The Spicy Olive’s Upside Down Blood Orange Pineapple Cake

UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE
The addition of our Blood Orange olive oil adds a touch of citrus to this version of a Upside Down Pineapple Cake!

The Spicy Olive’s Peach Balsamic Cobbler

PEACH BALSAMIC COBBLER
A wonderful cobbler recipe with lots of peach flavor because of the fresh peaches and the addition of the Ripe Peach balsamic vinegar. Another twist would be to use our Cascadian Wild Raspberry balsamic in this recipe to have a Peach Raspberry cobbler,
either way a delicious dessert!

The Spicy Olive’s Zucchini Macadamia Nut Bread

ZUCCHINI MACADAMIA NUT BREAD
Here is an idea for what to do with all the zucchini growing in your garden!

The Spicy Olive’s Strawberry Orange Mango Margarita

STRAWBERRY ORANGE MANGO MARGARITA
A delicious margarita recipe with lots of fruit flavor to try on a summer evening-Enjoy!

The Spicy Olive’s Orange Olive Oil Dreamsicle Cake

 ORANGE OLIVE OIL DREAMSICLE CAKE
A delicious cake for a special occasion!

The Spicy Olive’s Blueberry Buttermilk Cake

BLUEBERRY BUTTERMILK OLIVE OIL CAKE
This cake is a delightful summer treat or one to make in the winter when you want the summer taste of blueberries (use frozen blueberries then!)
The Spicy Olive’s mild Ultra Premium EVOOs are perfect for this cake or our citrus oils such as Blood Orange or Meyer Lemon would be delicious in this recipe as well as our Butter olive oil. So many options, and they are all good!

The Spicy Olive’s Filet Mignon With Cream Sauce and Mushrooms

FILET MIGNON WITH CREAM SAUCE & MUSHROOMS
 A Steak House worthy steak dinner you can make it home! Perfect for celebratory dinners like anniversaries or even Father’s Day!

The Spicy Olive’s Caramelized Pork Tenderloin

THE SPICY OLIVE’S CARAMELIZED PORK TENDERLOIN
1 – (2 to 2.5lbs) of pork tenderloin
2 teaspoons of salt
½ teaspoon of paprika
½ teaspoon of The Spicy Olive’s Baklouti Fused Olive Oil
1 tablespoon of The Spicy Olive’s Portuguese Chiquitita EVOO or other Medium to Mild Single Varietal olive oil
3 tablespoons of The Spicy Olive’s Lavender Dark Balsamic Vinegar this would be delicious with any of our dark balsamics!
4 to 6 slices of bacon
1/3 cup of honey
2 tablespoons of mustard
Preheat oven to 350 degrees F.
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Baklouti Fused Oil and Chiquitita over medium high heat, place tenderloin in skillet and let the sides seal.
In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil,   place in oven and bake for 15 minutes. Remove from oven and allow to rest so juices can redistribute into the meat. Remove toothpicks, slice and serve.
The Spicy Olive's Lemongrass Mint Mojito

The Spicy Olive’s Lemongrass Mint Mojito

THE SPICY OLIVE’S LEMONGRASS-MINT MOJITO
6 fresh mint leaves, plus a sprig for garnish
1-1/2 tablespoons simple syrup (see below)
1 tablespoon fresh lime juice – safe half the lime cut into wedges and garnish drink.
1 tablespoon The Spicy Olive’s Lemongrass-Mint White Balsamic Vinegar
2 ounces light Rum
club soda
Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix. Garnish mint leaves and limes.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
The Spicy Olive's Tropical Chicken Salad

The Spicy Olive’s Tropical Grilled Chicken Salad

TROPICAL GRILLED CHICKEN SALAD
3 boneless skinless chicken breasts
4 cups chopped romaine – or green leaf lettuce
¼ cup cherry tomatoes – halved
¼ red onion – chopped
1 large avocados – sliced diced into small pieces
1 whole pineapple cut into rings – can use canned pineapple rings
½ tablespoon The Spicy Olive’s Melgarejo Picual EVOO (single Varietal olive oil from Spain)
cilantro – roughly chopped
Marinade for Chicken
½ cup of soy sauce
½ cup of The Spicy Olive’s Golden Pineapple white Balsamic Vinegar
1 tablespoon The Spicy Olive’s Basil Infused Olive Oil
1 can of cola soda
1 tablespoon of mustard (our Roasted Garlic and Champagne Mustard would work here!)
Whisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.
Salad Dressing
⅓ cup The Spicy Olive’s A Premium or Golden Pineapple White Balsamic Vinegar
⅓ cup The Spicy Olive’s Melgarejo Picual EVOO
whisked together
Preheat grill 350 degrees F.
Remove chicken from marinade and place on hot grill, cook approx. 10-12 minutes on each side -until chicken is fully cooked. Cut chicken into slices and set aside. Brush EVOO on the pineapple rings and place on grill – grill for 2-3 minutes on each side.
Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate, top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.