What’s better than extra virgin?

 At The Spicy Olive we have always prided ourselves on bringing our customers the freshest, healthiest and best olive oils. As we head into the new year, we will be bringing in olive oils that are even better than extra virgin. This new level of quality is called ultra premium.


We are currently in the process of transitioning all of our olive oils from extra virgin to ultra premium (all of our single varietals have made the switch), so the next time you visit we will probably have several of them available! The biggest benefit of this change is that our flavored olive oils will be fresher. By making this transition, we will be able to implement our dual hemispheric model, which enables us to use ultra premium olive oil from around the world and deliver the freshest olive oil to you.

It seems that consumers focus on where their olive oil is produced, when they really should consider when, what and how the oil is made. By using the ultra premium (UP) standard focuses on the chemistry and freshness of the olive oil. To create the best olive oil, both high quality fruit and high quality production processes are needed and the UP standard encompasses strict requirements for both the end-product and the production processes.

The UP standard was created by our suppliers Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so-called “gourmet” and “premium” olive oil markets. We have told you before about the low standards and misinformation surrounding olive oils and we hope this new designation will help create more clarity.

Only the freshest and best olive oils will meet the UP standard – it exceeds all existing Italian, Spanish, Greek, North American, Californian or any other standard for olive oil. In order to qualify for this UP certification, the olive oil must meet or exceed a comprehensive set of production, storage, transportation, testing chemistry and organoleptic requirements. All of this is intended to promote Fair Trade practices and to promote and protect the highest quality olive oil.

If you want more information about our new UP olive oils, be sure to visit the UP website and feel free to ask next time you visit or give us a call! 

Fuzzy Fig

1/4 c. The Spicy Olive Fig Balsamic Vinegar

1/4 c. Bourbon
1/4 c. Ginger Ale
Ice and muddled mint together in a cocktail glass
Put Fig Balsamic Vinegar and bourbon in cocktail glass over ice and mint. Add ginger ale, stir and serve.

Mock Mojito

1 c. Sprite

1 tbsp. The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar
1 slice of lime and a squirt of lime juice
Fresh mint leaves

Muddle fresh mint in the bottom of a tall glass. Add a squirt of lime juice. Add ice and then pour in Sprite. Add Lemongrass Mint Balsamic Vinegar and stir. Top with fresh lime juice.

To make a real mojito, just add rum. Enjoy!

Pumpkin Pie Pudding

A delicious and easy slow cooker recipe! Takes a few minutes to prepare and then cook for 4 hours in the slow cooker. Your whole kitchen will smell festive!


15 oz. can pumpkin puree
12 oz. can unsweetened evaporated milk
1/4 c. brown sugar, packed
1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
2 tbsp. butter melted
1.5 tsp. The Spicy Olive’s Pumpkin Spice Balsamic Vinegar
2 tbsp. The Spicy Olive’s Vanilla Balsamic Vinegar

Lightly oil the inside of the slow cooker. In a mixing bowl, whisk or sift together flour, baking powder and salt. Add remaining ingredients and stir throughly to combine. Put mixture in the prepared slow cooker. Cook on high for 3-4 hours. 

Pudding should be set and an internal temperature of 160 degrees should be reached. Serve warm with ice cream, fresh whipped cream or a sprinkle of powdered sugar and a drizzle of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar.

Apple Crisp

Filling:
6 Granny Smith apples peeled, cored and sliced
1/4 c. all purpose flour
1/2 c. brown sugar
1/4 c. Vermont Maple or Cinnamon Pear Balsamic Vinegar

Topping:
1 c. all purpose flour
3/4 c. brown sugar
1/2 teaspoon cinnamon
1/4 tsp. salt
1 stick butter cut into 8 pieces
1/4 chopped pecans

Toss all the filling ingredients to coat the apples and put into a greased (buttered) 9×13 baking pan. Using a food processor, pulse together all topping ingredients until crumbles for. You can do this by hand or with a mixer. Top apple mixture with the crumb topping and place in a 350 degree oven and bake for 45-50 minutes.

For extra decadence, reduce one cup of Vermont Maple or Cinnamon Pear Balsamic Vinegar in a small saucepan over low heat on the stove. Serve apple crisp with a scoop of vanilla ice cream and drizzle the whole desert with the reduced balsamic. Perfection!

Lemon Bundt Cake

1 (18.25 oz.) pkg. lemon cake mix

1 (3.4 oz.) instant vanilla pudding mix
3/4 c. The Spicy Olive’s Lemon Olive Oil
4 eggs
1 cup lemon-lime flavored carbonated beverage (i.e.: Sprite, 7-Up)
Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in lemon olive oil. Beat in eggs one at a time, then stir in lemon-lime soda. Pour batter into prepared pan. bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Glaze:
Mix 1 c. confectioners sugar with one tbsp. lemon juice and a tsp. of The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar.
You could also use an orange cake mix, orange soda and The Spicy Olive’s Blood Orange Olive Oil to make an Orange Bundt Cake. Use our Cara Cara Orange Vanilla Balsamic Vinegar for the glaze.

Grilled Steaks Balsamico

1 c. The Spicy Olive Fig Balsamic Vinegar

4 (6 to 8 oz.) boneless beef steaks (sirloin)
1 tsp. salt
1 tsp. pepper
Marinate the steak in fig balsamic and salt and pepper for two hours or more. Grill for five minutes per side, or until desired doneness. Drizzle with additional fig balsamic before serving.

Balsamic-Pepper Flank Steak with Grilled Pears and Blue Cheese

For extra flavor, the marinade can be mixed with beef broth, boiled and reduced until thick – while the steak cooks – then drizzled over the finished dish.


1/4 c. The Spicy Olive’s Traditional Balsamic
2 cloves garlic
1 tbsp. black peppercorns
Kosher salt
1.5 lbs. flank steak
2 pears, peeled, halved and cored
Crumbled blue cheese, for topping
In a blender, combine the vinegar, garlic, peppercorns and 1 tsp. of kosher salt. Blend for 20 seconds, then transfer to a wide shallow bowl. Add the steak to the marinade, turning to coat. Refrigerate for at least 30 minutes, over night if possible.
When ready to cook, heat the broiler with a rack six inches from the heat. Line rimmed baking sheet with foil, then coat it lightly with any of The Spicy Olive’s single-varietal EVOO. Cut each pear half into four slices and arrange them on one half of the sheet. Remove the steak from the marinade and set it on the other half of the sheet. Broil everything for five minutes. Use tongs to flip the steak and pears. Broil for another five minutes for medium-rare.
Let the steaks rest for 10 minutes then cut into thin slices against the grain. Divide the slices between 4 serving plates, then top each with pear slices.
Top each serving with a little bit of crumbled blue cheese and serve.

Grilled Steak Salad with Walnut Dressing

1 small red onion, sliced

1/2 c. The Spicy Olive’s Single Varietal EVOO or Roasted Walnut Oil
1 c. coarsely chopped walnuts
1 garlic clove, minced
2 lb. flat iron, hanger or tri-tip steak
2 tbsp. The Spicy Olive’s Tuscan Herb Olive Oil
1 tbsp. of your favorite steak seasoning
1 tsp. salt
1/3 c. of The Spicy Olive’s Traditional Balsamic Vinegar
1 tbsp. dijon mustard
1/4 tsp. ground pepper
1 romaine heart, torn
2 oz. crumbled blue cheese

Preheat grill. Saute 1 thinly sliced red onion in 1/2 c. olive oil or the walnut oil in large skillet over medium high heat until golden and tender – about three or four minutes. Add walnuts and garlic, cook stirring occasionally, for three or four minutes, until walnuts start to brown. Remove from heat and cool.

Rub steak with the Tuscan Herb olive oil, steak seasoning and 1/2 teaspoon salt. Grill steak for five to seven minutes on each side until desired degree of doneness is reached (145-150 degrees for medium rare). Remove steak from grill and allow to rest 5 minutes. Slice thin.

Whisk together balsamic vinegar and dijon mustard. Gradually whisk in the walnut and oil mixture. Add salt and pepper to taste. Arrange lettuce on serving platter, drizzle with 1/4 c. of the salad dressing mixture. Top with steak slices. Sprinkle on blue cheese. Drizzle on the remaining salad dressing and serve.

Balsamic Strawberry Pork Tenderloing

3 lb. package pork tenderloins

1/2 tsp. black pepper
2 tsp. sea salt
10 bacon slices
1/2 c. The Spicy Olive’s Strawberry Balsamic Vinegar
1/2 c. The Spicy Olive’s Strawberry Preserves
1/2 c. quartered fresh strawberries
2 tbsp. The Spicy Olive’s Organic Garlic Olive Oil
Preheat grill to 400-500 degrees (high heat). Sprinkle pork tenderloins with pepper and salt. Wrap each tenderloin with bacon slices and secure with toothpicks – three to four pieces should cover and average pork loin. 
Turn off one side of the grill and arrange pork loins on the unlit side of the grill. Let pork cook on the grill for 30 minutes, turning once after 15 minutes. 
Meanwhile, place garlic olive oil in a sauté pan and heat over medium heat. Add strawberry balsamic vinegar and allow to come to a boil, cook 5 minutes and then add the strawberry preserves. Reserve 1/2 of the mixture for basting the pork tenderloins. Allow the other 1/2 to cool, then add the fresh strawberries. 
After the 30 minutes, put the tenderloins on the hot side of the grill and cook on each side for the 2-3 minutes, basting each side with the strawberry balsamic vinegar mixture. The tenderloins should reach an internal temperature of 165 degrees. Take them off the grill and allow to rest for 5 minutes. Then slice and drizzle additional balsamic vinegar and strawberries over the top.