The Spicy Olive’s Tender Pie Crust

The holidays are upon us! Make a fantastically tender, butter-free pie crust that is perfectly suited for all your pies this season!
Think savory Mushroom-Sage Infused Olive Oil for your next quiche crust like the one used in our Roasted Asparagus Quiche pictured, or use for a Turkey Pot Pie to use your leftover turkey, or try our Butter Infused Olive Oil for a gorgeous pecan pie crust!
Recipe courtesy of Veronica Foods

The Spicy Olive's Tender Pie Crust

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Ingredients Method

Ingredients
  

  • 2 1/2 cups unbleached all purpose flour
  • 1 tsp Salt
  • 1 large egg beaten and chilled
  • 2/3 cups The Spicy Olive's olive oil, chilled for 1 hour use Herbs De Provence or Wild Muchroom and sage for savory crust and Butter for dessert pies
  • 5 Tbsp iced cold water reserve 1 Tbsp

Method
 

  1. Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.
  2. Pour in the olive oil but don't mix it into the other liquids.
  3. All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.
  4. Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.
  5. For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12" or enough to fit the pie plate. Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.
  6. Recipe makes enough for 2 - 12" pie crusts which will fit a standard 9” pie plate.

The Spicy Olive’s Butter Olive Oil Hollandaise Sauce

Hollandaise Sauce is so delicious over oven roasted asparagus spears, that gives your dinner an ellegant touch.

This sauce is made with our Butter infused olive oil instead of the traditional recipe which uses lots of butter. With this simple change,  the saturated fat of Hollandaise sauce is replace with the good for you monounsaturated fats of olive oil, so spoon it on with out guilt!

Another great application of this recipe is to serve over Eggs Benedict!

The Spicy Olive's Butter Olive Oil Hollendaise Sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 Tbsp fresh squeezed lemon juice
  • 3 egg yolks
  • 1 cup The Spicy Olive's Butter infused olive oil
  • 1 tsp Salt
  • 1 pinch paprika or cayenne pepper optional
  • 1 Tbsp scalding hot water
  • 1 pinch black pepper to taste

Method
 

  1. Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine.
  2. With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time.
  3. Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.
  4. Adjust seasoning with additional salt and/or pepper and serve immediately.

Great Fall Appetizer-Spicy Olive on Fox 19 Morning Show

https://www.fox19.com/video/2021/11/09/spicy-olive-pumpkin-butter-brie-pull-apart-bread/

Melanie Cedargren prepared a delicious Pumpkin Butter, Brie Pull Apart Bread on the Fox Morning show! This appetizer is perfect for holiday entertaining! Melanie cut a round loaf of bread into a checkerboard and then drizzle our Herbs de Provence olive oil, The Spicy Olive’s Pumpkin Butter and slices of Brie cheese into each cut. Then the bread is baked in a 350 degree oven for 30 minutes until the cheese is melted and the bread crust is golden browned. Delicious!

Great Holiday Wines-Virtual Tasting Nov. 13, 2021 5:30pm

Travel with us out west to New Mexico, Washington and Oregon for our next Virtual Wine Tasting Experience.  These wines will make great additions to the Thanksgiving table.  Eric Perrmann, Precept Wine will present our evening lineup!

 

New Mexico, Gruet Sparkling Blanc de Noirs NV at $17.99

Pinot Noir and Chardonnay, Method Champenoise

 

Columbia Valley, Washington Hills Dry Riesling 2020 at $10.99

Riesling

 

Willamette Valley, Browne Family Pinot Noir 2017 at $20.99

Pinot Noir

 

Columbia Valley, Browne Family Tribute Red Blend 2018 at $29.99

Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot

 

Columbia Valley, Browne Family Heritage 2019 at $19.99

Cabernet Sauvignon and Petit Verdot

Call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with all of us.  On the day of the event, join us on Zoom as we taste the wines. A link with a Zoom login and password will only be sent to those interested. Please reply by email or text to make sure the list of participants includes you!   

Call or visit the Shop: 513.847.4397, or Nicholas: 513.378.7244 to get the wines and join in the fun.  Email: WineDirector@TheSpicyOlive.com

 

You may buy any or all of the wines to participate. Pick up a Repour to preserve wines that you taste and save for later.

A line-up sheet is attached to print out and use for note taking during the event.