The Spicy Olive’s Lemon Poppyseed Muffins

2 cup flour
1/2 cup Spicy Olive lemon olive oil
1 cup sugar
1 tsp. baking powder
1 tsp. poppy seeds
3 large eggs
Juice from 1 lemon
Zest from 1 lemon
1/2 tsp. sea salt, separated
1/2 cup milk

Preheat oven to 350 degrees. Line muffin cups and set aside. Whisk together flour, baking powder, 1/4 of salt and poppy seeds. In a small bowl, combine lemon zest and sugar, rub together in your fingers to release the aromatic oils in the zest. Whisk the lemon sugar with the other dry ingredients and set aside. In a separate bowl, whisk eggs. Add the rest of the salt. Slowly drizzle the lemon olive oil while whisking to make an emulsion. Whisk in the lemon juice, then the milk. Set aside.
Make a well with your dry ingredients. Slowly pour in the wet ingredients and stir until just combined. Spoon the batter into the muffin cups and fill only 2/3 full. Bake 23 to 25 minutes. Check frequently to prevent over baking. Allow to cool and enjoy!

The Spicy Olive Orange Chocolate Chip Banana Bread

Sift Together:

1 3/4 cups all purpose flour

2 1/2 tsp. double acting baking powder

1 tsp. baking soda

Blend until Creamy:

1/3 cup Spicy Olive Blood Orange olive oil

2/3 cup sugar

2-3 tsp. water

Beat in:

1 beaten egg

1 to 1/2 cups ripe banana pulp

Add sifted ingredients to sugar/beaten mixture in 3 equal parts. Fold in 1/3 cup broken walnut piece and 1/3 cup semi sweet chocolate morsels (optional). Place in a greased bread pan and bake in a 350 degree oven for 45 min-1 hour.

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Baked Parmesan Garlic Chicken Wings

 

Baked Parmesan Garlic Chicken Wings 

Serves 4  

 

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon ground cumin

1 teaspoon kosher or sea salt (1/2 tsp table salt)

2 1/2 pounds chicken wings

2 tablespoons The Spicy Olive’s Organic Tuscan Herb Olive Oil

2 tablespoons minced fresh basil

2 garlic cloves, finely minced

1/4 cup grated Parmesan cheese

1/2 teaspoon seasoning salt (like Lawry’s)

1 cup blue cheese dressing

1-2 teaspoons Dijon mustard (or to taste)

 

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the olive oil, fresh basil, garlic, Parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce and return to the oven for 5 minutes.  Serve with the blue cheese/mustard dressing.

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What’s better than extra virgin?

 At The Spicy Olive we have always prided ourselves on bringing our customers the freshest, healthiest and best olive oils. As we head into the new year, we will be bringing in olive oils that are even better than extra virgin. This new level of quality is called ultra premium.


We are currently in the process of transitioning all of our olive oils from extra virgin to ultra premium (all of our single varietals have made the switch), so the next time you visit we will probably have several of them available! The biggest benefit of this change is that our flavored olive oils will be fresher. By making this transition, we will be able to implement our dual hemispheric model, which enables us to use ultra premium olive oil from around the world and deliver the freshest olive oil to you.

It seems that consumers focus on where their olive oil is produced, when they really should consider when, what and how the oil is made. By using the ultra premium (UP) standard focuses on the chemistry and freshness of the olive oil. To create the best olive oil, both high quality fruit and high quality production processes are needed and the UP standard encompasses strict requirements for both the end-product and the production processes.

The UP standard was created by our suppliers Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so-called “gourmet” and “premium” olive oil markets. We have told you before about the low standards and misinformation surrounding olive oils and we hope this new designation will help create more clarity.

Only the freshest and best olive oils will meet the UP standard – it exceeds all existing Italian, Spanish, Greek, North American, Californian or any other standard for olive oil. In order to qualify for this UP certification, the olive oil must meet or exceed a comprehensive set of production, storage, transportation, testing chemistry and organoleptic requirements. All of this is intended to promote Fair Trade practices and to promote and protect the highest quality olive oil.

If you want more information about our new UP olive oils, be sure to visit the UP website and feel free to ask next time you visit or give us a call! 

Fuzzy Fig

1/4 c. The Spicy Olive Fig Balsamic Vinegar

1/4 c. Bourbon
1/4 c. Ginger Ale
Ice and muddled mint together in a cocktail glass
Put Fig Balsamic Vinegar and bourbon in cocktail glass over ice and mint. Add ginger ale, stir and serve.

Mock Mojito

1 c. Sprite

1 tbsp. The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar
1 slice of lime and a squirt of lime juice
Fresh mint leaves

Muddle fresh mint in the bottom of a tall glass. Add a squirt of lime juice. Add ice and then pour in Sprite. Add Lemongrass Mint Balsamic Vinegar and stir. Top with fresh lime juice.

To make a real mojito, just add rum. Enjoy!

Pumpkin Pie Pudding

A delicious and easy slow cooker recipe! Takes a few minutes to prepare and then cook for 4 hours in the slow cooker. Your whole kitchen will smell festive!


15 oz. can pumpkin puree
12 oz. can unsweetened evaporated milk
1/4 c. brown sugar, packed
1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
2 tbsp. butter melted
1.5 tsp. The Spicy Olive’s Pumpkin Spice Balsamic Vinegar
2 tbsp. The Spicy Olive’s Vanilla Balsamic Vinegar

Lightly oil the inside of the slow cooker. In a mixing bowl, whisk or sift together flour, baking powder and salt. Add remaining ingredients and stir throughly to combine. Put mixture in the prepared slow cooker. Cook on high for 3-4 hours. 

Pudding should be set and an internal temperature of 160 degrees should be reached. Serve warm with ice cream, fresh whipped cream or a sprinkle of powdered sugar and a drizzle of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar.

Apple Crisp

Filling:
6 Granny Smith apples peeled, cored and sliced
1/4 c. all purpose flour
1/2 c. brown sugar
1/4 c. Vermont Maple or Cinnamon Pear Balsamic Vinegar

Topping:
1 c. all purpose flour
3/4 c. brown sugar
1/2 teaspoon cinnamon
1/4 tsp. salt
1 stick butter cut into 8 pieces
1/4 chopped pecans

Toss all the filling ingredients to coat the apples and put into a greased (buttered) 9×13 baking pan. Using a food processor, pulse together all topping ingredients until crumbles for. You can do this by hand or with a mixer. Top apple mixture with the crumb topping and place in a 350 degree oven and bake for 45-50 minutes.

For extra decadence, reduce one cup of Vermont Maple or Cinnamon Pear Balsamic Vinegar in a small saucepan over low heat on the stove. Serve apple crisp with a scoop of vanilla ice cream and drizzle the whole desert with the reduced balsamic. Perfection!