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.
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
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!
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.
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