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.

Basil + Lemongrass Fish

2 tbsp. The Spicy Olive’s Basil Olive Oil

1.5 tbsp. The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar
2 white fish fillets
Pour over fish fillets and grill or broil in the oven. 
A nice, light way to prepare fish with a Thai twist!

Salmon + Cara Cara Salsa

4 salmon fillets (about 4-6 oz. each)

Marinade:
1/2 c. Cara Cara Orange Vanilla Balsamic Vinegar
1 clove garlic minced
1 tbsp. Lemon Olive Oil
Cara Cara Salsa:
1 Cara Cara Orange, peeled, segmented and diced
2 cups cherry tomatoes, diced
1 tsp. jalapeno pepper, minced
4 tbsp. cilantro chopped
1 tsp. Sicilian Lemon White Balsamic Vinegar
Salt and pepper to taste
Preheat oven to broil. Place salmon fillets in shallow baking dish. Combine Cara Cara Orange Vanilla Balsamic with Lemon Olive Oil and garlic in a bowl. Reserve 1/4 c. of this marinade for broiling. Pour remaining mixture over salmon. Place in refrigerator and let marinate for 30 minutes. Meanwhile, combine all salsa ingredients and set aside. 
Remove salmon from marinade, place on rimmed baking sheet pan. Pour reserved marinade over top. Broil for 10-12 minutes, until salmon flakes easily with a fork. Top with Cara Cara salsa and serve.

Smoked Salmon Linguine

8 oz. uncooked linguine

1/2 c. diced celery
2 garlic clovers, minced
1/2 c. The Spicy Olive’s Milanese Gremolata Olive Oil
6-8 oz. smoked salmon
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 tsp. oregano
Pepper and parmesan cheese to taste
Prepare linguine according to package directions. Drain well, return to pot, coat with olive oil and keep warm. In a large skillet, over medium heat, sauté celery and garlic in olive oil about 2 minutes. Add wine, parsley, oregano, and pepper. Simmer about 10 minutes. 
Add salmon and cook until heated through. Pour salmon sauce over linguine and serve with parmesan cheese and crusty bread.

Spicy Olive Thanksgiving Turkey

12 lb. turkey

3/4 c. The Spicy Olive Mushroom & Sage Olive oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/2 c. Red Apple Balsamic
1 c. water
I like to put apple slices, celery sticks, onion wedges, sage, salt and pepper in the cavity of the turkey for flavor and it keeps the turkey moist. I cook my stuffing separately in a casserole due to the risk of salmonella.
Prepare the turkey for roasting by washing it and removing the neck and other parts from the cavities. Inject the turkey with the Wild Mushroom & Sage olive oil with the Red Apple balsamic vinegar. Sprinkle with salt and pepper and other seasonings. Roast turkey according to directions on the packaging, basting often with the olive oil and balsamic vinegar mixture.
You could also use a mixture of The Spicy Olive Herbes d’Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.

Blackberry Ginger Pork Loin

1 cup The Spicy Olive Blackberry Ginger balsamic vinegar
1/2 cup The Spicy Olive Garlic Extra Virgin Olive Oil
2 pork tenderloins


Place pork tenderloins in zip-loc bag. Reserve some of the vingear and oil for the drizzle. Add Blackberry Ginger Balsamic vinegar and Garlic Extra Virgin Olive Oil.  Marinate for 2 hours or overnight. Grill or cook in 350 degree F oven, until internal temperature has reached 165 degrees F. Slice and drizzle with additional Blackberry Ginger balsamic vinegar before serving.

Black Bean Soup

2 tbsp. The Spicy Olive Garlic Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic minced
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced
15 oz. can black beans (use 2 – 4 cans depending on how much you like beans)
5 c. vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic vinegar
2 tsp. chili powder
.5 tsp. cayenne pepper
.5 tsp. ground cumin
Salt to taste


In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots, and bell pepper and cook for 15 minutes until the onions are clear. Drain and rinse the black beans and add to the pot. Add the stock and rest of the ingredients. Bring to a boil, then lower the heat and simmer for an hour. You can mash the beans before serving to thicken the soup.


In place of garlic, if needed, The Spicy Olives recommend using Chipotle, Harissa or Red Chili Extra Virgin Olive Oil…it’ll give the soup some kick!