“Tus-presso” Steak Marinade

.25 c. The Spicy Olive’s Tuscan Herb Extra Virgin Olive Oil
.25 c. The Spicy Olive’s Espresso Bean Balsamic Vinegar
2 tbsp. A1 Sauce or Worcestershire sauce
Salt and Pepper to taste


Mix together and marinade steaks for 2 hours or more. Cook on grill until medium rare or desired doneness. Unique and yummy!


Don’t forget that The Spicy Olive has great spice blends and meat rubs that you won’t find anywhere else!

Turkey Topping

Use extra virgin olive oil and balsamic vinegars from The Spicy Olive to give your Thanksgiving and holiday meals a special flavor!


12 lb. Turkey
.75 c Spicy Olive Mushroom and Sage Extra Virgin Olive Oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
.5 tsp. pepper
.5 c Red Apple or Vermont Maple Spicy Olive Balsamic Vinegar
2 c water


Mix ingredients and pour over turkey; continue to baste the turkey as it cooks.


Don’t forget that The Spicy Olive has unique kitchen items that will help make Thanksgiving dinner easier! Our shop has cooking twine, basters and other utensils in stock!

Texas Caviar

An easy — and healthy — summer snack!


1 can black eyed peas, drained
1 can black beans
1 can white shoepeg corn
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
3 tbls. Spicy Olive Tangerine Balsamic Vinegar
6 tbls. Spicy Olive Tuscan Herb Extra Virgin Olive Oil
Salt & Pepper to taste
1 tsp. dried oregano and cumin


Mix all ingredients in a large bowl and refrigerate for at least to hours before serving with tortilla chips. Enjoy!

Pear Gorgonzola Cheese Salad

A delicious mix that is refreshing in the summer and festive during the fall and winter.

1 package baby field greens
2 ripe pears, chopped
.25 c chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts

Dressing:
.25 c The Spicy Olive Cranberry Pear white balsamic vinegar
.25 c The Spicy Olive Blood Orange extra virgin olive oil
2 tsp. The Spicy Olive Roasted Walnut Oil
Salt and pepper to taste
Mix together, pour over salad and serve.

Pork Marinade

.25 c. The Spicy Olive’s Cilantro & Roasted Onion Extra Virgin Olive Oil
3 tbsp. The Spicy Olive’s Tangerine balsamic vinegar
2 cloves of garlic, minced
Salt and pepper to taste

Place pork chops, or a pork tenderloin, in a glass bowl and cover with
marinade. Allow to sit at least 2 hours, longer for a tenderloin. Cook
on a grill or in oven until it reaches an internal temperature of 165F.

The Spicy Olives recommend any of their citrus balsamic vinegars
for this recipe, such as Tangerine, Pineapple or Sicilian Lemon.

Pumpkin Cupcakes

Cupcakes
16 oz. pumpkin pie mix
2 c. flour
4 eggs beaten
2 tsp. vanilla
1 c. Extra Virgin Olive Oil
1 tbsp. cinnamon
.5 tsp. ginger
.25 tsp. nutmeg, cloves, salt
1 tsp. baking soda


Icing
8 oz. cream cheese
1 c. confectioner’s sugar
1 tsp. vanilla extract


Bake at 350 degrees F for 25 – 30 mins.


The Spicy Olive currently has Pumpkin Spice Balsamic Vinegar! Add a teaspoon of this fall favorite to the icing for a touch of autumn goodness!

Raspberry Vinaigrette

.5 cup The Spicy Olive Extra Virgin Olive Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar
.25 tsp. garlic powder
Salt and pepper to taste

Whisk ingredients together and serve over any salad, or it is also
great drizzled over cooked vegetables like broccoli or asparagus.

Spinach-Grape Chopped Salad

Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese


Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar


Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.

Spinach-Strawberry Salad

19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar


Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!

Spiced Pecans

1 lb. pecan halves
1 tbsp. dark brown sugar
1.5 tsp. salt
1 tsp. thyme
1 tsp. rosemary
.5 tsp. ground pepper
1 pinch cayenne pepper
2 tbsp. EVOO


Bake at 350 degrees F, for 12 minutes


For this recipe we recommend a bold extra virgin olive oil such as our Chipotle or, if you’d rather a more traditional flavor, our Herbs de Provence extra virgin olive oil.