The Spicy Olive’s Butter Olive Oil Hollandaise Sauce

Hollandaise Sauce is so delicious over oven roasted asparagus spears, that gives your dinner an ellegant touch.

This sauce is made with our Butter infused olive oil instead of the traditional recipe which uses lots of butter. With this simple change,  the saturated fat of Hollandaise sauce is replace with the good for you monounsaturated fats of olive oil, so spoon it on with out guilt!

Another great application of this recipe is to serve over Eggs Benedict!

The Spicy Olive's Asparagus Crostinni

The Spicy Olive’s Asparagus Crostinis

ASPARAGUS CROSTINIS
A delicious appetizer for any festive occasion!
The Spicy Olive's Hummus

The Spicy Olive’s Herbs de Provence Hummus

The Spicy Olive's Hummus

HERBES DE PROVENCE HUMMUS- a delicious and simple to make snack. Serve with fresh vegetables like carrot and celery sticks or pita bread chips.

The Spicy Olive’s Mediterranean Barley Salad

Spicy Oliveʼs Mediterranean Barley Salad

This is one of our most popular recipes! It is a super healthy side dish as well, chock full of many different colored vegetables.

My favorite combination for the salad dressing is The Spicy Olive’s Persian Lime olive oil and our Honey Ginger white balsamic.

To boil barley:
2 cups vegetable broth
1 cup barley (I use Quaker “quick barley”)
1 Tbsp The Spicy Olive’s single varietal Ultra Premium extra virgin olive oil
1 tsp salt

For Salad:
1/2 cup chopped Kalamata olives
1/2 cup cucumber or zucchini, diced

1/4 cup red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, peeled and chopped
feta cheese
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
cilantro, chopped
spinach, fresh leaves, chopped
garbanzo beans
Dressing:
1/2  cup  The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
Onion
1/2 cup The Spicy Oliveʼs Honey Ginger white balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
(can add a splash of fresh lemon or lime juice if you use the cilantro and onion olive
oil)
Bring vegetable broth to a boil in a medium saucepan. Add barley, olive oil and salt. Bring
back to boil and adjust heat to maintain a gentle simmer, cover and cook until barley
is tender ( 10 minutes for quick barley, about 30 minutes for regular barley. Remove
from heat and drain excess liquid, if needed. Cool. ( you can spread on a plate or
cookie sheet to keep from getting mushy.)
Meanwhile, whisk dressing together. Toss with barley and vegetables and serve!

Garlic and Sage Mushrooms

The Spicy Olive’s Garlic and Sage Mushrooms

The Spicy Olive’s GARLIC & SAGE MUSHROOMS
2 tablespoons The Spicy Olive’s Wild Mushroom and Sage Olive Oil
1 teaspoon of The Spicy Olive’s Butter Infused Olive Oil
12 oz. button mushrooms
3 chopped garlic cloves
salt and pepper
finely chopped parsley
Heat Wild Mushroom and Sage Olive Oil & Butter Infused Olive Oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and sauté for about 3 minutes, regularly stirring with a spatula.
Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 2 minutes, occasionally stirring.
Remove the lid after mushrooms have released their moisture and sauté for another 3-5 minutes on medium-high heat.
Season with salt and pepper, to taste. Sprinkle with parsley and serve.

The Spicy Olive’s Potato Latkes

 

 Potato Latkes are a traditional Hanukkah treat but I also make them for Oktoberfest celebrations as my family loves the potato pancakes from Izzy’s. I have a shortcut for making these- I use the dried, shredded potatoes  that are available from Costco. It saves the steps of shredding the potatoes and removing the water from the shredded potatoes. The Spicy Olive’s Butter olive oil is my choice to use when I pan fry the potato pancakes but our flavored olive oils would also add a delicious twist to the recipe!

This recipe is an adaptation of a recipe from Gil’s Gourmet, one of our suppliers.

The Spicy Olive’s Mashed Potatoes

The Spicy Olive’s Mashed Potatoes

Make mashed potatoes your favorite way, but to finish add The Spicy Olive’s flavored olive oils to elevate your mashed potatoes to a new level! Add Butter olive oil for great butter flavor without the fat of butter, Wild Mushroom and Sage for something deliciously different, Garlic for yummy garlic mashed potatoes or  for gourmet spuds our Back or White Truffle oils!

To make the Truffle Mashed Potatoes, I recommend making them with our Butter olive oil and then drizzling with Black or White Truffle to finish. A little bit of truffle oil goes a long way but delivers so much flavor, absolutely delicious!

The Spicy Olive’s Parmesan Zucchini Fries

PARMESAN ZUCCHINI FRIES
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
5 tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet, sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.Serve immediately, garnished with parsley, if desired.
The Spicy Olive's Pickeld Cauliflower

The Spicy Olive’s Pickled Vegetables

Summer vegetables are plentiful now. Here is a delicious pickling recipe submitted by Dianne Whitten, who works at The Spicy Olive, Montgomery. You could use many of our balsamic vinegars to pickle an assortment of vegetables. The Serrano Honey, used in this recipe, gives the pickled vegetables a little kick!
Pickled Cauliflower and Carrots

Ingredients

  • ½ head of cauliflower
  • 2 carrots
  • 1 garlic clove
  • 3 sprigs fresh dill
  • 1 tablespoon pickling salt
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon mustard seed
  • 1½ cups Spicy Olive Serrano honey vinegar
  • 1 cup water
  • Directions:

Cut the cauliflower into florets and the carrots in ½ inch circles. Pack the cauliflower, carrots, garlic and dill tightly into the jars, leaving ½ inch of head space at the top. Set aside.

Combine the salt, paprika, mustard seeds, vinegar and water in a nonreactive saucepan. Bring to a boil then reduce heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving ½ inch headspace in each. Cap with lids and bands then cool for 2 hours before refrigerating.

The pickled cauliflower can be refrigerated for 7-10 days.

Notes

Makes 1 quart or 2 pint

Recipe submitted by Dianne Whitten, Spicy Olive team member

The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive’s Sauteed Spinach and Mushrooms

Recipe:

2 tablespoons The Spicy Olive’s Arbequina or other mild/medium single varietal olive oil
3 smashed garlic cloves
2 cups of sliced cremini or white mushrooms
Kosher salt and fresh pepper
10 oz of baby spinach
1 tablespoon of The Spicy Olive’s  A-Premium White Balsamic

Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.