Salad Caprese

A simple Italian classic that’s easy and fresh for a summer snack or to start a classy meal!


Chunk 2 or 3 large tomatoes and chop up fresh buffalo mozzarella. Mix in one bunch of fresh basil leaves, sliced. Splash in .25 cups of The Spicy Olive’s Traditional Balsamic Vinegar and .25 cups Basil Extra Virgin Olive Oil for a healthy treat!


Arrange the tomatoes on a platter, alternating tomato slices and mozzarella slices for a stunning dish. Sprinkle fresh basil over the tomatoes and cheese and finish with salt and fresh ground pepper to taste.



Spiced Holiday Nuts

2 tbsp. extra virgin olive oil
.5 tsp. ground ginger
.5 tsp. curry powder
.25 tsp. cayenne pepper
2 tbsp. sugar
1 tbsp. honey
3/4 cup walnut halves
3/4 cup pecan halves


Prepare these nuts in a nonstick skillet – coat and cook them in a skillet for 6 minutes. Allow the nuts to cool on a baking sheet and use a spoon to separate them. Sprinkle with salt.


For this recipe The Spicy Olives recommends their Harrissa extra virgin olive oil to give these nuts a kick!

Asian Style Broccoli

.25 cup soy sauce
4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger white balsamic
1 garlic clove minced
.5 tsp.  dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese sesame oil
1 pound fresh broccoli, trimmed and cut into florets


Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes, until barely tender. Add sauce, coating broccoli well and heat thoroughly.


Spicy yet zen!

Asian Marinade

1/4 cup The Spicy Olive’s Roasted Japanese Sesame Oil
1/4 cup The Spicy Olive’s Tangerine Balsamic Vinegar


Mix together and marinade chicken and pork.


Great with The Spicy Olive’s Asian spice linguini noodles!

Apple Pie a la Spicy Olive

For a super sweet twist on a classic, add some of our Cinnamon Pear Balsamic Vinegar to your apple pie.


Filling
8 cups thinly sliced and peeled apples
1/4 cup flour
3/4 cup granulated sugar
1/4 cup brown sugar
.25 tsp. ground cinnamon
.25 tsp. apple pie spice
2 tbsp. The Spicy Olive Cinnamon Pear Balsamic Vinegar


Mix sugars, flour and spices; sprinkle over apples. Spoon the mixture into a pie crust-lined dish. Dot with butter and drizzle with Cinnamon Pear Balsamic Vinegar. Top with a second pie crust. Bake at 400 degrees F, for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling.

Baked Autumn Squash

1 fall squash, such as acorn or butternut

2 tbsp. The Spicy Olive Butter Olive Oil
3 tbsp. The Spicy Olive Maple or Cinnamon Pear Balsamic Vinegar

Cut the squash in half and remove the seeds. place in a baking pan. Drizzle the squash with the butter olive oil and the maple balsamic. Cover. Bake in a 375 oven for 45 minutes until soft. Serve with an additional drizzle of Maple or Cinnamon Pear balsamic (or both!) for a burst of fall flavor!

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

Sweet Potato & Brussel Sprouts

4 tsps. The Spicy Olive Wild Mushroom & Sage Olive Oil

5 slices bacon cut into small pieces
3 cups brussel sprouts, quartered
2 medium sweet potatoes, microwaved for 4 minutes, then peeled and cubed
2 medium golden delicious apples, peeled and cubed
1/2 tsp. minced garlic
1/2 tsp. cinnamon
1 cup chicken broth
Drizzle of The Spicy Olive Cinnamon Pear balsamic or Red Apple balsamic to finish.
Cook the bacon until browned. Put the Wild Mushroom & Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic and cinnamon.
Stir well and add 1/2 of the chicken broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic vinegar and serve.

Goat Cheese + Arugula Pizza

6 tbsp. Marchesa Balsamic Pesto (available at The Spicy Olive)

1 unbaked pizza crust
8 oz. package goat cheese
3 roma tomatoes, sliced thin
1 tsp. The Spicy Olive’s Garlic Olive Oil
1 cup fresh arugula tossed with 1 additional teaspoon of The Spicy Olive’s Garlic Olive OIl and 1 teaspoon lemon juice*
Preheat the oven to 425 degrees. Dab pesto onto the center of the pizza crust and spread towards the outer edges. Crumble the goat cheese and sprinkle on the pizza. Place tomato slices over the cheese and pizza crust. Brush the pizza and crust with the Garlic olive oil. 
Place pizza directly on preheated oven rack. Bake for 10 minutes, or until the pizza crust is golden. After taking the pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a few minutes, cover the pizza with a few handfuls of the arugula mixture. Enjoy the remaining arugula as a side salad topped with parmesan cheese. Cut the pizza, serve and enjoy!
*The Spicy Olive carries Sicilian Lemon White Balsamic Vinegar that you could use here.

If you typically visit our West Chester store, there is a Dewey’s Pizza shop located right next door that sells their pizza dough. For a fun family dinner, you can buy the dough there and try your had at tossing it!

Butternut Squash Soup

4 tbsp. The Spicy Olive Basil Olive Oil

1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32 oz. container of chicken stock
1 tsp. poultry seasoning 
Salt and pepper to taste

Pour The Spicy Olive’s Basil Olive Oil in a large pot and cook the onion, celery, carrot, potatoes and squash for about 10 minutes or until lightly browned. Pour in the chicken stock. Bring to a boil, reduce to low, cover pot and let simmer for 40 minutes.

Using an immersion blender in the pot, blend until smooth or puree in a blender. (Be careful – hot liquids like to come out of the blender! Best to let it cool first if you’re going to use a blender!) Season with salt and pepper.

To finish, drizzle with The Spicy Olive’s White Truffle Oil or Roasted Walnut Oil (1 teaspoon). Pour in a swirl of heavy cream or sour cream in the soup to serve.

This recipe can be used to make pumpkin soup by substituting pumpkin for the butternut squash.