The Spicy Olive's Sauteed Kale

The Spicy Olive’s Sautéed Kale

The Spicy Olive's Sauteed Kale

The Spicy Olive's Sautéed Kale

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Ingredients Method

Ingredients
  

  • 1 1/2 pounds kale washed, drained, and steams removed
  • 5 tablespoons The Spicy Olive's Blood Orange olive oil
  • 2 tablespoons The Spicy Olive's Cranberry Pear balsamic
  • 1 cloves Garlic peeled and chopped
  • 1/2 cup Water
  • 1 teaspoon salt and pepper to taste

Method
 

  1. In a large skillet, heat Blood Orange olive oil over medium heat. Saute garlic, but do not let it get brown. Add water and kale, then increase heat to high. Stir then cover and simmer kale for 5 minutes. Add salt, pepper, balsamic vinegar and serve!
The Spicy Olive's Kale and FIg Salad

The Spicy Olive’s Fig and Kale Salad

The Spicy Olive's Kale and FIg Salad

The Spicy Olive's Fig and Kale Salad

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Ingredients Method

Ingredients
  

  • 5 oz baby kale could also use arugula or a combination of each
  • 3 slices Bacon cut into stripes
  • 12 medium fresh figs halved
  • 1 Shallot chopped
  • 3 tablespoons The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1 cup pecan halved
  • 1 tablespoon The Spicy Olive's Fig balsamic vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon back pepper
  • 3 oz Blue Cheese crumbled

Method
 

  1. Place kale in a salad bowl. Set aside. Heat skillet over medium-high heat add bacon, cook until crisp, remove with a slotted spoon and drain on a paper towel. Reserve 1 teaspoon of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate. Add shallots and 1 tablespoon of olive oil in to pan. Turn hear to medium-low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt, pepper, and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.
The Spicy Olive's Pork Chops with Apples and Brussel Sprouts

The Spicy Olive’s Pork Chops with Roasted Apples and Brussels Sprouts

The Spicy Olive's Pork Chops with Apples and Brussel Sprouts

The Spicy Olive's Pork Chops with Roasted Apples and Brussels Sprouts

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Ingredients Method

Ingredients
  

  • 2 tablespoons Mortar and Pestle's Rhyno Rub available at The Spicy Olive
  • 4 1 inch thick pork chops bone-in center cut
  • 3 tablespoons The Spicy Olive's Garlic Olive Oil The Spicy Olive's Herbs de Provence would also work
  • 2 teaspoon The Spicy Olive's Garlic Olive Oil The Spicy Olive's Herbs de Provence would also work
  • 3 tablespoon The Spicy Olive's Red Apple Balsamic Vinegar The Spicy Olive's Cinnamon Pear, Black Cherry or Gravenstein Apple would also work
  • 1 Gala apple cut into wedges
  • 1 pound brussels sprouts fresh, trimmed and cut in half

Method
 

  1. Preheat oven to 425 degrees. Rube each pork chop with 1/2 tsp of olive oil, then rub Rhyno Rub into each side of the pork chops (about 2 tsp per chop). Whisk together apple balsamic and remaining Rhyno Rub, slowly whisk in remain olive oil. Place apples and brussels sprouts in a bowl and pour balsamic mixture over and toss to coat. Line a baking sheet with aluminum foil and coat with 1-2 tsp olive oil. Place pork chops in center of baking sheet and surround with apple, brussels sprouts mixture. Bake at 425 degrees for 12 minutes; turn pork chops over and bake 10-14 more minutes (until meat thermometer registers 140 degrees). Remove pork chops and cover with foil. Stir apple mixture on sheet pan, and spread in an even layer. Increase oven temperature to broil for 3-4 minutes until browned. Serve apple mixture with pork chops, can add a drizzle of Red Apple balsamic if desired.
The Spicy Olive's One Pan

The Spicy Olive’s Tuscan One Pan Pasta

The Spicy Olive's One Pan

The Spicy Olive's Tuscan One Pan Pasta

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Ingredients Method

Ingredients
  

  • 2 tablespoons The Spicy Olive's Tuscan Herb Olive Oil
  • 12 oz sweet Italian sausage (could use chicken or turkey sausage) fully cooked and cut into 1/4 inch thick slices
  • 1 pound Mushrooms sliced
  • 4 cups Chicken Broth
  • 1/2 teaspoon Sea Salt
  • 4 cups collard greens or baby spinach chopped and stemmed
  • 10 oz penne pasta uncooked
  • 1 cup Onion thinly sliced
  • 1 tablespoon Garlic chopped
  • 1 tablespoon The Spicy Olive's Red Wine vinegar *for a sweeter finish try our Traditional 18 year balsamic
  • 1/2 teaspoon crushed red peper

Method
 

  1. Heat olive oil in a high sided skillet over medium-high heat. Add sausage and mushrooms, cook, stirring often, until browned, about 8 minutes.
  2. Add stock and next 5 ingredients, bring to boil. Cook, stirring frequently, until pasta is al dente and liquid mostly absorbed, about 15 minutes.
  3. Stir in vinegar and sprinkle with crushed red pepper. Serve with grated parmesan cheese and crusty bread with Tuscan Herb olive oil for dipping.
The Spicy Olive's Sauteed Mushrooms

The Spicy Olive’s Sauteed Mushrooms and onions

The Spicy Olive's Sauteed Mushrooms

The Spicy Olive's Sauteed Mushrooms and onions

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Ingredients Method

Ingredients
  

  • 1 carton Mushrooms sliced
  • 1 large sweet onion sliced
  • 1 tablespoon The Spicy Olive's Butter extra virgin olive oil
  • 1 teaspoon fresh garlic
  • to taste Sea Salt
  • to taste Pepper

Method
 

  1. Place olive oil in a saute pan over medium-high heat and add onion slices. Allow onions to cook down until soft and beginning to caramelized. Add mushrooms and garlic and cook until mushrooms are tender. Season with salt and pepper to taste. Serve over beef fillet slices.
The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive’s Grilled Salmon

The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive's Grilled Salmon

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Ingredients Method

Ingredients
  

  • 4 fillets Salmon
  • 2-3 tablespoons The Spicy Olive's Olive Wood Smoked Olive Oil
  • 2-3 teaspoons Mortar and Pestle's Rhyno Rub available at The Spicy Olive
  • 1/2 cup The Spicy Olive's Vermont Maple Balsamic Vinegar

Method
 

  1. Place salmon on an aluminum pan or soaked cedar plank, and coat with the Smoked oil. Sprinkle fillets with Rhyno Rub. Allow fish to marinate for an hour, then place on a heated grill and cook until fish flakes, about 10-12 minutes. Baste the salmon with the Maple balsamic, and cook for 1-2 more minutes. Serve with additional Maple balsamic if desired. Kids even like salmon prepared this way!
The Spicy Olive's Espresso Tiramisu

The Spicy Olive’s Espresso Balsamic Tiramisu

The Spicy Olive's Espresso Tiramisu

The Spicy Olive's Espresso Balsamic Tiramisu

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Ingredients Method

Ingredients
  

  • 5 large egg yolks
  • 2/3 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 16 oz mascarpone softened
  • 1 cup heavy whipping cream
  • 1/4 cup sweet Marsala wine
  • 3/4 cup strong brewed coffee or espresso
  • 24 lady fingers
  • 3 tablespoons Rum
  • 3 tablespoons The Spicy Olive's Espresso balsamic vinegar
  • 1/3 cup chocolate ground

Method
 

  1. Whisk 1/3 cup of sugar with egg yolk for two minutes until light yellow and tripled in volume. Place the eggs yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
  2. In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum, and espresso balsamic until the sugar dissolves.
  3. Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover tiramisu with plastic and refrigerate at least 6 hours.
The Spicy Olive's Brined Turkey

The Spicy Olive’s Simple Brined Basted Turkey

The Spicy Olive's Brined Turkey

The Spicy Olive's Simple Brined Basted Turkey

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Ingredients Method

Ingredients
  

  • 1 12 pound turkey
For the Brine
  • 1 1/2 cups kosher salt
  • 2 1/2 gallons cold water
Roasting
  • 3 tablespoons The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 1 tablespoon Pepper freshly ground
  • 1/2-3/4 cups chicken stock as needed

Method
 

  1. Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400 degrees rub 2 tablespoons mushroom and sage olive oil over the skin of the turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180 degrees every 30 minutes. Roast for about one hour remove foil and baste turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom and sage olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165 degrees. Total roasting time should be about 2-2 3/4 hours. Let bird rest at least 20-30 minutes before carving.

The Spicy Olive’s Cranberry and Balsamic Onion Marmalade

The Spicy Olive's Cranberry & Balsamic Onion Marmalade

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Ingredients Method

Ingredients
  

  • 2 tablespoons The Spicy Olive's Blood Orange olive oil
  • 1 cup Onion sliced
  • 1 teaspoon kosher salt
  • pinch fresh cracked pepper
  • 2 cups fresh cranberries
  • 1/2 cup brown Sugar
  • 1/2 cup The Spicy Olive's Pomegranate balsamic
  • 1/4 of 1 orange squeezed freshly into juice

Method
 

  1. Heat the olive oil in a medium saucepan over medium heat add onion, salt, and a few turns of black pepper. Saute until the onion is caramelized about 15 minutes. Add cranberries, brown sugar, balsamic vinegar, and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.

The Spicy Olive’s Roasted Garlic Hasselback Potatoes

A fancy side dish that is pleasing to the eye and taste buds!

The Spicy Olive's Roasted Garlic Hasselback Potatoes

An elegant yet easy side dish!
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Ingredients Method

Ingredients
  

  • 8 medium red potatoes
  • 1/2 cup The Spicy Olive's Garlic Olive Oil could also use Chipotle, Harissa, Wild Mushroom and Sage, Tuscan
  • 2 teaspoons kosher salt
  • 1 cup Cheddar cheese grated
  • 1 tablespoon fresh chopped chives for garnish

Method
 

  1. Preheat oven to 400 degrees
  2. Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
  3. Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lines baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
  4. Bake for 30 minutes until the edges begin to turn golden brown. Remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
  5. Adjust seasoning to taste, sprinkle with fresh chives for garnish, serve with sour cream if desired.