Potato Latkes are a traditional Hanukkah treat but I also make them for Oktoberfest celebrations as my family loves the potato pancakes from Izzy’s. I have a shortcut for making these- I use the dried, shredded potatoes that are available from Costco. It saves the steps of shredding the potatoes and removing the water from the shredded potatoes. The Spicy Olive’s Butter olive oil is my choice to use when I pan fry the potato pancakes but our flavored olive oils would also add a delicious twist to the recipe!
This recipe is an adaptation of a recipe from Gil’s Gourmet, one of our suppliers.
The Spicy Olive’s Mashed Potatoes
Make mashed potatoes your favorite way, but to finish add The Spicy Olive’s flavored olive oils to elevate your mashed potatoes to a new level! Add Butter olive oil for great butter flavor without the fat of butter, Wild Mushroom and Sage for something deliciously different, Garlic for yummy garlic mashed potatoes or for gourmet spuds our Back or White Truffle oils!
To make the Truffle Mashed Potatoes, I recommend making them with our Butter olive oil and then drizzling with Black or White Truffle to finish. A little bit of truffle oil goes a long way but delivers so much flavor, absolutely delicious!
Summer vegetables are plentiful now. Here is a delicious pickling recipe submitted by Dianne Whitten, who works at The Spicy Olive, Montgomery. You could use many of our balsamic vinegars to pickle an assortment of vegetables. The Serrano Honey, used in this recipe, gives the pickled vegetables a little kick!
Pickled Cauliflower and Carrots
- ½ head of cauliflower
- 2 carrots
- 1 garlic clove
- 3 sprigs fresh dill
- 1 tablespoon pickling salt
- 1 teaspoon hot Hungarian paprika
- 1 teaspoon mustard seed
- 1½ cups Spicy Olive Serrano honey vinegar
- 1 cup water
Cut the cauliflower into florets and the carrots in ½ inch circles. Pack the cauliflower, carrots, garlic and dill tightly into the jars, leaving ½ inch of head space at the top. Set aside.
Combine the salt, paprika, mustard seeds, vinegar and water in a nonreactive saucepan. Bring to a boil then reduce heat to low and simmer for 5 minutes.
Carefully ladle the hot pickling liquid into the jars, leaving ½ inch headspace in each. Cap with lids and bands then cool for 2 hours before refrigerating.
The pickled cauliflower can be refrigerated for 7-10 days.
Makes 1 quart or 2 pint
Recipe submitted by Dianne Whitten, Spicy Olive team member
2 tablespoons The Spicy Olive’s Arbequina or other mild/medium single varietal olive oil
3 smashed garlic cloves
2 cups of sliced cremini or white mushrooms
Kosher salt and fresh pepper
10 oz of baby spinach
1 tablespoon of The Spicy Olive’s A-Premium White Balsamic
Heat EVOO in a large skillet over medium heat, add garlic and mushrooms season with salt and pepper. Cook stirring occasionally until mushrooms are tender. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted. Transfer to platter and drizzle with Balsamic Vinegar.
An easy but delicious snack, quick to prepare and healthy when served with vegetable crudite, like celery sticks, carrots, cucumbers and red peppers
Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating into a delicious Fall salad! Serving as an autumn vegetable side dish is delicious too!
This is the perfect pasta salad for pot luck dinners and summer parties! This one is also a salad that kids love! Add grilled chicken to make this main dish instead of a side.
The Mandarin Pasta salad has an Asian flare because it is dressed with our Honey Ginger balsamic but to play up the Mandarin tangerine flavor, I used The Spicy Olive’s Mandarin olive oil. It is packed with delicious citrus flavor and is the perfect compliment. If our Mandarin olive oil is not available (it is a seasonal olive oil) our Blood Orange olive oil is a great substitute!
This salad is a delicious summer side dish made with fresh corn! For south of the border flavor and a little heat, try it with our Persian Lime olive oil and Serrano Honey balsamic vinegar instead of the varieties in the recipe. Add cilantro if using this combo instead of the dill and mint in this recipe. Another delicious combination for this salad would be The Spicy Olive’s Basil olive oil and our Lemongrass Mint balsamic. That combo will play up the fresh herbs in the salad!
The Spicy Olive
7671 Cox Lane
West Chester, OH 45069
The Spicy Olive
9901 Montgomery Road
Cincinnati, Ohio 45242
The Spicy Olive
2510 Far Hills Drive
Oakwood, Ohio 45419