Cranberry Sauce

To make a super simple cranberry sauce that doesn’t taste simple…


Add some of The Spicy Olive’s balsamic vinegar to store bought canned cranberry sauce. 

We recommend:
Tangerine Balsamic 
Raspberry Balsamic 
Black Currant Balsamic 
Dark Cherry Balsamic
Pumpkin Spice White Balsamic – if you’re interested in a spiced sauce


You can also add chopped walnuts for a nutty texture!

Coconut + Lime Fruit Salad

Combine your favorite fruit for a fruit salad. For a tropical twist, use papaya, pineapple, kiwi, bananas and mangoes. 


To serve, drizzle with 1/4 c of The Spicy Olive’s Persian Lime Olive Oil mixed with 1/4 cup of The Spicy Olive’s Coconut White Balsamic Vinegar.

Orange + Parsley Salad

6 oranges

1/4 c crumbled feta cheese
1/4 c chopped green olives
1/4 c chopped parsley
1/4 c chopped toasted almonds
dash of salt
Drizzle of EVOO and Tangerine balsamic
Remove the peel and pith from the six oranges. Working over a bowl to catch the juice, cut segments from one orange and then slice remaining oranges into rounds and arrange on a platter. 
Top with the orange segments, the juice from the bowl and a drizzle of a mild Spicy Olive extra virgin olive oil (we recommend Koroneiki) and a drizzle of The Spicy Olive’s Tangerine Balsamic Vinegar. Season with a bit of salt. 
Sprinkle with chopped parsley leaves, sliced green olives, feta cheese and chopped, toasted almonds.

Cranberry Pear + Gorgonzola Cheese Salad

1 package baby field greens

2 ripe pears, chopped
1/4 cup chopped walnuts
5 oz. crumbled gorgonzola cheese
Place field greens in a salad bowl and top with gorgonzola cheese, pears and walnuts

Dressing:
1/4 cup The Spicy Olive’s Cranberry Pear White Balsamic Vinegar
1/4 cup The Spicy Olive’s Blood Orange Olive Oil
2 tsp. The Spicy Olive’s Roasted Walnut Oil
Salt and pepper to taste

Mix together, pour over salad and serve.

The Spicy Olive Salad Caprese

2-3 large ripe tomatoes, sliced

Fresh (buffalo) mozzarella cheese, sliced
1 bunch fresh basil sliced
1/4 cup The Spicy Olive’s Basil Olive Oil
1/4 cup The Spicy Olive’s Traditional Balsamic Vinegar
Arrange tomatoes on a platter alternating slices and mozzarella slices. Sprinkle fresh basil over the tomatoes and cheese. Add fresh ground pepper and salt to taste. Drizzle with the basil olive oil and balsamic vinegar.

Spinach + Strawberry Salad

19 oz. package of baby spinach leaves

1 cup strawberries, slicked thick
1/3 cup red onion, sliced thin
1/2 cucumber, sliced
1/4 cup toasted sliced almonds
1/2 tsp. lemon zest 
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon Olive Oil
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 olive oil, balsamic vinegar and add the poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!

Blueberry Fields Salad

1 cup chopped walnuts

1/3 cup The Spicy Olive’s Extra Virgin Olive Oil*
1/2 cup The Spicy Olive’s Blueberry Balsamic Vinegar
1 (5.5 oz.) packages spring greens and baby spinach mix
1 cup fresh blueberries
1/2 small red onion, sliced very thin
1 cup crumbled blue cheese
Heat walnuts in a small skillet over medium-high heat, stirring constantly for 5 minutes or so until toasted. Whisk together Blueberry Balsamic and the EVOO and add fresh ground pepper and salt to taste. Combine walnuts, spinach mix and the next three items in a large salad bowl. Drizzle wit blueberry vinaigrette and toss to coat. Serve immediately.
*We reccomend the Arbequina or Leccino

Spinach + Grape Chopped Salad

1/4 c chopped walnuts

6 oz. fresh baby spinach
1 c seedless red grapes
1/4 c crumbled feta cheese

Dressing:
1/4 c The Spicy Olive’s Walnut Oil
1/4 c The Spicy Olive’s Raspberry Balsamic Vinegar

Whisk the oil and vinegar together.

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

Citrus Salad

2 tbsp. 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:
1/4 cup The Spicy Olive Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice

Mix salad greens and fuit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.

Maple Vinaigrette

1 tsp. dijon mustard

1/4 c. Maple Balsamic Vinegar
1/4 c. The Spicy Olive’s single varietal extra virgin olive oil
Salt and pepper to taste

Whisk dressing together. Pour over a mixed green salad with dried fruits and sharp cheese crumbles. Also makes a great salmon, pork or chicken marinade.

Try with one of our mild and sweet single varietals, like Koroneiki.