You can use any of our delicious balsamic vinegars as an ice cream topping.
Simply pour straight from the bottle or prepare a balsamic reduction by putting the balsamic vinegar in a saucepan and cook over medium heat until thickened and reduced.
The raspberry, tangerine or espresso balsamic vinegars are divine with chocolate ice cream. The fruity flavors like Black Cherry, Strawberry, Pomegranate are great over vanilla ice cream.
Let us know which flavors you like best!
Dressing:
1 teaspoon finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup Spicy Olive Tangerine or Blood Orange Flavored Balsamic Vinegar
1/4 cup orange juice
1/4 cup Spicy Olive Extra Virgin Olive Oil
1 pouch dry onion soup mix
Whisk together salad dressing. Cover and refrigerate until ready to use.
Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup red pepper, diced
1/2 cup red onion, finely sliced
6 ounces fresh baby spinach leaves
1 can mandarin oranges
2 cups cooked chicken, diced
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in a large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.
A Spicy Olive fan favorite!
Stuffing Mixture
1.5 c ricotta cheese
1.5 c shredded mozzarella cheese
4 oz. cream cheese, softened
.33 c grated parmesan cheese
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. frozen chopped spinach
2 tbsp. The Spicy Olive Oregano White Balsamic Vinegar
2 tbsp. The Spicy Olive Organic Basil Extra Virgin Olive Oil
Cook manicotti pasta according to directions. While the pasta is cooking, combine cheeses, Oregano White Balsamic Vinegar and Italian spices in a mixing bowl. Cook spinach according to directions and then mix into cheeses until smooth and well-combined. Stuff mixture into the manicotti. Put pasta in 13 x 9 inch dish. Drizzle with Tuscan Herb Extra Virgin Olive Oil and cover with pasta sauce.
Bake for 25 minutes at 350 degrees F. Sprinkle more Parmesan and mozzarella cheese and bake 5 minutes more or until cheese is melted.
Don’t forget! The Spicy Olive has many unique and delicious spice blends for sale, including Seasonella Herbal Salt!
This is a Greek Christmas cookie that features olive oil making it moist and cake like. Enjoy topped with a sweet syrup and chopped nuts.
Cookie
3 cups extra virgin olive oil
1 cup sugar + 1 teaspoon
1 cup water
1/2 cup orange juice
1 tablespoon soda
9 cups all purpose flour
Syrup
2 cups Greek honey
1 cup sugar
1 cup water
1 cinnamon stick
juice and 1 strip of zest from a large lemon
1.5 cups of ground walnuts and cinnamon to sprinkle on top
Combine the lemon zest and sugar together, rubbing with your fingers to release the essential oils. Using a mixer, beat the olive oil into the lemon sugar until it is well mixed.
We recommend a light extra virgin olive oil – such as our Picual or Hojiblanca.
Add the orange juice and mix well. Slowly mix in the flower until a dough forms. To roll cookies, pinch off a portion of dough that is about the size of a walnut. Roll the dough with your hands into a smooth oblong shape like an egg. Put the cookies on an ungreased cookie sheet. Press with then tines of a large fork to create a crosshatch pattern.
Bake for 25-30 minutes at 350 degrees F, until the cookies are lightly browned.
Combine the honey, sugar, water, cinnamon, cloves and lemon rind. Boil the mixture and then reduce the heat to simmer for 10 to 15 minutes. Remove the cinnamon stick, cloves and lemon rind and add lemon juice.
When the cookies come out of the oven and are still warm, float them in the syrup, allowing them to absorb the syrup on both sides. Remove the cookie from the syrup and place on a plate. Press the chopped walnuts into the cookies and sprinkle with cinnamon.
Store in an airtight container at room temperature – do not refrigerate.
8 tsp. EVOO
2 tsp. Herb mix (rosemary, sage & thyme)
1/2 tsp. black pepper
5 tsp. sugar
5 tsp. salt
1 envelope dry active yeast
5 1/2 cup flour
2 cups warm water (105 degrees F)
Mix the water, yeast and 2 tablespoons of flour in a large bowl. Let stand until foamy — about 5 minutes.
Then add the olive oil, herbs, salt and sugar. Slowly mix in the water so that a dough forms.
Remove from the bowl and knead on a lightly floured counter for about 10-15 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a lightly oiled bowl, cover with a tea towel and let rise in a warm place until doubled — about 1 hour.
Remove the risen dough from bowl and press dough flat. Roll the dough up from one side and tuck the edges under to form a log. Place in a lightly oiled loaf pan. Cover again with the tea towel and let the dough rise until it doubles again.
Bake for 30-40 minutes in a preheated oven at 370F. Remove from the oven and let cool before slicing.
2 lbs. boneless chicken breasts, cut into strips or chunks
.5 tsp. poultry seasoning
8 tsp. The Spicy Olive Extra Virgin Olive Oil
6 slices bacon, cut into small pieces
3 c. brussel sprouts, quartered
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 golden delicious or other firm apples, peeled and diced
.5 tsp. minced garlic
.5 tsp. cinnamon
2 c. chicken broth
Drizzle with The Spicy Olive’s Cinnamon Pear Balsamic Vinegar
Season chicken with poultry seasoning. Heat half of the EVOO in a large, deep non-stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through – about 5-7 minutes. Remove chicken and transfer to a plate. Put the remaining oil in the skillet, add the bacon and cook until brown – about 3 minutes.
Add the brussel sprouts and sweet potatoes. Cook stirring occasionally, until crisp. Add the apples, garlic and cinnamon. Stir well and add .5 of the chicken broth. Cook until evaporated add the remaining broth and the chicken. Cook two minutes. To finish drizzle with The Spicy Olive Cinnamon Pear balsamic vinegar or The Spicy Olive Red Apple balsamic vinegar and serve.
The Spicy Olive recommends using Wild Mushroom & Sage Extra Virgin Olive Oil for a great Autumn flavor in this recipe. You could also substitute Garlic or Herbs de Provence Extra Virgin Olive Oil.
1/4 cup The Spicy Olive’s Garlic Extra Virgin Olive Oil
2 tbsp. The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar
2 tbsp. The Spicy Olive’s Oregano White Balsamic Vinegar
Salt and pepper to taste
Make the salad using romaine lettuce, fresh tomatoes, greek olives, sliced red onions and feta cheese crumbles. Drizzle with this Greek Salad dressing and enjoy!
The Greek salad dressing can also be used as a marinade for chicken.
Clean asparagus and break off the tough ends of stems.
Place asparagus on platter or in a ziplock bag and pour The Spicy Olive’s Tuscan Herb Extra Virgin Olive Oil over the asparagus. Toss to coat asparagus with the olive oil and sprinkle with sea salt and pepper to taste.
Place directly on the grill or on a grilling plate to cook – for about 5 minutes. Remove with the stalks are bright green and tender and serve with a drizzle of The Spicy Olive’s Traditional Aged 18 Year Balsamic Vinegar.
The Spicy Olive also recommends our Herbs de Provence or Garlic Extra Virgin Olive Oils for this recipe. We also have many unique seasoning blends, such as the Seasonella Herbal Salt, that work well with this recipe and other grilled vegetables
The Spicy Olive’s extra virgin olive oils work beautifully when
brushed on corn before grilling. We particularly recommend the Organic
Tuscan Herb, but we also have Organic Butter extra virgin olive oil that
is a healthy alternative to butter or margarine.
For even more delicious flavor, add Seasonella Herbed Salt – a blend
of sea salt, rosemary, garlic sage and pepper that will add flavor to
the corn without all of the sodium. Find this and other yummy seasonings
at The Spicy Olive.
1 pound Ground sirloin
1 pkg. taco seasoning
2 tbsp. The Spicy Olive’s Espresso Balsamic Vinegar
1 tbsp. tomato paste
.25 cup minced white onion
1 pkg. smoked gouda cheese
1 pkg. Brioche buns
1 large tomato
1 head leaf lettuce
Sour cream
Mix the first five ingredients together and form into .25 lb. patties. Grill until medium well or your preferred temperature. Assemble burgers with remaining ingredients.
If you’d like to add a little kick to your burger, substitute The Spicy Olive’s Jalapeño White Balsamic Vinegar
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
513-847-4397
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
513-376-9061
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419
937-247-5969
