Summer Sippers with The Spicy Olive’s balsamic vinegars!

Summer Sippers with The Spicy Olive

Melanie shared The Spicy Olive’s recipe for delicious and refreshing summer drinks on The Living Dayton Show. Any of our white balsamic vinegars can be used in cocktails. Melanie made a Skinny Pina Colada using our Golden Pineapple white balsamic vinegars with Coconut flavored sparkling water, all the taste of a Pina Colada minus the  the cream, sugar or calories. She also demoed a Sicilian Lemon Sipper using our Sicilian Lemon balsamic, sparkling water and a slice of lemon for garnish. Other options for Summer Sippers include the Spicy Olive’s Key Lime, Cara Cara Orange Vanilla, Grapefruit, Cascadian Raspberry  or  Cranberry Pear balsamic vinegars. Another great idea to try is adding our Honey Ginger white balsamic vinegar to a Moscow Mule! There are endless options for delicious, low calorie, low sugar summer drinks at The Spicy Olive. If you want to make the drink an adult version, simply add vodka or rum.

Virtual Wine Tasting June 27- Wines From 4 Wine Regions with Mary Horn!

Join The Spicy Olive’s next virtual wine tasting to enjoy wines from four different renowned wine regions in the world:

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

Mary Horn, Level III Sommelier, Vice President of Fine Wine Sales and Education at Heidelberg Distributors will lead our tasting of these fabulous wines!

Join Chris, Melanie and Mary Horn on Saturday June 27th at 5:30 pm on a Zoom Meeting. Please call the West Chester store to order your wines for the tasting and give us your email so we can send you the credentials  for the Zoom tasting. The cost of the four wines is $77 , pick up wines at the West Chester store or arrange for delivery to your home!

 

Virtual Wine Tasting Sean Minor Winery in California June 13, 2020

Fellow Oenophiles,

The Spicy Olive’s Virtual Wine Tastings are becoming quite a phenomenon. According to Ohio’s largest Wine Distributor, our Daou Vineyards Virtual Tasting with Fred Dame was the most successful event of its kind in Ohio; not just for Daou Vineyards, but for any of the hundreds of wineries they represent. YOU have made this happen with your enthusiastic participation and purchases of the fine wines our presenters own and/or make, or represent. Our next Virtual Wine Tasting is a little more than a week away. On Saturday, June 13th at 5:30, we will be tasting wines from Sean Minor Winery in California. Sean’s Vice President of Sales, Larry Soble, will guide us through Sean’s “Four Bears” Chardonnay, Sonoma Coast Chardonnay, Sonoma Coast Pinot Noir, and Nicole Marie Red.

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 Larry; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Larry, 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:

“Four Bears” Chardonnay, 12.99
Sonoma Coast Chardonnay, 19.99
Sonoma Coast Pinot Noir, 19.99
“Nicole Marie” Red, 19.99

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.

Link to Sean Minor’s Website: https://www.seanminorwines.com

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

Please join us on Saturday, June 13th at 5:30.

Thank you,

Chris Hensey
Sommelier CMS
The Spicy Olive

cjhensey@aol.com

The Spicy Olive’s Panzanella Salad

This classic Italian salad was created as a way to use day old bread so as not to waste- The Spicy Olive thinks it is a wonderful way to showcase the delicious flavor of summer ripe tomatoes!

The Spicy Olive's Panzanella Salad

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Ingredients Method

Ingredients
  

For Salad
  • 1 Baguette torn in to pieces
  • 2 pounds ripe tomatoes heirloom tomatoes cut in 1 in pieces
  • 1 cup olives slices, your favorite variety
  • 1/2 cup fresh basil chopped
  • 1/4 cup flat leaf parsley chopped
  • 8 ounces fresh mozzarella (fresca) torn into pieces
  • 1/4 cup Percorino cheese freshly grated
  • 2 Tbsp The Spicy Olive's California Cuvee extra virgin olive oil or any Spicy Olive extra virgin single varietal olive oil
For Dressing
  • 1/3 cup The Spicy Olive's medium to robust extra virgin single varietal olive oil like Hojiblanca or Coratina
  • 3 Tbsp The Spicy Olive's Oregano White Balsamic Vinegar or The Spicy Olive's Neapolitan Herb balsamic
  • 1 teas flat leaf parsley chopped
  • salt and pepper to taste

Method
 

  1. Preheat the grill or your broiler. Toss the torn bread with CA Cuvee EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread. Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

The Spicy Olive’s Squash and Corn Salad

A delicious hot weather salad filled with the flavors of summer!

The Spicy Olive's Squash and Corn Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 Tbsp The Spicy Olive's Butter olive oil
  • 2 Tbsp The Spicy Olive's Cilantro and Roasted Onion Olive Oil
  • 1 medium zucchini cut longways into quarters
  • 1 medium yellow squash cut longways into quarters
  • 3 ears fresh corn with husks
  • 1/3 cup Feta Cheese crumbled
  • 1 Tbsp fresh chives minced
  • small handful fresh basil chopped
  • salt and pepper to taste
  • 1 roma tomato chopped
  • fresh cilantro chopped
  • juice from one lime

Method
 

  1. Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher salt. Grill on medium heat until tender but not musty. Set aside. Place corn on the grill with husk, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, put back on the grill for 2 minutes. Chop zucchini and yellow squash to medium small pieces. Cut corn off the cob. Toss in bowl, feta cheese, fresh basil, diced tomato, fresh lime juice, drizzle Cilantro & Roasted Onion Infused Olive Oil, garnish with cilantro and serve.

The Spicy Olive’s Greek Cobb Salad

The Spicy Olive's Greek Cobb Salad

This salad will take your taste buds on a trip to the Greek Isles. An Aegean twist on the traditional Cobb Salad!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 slices Bacon
  • 4 eggs
  • 1/4 cup The Spicy Olive's Athinolia Extra Virgin Olive oil or one of our other mild to medium EVOOs
  • 1/4 cup The Spicy Olive's Barrel Aged Red Wine vinegar
  • salt and pepper to taste
  • 3 Romaine lettuce hearts washed and chopped
  • 1 tsp. fresh dill chopped
  • 1 Avocado sliced
  • 1 cup rotisserie chicken shredded
  • 3/4 cup Feta Cheese crumbled or blue cheese
  • 1 pint Cherry Tomatoes halved
  • 2 cups crispy pita chips crushed for croutons

Method
 

  1. Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add eggs. Remove 2 of the eggs after 4 minutes and put in a bowl of ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside. You will use the 2 eggs you placed in ice to make a dressing; Remove eggs from ice and peel, then transfer to a blender, add the Chiquitita EVOO, Red Wine Vinegar, dill, ½ teaspoon salt and a little pepper, puree until smooth. To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs. Add chicken, feta, avocados, eggs, tomatoes, and bacon. Toss before serving. Top with pita chips and dill.

The Spicy Olive’s Chicken and Spinach Pomegranate Salad

A beautiful salad to look at, equally delicious to eat! This makes a great dinner for the hot days of summer ahead!

The Spicy Olive's Chicken and Spinach Pomegranate Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For chicken
  • 1 pound chicken breasts boneless, skinless
  • 1 Tablespoon The Spicy Olive's extra virgin olive oil medium-robust- Picual or Hojiblanca
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh rosemary chopped
  • 1 Tablespoon fresh thyme chopped
  • 1 Tablespoon fresh sage chopped
  • salt to taste
For vinaigrette
  • 1/4 cup The Spicy Olive's extra virgin olive oil Picual or Hojiblanca
  • 4 Tablespoons The Spicy Olive's Pomegranate balsamic
  • 1 orange juiced juice of one orange
  • 1 teaspoon The Spicy Olive's Roasted Garlic and Champagne mustard
  • salt and pepper to taste
For Spinach Salad
  • 1 package Baby Spinach
  • 3/4 cup pomegranate arils

Method
 

  1. Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken and set aside.
  2. Whisk together all vinaigrette ingredients until well blended.
  3. Place spinach in a salad bowl and top with pomegranate arils and sliced chicken. Drizzle Pomegranate vinaigrette over salad. Toss to evenly coat and serve. Enjoy!

The Spicy Olive’s Pomegranate Marinade

This is a great marinade for summer grilling season! This works for pork, chicken, beef or even tofu! Our Pomegranate balsamic, Garlic olive oil and Roasted Garlic and Champagne Mustard combine for a rich and delightful marinade!

The Spicy Olive's Pomegranate Marinade

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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Pomegranate balsamic
  • 1/4 cup The Spicy Olive's Garlic Olive Oil
  • 1 Tablespoon The Spicy Olive's Roasted Garlic and Champagne mustard
  • 2 teaspoons kosher sea salt

Method
 

  1. In a medium bowl, whisk the mustard with the salt and Pomegranate until thoroughly blended. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able glass bowl or a zip lock bag, place your steak, pork or tofu and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once while marinating. Grill until desired doneness-rare-well done and enjoy!

The Spicy Olive’s Pasta Salad

This pasta salad will be a delicious addition to your summer cookouts! The recipe calls for The Spicy Olive’s extra virgin and lemon juice for the dressing, but any of our flavored olive oils and balsamic vinegars would work as well. Some suggested combos are: Tuscan Herb olive oil with Sicilian Lemon balsamic, Lemon olive oil with Neapolitan Herb balsamic or Garlic olive oil with Oregano white balsamic. Let your imagination and taste buds run wild with different delicious combos!

The Spicy Olive's Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

For the dressing
  • 1/3 cup The Spicy Olive's extra virgin olive oil
  • 2 teaspoons The Spicy Olive's Roasted Garlic and Champagne mustard
  • 1 teaspoon Honey
  • 1 clove Garlic grated
  • 1 lemon zested
  • juice from lemon that was zested
For the pasta salad
  • 12 ounces Farfelle pasta
  • 4 ounces Asparagus
  • 10 ounces frozen peas thawed
  • 1 yellow bell pepper chopped
  • 1 pint grape tomatoes halved
  • 1 Shallot minced
  • 1/2 cup fresh dill chopped

Method
 

  1. In a large pot boil water with salt, add pasta and cook according to package instructions. Add asparagus 2 minutes before pasta is done. Drain pasta and asparagus and rinse in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside.
  2. In a small bowl, whisk together The Spicy Olive's Extra virgin olive oil, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that is soaks up all the flavor. Serve in bowls-shave some ricotta salata cheese or some parmesan cheese and drizzle with a little EVOO (extra virgin olive oil).

Spicy Olive-Open for Business May, 12, 2020

The Spicy Olive will be opening back up to customers on May 12th but strictly following Gov. De Wine’s orders to keep our employees and customers safe.

Here are the protocols that The Spicy Olive will follow:

We will check employees’ temperatures everyday, employees will wear face masks when waiting on customers, we will have face masks available for customer use. Employees will frequently wash hands and use gloves where possible.

The Spicy Olive will sanitize the store frequently, especially after customer transactions, wiping down credit card machine and pens with disinfecting wipes.

The Spicy Olive will limit the number of people in the stores at 1 time- no more than 5 people at a time and we ask that customers social distance while in the stores.

The Spicy Olive can no longer offer bottle refills, product returns or allow customers to sample from fustis, due to recommendations from our local health departments. If a customer would like to taste a product before purchasing, the sales associate would be happy to provide a sample.

We are happy to continue to provide curbside pick up at all 3 stores, call in your order and pay over phone or use our online store and pick up at the store most convenient for you. We are also happy to schedule appointment times in the mornings after opening for elderly customers or customers with health concerns, so that you can be in the store without other customers.

New hours:

West Chester (513)-847-4397: Monday-Saturday 10am-6pm

Sunday noon-4pm

Hyde Park (513)-376-9061: Monday – closed

Tuesday-Saturday 11am-6pm

Sunday 11am-3pm

Austin Landing (937)-247-5969: Monday- closed

Tuesday- Saturday 11am-6pm

Sunday-11am-4pm

Our new virtual wine tastings are a wonderful way to enjoy new wines and socialize while still social distancing. Call the West Chester store for more details and to find out what we are tasting. For the time being, we will not be offering cooking classes until the social distancing guidelines have been relaxed.

We are all in this together, let’s stay strong and healthy together! We can’t wait to welcome customers back into the stores!