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 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!

Black Currant Pork Roast

4 lbs. pork butt roast, tied neatly
3 tbsp. The Spicy Olive Wild Mushroom & Sage EVOO
1 bottle full-bodied red wine
4 large cloves garlic
3 tbsp. The Spicy Olive Black Currant Balsamic Vinegar
2 bay leaves

Set a heavy-based pot over high heat. When hot, add the oil and swirl to coat the bottom and sides of pan. Add the pork and brown it on all sides. Season with salt and pepper while roasting.

Add the wine so that it nearly covers the pork. Bruise the garlic and add it to the pot with the bay leaves and Black Currant balsamic vinegar. Cover the pot and simmer over very low heat for 3-4 hours, turning the meat from time to time.

Remove the pork to a plate and cover loosely with foil. If the liquid in the pan is thin, put over high heat to reduce. Slice the pork, arrange on a platter and then cover with juices.

Pork Spareribs with Apple

3 tablespoons chopped fresh rosemary
4 large cloves garlic, chopped
1 tablespoon The Spicy Olive Wild Mushroom and Sage EVOO
4 lbs. pork spareribs
6 small apples halved
1 tablespoon The Spicy Olive Vermont Maple Balsamic Vinegar

Combine the rosemary, garlic and oil in a small bowl. Rub all over the ribs and place them in a dish to marinate for several hours or overnight.

Preheat the oven to 325 degrees F. Line a large baking dish with foil. Season the ribs well on all sides with salt and pepper, then place them in one layer on the prepared dish. Tuck apples around the ribs. Brush the surfaces of the apples with a little more oil. Drizzle with Vermont Maple Balsamic Vinegar.

Roast for 60 minutes until the ribs and apples are golden and tender.

Preheat the broiler and place the pan 6-8 inches below the heat. Cook until all is golden brown and crisp…about 15 minutes per side. Remove the apples when they are tender. When the spareribs are cooked, serve them on heated plates with the apples.

If you have the time, The Spicy Olives recommend that you marinade the pork spareribs overnight. Place in a casserole dish (or a ziploc bag) and cover with your favorite EVOO and Vinegar. For this recipe, we like the Wild Mushroom & Sage + Vermont Maple and Apple Balsamic Vinegar.