Texas Caviar

An easy — and healthy — summer snack!


1 can black eyed peas, drained
1 can black beans
1 can white shoepeg corn
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
3 tbls. Spicy Olive Tangerine Balsamic Vinegar
6 tbls. Spicy Olive Tuscan Herb Extra Virgin Olive Oil
Salt & Pepper to taste
1 tsp. dried oregano and cumin


Mix all ingredients in a large bowl and refrigerate for at least to hours before serving with tortilla chips. Enjoy!

Spiced Pecans

1 lb. pecan halves
1 tbsp. dark brown sugar
1.5 tsp. salt
1 tsp. thyme
1 tsp. rosemary
.5 tsp. ground pepper
1 pinch cayenne pepper
2 tbsp. EVOO


Bake at 350 degrees F, for 12 minutes


For this recipe we recommend a bold extra virgin olive oil such as our Chipotle or, if you’d rather a more traditional flavor, our Herbs de Provence extra virgin olive oil.

Spiced Holiday Nuts

2 tbsp. extra virgin olive oil
.5 tsp. ground ginger
.5 tsp. curry powder
.25 tsp. cayenne pepper
2 tbsp. sugar
1 tbsp. honey
3/4 cup walnut halves
3/4 cup pecan halves


Prepare these nuts in a nonstick skillet – coat and cook them in a skillet for 6 minutes. Allow the nuts to cool on a baking sheet and use a spoon to separate them. Sprinkle with salt.


For this recipe The Spicy Olives recommends their Harrissa extra virgin olive oil to give these nuts a kick!

Texas Caviar

1 can black eyed peas, drained

1 can black beans
1 can white shoe peg corn
2 cans petite diced tomates and peppers
1 fresh jalapeno
1 small onion, minced
1/2 c. chopped fresh cilantro
1 yellow pepper diced
6 tbsp. of the Spicy Olive’s Tangerine Balsamic Vinegar
3 tbsp. of the Spicy Olive’s Cayenne Chili Pepper Olive Oil
3 tbsp. of the Spicy Olive’s Tuscan Herb Olive Oil
Salt and Pepper to taste
1 tsp. dried oregano
1 tsp. dried cumin
Mix all ingredients in large bowl and refrigerate at least 2 hours before serving with tortilla chips.

Roasted Pumpkin Seeds

Clean out pumpkin and reserve seeds from pumpkin. Clean the extra pulp off of the seeds. Dry and then coat with the Spicy Olive’s Cilantro & Roasted Onion olive oil. 

Sprinkle with sea salt and bake for 30 minutes in a 300 degree oven until lightly browned. 

Other fun fall flavors:
Try Chipotle or Red Chili for spicy pumpkin seeds
For a more savory treat, choose Tuscan Herb or Garlic Olive Oil
You could also try The Spicy Olive’s Butter olive oil and sprinkle with cinnamon and sugar for sweet pumpkin seeds.

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 Baked Brie

The Spicy Olive’s Baked Brie

1 wheel of Brie cheese

1/4 cup Maple balsamic, reduced

Place brie cheese in a brie baker or other baking dish. Warm in a 350° oven until soft. Pour reduced Maple balsamic over brie cheese and serve with crackers. Very delicious but also very easy! You could use different balsamic flavors as well, some suggestions are Raspberry, Cinnamon Pear, Blackberry Ginger and Traditional.

The Spicy Olive’s Marinated Mushrooms or Cheese Balls

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls

1/2 cup Organic Tuscan Herb olive oil

1/2 cup Traditional balsamic vinegar

1-2 cups fresh mushrooms or

1-2 cups fresh mozzarella balls

Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.