Greek Salad Dressing

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.

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

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.

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!

Roasted or Grilled Vegetables

2 tbsp. The Spicy Olives Cilantro & Roasted Onion Extra Virgin Olive Oil
A splash of The Spicy Olive’s 18 year aged traditional Balsamic vinegar


Coat your favorite vegetable (carrots, potatoes, asparagus, squash, etc.) with the olive oil. Cook on grill – great for asparagus – or in the oven until golden brown. For example, bake in a  400 degree F oven for 40 minutes or more for potatoes. Drizzle with additional balsamic before serving. Cooking times will vary with the vegetables that are used.


The Spicy Olives also recommend using the Tuscan Herb Extra Virgin Olive Oil for roasting vegetables. For more EVOO/balsamic pairings that work well with vegetables, click here.

Roasted Green Beans

2 lbs. green beans
1 – 2 tbsp. Extra Virgin Olive Oil … just enough to lightly coat
1 tsp. salt
.5 tsp. pepper


Preheat oven to 400 degrees F. Coat the green beans in the Extra Virgin Olive oil and sprinkle with salt and pepper. Then roast for 15 minutes – they should be shriveled with brown spots. Enjoy!


The Spicy Olive recommends using our Organic Garlic Extra Virgin Olive Oil for this recipe as well as our Seasonella Herbal Salt, which features rosemary, sage and other herbs in addition to sea salt.

Zesty Pork Loin with Apricots

2 lbs. boneless pork loin
.33 c. The Spicy Olive Blenheim Apricot White Balsamic Vinegar
(plus an additional .33 c. for the sauce)
.33 c. The Spicy Olive Garlic Extra Virgin Olive Oil
1 can apricots


Marinate pork loin in vinegar and oil mixture overnight. Place meat in roasting pan and roast in a 300 degree F oven, for 3-4 hours or until very tender.


To serve roast, place some of the pan drippings in a sauce pan with an additional .33 c. Apricot White Balsamic Vinegar and a drained can of apricots, chopped. Slice roast, drizzle with sauce and serve.


Got a busy day? The Spicy Olives recommend this as a good recipe to do in a slow cooker or crockpot. Cook on high for 3-4 hours, or on low for 6-8 hours. The longer you cook, the better it gets!

Asian Style Broccoli

1/4 c. soy sauce

4 green onions, sliced
2 tbsp. sesame seeds
2 tbsp. The Spicy Olive Honey Ginger White Balsamic
1 garlic clove, minced
1/2 tsp. dried crushed red pepper
2 tbsp. The Spicy Olive toasted Japanese Sesame Seed Oil
1 lb. fresh broccoli, trimmed and cut into florets
Stir together first 6 ingredients. Heat sesame oil in a wok or frying pan. Add broccoli and stir fry for 3-5 minutes until crisp-tender. Add sauce, coating broccoli well and heat thoroughly.

Baked Autumn Squash

1 fall squash, such as acorn or butternut

2 tbsp. The Spicy Olive Butter Olive Oil
3 tbsp. The Spicy Olive Maple or Cinnamon Pear Balsamic Vinegar

Cut the squash in half and remove the seeds. place in a baking pan. Drizzle the squash with the butter olive oil and the maple balsamic. Cover. Bake in a 375 oven for 45 minutes until soft. Serve with an additional drizzle of Maple or Cinnamon Pear balsamic (or both!) for a burst of fall flavor!