The Spicy Olive’s Hot Apple Toddy

The perfect, cozy drink to enjoy in front of the fireplace! This drink would also be delicious with our Honey Ginger white balsamic! Enjoy!
Apple Hot Toddy

The Spicy Olive's Hot Apple Toddy

Print Recipe Pin Recipe
Servings: 1 serving
Ingredients Method

Ingredients
  

  • 1 tbsp Honey
  • 2 tbsp The Spicy Olive's Gravenstein Apple balsamic
  • 1 1/2 ounces bourbon
  • 1 cup hot water
  • 1 wedge fresh lemon juice
  • 1 cinnamon stick

Method
 

  1. Add honey and Gravenstein Apple white balsamic to a mug and add cup of hot water. Add bourbon, squeeze of lemon wedge and cinnamon stick. Stir with cinnamon stick until honey dissolved and ingredients mixed. Enjoy!

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!

ahttps://apple.news/Au5y5sidVQ9O40-ZOKTUsGA

The Spicy Olive’s Lemon Waffles with Strawberry Orange Compote

Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup The Spicy Olive’s Lemon Fused Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Fresh Strawberry-Balsamic Compote
3 cups sliced, fresh strawberries
1/2 cup The Spicy Olive’s Cara-Cara Orange-Vanilla White Balsamic
1 cup sugar
Whip cream topping optional
For the Compote
Place the sugar and 1/2 cup of balsamic in a heavy duty 2 quart sauce pan or larger. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
For the Waffles
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles
This recipe is adapted from Veronica Foods, our supplier

The Spicy Olive's Lemon Waffles with Strawberry Orange Compote

Print Recipe Pin Recipe

The Spicy Olive’s Potato Latkes

 

 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 Potato Latkes

A traditional part of Hanukkah celebrations. I also enjoy these served on German Oktoberfest!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound baking potatoes grated
  • 1 meium Yellow Onion peeled and grated
  • 1 egg
  • 2 Tablespoons bread crumbs, matzo meal or even flour would work
  • 1/2 tsp Sea Salt
  • 3/4 cup The Spicy Olive Butter olive oil or a single varietal olive oil or your favorite flavored olive oil
  • 3 Tablespoons chopped scallions
  • 1/2 cup sour cream

Method
 

  1. Line a large bowl with a clean kitchen towel or several layers of cheesecloth. Place grated potatoes and onion in the center of the towel, gather the corners and squeeze tightly releasing as much liquid as possible from the veggies (you want the potatoes and onions very very dry). Place veggies in a clean bowl and add egg, bread crumbs and salt. Using your hands, mix together until combined.
  2. Heat oil in a large skillet over medium high heat. Use a 1/4 cup measure to portion latke mix into even patties. Once the oil is hot, carefully add patties to the skillet and fry until golden brown, about 2 minutes per side. Remove from the skillet and set aside on a wire rack to drain. Repeat this process, adding more olive oil if necessary.
  3. Serve latkes sprinkled with scallions and with sour cream on the side.

The Spicy Olive’s Pumpkin Bourbon Spice Bread

PUMPKIN, SPICE & BOURBON BREAD
2 cups all-purpose flour
1 cup cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
4 large eggs
1 cup The Spicy Olive’s Picual Extra Virgin Olive Oil or other mild/medium EVOO from The Spicy Olive or Butter olive oil
1 cups granulated sugar
1/2 cup of brown sugar
1/4 cup of bourbon
1 teaspoons vanilla extract
1 teaspoon of all spice
½ teaspoon of ground cardamom
1 ¾ cup of pureed pumpkin
1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans.
Preheat oven to 350degrees F.
Sift flour, with all your dry ingredients together in a bowl.
In a sauce pan heat bourbon and brown sugar together until sugar dissolves, set aside and let cool.
Beat eggs, olive oil, vanilla, sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pumpkin puree, cooled bourbon – brown sugar syrup and nuts (if using) until well combined. Pour batter into prepared pans.
Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The Spicy Olive's Pumpkin Spiced Bread

Print Recipe Pin Recipe

The Spicy Olive’s Herb Marinated Shrimp

HERB MARINATED SHRIMP
2 lbs. of large shrimp, peeled and deveined (16-20)
3 minced garlic cloves
1 diced medium yellow onion
¼ cup of minced parsley
¼ cup of minced fresh basil
1 teaspoon of mustard
1 teaspoon of Dijon mustard
2 teaspoons of kosher salt
½ teaspoon fresh ground black pepper
¼ cup of The Spicy Olive’s lemon fused olive oil – extra for grill
Combine all the ingredients and allow them to marinate over night with the shrimp.
Making the shrimp – Thread the shrimp onto the pre-soaked skewers. Heat your grill and brush with olive oil to prevent shrimp from sticking. Grill shrimp for about 1-2 minutes on each side.
Serve over mixed greens or rice.

The Spicy Olive's Herb Marinated Shrimp

Print Recipe Pin Recipe

The Spicy Olive’s Cranberry Bread Pudding

PUMPKIN PEAR CRANBERRY BREAD PUDDING
8 slices cinnamon bread, cut into 1-inch cubes
4 large eggs, beaten
2 cups 2% milk
1 cup canned pumpkin puree
1/4 cup packed brown sugar
¼ cup of The Spicy Olive’s Butter Infused Olive Oil
4 tablespoons of The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
1 cup of thinly sliced pears
¼ cup of walnuts / pecans (optional)
Preheat oven to 350 degrees F.
In a sauce pan over medium heat, cook Vermont Balsamic Vinegar with the brown sugar, once sugar is completely dissolved remove from heat and set aside – let cool. In a mixing bowl, whisk together the eggs, milk, Butter Infused Olive Oil, vanilla, cinnamon, nut meg, pumpkin puree and the Vinegar and brown sugar mixture.
Place bread cubes in layers in a greased baking pan (use some of the Butter Infused Oil). Pour some of the sauce you created in your mixing bowl over the bread. Add a layer of pears and cranberries then repeat with adding cubes and pour sauce onto the next bread layer. On final layer add walnuts/pecans if desired. Cover with foil and bake.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature. – optional – top with some vanilla ice cream

The Spicy Olive's Cranberry Bread Pudding

Print Recipe Pin Recipe

The Spicy Olive’s Chocolate Orange Buns

DARK CHOCOLATE – BLOOD ORANGE BUNS
3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup of The Spicy Olive’s Blood Orange Fused Olive Oil
1 teaspoon fresh grated orange zest
16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
1 egg beaten for glazing the buns
Sweet Orange Glaze
1 cup (4 ounces) confectioners’ sugar
1 tablespoon half and half
1 tablespoon fresh orange juice
Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.
Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.
Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.
Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.
Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.

The Spicy Olive's Chocolate Orange Buns

Print Recipe Pin Recipe

The Spicy Olive’s Spicy Fried Chicken

SPICY FRIED CHICKEN
6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon white pepper
1 cup of The Spicy Olive’s Baklouti Green Chile Fused Olive Oil
1/2 cup The Spicy Olive’s Herbs de Provence Olive Oil
1 cup of The Spicy Olive’s Lemon Fused Olive Oil
2 cup of The Spicy Olive’s Butter Infused Olive Oil
In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess. Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

The Spicy Olive's Spicy Fried Chicken

Print Recipe Pin Recipe