The Spicy Olive’s Fig and Provencial Herb Salad
This salad is a wonderful addition to a Fall or Winter meal! It uses one of the combos from our Vinaigrette 4 Pack sampler,
this Black Mission Fig balsamic vinegar and the Herbs de Provence olive oil.
The Spicy Olive’s Festive Raspberry Salad
This is a delicious salad anytime of the year, but is especially festive during the holidays. The recipe comes from a Spicy Olive employee, Dianne and is one of our favorites!
The colors of the spinach, kiwi slices and raspberries are so pretty together and the Macadamia nuts pieces make the salad special, they are not a usual nut to top a salad and are really delicious!
The Spicy Olive’s Tropical Grilled Chicken Salad
TROPICAL GRILLED CHICKEN SALAD
3 boneless skinless chicken breasts
4 cups chopped romaine – or green leaf lettuce
¼ cup cherry tomatoes – halved
¼ red onion – chopped
1 large avocados – sliced diced into small pieces
1 whole pineapple cut into rings – can use canned pineapple rings
½ tablespoon The Spicy Olive’s Melgarejo Picual EVOO (single Varietal olive oil from Spain)
cilantro – roughly chopped
Marinade for Chicken
½ cup of soy sauce
½ cup of The Spicy Olive’s Golden Pineapple white Balsamic Vinegar
1 tablespoon The Spicy Olive’s Basil Infused Olive Oil
1 can of cola soda
1 tablespoon of mustard (our Roasted Garlic and Champagne Mustard would work here!)
Whisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.
Salad Dressing
⅓ cup The Spicy Olive’s A Premium or Golden Pineapple White Balsamic Vinegar
⅓ cup The Spicy Olive’s Melgarejo Picual EVOO
whisked together
Preheat grill 350 degrees F.
Remove chicken from marinade and place on hot grill, cook approx. 10-12 minutes on each side -until chicken is fully cooked. Cut chicken into slices and set aside. Brush EVOO on the pineapple rings and place on grill – grill for 2-3 minutes on each side.
Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate, top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.
The Spicy Olive’s BLT Bow-tie (Farfalle) Pasta Salad
The Spicy Olive’s Farfalle BLT Salad
1 lb. of farfalle (bow-tie) pasta
½ lb. of bacon
1 ½ cup of grape tomatoes, cut in half
1 tablespoon of chopped/torn fresh basil
½ cup of shredded Parmesan cheese
1/3 cup of crumbled feta cheese
¾ cup of The Spicy Olive’s Garlic Infused Olive Oil
1 lemon (juiced)
In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.
In a large skillet cook bacon until browned and crispy, drain on and dab with paper towel to remove all excess oil. Cut bacon to form crumbles and set aside.
Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.
Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.
Serve pasta and top with bacon, tomato, feta and basil mix.
The Spicy Olive’s Mediterranean Barley Salad
Spicy Oliveʼs Mediterranean Barley Salad
This is one of our most popular recipes! It is a super healthy side dish as well, chock full of many different colored vegetables.
My favorite combination for the salad dressing is The Spicy Olive’s Persian Lime olive oil and our Honey Ginger white balsamic.
To boil barley:
2 cups vegetable broth
1 cup barley (I use Quaker “quick barley”)
1 Tbsp The Spicy Olive’s single varietal Ultra Premium extra virgin olive oil
1 tsp salt
For Salad:
1/2 cup chopped Kalamata olives
1/2 cup cucumber or zucchini, diced
1/4 cup red onion, diced
2/3 cup chopped parsley
cherry tomatoes, halved
avocado, peeled and chopped
feta cheese
optional vegetables (you can add all or none as you like):
blanched, fresh broccoli florets
blanched, fresh cauliflower (small pieces)
cilantro, chopped
spinach, fresh leaves, chopped
garbanzo beans
Dressing:
1/2 cup The Spicy Olive’s Lemon olive oil or The Spicy Oliveʼs Persian Lime or Cilantro and Roasted
Onion
1/2 cup The Spicy Oliveʼs Honey Ginger white balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
(can add a splash of fresh lemon or lime juice if you use the cilantro and onion olive
oil)
Bring vegetable broth to a boil in a medium saucepan. Add barley, olive oil and salt. Bring
back to boil and adjust heat to maintain a gentle simmer, cover and cook until barley
is tender ( 10 minutes for quick barley, about 30 minutes for regular barley. Remove
from heat and drain excess liquid, if needed. Cool. ( you can spread on a plate or
cookie sheet to keep from getting mushy.)
Meanwhile, whisk dressing together. Toss with barley and vegetables and serve!
The Spicy Olive’s Summer Peach Caprese
Recipe:
SUMMER PEACH CAPRESE SALAD
8 oz. good quality whole milk ricotta / or your choice of cheese
A large ripe peach, sliced
1/4 cup fresh torn basil leaves
2 tablespoons The Spicy Olive’s Ripe Peach White Balsamic
2 tablespoons The Spicy Olive’s Picual or other Single varietal olive oil
salt & pepper to taste
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.
The Spicy Olive’s Summer Cucumber Salad
I love summer cucumber salads. This recipe has a Greek Salad inspiration to it. I also make Cucumber salads with The Spicy Olive’s Peach balsamic with a single varietal olive oil or our Basil olive oil, our new Ultra Premium white balsamic and our New Rose white balsamic are also terrific on this salad!( Cucumbers, tomatoes and thinly sliced onion ) Simply delicious!
Recipe:
CUCUMBER SUMMER SALAD
1 English cucumber, thinly sliced
2 cups grape or cherry tomatoes – halved
1 medium red onion – sliced in halves
1/2 cup Oregano Vinaigrette
Crumbled Feta Cheese
Vinaigrette:
3/4 cup of Fused Lemon Olive Oil
1/4 cup The Spicy Olive’s Oregano White Balsamic Vinegar
1/2 teaspoon of salt
Black pepper to taste
Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
Credit: Jojet Ortega-Veronica Foods
The Spicy Olive’s Caprese Salad with Lavender Blasamic and Cilantro Pesto
Recipe:
The Spicy Olive’s Cilantro Pesto
1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only, chopped
1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup of The Spicy Olive’s Picual or other single varietal olive oil
Juice from 2 small limes, about 1 tablespoon
sea salt
fresh ground pepper to taste
1/4 cup of The Spicy Olive’s Lavender Balsamic
Fresh Basil
16 oz Fresh Mozzarella – sliced
Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.
Spicy Olive Makes Peach Spinach Salad on Living Dayton
Fresh juicy, sweet peaches are one of my favorite things to enjoy in the summer! Here is a delicious salad that is so good you could serve it for dessert! Living Dayton invited me on this week to share this recipe!
The Spicy Olive’s Panzanella Salad
This classic Italian salad was created as a way to use day old bread so as not to waste- The Spicy Olive thinks it is a wonderful way to showcase the delicious flavor of summer ripe tomatoes!
