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 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.

The Spicy Olive’s Holiday Salad

The Spicy Olive’s Holiday Salad

1 package mixed field greens

5 oz. feta cheese crumbles

1/4 cup pine nuts, toasted

seeds from 1 pomegranate

Dressing:

1/4 cup The Spicy Olive’s Pomegranate Quince balsamic vinegar

1/4 cup The Spicy Olive’s Organic Persian Lime olive oil

This salad looks like Christmas in a bowl and it is delicious!

Place mixed salad greens in a salad bowl. Top with feta cheese, pine nuts and seeds from pomegranate. Mix together the Pomegranate Quince and Persian Lime olive oil and pour over salad and serve! Looks like Christmas in a bowl, red and green…so festive!

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.

Recipe from Fox 19 appearance

     Here is the recipe Melanie Cedargren of The Spicy Olive prepared on The Fox 19 Morning Show. This pasta dish is simply delicious but also very simple. You could make this a main dish with a salad and bread to round out the meal, or it can be a great side dish to accompany a grilled steak!                 

  The Spicy Olive’s Mushroom and Smoked Gouda Pasta


 1/4 cup The Spicy Olive’s Organic Wild Mushroom and Sage olive oil
 1 package protabella mushrooms, sliced
 1/2 lb. bacon or pancetta, fried and crumbled
 1 lb. linguine, cooked to package instructions
 1/2 cup shredded, or crumbled smoked gouda cheese
    Heat the Wild Mushroom and Sage olive oil in a deep skillet over medium heat. Add the mushrooms and saute. Add the cooked linguine, fried bacon or pancetta and gouda cheese and blend until cheese begins to melt and coat the pasta. To finish the dish, drizzle with additional Wild Mushroom and Sage olive oil  and a sprinkle of sea salt and pepper to taste. Enjoy!

Basil

Flavor: Garden-fresh Basil

Complements: Meat, salad, vegetables, bread, pasta

Vinegar Pairings: Apricot, Blackberry, Black
Currant, Wild Blueberry, Chocolate, Cranberry Pear, Honey Ginger,
Grapefruit, Lemongrass Mint, Maple, Oregano, Peach, Golden Pineapple,
Pomegranate, Raspberry, Strawberry, Sicilian Lemon, Tangerine, Aged 18
Year Traditional

Ideas:

  1. Combine with Sicilian Lemon Balsamic Vinegar and brush on fish before baking or grilling
  2. Drizzle over chopped fresh tomatoes for Bruchetta, and top with Aged 18 Year Traditional Balsamic Vinegar
  3. Combine with Cranberry Pear, Raspberry or Strawberry Balsamic Vinegar for a salad dressing
  4. Put with buffalo mozzarella, ripe tomatoes and fresh basil for a
    Caprese Salad. Finish with Aged 18 Year Traditional Balsamic Vinegar.

Chipotle

Flavor: Smokey and slightly spicy

Complements: Beef, poultry, pork, bread, pasta, vegetables

Vinegar pairings: Blenheim Apricot, Blackberry,
Black Currant, Cherry, Chocolate, Cinnamon Pear, Cranberry Pear,
Espresso, Fig, Jalapeño, Lemongrass Mint, Peach, Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional

Ideas:

  1. Combine with Espresso or Chocolate Balsamic Vinegar for a great red meat marinade
  2. For a fruity twist, use with Black Cherry Balsamic Vinegar over pork
  3. Combine with Jalapeño Balsamic Vinegar to take your meal south of the border
  4. Brush on bread instead of butter for grilled cheese with a kick
  5. Use to flavor chili, soups and stews
  6. Combine with Strawberry Balsamic Vinegar for a spicy, sweet and savory salad dressing
  7. Combine with Lemongrass Mint Balsamic Vinegar for Asian flavor
  8. Mix into salsa with Tangerine Balsamic Vinegar, chopped onions, tomatoes and cilantro for chips, chicken or pork

Cilantro & Roasted Oven

Flavor: Roasted onion with a hint of cilantro

Complements: chicken, eggs, salads, rice, vegetables, bread

Vinegar Pairings: Blackberry, Black Currant, Fig,
Jalapeño, Lemongrass Mint, Oregano, Peach, Pomegranate, Red Apple,
Serrano Honey, Sicilian Lemon, Vanilla, Aged 18 Year Traditional

Ideas:

  1. Combine with Pineapple Balsamic Vinegar to spritz on fresh vegetables on the fril
  2. Use with Aged 18 Year Traditional Balsamic to marinate and grill chicken thighs
  3. Combine with Jalapeño Balsamic Vinegar to marinate skirt steaks for fajitas
  4. Use to roast cauliflower, broccoli, potatoes and asparagus
  5. Brush on bread for a savory grilled cheese sandwich
  6. Combine with Serrano Honey for corn and black bean salsa
  7. Fantastic for grilling summer squash or topping butternut squash

Harissa

Flavor: Roasted chili peppers with hints of cumin, garlic, cinnamon and caraway

Complements: Meat, chicken, eggs, vegetables, bread, pasta

Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Chocolate, Cinnamon Pear, Coconut, Espresso, Grapefruit,
Jalapeño, Lemongrass Mint, Ripe Peach, Golden Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional

Ideas:

  1. Marinate with any Spicy Olive Balsamic Vinegar for grilling chicken, beef or pork
  2. Combine with Black Currant Balsamic Vinegar to marinate salmon or shrimp
  3. Combine with Strawberry or Blueberry Balsamic Vinegar for a spicy, sweet and savory dressing
  4. Use to cook fried or scrambled eggs and omelets
  5. Add to soups and stews for a zip of flavor

Herbs de Provence

Flavor: Light and savory; hints of rosemary, thyme, lavender, marjoram, fennel and bay leaf

Complements: Rice, vegetables, potatoes, pasta, seafood, beef, pork, poultry, lamb

Vinegar Pairings: Blackberry, Champagne, Coconut,
Grapefruit, Oregano, Golden Pineapple, Raspberry, Sicilian Lemon,
Tangerine, Aged 12 Year White Vinegar, Aged 18 Year Traditional Balsamic
Vinegar

Ideas:

  1. Drizzle over pasta
  2. Use as you cook rice or risotto
  3. Use to roast potatoes and vegetables
  4. Great for bread dipping with any of our Balsamic Vinegars
  5. Combine with any of our Balsamic Vinegars for a fresh flavored salad dressing