The Spicy Olive Grapefruit Vinaigrette

A great citrusy salad dressing!


Grapefruit Vinaigrette

1/2 cup fresh grapefruit juice

1/3 cup Spicy Olive Grapefruit white balsamic 

1/4 cup Spicy Olive single varietal EVOO

2 Tablespoons  Spicy Olive roasted sesame oil

2 Tablespoons dijon mustard 

Mix together and serve over a mixed green salad with orange and grapefruit segments on top!


The Spicy Olive Slow Cooker Beef, Barley & Squash Stew

The Spicy Olive’s Slow Cooker Beef, Barley and Squash Stew

3 tablespoons The Spicy Olive’s Organic Garlic olive oil, divided

1 lb. beef chuck roast, cut into 3 pieces

sea salt and pepper

1 garlic clove, minced

4 thyme sprigs

4 cups beef broth, divided

1/2 pound small potatoes, halved

2 cups butternut squash, peeled and cubed

1/2 cup pearl barley 

If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker later. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes. Add remaining olive oil and garlic and saute until fragrant. Place insert into slow cooker or transfer to slow cooker and add thyme and 2 cups beef broth and scrap down sides and bottom of pan to release browned bits. Transfer this broth to slow cooker.  Add potatoes, squash and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid mostly absorbed (about 4 hours on high or 8 hours on low.) Using 2 forks shred beef. Season with salt and pepper. Serves 6.

 ** Would also be delicious with carrots or celery or other vegetables you might like to add.


The Spicy Olive Apple Slaw

 Here is a Great Fall Salad!


The Spicy Olive’s Apple Slaw

1/2 cup buttermilk

4 tablespoons The Spicy Olive’s Red Apple Balsamic vinegar

2 tablespoons The Spicy Olive’s mild single varietal olive oil, like Picual or Hojiblanca

12 ounces packaged broccoli slaw

1 Granny Smith apple, cut into matchsticks

In a large bowl, whisk together buttermilk, balsamic vinegar and olive oil. Add broccoli slaw and apple matchsticks and toss to coat. Serves 8.

The Spicy Olive Tuscan Pot Roast

 The Spicy Olive’s  Tuscan Pot Roast 

4 Tablespoons Spicy  Olive Organic Tuscan Herb olive oil

1 4 lb. beef chuck or pot roast 

1/2 cup red wine or beef broth

1/2 cup water 

1 shallot, minced

4 potatoes, cubed

1 cup carrots, in chunks

1&1/2 cup portabella mushrooms, sliced 

2 teaspoons A-1 Sauce 

1 28 ounce can, crushed tomatoes

1 clove garlic, minced 

Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium high heat. Place beef roast in pan and brown on all sides. Add shallot and  garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours,

                                            Crock pot on low for 8 hours or high for 4 hours or

                                            Oven set at 250-300° for 2-3 hours.

Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with The Spicy Olive’s Tuscan Herb olive oil for dipping!