The Spicy Olive’s Sardinian Longevity Soup

A delicious, healthy savory soup! Recipe adapted from The Blue Zone cookbook. The Blue Zones are regions in the world where people live long, healthy lives. This soup is a staple in the diet of Sardinians, one of the Blue Zones.

The Spicy Olive’s Corn and Shrimp Chowder

Ingredients:
3 tablespoons of The Spicy Olive’s Butter Infused Olive Oil
2 tablespoons of The Spicy Olive’s Baklouti Fused Olive Oil
1 medium chopped onion
2 finely chopped garlic cloves
2 cups of sweet corn (thawed)
½ cup of heavy cream
2 lbs. of Yukon gold potatoes – cut in small cubes.
2 teaspoons of Old Bay seasoning
4-5 cups of chicken stock
6 strips of bacon
1 lb. of medium deveined shrimp
3 scallions – chopped
Heat Infused and Fused oil in a large pot over medium heat, add onions and garlic and sauté until tender. Add corn, chicken stock, heavy cream, potatoes and old Bay seasoning, cover and let mixture boil 20-25 minutes. Meanwhile cook bacon in a skillet until crisp, remove and place on a plate with a paper towel to drain – chop and set aside.
Add shrimp to your pot of chowder, cook until the shrimp is pink and opaque about 3 minutes. Serve chowder hot, top with scallions and bacon.

The Spicy Olive’s Chipotle Tomato Soup

A delicious tomato soup with a little heat thanks to chipotle peppers and The Spicy Olive’s Chipotle olive oil. This recipe can be cooked in a slow cooker for an easy dinner to come home to after work!

The Spicy Olive’s Vegan Creamy Cauliflower Soup

This soup is cream free, dairy free but it is thick and creamy anyway because of the potatoes and cauliflower that are blended together. As thick and satisfying as a bowl of Baked Potato soup,  with no dairy or cheese! The use of The Spicy Olive’s Butter olive oil gives it a RICH BUTTERY  flavor but there is no butter in the olive oil!

 

The Spicy Olive’s Texas Chili

The Spicy Olive's Slow CookerBeef, Barley and Squach Stew

The Spicy Olive Slow Cooker Beef, Barley and Squash Stew

Would be delicious with carrots or celery or other vegetables you might like to add!

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!

Black Bean Soup

2 tbsp. The Spicy Olive Garlic Olive Oil*

1 medium onion, diced
2 cloves garlic, minced (omit if you used garlic olive oil)
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced,
2-4 15 oz. cans black beans (depending on how bean-y you like your soup!)
5 cups vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic Vinegar
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 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. Brain and rinse the black beans, then add to the pot. Add the stock and the rest of the ingredients. Bring to a boil, then simmer for an hour. You can mash the beans before serving to thicken the soup.

*If you’d like a spicier soup, use Chipotle, Harissa or Red Chili Olive Oil

Butternut Squash Soup

4 tbsp. The Spicy Olive Basil Olive Oil

1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32 oz. container of chicken stock
1 tsp. poultry seasoning 
Salt and pepper to taste

Pour The Spicy Olive’s Basil Olive Oil in a large pot and cook the onion, celery, carrot, potatoes and squash for about 10 minutes or until lightly browned. Pour in the chicken stock. Bring to a boil, reduce to low, cover pot and let simmer for 40 minutes.

Using an immersion blender in the pot, blend until smooth or puree in a blender. (Be careful – hot liquids like to come out of the blender! Best to let it cool first if you’re going to use a blender!) Season with salt and pepper.

To finish, drizzle with The Spicy Olive’s White Truffle Oil or Roasted Walnut Oil (1 teaspoon). Pour in a swirl of heavy cream or sour cream in the soup to serve.

This recipe can be used to make pumpkin soup by substituting pumpkin for the butternut squash.

Pesto Pasta Soup

A delicious soup to warm up with this winter

Soup
3 tablespoons The Spicy Olive Tuscan Herb Olive Oil
1/2 cup finely chopped pancetta
4 cloves garlic
1 medium ripe tomato, peeled and chopped
1/2 lb. pound linguini

To make the soup, combine the oil, meat and garlic in a pan. Sauté over medium heat until the fat is running but the garlic hasn’t browned. Stir in tomato and six cups of water. Bring the soup to a boil

Pesto
1.5 c basil leaves
1 clove garlic, chopped coarse
.25 c. The Spicy Olive Tuscan Herb Olive Oil
1.5 tbsp. freshly grated parmesan cheese
1.5 tbsp. freshly grated Pecorino Romano cheese

To make the pesto, rinse the basil leaves and dry thoroughly. Combine the basil and garlic in a food processor and add 1.5 tablespoons of the oil. Pulse until a slightly chunky sauce forms, adding the rest of the oil. Spoon into a bowl, stir in the cheeses and season with salt. Float a spoonful more of the olive oil on top of the pesto until it is ready to use.

To finish the soup, stir in the linguini while it is boiling and cook until al dente. Remove from the heat, stir in the pesto and serve immediately.

You can make pesto like this ahead of time and store in the refrigerator for weeks. Save the cheese to add immediately before serving, however.