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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The Spicy Olive’s Elderflower Champagne Cocktail

ELDERFLOWER CHAMPAGNE COCKTAIL
1 bottle Rose Champagne, very cold- The Spicy Olive recommends J Rose availabe at our wine shop!
Angostura bitters (you will need a few dashes per drink)
4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

Elderflower Champagne Cocktail

Elderflower Champagne Cocktail

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Spicy Olive Virtual Wine Tasting-Bordeaux Aug. 22, 2020 5:30pm

 
Dan Greathouse, President of Heidelberg Importing, will lead us through four of his company’s wines on Saturday, August 22nd at 5:30. You may have seen Dan behind his Salmanazar-laden Decanting Cradle at the Cincinnati International Wine Festival. He has long-time personal and business relationships with the winemakers and/or owners of each of the wines we will be tasting and will spin stories to edify and entertain. This will also present a great opportunity to learn more about the wine business from the vineyard to the shelf.
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 Dan; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Dan, 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:
 
2018 Nicolas Idiart,  Sancerre, $24.99
2017 Margot’s Mirror, Bordeaux, 16.99
2016 Petite Paveil, Bordeaux 14.99
2016 Chateau Teyssier, Saint Emilion, 29.99
 
 Please join us on Saturday, August 22nd at 5:30 on Zoom.

The Spicy Olive’s Pickled Vegetables

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

Ingredients

  • 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
  • Directions:

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.

Notes

Makes 1 quart or 2 pint

Recipe submitted by Dianne Whitten, Spicy Olive team member

The Spicy Olive's Pickeld Cauliflower

The Spicy Olive's Pickled Vegetables

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The Spicy Olive’s Sauteed Spinach and Mushrooms

A delicious vegetable side dish to complement any entree. Using a robust olive oil from The Spicy Olive  with a high bio-phenol count adds heart health and anti inflammatory properties to your vegetable. The olive oil traps in the phyto- nutrients of the spinach and mushrooms and adds to them all the health benefits of the olive oil. It is a win-win for your body!

The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive's Sauteed Spinach and Mushrooms

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp The Spicy Olive's Ultra Premium extra virgin olive oil medium or robust for health benefits
  • 3 cloves garlic smashed
  • 2 cups cremini or white mushrooms sliced
  • 10 ounces baby spinach fresh
  • 1 Tbsp The Spicy Olive's A-Premium white balsamic vinegar

Method
 

  1. 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.
  2. Add spinach, sprinkle additional salt and pepper to taste cook until spinach is wilted.
  3. Transfer to a serving platter or bowl and drizzle with Balsamic Vinegar.

The Spicy Olive’s Cherry and Lemon Biscotti

Recipe:
CHERRY & LEMON OLIVE OIL BISCOTTI
3 1/4 cups all-purpose flour
1/2 cup The Spicy Olive’s Lemon Infused Olive Oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 F.
Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.
Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.
Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.
The Spicy Olive's Lemon Cherry Biscotti

The Spicy Olive's Cherry and Lemon Biscotti

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The Spicy Olive’s Cran-Blackberry Gallete

A great dessert idea to use summer’s fresh blackberries!
Recipe:
CRAN-BLACKBERRY PEAR GALETTE
1 cup all-purpose flour plus extra for your work surface
A pinch of salt
3 tablespoon sugar divided
6 tablespoons unsalted butter
3 tablespoons iced water
2 packs fresh blackberries-12oz pks
1 small-medium sized pear. cut roughly into small cubes
2 teaspoon The Spicy Olive’s Cranberry Pear Balsamic (would also be delicious with Blackberry Ginger balsamic)
3 tablespoons milk
– serve with whip cream or vanilla ice cream
Preheat your oven to 425 degrees F. Place the flour, salt and 1 tablespoons sugar into a bowl, add the butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s like the size of small peas. Add the iced water and gently mix until it all comes together. Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax. In a bowl, add the blackberries, diced pear, 1 tablespoon sugar and Cranberry Pear Balsamic and toss until the blackberries and pears are coated. Roll the dough out into a circle about 10 inches wide in diameter. Transfer the pastry carefully to a large baking tray with a piece of parchment paper. Place the blackberry pear mixture in a pile in the center of the pastry leaving a 2-inch border. Fold the border in towards the fruit creating a break wall to stop the filling from coming out. Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar. Bake in the oven for 20 minutes at 425 degrees F. then reduce the heat to 375 degrees F. Bake for an additional 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling. Let cool for 10 minutes before slicing.
The Spicy Olive's Blackberry Gallettte

The Spicy Olive's Cranberry Pear Gallete

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The Spicy Olive’s Summer Peach Caprese

Recipe:
SUMMER PEACH CAPRESE SALAD
8 oz. good quality whole milk ricotta / or your choice of cheese
A large ripe peach, sliced
1/4 cup fresh torn basil leaves
2 tablespoons The Spicy Olive’s Ripe Peach White Balsamic
2 tablespoons The Spicy Olive’s  Picual or other Single varietal olive oil
salt & pepper to taste
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper.
Peach Caprese Salad

The Spicy Olive's Summer Peach Caprese

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The Spicy Olive’s Mango Frozen Yogurt

Recipe:
CITRUS & MANGO FROZEN YOGURT
* Special equipment needed: ice cream maker
Ingredients
2 cups full fat, thick yogurt
1 1/2 cups thawed mango puree (or fruit puree of choice)
1 cup heavy cream
2 tablespoons powdered milk
1 cup sugar
1/2 teaspoon salt
1/4 cup The Spicy Olive’s Lime Olive Oil
2 Tablespoons The Spicy Olive’s Key Lime White Balsamic
In a large mixing bowl, whisk all ingredients together until sugar completely dissolves. Churn mixture according to manufacturer’s instructions. Serve right away as soft serve or transfer to an airtight container and harden in freezer for 4 to 5 hours. (Freezing in several smaller containers will greatly reduce hardening time.)
The Spicy Olive's Key Lime Mango Frozen Yogurt

The Spicy Olive's Mango Frozen Yogurt

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