Spicy Olive Lavender Caprese Salad

The Spicy Olive’s Caprese Salad with Lavender Blasamic and Cilantro Pesto

Recipe:
The Spicy Olive’s Cilantro Pesto
1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only, chopped
1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup of The Spicy Olive’s Picual or other single varietal olive oil
Juice from 2 small limes, about 1 tablespoon
sea salt
fresh ground pepper to taste
1/4 cup of The Spicy Olive’s Lavender Balsamic
Fresh Basil
16 oz Fresh Mozzarella – sliced
Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.
Spicy Olive Lavender Caprese Salad

The Spicy Olive's Caprese Salad with Lavender Blasamic

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Spicy Olive's Tropical Shrub

The Spicy Olive’s Tropical Shrub

The Spicy Olive has held classes on making Shrubs in past years. The shrub concentrate can stay in your refrigerator for up to 2 months. It makes a very light and refreshing drink, very low in calories and sugar. If you want an adult beverage, add your favorite, rum, vodka or white wine!

Experiment with different balsamic vinegars and fruit and herb combinations!

Recipe:
2 cups of Peach White Balsamic
1 cup of fresh strawberries roughly chopped- smashed

Ingredients when serving:
1 cup of fresh strawberries sliced
1 lemon thinly sliced
Fresh mint leaves
8 cups of chilled sparkling water or seltzer water

In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months.
To serve, add 1-2 tablespoons of shrub for every 8oz of chilled sparkling water or seltzer water. Add fresh fruit, lemon and mint. Serve chilled over ice.

Spicy Olive's Tropical Shrub

The Spicy Olive's Tropical Shrub

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Spicy Olive Aioli

The Spicy Olive’s Chipolte Lime Aioli

Aioli is delicious to use in many ways! Use it as a dressing for coleslaw, egg salad, a dip for seafood instead of cocktail sauce or in place of mayonnaise on sandwiches!
Recipe:
1 cup The Spicy Olive’s Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
In the bowl of a food processor or blender, add the egg yolks, salt, garlic and lime juice. Process until well combined.
VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs (Egg Beaters)
for this recipe.
Makes 1 1/4 cups of aioli
Spicy Olive Aioli

The Spicy Olive's Chipolte Lime Aioli

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The Spicy Olive's Chicken Kebabs

The Spicy Olive’s Chicken Kebobs

Recipe:
CHICKEN KABOBS
6 wood skewers soaked in cold water for 30 minutes
1/2 cup The Spicy Olive’s Barrel Aged Red Wine Vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup The SPicy Olive’s California Cuvee EVOO or other single varietal olive oil
2 ½ teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
5 skinless, boneless chicken breasts, cut in cubes
1 red bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces (optional)
8 -10 Cremini or white mushrooms sliced in halves
Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling) . Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately. Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.
The Spicy Olive's Chicken Kebabs

The Spicy Olive's Chicken Kebobs

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Spicy Olive Virtual Wine Tasting with Andrew Latta-Aug. 8, 2020 5:30pm

Fellow Oenophiles,
 
Andrew Latta, one of the great young talents in Washington wine, will lead us through four of his bottlings on Saturday, August 8th at 5:30. A native of Kentucky, this will be a Virtual Homecoming for Andrew; he first became interested in wine while working in restaurants to help pay for his education at Northern Kentucky University. He moved to Phuket, Thailand to guide the wine program at a five-star resort. Later, he moved to become part of the growing wine scene in Walla Walla, Washington. He was a “cellar rat” at Dunham until Charles Smith hired him in 2006; there he worked as Winemaker for K Vintners, Sixto, CasaSmith, and others. In 2011 he started Latta Wines as a side project and began giving it his full attention in 2014.
 
 
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 Andrew; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Andrew, 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:
 
2019 Kind Stranger, Rose, $17.99
2017 Kind Stranger, Chardonnay, 17.99
2016 Kind Stranger, Cabernet Sauvignon, 18.99
2015 LATTA, Syrah, “Dana Dribble”, Freewater Rocks Vineyard, 51.99

Article in Dayton Daily News about The Spicy Olive

The Dayton Daily News published an article about our new store location in Oakwood!

https://www.dayton.com/news/local/new-specialty-foods-store-gearing-open-oakwood/t3HPpYK3ijndcfkR3jdOfL/

https://www.dayton.com/news/local/new-specialty-foods-store-gearing-open-oakwood/t3HPpYK3ijndcfkR3jdOfL

Spicy Olive Makes Peach Spinach Salad on Living Dayton

Fresh juicy, sweet peaches are one of my favorite things to enjoy in the summer! Here is a delicious salad that is so good you could serve it for dessert! Living Dayton invited me on this week to share this recipe!

The Spicy Olive’s Peach Recipes

The Spicy Olive to Resume In Person Wine Tasting! July 3, 2020

The Spicy Olive will resume in person wine tastings this Friday, July 3, 2020. We ask that customers who wish to join us call the store for a reservation slot, 4-5pm, 5-6pm or 6-7pm (513-847-4397). We are limiting the number of people in the store due to COVID restrictions and to ensure the safety of our customers and employees. We also ask that you social distance while enjoying your wine selections. We have missed our weekly tastings and look forward to welcoming you back!

We will hold in store tastings on the weekends we do not have Virtual Tastings scheduled and ask that you call for reservations, and more information on what we will be tasting.

We will be tasting the wines from our Virtual tasting with Mary Horn this week:

Provence, France- AIX Rose

Marlborough, New Zealand- White Haven Sauvignon Blanc

Columbia, Washington State USA- Christopher Michael Red Blend

Sonoma, California USA- St. Francis Cabernet Sauvignon

We are looking forward to seeing you!

 

Spicy Olive-Next Virtual Wine Tasting July 11th, 2020 with Charles Bieler!

 
The Spicy Olive’s 7th Virtual Wine Tasting is Saturday, July 11th at 5:30. Globe-trotting winemaker, Charles Bieler, will be leading us through four of his wines made in Aix-en-Provence, Cotes-du-Rhone Villages, Cotes Catalanes, and Yakima Valley.
 
 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 Charles; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Charles, 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.
 
Wines and prices:
 
Charles & Charles Yakima Valley Riesling, 12.99
Bieler Pere & Fils “Sabine” Aix-en-Provence Rose, 13.99
Bieler Pere & Fils “La Jassine” Cotes-du-Rhone Villages Rouge, 13.99
Shatter Cotes Catalanes Grenache, 24.99
Baby Back Ribs

The Spicy Olive’s Baby Back Ribs

This is one of my favorite ways to make Baby Back Ribs. I use The Spicy Olive’s Chipotle Olive oil and Mortar and Pestle’s Rhyno Rub to season them. Start them in the oven at 400 degrees for about 15 minutes and then turn the oven down to 200 degrees and let them cook all afternoon. Finish them on the grill and baste them with your  favorite BBQ sauce.

This a perfect recipe to try for summer holidays and parties.

Baby Back Ribs

The Spicy Olive's Baby Back Ribs

A delicious rib recipe perfect for summer cookouts and holidays!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Chipolte Olive Oil or Olivewood Smoked olive oil
  • 1 tin Mortar and Pestle's Rhyno Rub
  • 2 racks baby back ribs

Method
 

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash the ribs with water and pat dry. Remove the membrane from the back of the rack of ribs. Coat 1 side of the ribs with the Chipotle olive oil and rub into meat. Sprinkle to coat with the Rhyno Rub and pat the seasoning into the meat. Repeat with the second rack of ribs. Most but not all of the tin of Rhyno Rub will be needed to coat 2 racks of ribs, refer to photo for proper coating.
  3. Wrap the ribs individually in aluminum foil. Place the 2 wrapped rib racks on a cookie sheet or baking pan and place in oven. Cook in oven for 15 minutes.
  4. Turn the oven down to 200 degrees Fahrenheit. Leave the racks of ribs in the oven to slow cook for 4 hours or more.
  5. Preheat grill. Remove ribs from oven and unwrap. Place the ribs on preheated grill and baste with your favorite BBQ sauce. Turn after 5-7 minutes and baste the other side with sauce. Allow to cook for an additional 5 minutes. Remove from grill and serve. Enjoy!