Honey + Lime Vinaigrette

1/4 c Persian Lime Olive Oil

1/8 tsp. cumin
Salt and pepper to taste
1 tsp. dijon mustard
1/4 c. The Spicy Olive’s Serrano Honey Vinegar
Whisk ingredients together until emulsified and smooth. This dressing is wonderful on a grilled chicken salad with avocado, cheese and salsa. Also great drizzled on grilled asparagus or green beans. Makes a wonderful sauce to pour on fish tacos.

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!

The Spicy Olive Skillet Paella

 The Spicy Olive’s Skillet Paella

3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil

3 garlic cloves, minced

1&1/2 cups Arborio rice

2 ounces dried chorizo, cut into 1/4 inch cubes

1/4 cup dry white wine 

1&1/2 cups chicken broth

1 (14.5 ounce) can diced tomatoes, drained

3/4 pound large shrimp (31-35) peeled and deveined

1 cup frozen peas, thawed

sea salt and pepper, to taste

 Step 1: In  a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

 Step 2: Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes.

 Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.


Lemon Oregano Fish Filet

1/4 c The Spicy Olive Lemon Extra Virgin Olive Oil
1/4 c The Spicy Olive Oregano White Balsamic Vinegar
1/4 c freshly squeezed lemon juice
1.5 tbsp. chopped fresh oregano leaves
1.5 tbsp. chopped flat-leaf parsley leaves
4 fish filets

Any fish will do for this simple recipe. We recommend snapper or cod. Combine the oil, vinegar, lemon juice and herbs in a baking dish. Season with salt and pepper.

Add the filets, skin side down, and spoon the oil, vinegar and herb mixture over the fish. Let stand for 30 minutes or longer to marinate.

Preheat the oven to 425F. Season the fish with a touch more salt and pepper and then bake for 10-15 minutes. The fish is done when it flakes easily and flesh looks opaque. Serve with sauce spooned over and boiled potatoes on the side.


Linguine with Asparagus and Shrimp

1 lb. fresh linguine pasta
1 lb. fresh thin asparagus, sliced into 1-inch pieces
1/4 cup Milanese Gremolata Extra Virgin Olive Oil
1 lb. medium fresh shrimp, peeled and deveined
1 shallot, sliced thin
.5 c dry white wine

Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Meanwhile, heat the Milanese Gremolata olive oil in a large skillet.

Sauté the asparagus  for 5 until tender.  Add shrimp, shallot and dry white wine. Increase the heat and cook for about 2 to 3 minutes until all is cooked. Toss with the pasta or just top the pasta and serve with freshly ground pepper.