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 Greek Salad

2 heads Romaine lettuce, washed and torn into pieces

1 cucumber, peeled, seeded and chopped
1/2 red onion, sliced thin
1/2 cup Kalamata olives, pitted
1/2 cup cherry tomatoes, halved 1 cup feta cheese crumbles

Dressing:
1/3 cup The Spicy Olive’s Oregano White Balsamic Vinegar
2/3 cup The Spicy Olive’s Lemon Olive Oil

Place salad ingredients in a large salad bowl. Whisk together salad dressing and pour over salad and toss to coat. Serve.

The Spicy Olive’s Caesar Salad Dressing

1 tbsp. chopped garlic

1 tbsp. chopped shallots
1/4 Traditional Balsamic
2 tbsp. dijon mustard
1 tsp. lemon juice
2 salt packed anchovy fillets (deboned, soaked in milk 30 minutes, drain, dry)
1 lg. egg or 2 tbsp. Egg Beaters
2 cups of any single-varietal olive oil
Fresh white pepper to taste
Blend first 7 ingredients in a blender until smooth. Add olive oil in a stream, a little at a time until well mixed and smooth. Put over a salad with crisp Romaine lettuce, garlic croutons and shaved parmesan cheese. You can top with anchovy fillets if desired. Sprinkle with fresh ground pepper and enjoy!

Persian Lime + Honey Ginger Vinaigrette

1/3 c The Spicy Olive’s Persian Lime Olive Oil

1/3 c The Spicy Olive’s Honey Ginger Balsamic Vinegar
Whisk the above ingredients together and enjoy on salads or as a marinade for fish and chicken. Absolutely delicious!

Raspberry Vinaigrette

1/2 cup The Spicy Olive extra virgin olive oil 

1/4 cup The Spicy Olive Raspberry balsamic vinegar
1/4 tsp. garlic powder
Salt and pepper to taste
We recommend our Basil Olive Oil for this dressing. Whisk the ingredients together and serve over any salad. It’s also great drizzled over cooked vegetables like broccoli and asparagus.

The Spicy Olive Balsamic Vinaigrette

1/2 cup The Spicy Olive’s Traditional Aged 18 year Balsamic Vinegar

3 tbsp. dijon mustard
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 cup The Spicy Olive’s ultra premium olive oil, such as Arbequina or Cerasuola
Whisk together the first 5 ingredients. Whisk in the olive oil in a constant stream until well-blended. Store in the refrigerator for up to two weeks.

Basil Lime Salad Dressing

2 tbs. The Spicy Olive’s Basil Olive Oil

1.5 tbs. The Spicy Olive’s Persian Lime Olive Oil
2 tbs. The Spicy Olive’s White Balsamic Vinegar
Salt and pepper to taste
Drizzle over any green salad. It’s also delicious over a fruit or tomato salad.

Classic Vinaigrette

Our Tuscan Herb Olive Oil and Traditional Balsamic works perfectly for a classic vinaigrette – simple and delicious!

1/3 cup vinegar

1 small shallot, chunked
1 tsp. whole grain mustard
Sea salt and freshly ground pepper
2/3 cup extra virgin olive oil
Combine all ingredients except olive oil in a blender and blend well. Remove blender cap. On medium speed, add olive oil in steady stream until emulsified.

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!

The Spicy Olive’s Warm Apple Salad

The Spicy Olive’s Warm Apple Salad

5 tablespoons The Spicy Olive’s mild single varietal olive oil, like a Picual or Hojiblanca

2 tablespoons The Spicy Olive’s Red Apple balsamic vinegar

1 teaspoon grainy mustard

2  large Granny Smith apples, cut into 3/4 inch wedges

8 cups red leaf lettuce, washed and torn

Place oven rack 8 inches from broiler and preheat. In a large bowl, whisk together olive oil, balsamic vinegar and mustard. Season with sea salt and pepper, if needed.  Add apples and toss to coat. Transfer apple wedges to baking sheet and broil until edges are browned and apples softened, about 5-8 minutes. Place torn red leaf lettuce into bowl with reserved dressing, add cooked apples and toss until well coated with dressing and serve. Serves 8.