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!

Fall Skillet Dinner

2 lbs. boneless chicken breasts, cut into strips or chunks
.5 tsp. poultry seasoning
8 tsp. The Spicy Olive Extra Virgin Olive Oil
6 slices bacon, cut into small pieces
3 c. brussel sprouts, quartered
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 golden delicious or other firm apples, peeled and diced
.5 tsp. minced garlic
.5 tsp. cinnamon
2 c. chicken broth
Drizzle with The Spicy Olive’s Cinnamon Pear Balsamic Vinegar


Season chicken with poultry seasoning. Heat half of the EVOO in a large, deep non-stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through – about 5-7 minutes. Remove chicken and transfer to a plate. Put the remaining oil in the skillet, add the bacon and cook until brown – about 3 minutes.


Add the brussel sprouts and sweet potatoes. Cook stirring occasionally, until crisp. Add the apples, garlic and cinnamon. Stir well and add .5 of the chicken broth. Cook until evaporated add the remaining broth and the chicken. Cook two minutes. To finish drizzle with The Spicy Olive Cinnamon Pear balsamic vinegar or The Spicy Olive Red Apple balsamic vinegar and serve.


The Spicy Olive recommends using Wild Mushroom & Sage Extra Virgin Olive Oil for a great Autumn flavor in this recipe. You could also substitute Garlic or Herbs de Provence Extra Virgin Olive Oil.

Greek Salad Dressing

1/4 cup The Spicy Olive’s Garlic Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Oregano White Balsamic Vinegar
Salt and pepper to taste


Make the salad using romaine lettuce, fresh tomatoes, greek olives, sliced red onions and feta cheese crumbles. Drizzle with this Greek Salad dressing and enjoy!


The Greek salad dressing can also be used as a marinade for chicken.

Grilled Asparagus

Clean asparagus and break off the tough ends of stems.


Place asparagus on platter or in a ziplock bag and pour The Spicy Olive’s Tuscan Herb Extra Virgin Olive Oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper to taste.


Place directly on the grill or on a grilling plate to cook – for about 5 minutes. Remove with the stalks are bright green and tender and serve with a drizzle of The Spicy Olive’s Traditional Aged 18 Year Balsamic Vinegar.


The Spicy Olive also recommends our Herbs de Provence or Garlic Extra Virgin Olive Oils for this recipe. We also have many unique seasoning blends, such as the Seasonella Herbal Salt, that work well with this recipe and other grilled vegetables

Grilled Corn

The Spicy Olive’s extra virgin olive oils work beautifully when
brushed on corn before grilling. We particularly recommend the Organic
Tuscan Herb, but we also have Organic Butter extra virgin olive oil that
is a healthy alternative to butter or margarine.

For even more delicious flavor, add Seasonella Herbed Salt – a blend
of sea salt, rosemary, garlic sage and pepper that will add flavor to
the corn without all of the sodium. Find this and other yummy seasonings
at The Spicy Olive.

Grilled Taco Burgers

1 pound Ground sirloin
1 pkg. taco seasoning
2 tbsp. The Spicy Olive’s Espresso Balsamic Vinegar
1 tbsp. tomato paste
.25 cup minced white onion
1 pkg. smoked gouda cheese
1 pkg. Brioche buns
1 large tomato
1 head leaf lettuce
Sour cream


Mix the first five ingredients together and form into .25 lb. patties. Grill until medium well or your preferred temperature. Assemble burgers with remaining ingredients.


If you’d like to add a little kick to your burger, substitute The Spicy Olive’s Jalapeño White Balsamic Vinegar

Manicotti

Stuffing Mixture
1.5 c ricotta cheese
1.5 c shredded mozzarella cheese
4 oz. cream cheese, softened
.33 c grated parmesan cheese
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. frozen chopped spinach
2 tbsp. The Spicy Olive Oregano White Balsamic Vinegar
2 tbsp. The Spicy Olive Organic Basil Extra Virgin Olive Oil


Cook manicotti pasta according to directions. While the pasta is cooking, combine cheeses, Oregano White Balsamic Vinegar and Italian spices in a mixing bowl. Cook spinach according to directions and then mix into cheeses until smooth and well-combined. Stuff mixture into the manicotti. Put pasta in 13 x 9 inch dish. Drizzle with Tuscan Herb Extra Virgin Olive Oil and cover with pasta sauce.


Bake for 25 minutes at 350 degrees F. Sprinkle more Parmesan and mozzarella cheese and bake 5 minutes more or until cheese is melted.


Don’t forget! The Spicy Olive has many unique and delicious spice blends for sale, including Seasonella Herbal Salt!

Pork Marinade

.25 c. The Spicy Olive’s Cilantro & Roasted Onion Extra Virgin Olive Oil
3 tbsp. The Spicy Olive’s Tangerine balsamic vinegar
2 cloves of garlic, minced
Salt and pepper to taste

Place pork chops, or a pork tenderloin, in a glass bowl and cover with
marinade. Allow to sit at least 2 hours, longer for a tenderloin. Cook
on a grill or in oven until it reaches an internal temperature of 165F.

The Spicy Olives recommend any of their citrus balsamic vinegars
for this recipe, such as Tangerine, Pineapple or Sicilian Lemon.

Turkey Topping

Use extra virgin olive oil and balsamic vinegars from The Spicy Olive to give your Thanksgiving and holiday meals a special flavor!


12 lb. Turkey
.75 c Spicy Olive Mushroom and Sage Extra Virgin Olive Oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
.5 tsp. pepper
.5 c Red Apple or Vermont Maple Spicy Olive Balsamic Vinegar
2 c water


Mix ingredients and pour over turkey; continue to baste the turkey as it cooks.


Don’t forget that The Spicy Olive has unique kitchen items that will help make Thanksgiving dinner easier! Our shop has cooking twine, basters and other utensils in stock!