Wine Tastings at The Spicy Olive Aug.23, 24, 30 and 31, 2019

Stop by The Spicy Olive, West Chester and try some great new wines we have been enjoying recently!

We are tasting from 4-7pm on Fridays and 3-6pm on Saturdays.

Featured wine for the last weekends of August:

Foris Pinot Gris

Milbrandt Chardonnay

Zinzinnati Zinfandel

Bonanza Cabernet Sauvignon

The whites are $1 a pour and the reds $2 a pour. We will have light nibbles too!

Hope to see you the next two weekends!

The Spicy Olive’s Orange Creamsicle Whoopie Pie

A dessert treat that will make you feel like a kid again! I have made these 2 ways, one with a yellow cake mix and another time with a devil’s food cake mix. Adding our flavored olive oils to cake mixes and brownie mixes is an easy way to make desserts taste really special without much effort on your part.

I think these Whoopie Pies would be delicious with our Persian lime and Meyer lemon olive oils too, making Lemon or Lime flavored Whoopie pies!

The Spicy Olive's Orange Creamsicle Whoopie Pie

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 pies
Ingredients Method

Ingredients
  

  • 1 box Yellow cake mix for traditional whoopie pie use Devil's Food cake mix
  • 1 cup Water
  • 1/2-1/3 cup The Spicy Olive's Blood Orange olive oil use amount called for on cake box
  • 3 eggs
  • 1 container cream cheese icing
  • 1/2 block cream cheese
  • 2 Tablespoons THe Spicy Olive's Cara Cara Orange Vanilla balsamic vinegar
  • 2 Tablespoons orange zest optional

Method
 

  1. Preheat oven to 350 degrees and oil muffin pan so whoopie pies won't stick. You can coat with Blood Orange olive oil or spray with nonstick spray.
  2. Place cake mix in mixer bowl and follow directions on cake box and add water and eggs asked for on box. Can add a 1 tablespoon of orange zest if desired. Substitute the Blood Orange olive oil for the amount of vegetable oil listed on the cake box. Mix for 2 minutes.
  3. Place cake batter in muffin tins, filling 1/3 full to make very small muffins. I do this to make the whoopie pie shape instead of pouring small amount of cake batter on to parchment paper on a cookie sheet. The olive oil sometimes makes the batter runnier so that the pies spread out too much. Using the muffin pan is an easy way to make uniform shaped Whoopie pies.
  4. Bake for 10-12 minutes until toothpick inserted in pie comes out clean. Allow pies to cool on wire rack. When cool, slice whoopie pies in half in the middle making a place for the icing.
To make icing:
  1. Place cream cheese icing in a mixing bowl. Add 1/2 of cream cheese block, cut into cubes, the Cara Cara Orange Vanilla white balsamic vinegar and orange zest. Mix until incorporated and smooth.
  2. Frost the bottom layer of the whoopie pie with the icing and place the top of the muffin that was cut in half on top to make the Whoopie Pie! Enjoy!

Asian Quinoa Edamama Salad

This delicious Asian inspired salad is the perfect side dish.  It is great for everyone including people with  gluten allergies and vegan diets, making it a great salad to share!

Asian Quinoa Edamama Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 1/4 teaspoon Salt
  • 1 cup red cabbage chopped or use bagged cole slaw mix
  • 1 cup edamame shelled
  • 1 red bell peper sliced
  • 1 cup Carrots shredded
  • 1 cup Cucumber diced
  • 2 Tablespoons green onion sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 teaspoon fresh ginger grated
  • 1/4 cup The Spicy Olive's Honey Ginger white balsamic vinegar
  • 1/4 cup The Spicy Olive' Garlic or Cilantro and Roasted Onion olive oil
  • 2 Tablespoons The Spicy Olive's Roasted Sesame oil drizzle to finish

Method
 

  1. Bring 2 cups water and salt to a boil and add 1 cup quinoa. Boil for 20 minutes or until all water has been absorbed. Allow quinoa to cool. Coat with 1-2 Tablespoons Garlic or Cilantro and Roasted Onion olive oil to coat and keep from clumping.
  2. Place cooled quinoa in a salad bowl. Add edamame, carrots, cabbage, red bell pepper, cucumber, green onion, cilantro and ginger to salad bowl
  3. Pour The Spicy Olive's Honey Ginger balsamic vinegar over salad. Stir to combine. Pour The Spicy Olive's Garlic or Cilantro and Roasted Onion olive oil over the salad and toss to combine. Finish with 2 Tablespoons of The Spicy Olive's Roasted Sesame oil. Toss, serve and enjoy!

Spicy Olive Makes Peach Spinach Salad on Cincy Lifestyle Today!

Melanie Cedargren, owner of The Spicy Olive, was on Cincy Lifestyle today making a Peach Spinach salad with August Flavor of the Month: Ripe Peach balsamic vinegar. Ripe Peach balsamic is also delicious added to iced tea. Receive 10% off the purchase of Ripe Peach balsamic vinegar and any of our Single Varietal olive oils the month of August!

The Spicy Olive’s Peach Balsamic Chicken

An easy but delicious weeknight dinner! This recipe would also be wonderful with boneless pork chops or sliced pork tenderloin medallions! The Spicy Olive’s Ripe Peach balsamic adds a lot of peach flavor and a slight sweetness to this dish. Enjoy!

The Spicy Olive's Peach Balsamic Chicken

An easy yet flavorful chicken dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp Olive Oil single varietal or The Spicy Olive's Garlic olive oil
  • 1/2 Onion sliced
  • 4 skinless and boneless chicken breast
  • 2 cloves Garlic omit if using garlic olive oil
  • salt and pepper to taste
  • 1/2 cup The Spicy Olive Ripe Peach white balsamic vinegar
  • 2 cups fresh, ripe peaches sliced
  • 1 cup Cherry Tomatoes halved or drained can diced tomatoes
  • 1/4 cup fresh basil sliced for garnish

Method
 

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add onion slices and saute for 3 minutes.
  3. Add chicken breasts or pork chops and saute for 5 minutes, turn and saute for 5 minutes more. Salt and pepper to taste.
  4. Add garlic if not using The Spicy Olive's Garlic olive oil. Add 1/2 cup Ripe Peach balsamic vinegar and the tomatoes and peach slices. Spoon some of the peaches and tomatoes over the chicken breasts.
  5. Reduce heat to simmer. Cover and simmer chicken or pork about 10 minutes until temperature of 165-170 degrees reached for chicken 160 for pork.
  6. Transfer to serving dish and sprinkle with fresh basil. Enjoy!

Spicy Olive Wine Tastings Aug. 9,10,16 and 17, 2019

The Spicy Olive’s Wine Cellar will be tasting great wines from Vanguard Wine Distributor’s annual Trade Show:

Kate Arnold Sauvignon Blanc

Daisy Pinot Grigio

Point North Pinot Noir

Iconic Sidekick Merlot

Come join us to sip some fabulous wines from Vanguard.

$1 each for the white wines

$2 each for the red wines

Lite bites will be available.