The Spicy Olive’s Bulgar and Mediterranean Vegetable Salad

Ingredients
2 cups bulgar
1/2 cup The Spicy Olive’s  Dill Olive Oil
1/4 cup The Spicy Olive’s A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Directions
Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes.  Drain and rinse with cold water until completely cooled and drained.  Fluff and set aside.  Combine all the other ingredients  (except the feta) and mix well.  Marinate these ingredients for up to an hour in the refrigerator.  In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
The Spicy Olive’s Persian Lime olive oil with our Honey Ginger White balsamic or our Garlic olive oil with our Sicilian Lemon white balsamic  would also be delicious combinations on this salad!

The Spicy Olive’s Bulgar and Mediterranean Vegetable Salad

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Living Dayton Demo-Marie’s Shepherd Salad

Melanie was on Living Dayton, April 24th, preparing a salad from an upcoming cooking class!

http://www.wdtn.com/dl365/healthy-living/living-dayton/maries-shepherds-salad-from-the-spicy

The class on May 31, 2018 at the Austin Landing store features Chef and herb expert, Rita Heikenfeld, preparing a Middle Eastern Feast. Rita will incorporate The Spicy Olive’s delicious olive oils and balsamic vinegars into her family recipes! Join us for a great evening on May 31st!

The Spicy Olive and BioPhenols

If you have been into one of the three Spicy Olive locations recently to try out our fresh new Northern Hemisphere olive oils, you may have noticed that our fusti tags now show Biophenol counts instead of polyphenol levels. What is this all about?

Phenols are the components in olive oil that deliver health benefits. The North American Olive Oil Council has adopted a standard of measurement for olive oils and it wants biophenol levels to be reflected. We are following that protocol. For example, oleocanthal is a potent bio phenol found in olive oil and is involved in the anti inflammatory affect of olive oil. This phenol is included in our bio phenol count among many others (as it was in previous years). It does not change anything in the long run, you may notice that our counts are a bit higher than they used to be because we are using this new standard.

Don’t hesitate to ask us any questions you may have!

 

Wine tastings for April 26, 27 and 28 2018!

The Spicy Olive is tasting some lovely wines this weekend!

McManis Chardonnay and Petit Verdot- If you have never tried a Petit Verdot, here is your opportunity. It is an exquisite varietal!

Oberon Sauvignon Blanc and Cabernet Sauvignon round out this week’s selections!

Come and join us Thursday and Friday 4-7pm and Saturday 3-6pm. Justin with Ohio Valley Distributors will be with us on Friday!

Fox 19 Kick Up Marinade

http://www.fox19.com/clip/14279305/the-spicy-olive-kicks-up-marinades

Tax Day Is Here! Have Some “Grape Therapy” at The Spicy Olive

The tax deadline is here, so to calm your nerves, The Spicy Olive is featuring “Grape Therapy” this weekend! A little “Grape Therapy” is always welcome near Tax Day. Your accountant is finished and your Wine Doctor (Sommelier) is in! Prescriptions of Red, White or Rose for continued home therapy are available in 750ml or larger bottles!

Kenwood “Six Ridges” Chardonnay and Cabernet Sauvignon

Grape Therapy Chardonnay and Cabernet Sauvignon

The therapy begins Thursday 4-7pm, Friday 4-7pm and Saturday 3-6pm!

Here’s What We Are Tasting @The Spicy Olive 3/29, 30 & 31 and April 5, 6 & 7

Layer Cake Chardonnay – Semi-creamy with aromas of orange and melon

Broadside Chardonnay – Juicy lemon and orange with a zesty, clean finish

Layer Cake Rose of Pinot Noir – Strawberry aromas followed by a palate of Sweet Tarts.

Layer Cake Shiraz – Nice balance of jammy black and red berries and briar with violets on the finish.

Broadside Cabernet Sauvignon – Black fruit on the attack followed by hints of eucalyptus and green finish.

Stop by and find some new favorite wines as well as suggestions for great wines for your Easter or Passover celebrations!

The Spicy Olive’s Grilled Leg of Lamb

The Spicy Olive’s Grilled Leg of Lamb

 (recipe submitted by a customer & modified by Spicy Olive)

Mix the marinade ingredients. Place lamb pieces in a zip lock bag. Pour marinade over lamb and zip lock bag. Allow to marinate in refrigerator for 24-48 hours. Take out of refrigerator and allow to come to room temperature before grilling. Cook on grill until done. Bring the pieces in and allow to rest. Slice before serving, the small pieces will be well done but the larger pieces will slice rare, so that everyone will be able to find a piece they will enjoy!

The Spicy Olive's Grilled Leg of Lamb

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Balsamic Bacon Deviled Eggs

Balsamic Bacon Deviled Eggs

12 hard boiled eggs

1/2 cup mayonnaise

1/2 teaspoon salt

4 slices of bacon, fried and crumbled

1 teaspoon dried roasted onion

1-2 teaspoons The Spicy Olive’s Traditional Balsamic Vinegar (or you could use Serrano Honey or Jalapeño Balsamic for a little kick)

Slice boiled eggs in half and remove egg yolks. Place egg yolks in bowl and add mayonnaise, salt, bacon crumbles, balsamic vinegar  and roasted onion. Mix together with a fork until well mixed. Spoon into egg white halves or pipe to make them fancier. Enjoy!

(If you use the Jalapeño balsamic you may need to add a teaspoon or 2 of sugar to the recipe)

Balsamic Bacon Deviled Eggs

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The Spicy Olive’s Irish Cream

 

A delicious take on Irish Cream liquor! Make at home for a creamy delight, add to coffee for a great Irish coffee. So easy to make, this is a nice homemade gift idea. Can store in the refrigerator for up to 1 month.

The Spicy Olive's Irish Cream

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can sweetened condensed milk
  • 1 cup Irish Whiskey or Canadian whiskey
  • 1 cup Egg Beaters egg substitute
  • 1 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons The Spicy Olive's Espresso balsamic vinegar
  • 2 teaspoons The Spicy Olive's Dark Chocolate balsamic vinegar

Method
 

  1. Add ingredients to the pitcher of a blender. Blend until all ingredients combined and liquid is smooth and thick. Store in a refrigerator for up to 1 month. Serve over crushed ice or add to coffee to taste and top with whipped cream and green sugar sprinkles to make an Irish Coffee! Enjoy!