 250 degrees oven for 4+ hours to get really tender and then finish on the grill for the smoky taste. For the chicken, you can grill over a beer can until internal temperature reaches 170 degrees.

Asian Marinade

1 cup soy sauce

1/2 cup The Spicy Olive’s Organic Persian Lime Olive Oil
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Roasted Sesame Oil
1 garlic clove, minced
Mix all ingredients. Marinade chicken, steaks or pork overnight and then grill or broil until proper internal temperature is reached. Allow meat to rest before slicing. Finish with a drizzle of roasted sesame oil.

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 Blackberry GInger Pork Tenderloin Finger Sandwiches

The Spicy Olive Blackberry Ginger Pork Loin Finger Sandwiches

1 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar

1/2 cup The Spicy Olive’s Garlic olive oil

2 pork tenderloins

Place tenderloins in a zip lock bag and add the balsamic vinegar and olive oil. Marinate for at least 2 hours or overnight. Grill or bake in 350° oven until internal temperature of 165° is reached. Allow to rest and them slice. Place 1 piece of tenderloin on a mini slider bun with a drizzle of reduced Blackberry Ginger balsamic. A delicious appetizer that is filling!

The Spicy Olive’s Garbanzo Bean, Sausage and Kale Pasta

The Spicy Olive’s Garbanzo Bean, Sausage and Kale Pasta

 Step 1: Cook 1/2 lb. Farfalle pasta, then drain and coat in The Spicy Olive’s Lemon olive oil.

 Step 2: In a skillet, brown 3/4 lb. ground Italian Sausage meat in a single varietal olive oil, breaking up chunks with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can rinsed and drained garbanzo beans and cook 3 minutes. Add 5 cups ribbed and shredded fresh kale and wilt.                                                              Step 3:  Add pasta and 1/2 cup grated Parmesan cheese, season with sea salt and pepper if needed. Drizzle with The Spicy Olive’s Lemon olive oil to finish. Serve with crusty bread and salad for a delicious meal!

The Spicy Olive’s Coconut Lime Shrimp

The Spicy Olive Coconut Lime Shrimp

1 lb. raw, peeled and deveined shrimp
1/4 cup The Spicy Olive’s Organic Persian Lime olive oil
1/4 cup The Spicy Olive’s  Coconut white balsamic vinegar
Place the Persain Lime olive oil in a saute pan and heat over medium heat. Add shrimp and saute until pink. Add coconut balsamic and warm through. Drizzle with Persain lime olive oil to finish & enjoy!

The Spicy Olive Skillet Paella

 The Spicy Olive’s Skillet Paella

3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil

3 garlic cloves, minced

1&1/2 cups Arborio rice

2 ounces dried chorizo, cut into 1/4 inch cubes

1/4 cup dry white wine 

1&1/2 cups chicken broth

1 (14.5 ounce) can diced tomatoes, drained

3/4 pound large shrimp (31-35) peeled and deveined

1 cup frozen peas, thawed

sea salt and pepper, to taste

 Step 1: In  a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

 Step 2: Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes.

 Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.


The Spicy Olive Asian Chicken and Rice

The Spicy Olive’s Asian Chicken and Rice

 Step 1: Brown 4 chicken thighs in a large, oven proof, straight sided skillet in 2 tablespoons The Spicy Olive’s Organic Garlic olive oil.                                            

Step 2: Remove chicken and saute 1 minced onion and 1 tablespoon minced garlic in reserved olive oil, add more oil if needed.                                                                         

Step 3: Stir in 1&1/2 cup Arborio rice and coat the rice with the olive oil. Add 3&1/4  cups chicken broth and 1/4 cup The Spicy Olive’s Honey Ginger white balsamic vinegar.  

Step 4: Bring to a boil and return chicken to skillet. Bake in a 375 º oven until chicken is cooked through and liquid is absorbed about 25 minutes.