Corn, Edamame & Tomato Dish

.25 cup The Spicy Olive Basil Extra Virgin Olive Oil
1 tsp. sea salt
.25 cup scallions, chopped
1 tsp. chopped garlic
3 cup corn kernels
.5 pound cherry tomatoes, halved
.67 cup shelled edamame
2 tbsp. The Spicy Olive premium White Balsamic Vinegar
Fresh Basil leaves for garnish


Heat a tablespoon or two of the olive oil in a skillet reserving the rest of the olive oil to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame and salt. Cook until everything starts to caramelize. Add tomatoes and vinegar and cook until tomatoes start to collapse. Drizzle with remaining basil olive oil and serve.

Cranberry Pear Gorgonzola Salad

A Spicy Olive favorite!

Salad:
1 package baby field greens
2 ripe pears, chopped
.25 cup chopped walnuts
5 oz. crumbled Gorgonzola cheese

Place field greens in a salad bowl and top with Gorgonzola cheese, pears and walnuts.

Dressing:
.25 cup The Spicy Olive Cranberry Pear White Balsamic Vinegar
.25 cup 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

Holiday Pomegranate Salad

A festive Spicy Olive Original just in time for the holiday!

Salad
1 pkg. baby field greens
1/4 cup feta cheese, crumbled
1/4 cup toasted pine nuts
1/4 cup  pomegranate seeds

Dressing
1/4 c. Pomegranate Balsamic Vinegar
1/4 c. Basil Extra Virgin Olive Oil

Put field greens in a bowl. Top with pine nuts and feta cheese. Whisk together 1/4 cup Pomegranate Balsamic Vinegar and 1/4 cup Basil Extra Virgin Olive oil. Pour over salad and sprinkle with pomegranate seeds.

Our new Pomegranate Quince Balsamic Vinegar just arrived! Stop in and pick it up – it pairs beautifully with the Persian Lime Extra Virgin Olive Oil for a scrumptious salad dressing!

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.

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!

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.

Grilled Asparagus

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

Grilled Corn

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.