Virtual Wine Tasting- A Tour of Italian Wines Jan. 9. 2021 5:30pm

The Spicy Olive starts the new year right with another Virtual Wine Tasting Experience.  John Camacho Vidal, a USA Brand Ambassador for Italian Wine producers will lead the tasting with stories and wines from Italy (north and south).  I understand Chris Hensey (now in Colorado) may join in the call as well.

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 John and all of us.  On the day of the event, we will meet on Zoom to join John as we taste four wines on a live, interactive web conference. A link with a Zoom login and password will 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. We are able to discount purchases of 6+ bottles.  Get the four planned wines and 2 of your usual selections.

Italian wines in the program:

From Campania, Taburno Falanghina del Sannio 2017 at $13.99

 From Piemonte, La Caudrina La Solista Barbera d’Asti 2017 at $14.99

 From Lombardy, Sandro Fay “Tei” Rosso di Vatellina, Nebbiolo 2018 at $21.99

 From Sicily, Valle Dell’Acate II Moro IGT Nero d’Avola 2015 at $24.99

Healthy Eating in The New Year

Happy New Year! If you are looking to begin the New Year with healthy eating, the Italians have habits that you would be wise to adopt! Here is an article from Apple News on the things that Italians do that we should imitate. Of course, my favorite one is making olive oil the healthy fat in your diet! In January and February, the newly crushed, fresh olive oils (from the Northern Hemisphere) will be arriving at The Spicy Olive. The first ones to arrive are from Spain, California and Greece. Fresh olive oils are full of active biophenols that impart many health benefits such as fighting inflammation naturally, high amounts of antioxidant vitamins, and cancer fighting agents. Fresh olive oils also lower bad cholesterol levels and raise good cholesterol and also lower blood pressure. Here is the link to the article and be sure to stop into The Spicy Olive to see the difference fresh olive oil can make for your health and also for your taste buds!

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Dry Creek Vineyard- Virtual Tasting Nov. 21, 2020 5:30pm

At 5:30 on Saturday, November 21st, our Virtual Tasting will feature selections from Dry Creek Vineyard. One of the pioneers of grape growing and winemaking in Sonoma County, David Stare and his family have been making fine wine for nearly 50 years. Their National Sales Director, John Doxon, will lead us through four of Dry Creek Vineyard’s wines.
 
Zinfandel Old Vines:
 
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You may 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 John; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join John, Chris, Melanie, Nicholas, and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
 
You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. Please continue to observe current guidelines for Social Distancing.
 
Wines and prices:
 
2019 Chenin Blanc, $12.99
2019 Fumé Blanc, 12.99
2017 Old Vine Zinfandel, 29.99
2017 Mariner, a Bordeaux-style “Meritage” blend, 39.99

Tuck Beckstoffers Estate Virtual Wine Tasting-Spicy Olive Nov. 7th, 2020 5:30pm

At 5:30 on Saturday, November 7th, our Virtual Tasting will feature selections from Tuck Beckstoffer Estate. You may associate the Beckstoffers as one of the largest premium vineyard owners in California; Tuck is the only member of the family making wine. Scott Johnson, Region Director and longest-tenured staff member of Tuck Beckstoffer Estate, will guide us through four wines made by Tuck, Sean Johnson, and Philippe Melka. Tuck would have liked to join us, but he has his hands full dealing with severe fire damage to his vineyards and winery.
 
You may 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 Scott; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Scott, Chris, Melanie, Nicholas, and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
 
You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. Please continue to observe current guidelines for Social Distancing.
 
Wines and prices:
 
2018 Seventy-Five, Sauvignon Blanc, $15.99
2016 Melée, Grenache, 39.99
2018 Seventy-Five, Cabernet Sauvignon, 19.99
2017 Mad Hatter, (67% Cabernet Sauvignon with Merlot, Petite Sirah, Petit Verdot, and Malbec), 39.99
We hope to see you virtually on Nov. 7th for another great virtual wine tasting!

Spicy Olive Virtual Tasting Oct.24, 2020 Wines Down Under-On the Barbie!

At 5:30 on Saturday, October 24th, our Virtual Tasting will offer “Australian Wines on the Barbie.” Kelly Voelkel, Director of Market Development for Hudson Wine Brokers, will guide us through 4 of his company’s wines. Hudson specializes in Australian wine and selects just one winery from each of their myriad wine growing regions. Kelly has 10 years of experience in wine education. He began his journey by working with Sommeliers and Winemakers in Nortern California and continued after moving to Texas where he worked in wine bars and bottle shops; as well as, with a wine distributor for a few years before taking his current position.
 
You may 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 Kelly; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Kelly, Chris, Melanie, Nicholas and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
 
You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. Please continue to observe current guidelines for Social Distancing.
 
Wines and prices:
 
2019 Delinquente, “Screaming Betty”, Vermentino, $21.99
2018 McPherson Wine Company (MWC), Pinot Noir, 15.99
2018 McPherson Wine Company (MWC), Cabernet Sauvignon, 15.99
2018 Kalleske, “Clarry’s”, GSM (Grenache, Shiraz, Mourvedre), 29.99

The Spicy Olive’s 12th Virtual Wine Tasting! Chateau Ste. Michelle Wines

On Saturday, September 26th at 5:30, our twelfth Virtual Wine Tasting will feature wines from Ste Michelle Wine Estates. Tom Kelley, Field Sales Manager for SMWE, will lead us through 4 of his company’s specialized, smaller-production wines. He has more than two decades of experience in the wine business, specializing in Washington State wines, and holds a WSET 1 certificate. He also has a small catering business. I wonder which of the 4 wines will go best with his BBQ? 
You may 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 Tom; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Tom, Chris, Melanie, and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
 
You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. Please continue to observe current guidelines for Social Distancing.
 
Wines and prices:
 
N.V.  Domaine Ste Michelle, Brut Sparkling, $15.99
2019 Liquid Light, Sauvignon Blanc, 14.99
2017 Cosmic Egg, Cabernet Sauvignon, 17.99
2015 Northstar, Merlot, 42.99

The Spicy Olive’s Blueberry Lemon Thyme Balsamic Sparkling Shrub

This was one of the shrubs we made in  our Shrub & Cocktail cooking class in 2018 and 2019. It is truly delicious!
BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB
2 cups The Spicy Olive’s Sicilian Lemon white balsamic
1 cup fresh blueberries crushed
2” sprig fresh thyme (optional)
8 cups chilled sparkling water
Directions
In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.

The Spicy Olive's Blueberry Lemon Thyme Balsamic Sparkling Shrub

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The Spicy Olive’s Smoked Elderberry Pork Ribs

SMOKED ELDERBERRY PORK RIBS
2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of The Spicy Olive’s  Elderberry Balsamic Vinegar
2 tablespoons of The Spicy Olive’s Honey-Ginger Balsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon The Spicy Olive’s Butter Infused Olive Oil.

Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.

The Spicy Olive's Smoked Elderberry Pork Ribs

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The Spicy Olive’s Key Lime Miso Noodle Bowl

KEY LIME MISO NOODLE BOWL
Key Lime Balsamic Miso Dressing
Ingredients
1 tablespoon white or yellow miso
2 tablespoons The Spicy Olive’s Key Lime White Balsamic
1 tablespoon The Spicy Olive’s  Honey Ginger White Balsamic
3 tablespoons The Spicy Olive’s Garlic Olive Oil
1 tablespoon The Spicy Olive’s Single Varietal Extra virgin olive oil of choice
1 teaspoon The Spicy Olive’s Roasted Sesame Oil
Directions
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
BOWL INSTRUCTIONS
Slow poached chicken – sliced chicken, season with salt and boil
Glass noodles
Edamame
Carrots – grated
Cucumber – diced
Scallions – chopped
Red Cabbage – sliced
Chopped Roasted Peanuts
Garnish with cilantro
Boil water in a medium pot, remove from heat and add glass noodles, soak until tender (3-5min) then drain and rinse in cold water.
Serve noodles in a bowl and top with chicken, edamame, carrots, cucumbers, scallions, red cabbage and Key Lime Miso Sauce, top with roasted peanuts and cilantro.

The Spicy Olive's Key Lime Miso Noodle Bowl

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The Spicy Olive’s Mushroom Flatbread Pizza

MUSHROOM FLAT BREAD PIZZA
Flat Bread Dough:
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
Mushroom Topping:
1 large shallot, thinly sliced
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

The Spicy Olive's Mushroom Flatbread Pizza

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