The Spicy Olive’s Pomegranate Quince Champange Cocktail

The Spicy Olive's Pomegranate Quince Champange Cocktail

A festive toast for the holidays!
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Servings: 1 drink
Ingredients Method

Ingredients
  

  • 2 teaspoons The Spicy Olive's Pomegranate Quince balsamic vinegar
  • 6 kernels Pomegranate
  • Champagne chilled

Method
 

  1. Place 2 teaspoons of the balsamic in champagne flute. Fill flute with chilled champagne. Add 6 pomegranate kernels to the flute. Cheers!
  2. Can also use our Cranberry Pear or Wild Raspberry balsamic's and float either cranberries or raspberries in the champagne.

The Spicy Olive Drunken Chicken Marinade

The Spicy Olive Drunken Chicken Marinade

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Ingredients Method

Ingredients
  

  • 1 bottle dark beer
  • 1/2 cup The Spicy Olive's Maple Balsamic Vinegar
  • 1/2 cup The Spicy Olive's Expresso Balsamic Vinegar
  • 1/4 cup The Spicy Olive's Blood Orange olive oil
  • 4 skinless and boneless chicken breast

Method
 

  1. Marinade the chicken for at least 2 hours, overnight is preferred. Grill until reaches internal temperature of 170 degrees and enjoy!

The Spicy Olive’s Mulled Wine

The Spicy Olive's Mulled Wine

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Ingredients Method

Ingredients
  

  • 1 bottle dry red wine
  • 1/3 cup The Spicy Olive's Cinnamon Pear Balsamic Vinegar
  • 1 apple or pear sliced
  • 2 sticks cinnamon

Method
 

  1. Place red wine in a saucepan and place on stove over medium heat. Add cinnamon sticks, apple or pear slices, and the balsamic vinegar. Allow to warm. Serve in a mug and enjoy!
The Spicy Olive's Serrano Honey vinegar

The Spicy Olive Honey Lime Vinaigrette

The Spicy Olive's Serrano Honey vinegar

The Spicy Olive Honey Lime Vinaigrette

Great 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 over fish tacos!
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Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's Persian Lime Olive Oil
  • 1/8 teaspoon cumin
  • 1 teaspoon The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1/4 cup The Spicy Olive's Serrano Honey balsamic vinegar

Method
 

  1. Whisk all ingredients together until emulsified and smooth!

The Spicy Olive Coconut Lime Shrimp

The Spicy Olive Coconut Lime Shrimp

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Ingredients Method

Ingredients
  

  • 1 pound Shrimp peeled and deveined
  • 1/4 cup The Spicy Olive's Persian Lime Olive Oil
  • 1/4 cup The Spicy Olive's Coconut Balsamic Vinegar

Method
 

  1. Put Persian Lime Olive Oil in a saute pan over medium heat. Add shrimp and salute until pink. Add Coconut balsamic to finish.
The Spicy Olive's Peach Bellini

The Spicy Olive Peach Bellini

The Spicy Olive's Peach Bellini

The Spicy Olive Peach Bellini

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Servings: 1
Ingredients Method

Ingredients
  

  • 1 bottle Prosecco
  • 1 tsp or more to taste THe Spicy Olive's Ripe Peach balsamic

Method
 

  1. Pour Italian Proseco into a champagne flute. Add a teaspoon of The Spicy Olive's Peach balsamic (or more to taste) and serve. Could also use our Raspberry balsamic and add a fresh raspberry to the glass! Or the Pomegranate-Quince balsamic and add fresh pomegranate kernels to the glass!

The Spicy Olive’s Mango, Key Lime Frozen Yogurt

The Spicy Olive's Mango, Key Lime Frozen Yogurt

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Ingredients Method

Ingredients
  

  • 2 cups full fat thick yogurt
  • 1 1/2 cups thawed mango puree or fruit puree of choice
  • 1 cup heavy cream
  • 2 tablespoons powdered milk
  • 1 cup sugar
  • 1/2 teaspoon Salt
  • 1/4 cup The Spicy Olive's Persian Lime Olive Oil
  • 2 tablespoons The Spicy Olive's Key Lime White Balsamic

Method
 

  1. In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer's instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time).
The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive’s Grilled Salmon Fillet

The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive's Grilled Salmon Fillet

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Servings: 2 people
Ingredients Method

Ingredients
  

  • 2 fillets Salmon
  • 1/2 cup The Spicy Olive's Neapolitan Herb Balsamic Vinegar reduced *could also use Vermont maple
  • 2 teaspoons Mortar and Pestle's Rhyno Rub available at The Spicy Olive
  • 1 tablespoon The SPicy Olive's Lemon extra virgin olive oil * could also use Butter Olive Oil

Method
 

  1. Place the fish on a grilling pan, cedar plank, or an aluminum pie pan and coat with olive oil. Sprinkle Rhyno Rub over the fillets.
  2. Reduce the balsamic vinegar by simmering in a pan for 10-15 minutes. Allow to cool. Balsamic vinegar will be thick upon cooling. Set aside. (This step can be completed earlier)
  3. Place salmon (and cooking tray or cedar plank) on the grill and cook until salmon flakes, about 10 minutes. Brushed with reduced vinegar for the last 1-2 minutes of cooking. Brush with additional balsamic before serving.

The Spicy Olive’s Neapolitan Herb Bloody Mary

The Spicy Olive's Neapolitan Herb Bloody Mary

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Servings: 4 drinks
Ingredients Method

Ingredients
  

  • 1/2 oz. fresh squeezed lemon juice
  • 3/4 oz. The Spicy Olive's Neapolitan Herb Balsamic Vinegar
  • 1&1/2 teas. horseradish
  • 1/4 teas. kosher salt
  • 1/2 oz. Worcestershire sauce
  • 12 oz. tomato juice
  • 6 oz. Vodka
  • 4 celery stalks with leaves removed
  • ground pepper to taste

Method
 

  1. Add ice to 4 glasses. Mix vodka, tomato juice, Worcestershire sauce, salt, pepper, Neapolitan Herb balsamic, and horseradish (if using) and pour into 4 glasses. Garnish with celery sticks.

Spicy Olive’s Coconut Lime Shrimp on Living Dayton!

http://wdtn.com/2018/02/26/the-spicy-olive-9/

Melanie Cedargren was on Living Dayton Monday, Feb. 26, 2018 creating a great dinner idea for this Lenten season. It’s hard to come up with meatless meal options that are not only quick and delicious but also sure to please the whole family and this one hits all those marks!

Succulent shrimp sauteed in The Spicy Olive’s Persian Lime olive oil and then finished with a reduction of the Spicy Olive’s Coconut white balsamic. Melanie served the shrimp over a bed of Lime Rice and fresh basil to give the dish more of a Thai twist!