Asian Style Broccoli
1/4 c. soy sauce
1/4 c. soy sauce
1 fall squash, such as acorn or butternut
4 large potatoes, peeled and cubed
1 bunch asparagus
2 tbsp. The Spicy Olive’s Tuscan Herb or Cilantro and Roasted Onion Olive Oil
1/4 c. The Spicy Olive’s Organic Garlic Olive Oil
2 lbs. fresh green beans
1/2 cup The Spicy Olive extra virgin olive oil
The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls
1/2 cup Organic Tuscan Herb olive oil
1/2 cup Traditional balsamic vinegar
1-2 cups fresh mushrooms or
1-2 cups fresh mozzarella balls
Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.
Red Wine And Balsamic Marinated Mushrooms
1 lb Button or Baby Bella Mushrooms 2 cloves garlic 1 C Spicy Olive Single Varietal Extra Virgin Olive Oil 3⁄4 C red wine 1/3 C Spicy Olive 18 Year Traditional Balsamic Vinegar 1⁄4 tsp. butter or Spicy Olive Butter Olive Oil Sea salt to taste Pepper to taste
Directions:
Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium high heat. Add 4-5 tablespoons Spicy Olive Single Varietal EVOO. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add the Spicy Olive 18 Year Traditional Balsamic Vinegar and stir through. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in 1⁄4 tsp. butter.
Allow to cool. Drain and serve (reserve the liquid). Can be served whole as part of antipasto platter, or in salads or even sliced on crostini. Store remaining mushrooms in marinade in the refrigerator.
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