The Spicy Olive’s Fig Sweet and Sour Meatballs

The Spicy Olive’s Fig Sweet and Sour Meatballs

2 Tbsp The Spicy Olive’s Harissa Olive Oil

1 clove garlic minced

1 ½ c tomato sauce

2 Tbsp tomato paste

½ c brown sugar

½ c The Spicy Olive’s Fig Balsamic Vinegar

¼ c The Spicy Olive’s Cinnamon Pear Vinegar

¼ tsp allspice

¼ tsp cayenne pepper

2 tsp lemon juice

½ c Fig Balsamic Jam (available at The Spicy Olive)

1 pound lean ground beef

1 egg, beaten

1 large onion, grated

sea salt and pepper to taste

Whisk together the sauce ingredients and place in slow cooker. Add onion and garlic and set on low heat until the sauce is warm.

Combine ground beef, egg, onion and salt. Mix well and form into 1” balls. Add to sauce and simmer for 1½ – 2 hours.

The Spicy Olive’s Baked Brie

The Spicy Olive’s Baked Brie

1 wheel of Brie cheese

1/4 cup Maple balsamic, reduced

Place brie cheese in a brie baker or other baking dish. Warm in a 350° oven until soft. Pour reduced Maple balsamic over brie cheese and serve with crackers. Very delicious but also very easy! You could use different balsamic flavors as well, some suggestions are Raspberry, Cinnamon Pear, Blackberry Ginger and Traditional.

The Spicy Olive’s Marinated Mushrooms or Cheese Balls

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls

1/2 cup Organic Tuscan Herb olive oil

1/2 cup Traditional balsamic vinegar

1-2 cups fresh mushrooms or

1-2 cups fresh mozzarella balls

Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.

Sweet and Spicy Maple Glazed Nuts

Sweet and Spicy Maple Glazed Nut Mix

Spicy Olive recipe contest winner: submitted by Lisa and Lauren Hope 

 1 cup Pecans

 1 cup Almonds

 1 cup Walnuts

 2 tablespoons brown sugar

 2 tablespoons maple syrup

 1 tablespoon The Spicy Olive Chipotle olive oil

 1 teaspoon The Spicy Olive Vermont Maple balsamic

 2 tablespoons fresh rosemary, chopped

 1 teaspoon dried thyme, chopped

salt and pepper, 1/8 teaspoon of each

Preheat oven to 350°. In a bowl, toss all three nuts with brown sugar and maple syrup, The Spicy Olive’s Maple balsamic, The Spicy Olive’s Chipotle olive oil, rosemary and thyme. Spread the nuts on an ungreased, rimmed baking sheet. Bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled. The nuts can be stored in an airtight container for up to 2 weeks.

The Spicy Olive’s Blackberry GInger Pork Tenderloin Finger Sandwiches

The Spicy Olive Blackberry Ginger Pork Loin Finger Sandwiches

1 cup The Spicy Olive’s Blackberry Ginger balsamic vinegar

1/2 cup The Spicy Olive’s Garlic olive oil

2 pork tenderloins

Place tenderloins in a zip lock bag and add the balsamic vinegar and olive oil. Marinate for at least 2 hours or overnight. Grill or bake in 350° oven until internal temperature of 165° is reached. Allow to rest and them slice. Place 1 piece of tenderloin on a mini slider bun with a drizzle of reduced Blackberry Ginger balsamic. A delicious appetizer that is filling!

The Spicy Olive’s Red Wine and Balsamic Marinated Mushrooms

Red Wine And Balsamic Marinated Mushrooms

1 lb Button or Baby Bella Mushrooms 2 cloves garlic 1 C Spicy Olive Single Varietal Extra Virgin Olive Oil 3⁄4 C red wine 1/3 C Spicy Olive 18 Year Traditional Balsamic Vinegar 1⁄4 tsp. butter or Spicy Olive Butter Olive Oil Sea salt to taste Pepper to taste

Directions:

Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium high heat. Add 4-5 tablespoons Spicy Olive Single Varietal EVOO. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add the Spicy Olive 18 Year Traditional Balsamic Vinegar and stir through. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in 1⁄4 tsp. butter.

Allow to cool. Drain and serve (reserve the liquid). Can be served whole as part of antipasto platter, or in salads or even sliced on crostini. Store remaining mushrooms in marinade in the refrigerator.

The Spicy Olive’s Coconut Lime Shrimp

The Spicy Olive Coconut Lime Shrimp

1 lb. raw, peeled and deveined shrimp
1/4 cup The Spicy Olive’s Organic Persian Lime olive oil
1/4 cup The Spicy Olive’s  Coconut white balsamic vinegar
Place the Persain Lime olive oil in a saute pan and heat over medium heat. Add shrimp and saute until pink. Add coconut balsamic and warm through. Drizzle with Persain lime olive oil to finish & enjoy!

Pesto Pasta Soup

A delicious soup to warm up with this winter

Soup
3 tablespoons The Spicy Olive Tuscan Herb Olive Oil
1/2 cup finely chopped pancetta
4 cloves garlic
1 medium ripe tomato, peeled and chopped
1/2 lb. pound linguini

To make the soup, combine the oil, meat and garlic in a pan. Sauté over medium heat until the fat is running but the garlic hasn’t browned. Stir in tomato and six cups of water. Bring the soup to a boil

Pesto
1.5 c basil leaves
1 clove garlic, chopped coarse
.25 c. The Spicy Olive Tuscan Herb Olive Oil
1.5 tbsp. freshly grated parmesan cheese
1.5 tbsp. freshly grated Pecorino Romano cheese

To make the pesto, rinse the basil leaves and dry thoroughly. Combine the basil and garlic in a food processor and add 1.5 tablespoons of the oil. Pulse until a slightly chunky sauce forms, adding the rest of the oil. Spoon into a bowl, stir in the cheeses and season with salt. Float a spoonful more of the olive oil on top of the pesto until it is ready to use.

To finish the soup, stir in the linguini while it is boiling and cook until al dente. Remove from the heat, stir in the pesto and serve immediately.

You can make pesto like this ahead of time and store in the refrigerator for weeks. Save the cheese to add immediately before serving, however.