The Spicy Olive

The Spicy Olive is a tasting emporium for the freshest olive oils and the finest balsamic vinegars.

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The Spicy Olive’s Asian Chicken and Rice

Step 1: Brown 4 chicken thighs in a large, oven proof, straight sided skillet in 2 tablespoons The Spicy Olive’s Organic Garlic olive oil. 

Step 2: Remove chicken and saute 1 minced onion and 1 tablespoon minced garlic in reserved olive oil, add more oil if needed.

Step 3: Stir in 1&1/2 cup Arborio rice and coat the rice with the olive oil. Add 3&1/4 cups chicken broth and 1/4 cup The Spicy Olive’s Honey Ginger white balsamic vinegar. Step 4: Bring to a boil and return chicken to skillet. Bake in a 375 º oven until chicken is cooked through and liquid is absorbed about 25 minutes.

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Spicy Olive Summer Chiller

3 cups blended watermelon fruit 3 tbsp. Spicy Olive Raspberry Balsamic Vinegar Several sprigs of chopped Corsican mint or Pineapple mint

The Spicy Olive recommends using the Raspberry Balsamic Vinegar for this beverage, but any of the fruity vinegars will work…

Black Cherry Pomegranate Wild Blueberry Ripe Peach Blenheim Apricot Sicilian Lemon Coconut

Try one – or try them all – and let us know which you prefer!

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The Spicy Olive's Cinnamon Rolls

Nothing’s better in the morning than fresh baked Cinnamon Rolls!

5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water ¼ cup Certified Organic Butter Olive Oil 2 large eggs 2 tablespoons Certified Organic Butter Olive Oil 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) ½ cup brown sugar 1 tablespoon ground cinnamon 1/3 cup Certified Organic Butter Olive Oil 1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

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Ramekin Baked Eggs

The Spicy Olive Tuscan Herb Extra Virgin Olive Oil 1/2 c. plain breadcrumbs 1 3/4 c tomato sauce 6 large eggs 1/2 c. grated fontina cheese Ciabatta bread, sliced and toasted

Preheat the oven to 375F. Brush the inside of 6 ramekin baking dishes with The Spicy Olive Tuscan Herb Extra Virgin Olive Oil and sprinkle with breadcrumbs.

Set the ramekin baking dishes on a baking sheet. Spoon the tomato sauce into each ramekin. Break 1 egg into each ramekin, scatter with cheese and bake for about 10 minutes until the cheese is bubbly and the egg white has just set.

At the same time, brush the ciabatta bread with additional Tuscan Herb EVOO and toast in the oven alongside the ramekin eggs. Serve together as soon as they come out of the oven.

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Frittata al forno

3 tablespoons Harissa Extra Virgin Olive Oil 4 large eggs, lightly beaten 3 tablespoons freshly grated parmesan cheese 1.5 tbsp. chopped flat parsley small handful basil leaves, coarsely torn 1/4 lb. mozzarella cheese, sliced thin 1 large roma tomato, sliced thin

Preheat the broiler. Heat the oil in a medium frying pan over moderately low heat. Combine the eggs, parmesan, parsley and basil in a bowl and season with salt and pepper. Pour the mixture into the pan and cook 5 minutes or until the bottom has set.

Remove the pan from the heat and divide the mozzarella over the dish. Top with tomato slices and place under the broiler for 3-5 minutes, until the cheese is bubbly and starting to melt.

The Spicy Olives recommend their Harissa Extra Virgin Olive Oil to give this recipe a little kick of spice. If you'd rather enhance the herbal flavors, we also offer a Basil or Tuscan Herb EVOO. To be entirely neutral and let the dish stand alone, try our Butter EVOO.

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Baked Cheese & Proscuitto Brunch

6 large eggs, lightly beaten 4 tablespoons The Spicy Olive Butter Extra Virgin Olive Oil 1/4 c. prosciutto, chopped 1/4 c. grated fontina or gruyere cheese, plus 1.5 tbsp. extra for the top 3 tbsp. grated parmesan cheese, plus 1.5 tbsp. extra for the top

Preheat oven to 400 degrees F, and butter a gratin dish large enough to hold the omelettes.

Break the eggs in a bowl and season with salt and pepper. Whisk until the yolk and whites are just combined. Heat with 1.5 tablespoons of The Spicy Olive Butter Extra Virgin Olive Oil in a small frying pan and add 2 heaping tablespoons of the eggs. Cook over moderate heat until the underside is set. Flip and lightly cook the other side. Set aside. Repeat this to make 12 small omelettes.

Place the omelettes on a flat surface and scatter each with the prosciutto and a little of the combined cheeses. Roll up and place in the buttered gratin dish. Scatter with the remaining cheeses and bake 10 minutes, or until the cheese has melted.

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The Spicy Olive's Baked Brie

1 wheel of Brie cheese 1/4 cup Maple balsamic, reduced

Place brie cheese in a brie baker or other baking dish. Warm in a 350° oven until soft. Pour reduced Maple balsamic over brie cheese and serve with crackers. Very delicious but also very easy!

You could use different balsamic flavors as well - Raspberry, Cinnamon Pear, Blackberry Ginger and Traditional.

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Easy Salsa

1 jalapeno, seeded and chopped (to make the salsa super easy, just add 2 teaspoons of The Spicy Olive's Jalapeno Balsamic Vinegar) 2 large ripe tomatoes, chopped 1/2 small onion, chopped 1 tbs. The Spicy Olive's Cilantro & Roasted Onion Olive Oil 1 tbs. The Spicy Olive's Garlic Olive Oil 2 tsb. The Spicy Olive's Lemon or Tangerine Balsamic Vinegar Salt & pepper to taste

Serve with tortilla chips and enjoy!

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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 two hours before serving with tortilla chips. Enjoy!

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The Spicy Olive Thanksgiving Turkey

Here's how The Spicy Olive does Thanksgiving!

12 lb. turkey 3/4 c. The Spicy Olive Mushroom & Sage Olive oil 2 tbsp. garlic powder 2 tsp. basil 1 tsp. salt 1/2 tsp. pepper 1/2 c. Red Apple Balsamic 1 c. water

I like to put apple slices, celery sticks, onion wedges, sage, salt and pepper in the cavity of the turkey for flavor and it keeps the turkey moist. I cook my stuffing separately in a casserole due to the risk of salmonella.

Prepare the turkey for roasting by washing it and removing the neck and other parts from the cavities. Inject the turkey with the Wild Mushroom & Sage olive oil with the Red Apple balsamic vinegar. Sprinkle with salt and pepper and other seasonings. Roast turkey according to directions on the packaging, basting often with the olive oil and balsamic vinegar mixture.

You could also use a mixture of The Spicy Olive Herbes d'Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.

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Turkey Patties

What do I do with all of these leftovers?! Here's an idea...

Combine leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Sauté in The Spicy Olive's Wild Mushroom & Sage Olive Oil. Serve with cranberry sauce.

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Smoked Salmon Linguine

8 oz. uncooked linguine 1/2 c. diced celery 2 garlic clovers, minced 1/2 c. The Spicy Olive's Milanese Gremolata Olive Oil 6-8 oz. smoked salmon 1/2 c. dry white wine 2 tbsp. chopped parsley 1/2 tsp. oregano Pepper and parmesan cheese to taste

Prepare linguine according to package directions. Drain well, return to pot, coat with olive oil and keep warm. In a large skillet, over medium heat, sauté celery and garlic in olive oil about 2 minutes. Add wine, parsley, oregano, and pepper. Simmer about 10 minutes.

Add salmon and cook until heated through. Pour salmon sauce over linguine and serve with parmesan cheese and crusty bread.

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Salmon with Cara-Cara Salsa

4 salmon fillets (about 4-6 oz. each)

Marinade: 1/2 c. Cara Cara Orange Vanilla Balsamic Vinegar 1 clove garlic minced 1 tbsp. Lemon Olive Oil

Cara Cara Salsa: 1 Cara Cara Orange, peeled, segmented and diced 2 cups cherry tomatoes, diced 1 tsp. jalapeno pepper, minced 4 tbsp. cilantro chopped 1 tsp. Sicilian Lemon White Balsamic Vinegar Salt and pepper to taste

Preheat oven to broil. Place salmon fillets in shallow baking dish. Combine Cara Cara Orange Vanilla Balsamic with Lemon Olive Oil and garlic in a bowl. Reserve 1/4 c. of this marinade for broiling. Pour remaining mixture over salmon. Place in refrigerator and let marinate for 30 minutes. Meanwhile, combine all salsa ingredients and set aside.

Remove salmon from marinade, place on rimmed baking sheet pan. Pour reserved marinade over top. Broil for 10-12 minutes, until salmon flakes easily with a fork. Top with Cara Cara salsa and serve.

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Basil-Lemongrass Fish

2 tbsp. The Spicy Olive's Basil Olive Oil 1.5 tbsp. The Spicy Olive's Lemongrass Mint White Balsamic Vinegar 2 white fish fillets

Pour over fish fillets and grill or broil in the oven.

A nice, light way to prepare fish with a Thai twist!

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Balsamic Strawberry Pork Tenderloin

3 lb. package pork tenderloins 1/2 tsp. black pepper 2 tsp. sea salt 10 bacon slices 1/2 c. The Spicy Olive's Strawberry Balsamic Vinegar 1/2 c. The Spicy Olive's Strawberry Preserves 1/2 c. quartered fresh strawberries 2 tbsp. The Spicy Olive's Organic Garlic Olive Oil

Preheat grill to 400-500 degrees (high heat). Sprinkle pork tenderloins with pepper and salt. Wrap each tenderloin with bacon slices and secure with toothpicks - three to four pieces should cover and average pork loin.

Turn off one side of the grill and arrange pork loins on the unlit side of the grill. Let pork cook on the grill for 30 minutes, turning once after 15 minutes.

Meanwhile, place garlic olive oil in a sauté pan and heat over medium heat. Add strawberry balsamic vinegar and allow to come to a boil, cook 5 minutes and then add the strawberry preserves. Reserve 1/2 of the mixture for basting the pork tenderloins. Allow the other 1/2 to cool, then add the fresh strawberries.

After the 30 minutes, put the tenderloins on the hot side of the grill and cook on each side for the 2-3 minutes, basting each side with the strawberry balsamic vinegar mixture. The tenderloins should reach an internal temperature of 165 degrees. Take them off the grill and allow to rest for 5 minutes. Then slice and drizzle additional balsamic vinegar and strawberries over the top.

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Grilled Steak Salad with Walnut Dressing

1 small red onion, sliced 1/2 c. The Spicy Olive's Single Varietal EVOO or Roasted Walnut Oil 1 c. coarsely chopped walnuts 1 garlic clove, minced 2 lb. flat iron, hanger or tri-tip steak 2 tbsp. The Spicy Olive's Tuscan Herb Olive Oil 1 tbsp. of your favorite steak seasoning 1 tsp. salt 1/3 c. of The Spicy Olive's Traditional Balsamic Vinegar 1 tbsp. dijon mustard 1/4 tsp. ground pepper 1 romaine heart, torn 2 oz. crumbled blue cheese

Preheat grill. Saute 1 thinly sliced red onion in 1/2 c. olive oil or the walnut oil in large skillet over medium high heat until golden and tender - about three or four minutes. Add walnuts and garlic, cook stirring occasionally, for three or four minutes, until walnuts start to brown. Remove from heat and cool.

Rub steak with the Tuscan Herb olive oil, steak seasoning and 1/2 teaspoon salt. Grill steak for five to seven minutes on each side until desired degree of doneness is reached (145-150 degrees for medium rare). Remove steak from grill and allow to rest 5 minutes. Slice thin.

Whisk together balsamic vinegar and dijon mustard. Gradually whisk in the walnut and oil mixture. Add salt and pepper to taste. Arrange lettuce on serving platter, drizzle with 1/4 c. of the salad dressing mixture. Top with steak slices. Sprinkle on blue cheese. Drizzle on the remaining salad dressing and serve.

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Balsamic-Pepper Flank Steak with Grilled Pears and Blue Cheese

For extra flavor, the marinade can be mixed with beef broth, boiled and reduced until thick - while the steak cooks - then drizzled over the finished dish.

1/4 c. The Spicy Olive's Traditional Balsamic

2 cloves garlic

1 tbsp. black peppercorns

Kosher salt

1.5 lbs. flank steak

2 pears, peeled, halved and cored

Crumbled blue cheese, for topping

In a blender, combine the vinegar, garlic, peppercorns and 1 tsp. of kosher salt. Blend for 20 seconds, then transfer to a wide shallow bowl. Add the steak to the marinade, turning to coat. Refrigerate for at least 30 minutes, over night if possible.

When ready to cook, heat the broiler with a rack six inches from the heat. Line rimmed baking sheet with foil, then coat it lightly with any of The Spicy Olive's single-varietal EVOO. Cut each pear half into four slices and arrange them on one half of the sheet. Remove the steak from the marinade and set it on the other half of the sheet. Broil everything for five minutes. Use tongs to flip the steak and pears. Broil for another five minutes for medium-rare.

Let the steaks rest for 10 minutes then cut into thin slices against the grain. Divide the slices between 4 serving plates, then top each with pear slices.

Top each serving with a little bit of crumbled blue cheese and serve.