Citrus Salad

2 tbsp. of walnuts or pecans, chopped
6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved


Dressing:
.25 cup The Spicy Olive Grapefruit white balsamic vinegar
.5 cup The Spicy Olive Blood Orange Olive Oil
3 tbsp. fresh orange juice
Salt and pepper to taste


Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients, adding the olive oil in a steady stream and whisking until well incorporated. Pour over the salad and serve.


The Spicy Olive features many citrus options including Blood Orange and Lemon Extra Virgin Olive Oils and Tangerine, Grapefruit, Sicilian Lemon and Lemongrass Mint Balsamic Vinegars.

Blueberry Fields Salad

A Spicy Olive Original!

1 cup chopped walnuts
.33 cup The Spicy Olive Extra Virgin Olive Oil
.5 cup The Spicy Olive Wild Blueberry Balsamic Vinegar
2 (5.5 oz.) packages of spring greens or baby spinach mix
1 cup fresh blueberries
.5 small red onion, sliced very thin
1 cup crumbled bleu cheese

Heat walnuts in a small skillet over medium heat, stirring constantly
for 5 minutes or until toasted and fragrant. Whisk together the Wild
Blueberry Balsamic Vinegar and the Extra Virgin Olive Oil. Add fresh
ground pepper and salt to taste. Combine walnuts, spinach greens and
other ingredients in a large salad bowl. Drizzle with blueberry
vinaigrette and toss to coat.

The Spicy Olive recommends our Arbequina or Leccino Extra Virgin
Olive Oil for this salad. For a fresher summery taste, pair with the
Lemon or Blood Orange Extra Virgin Olive Oil.

Blackberry Ginger Pork Loin

1 cup The Spicy Olive Blackberry Ginger balsamic vinegar
1/2 cup The Spicy Olive Garlic Extra Virgin Olive Oil
2 pork tenderloins


Place pork tenderloins in zip-loc bag. Reserve some of the vingear and oil for the drizzle. Add Blackberry Ginger Balsamic vinegar and Garlic Extra Virgin Olive Oil.  Marinate for 2 hours or overnight. Grill or cook in 350 degree F oven, until internal temperature has reached 165 degrees F. Slice and drizzle with additional Blackberry Ginger balsamic vinegar before serving.

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!

BBQ Marinade

BBQ Sauce – Spicy Olive Style!


1 c. The Spicy Olive’s Cinnamon Pear Balsamic Vinegar
1 c. The Spicy Olive’s Dark Chocolate or Espresso Balsamic Vinegar (or you could mix half and half)
1 c. chili sauce
1 tsp. chili powder
1 tsp. liquid smoke
2 bottles of beer – not light beer


Mix together and use to marinade pork ribs or beef rib slabs or a whole chicken. Best to allow to marinade overnight for a fuller flavor.


Cook ribs in a 250 degree F, oven for 4 or more hours to make them really tender. Then finish on the grill for a smoky taste.


For the chicken, grill over a beer can until it reaches an internal temperature of 170 degrees F.

Basil-Lemon Fish Marinade

2 tbsp. The Spicy Olive Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Sicilian Lemon White Balsamic Vinegar


Mix together and pour over fish fillets. Cook on the grill or broil in an oven.


A really nice, light preparation for any fish!

Basil Vinaigrette

Whisk together: .5 cup The Spicy Olive’s Raspberry
Balsamic Vinegar, 2 minced garlic cloves, 2 tsp. Dijon mustard, salt and
pepper to taste. Add The Spicy Olive Basil Extra Virgin Olive Oil in a
slow, steady stream, whisking constantly until smooth.

Great on salads, especially spinach and fruit salads. Also a good
marinade or basting sauce for fish and chicken. For other great
pairings, check here.

Basil-Lime Salad Dressing

2 tbsp. The Spicy Olive’s Basil Extra Virgin Olive Oil
1.5 tbsp. The Spicy Olive Persian Lime Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s 12-year aged White Balsamic Vinegar
Salt and Pepper to taste


Drizzle over any green salad. This is also delicious over a fruit salad or tomato salad!

Drunken Chicken Marinade

1 bottle of dark or full-bodied beer — no light beer for this recipe!


.5 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
.5 c. The Spicy Olive’s Espresso Balsamic Vinegar
.25 c. The Spicy Olive’s Blood Orange Extra Virgin Olive Oil
4 Boneless chicken breast, or one whole chicken cut up.


Marinade the chicken for 2 hours or longer. Grill until chicken reaches an internal temperature of 170 degrees F, and enjoy!


You could substitute other flavors of Extra Virgin Olive Oil if you’d like. The Spicy Olives recommend Tuscan Herb Extra Virgin Olive Oil.

Simple Garden Salsa

1 Jalapeno, seeded and chopped
2 large ripe tomatoes, chopped
.5 small onion, chopped
1 tbsp. The Spicy Olive’s Cilantro & Roasted Onion EVOO
1 tbsp. The Spicy Olive’s Garlic EVOO
2 tbsp. The Spicy Olive’s Sicilian Lemon or Tangerine Balsamic Vinegar
Salt and pepper to taste


Serve with tortilla chips and enjoy!


To make this recipe even easier, substitute 2 teaspoons of The Spicy Olive’s Jalapeño Extra Virgin Olive Oil for the Jalapeno.