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!
Nothing says Fall like the taste of Pumpkin, pumpkin doughnuts! Here is a delicious Autumn treat that is baked and full of olive oil goodness! For additional fall flavor, add our Cinnamon Pear balsamic or our Pumpkin spice white balsamic to the glaze ( a teaspoon or 2 will do it!)
This salad is a wonderful addition to a Fall or Winter meal! It uses one of the combos from our Vinaigrette 4 Pack sampler,
this Black Mission Fig balsamic vinegar and the Herbs de Provence olive oil.
This is a delicious salad anytime of the year, but is especially festive during the holidays. The recipe comes from a Spicy Olive employee, Dianne and is one of our favorites!
The colors of the spinach, kiwi slices and raspberries are so pretty together and the Macadamia nuts pieces make the salad special, they are not a usual nut to top a salad and are really delicious!
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
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
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
spinach, fresh leaves, chopped
1/2 cup The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
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
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!
A great recipe for St.Patrick’s Day but a delicious side dish for anytime you are craving comfort food! Cabbage can be substituted for the kale in this recipe too.
- 1 1/2 pounds Yukon Gold or Russet Potatoes peeled and cut into 1-inch cubes
- 1 pinch Kosher Salt
- 4 ounces Curly Kale leaves (about 6 ½ ounces with stem) (or leafy cabbage)
- ½ cup Scallions trimmed, white and lower green of stalk rough chopped
- 6 Tablespoons The Spicy Olive’s Butter Infused olive oil
- Salt and pepper to taste
- Garnish with scallion slices (about ¼ cup needed for whole recipe)
Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
Add a large pinch of salt to the boiling water.
Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.
Preparing the Kale (blanching)
While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.
Making the Colcannon
Add the butter olive oil to the potatoes.
Mash the potatoes with a masher or potato ricer making sure all the butter olive oil is absorbed.
Add the diced kale and scallion;stir to fully combine.
Serve hot garnished with scallion slices, drizzle additional butter olive oil on top.
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419