The Spicy Olive’s Lemon Chicken

A great dinner recipe!
CREAMY LEMON CHICKEN
4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons The Spicy Olive’s Butter Infused Olive Oil
2 Tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil
½ onion – chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
1 Lemon – sliced
2 garlic cloves, minced
1/4 cup Heavy Cream
garnish with diced fresh parsley
Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
Taste sauce and add salt to taste.
Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.
The Spicy Olive's Creamy Lemin Chicken

The Spicy Olive's Lemon Chicken

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The Spicy Olive’s Summer Cucumber Salad

I love summer cucumber salads. This recipe has a Greek Salad inspiration to it. I also make Cucumber salads with The Spicy Olive’s Peach balsamic with a single varietal olive oil or our Basil olive oil, our new Ultra Premium white balsamic and our New Rose white balsamic are also terrific on this salad!( Cucumbers, tomatoes and thinly sliced onion ) Simply delicious!
 Recipe:
CUCUMBER SUMMER SALAD
1 English cucumber, thinly sliced
2 cups grape or cherry tomatoes – halved
1 medium red onion – sliced in halves
1/2 cup Oregano Vinaigrette
Crumbled Feta Cheese
Vinaigrette:
3/4 cup of Fused Lemon Olive Oil
1/4 cup The Spicy Olive’s Oregano White Balsamic Vinegar
1/2 teaspoon of salt
Black pepper to taste
Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.
Credit: Jojet Ortega-Veronica Foods
The SPicy Olive's Cucumber Salad

The Spicy Olive's Summer Cucumber Salad

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The Spicy Olive’s Wedge Salad

The traditional salad from your favorite steak house made with olive oils from The Spicy Olive!
Recipe:
1 head iceberg lettuce
6 slices bacon cooked & crumbled
1 tablespoon chives diced
DRESSING
2 tablespoons The Spicy Olive’s Garlic Infused Olive Oil
2 tablespoons The Spicy Olive’s Madagascar Black Peppercorn Infused Olive Oil
3/4 cup low fat buttermilk
1 tablespoon juice from 1 lemon
1/4 cup Gorgonzola cheese
Kosher salt
Cook bacon and crumble when done. – set aside
Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste.
Core the lettuce and cut into 8 wedges.
To serve, drizzle dressing over top of wedges and sprinkle with bacon.
The Spicy Olive's Wedge Salad

The Spicy Olive's Wedge Salad

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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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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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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 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

Spicy Olive Virtual Wine Tasting July 25th, 2020 5:30pm with Robert Foley, Winemaker

Robert Foley, who Executive Wine Seminars called “The God of Cabernet,” will lead us through four of his spectacular Napa Valley and California wines on Saturday, July 25th at 5:30. After earning degrees in Viticulture and Enology from U.C. Davis, Robert began making wine in 1977 and was the founding winemaker at Pride Mountain. He also helped create Switchback Ridge, Hourglass, Paloma, Schoolhouse, and Engle Family. Now focusing on his eponymous winery and Switchback Ridge; he still has his hands in a few offerings from Shelter, Engel Family, and Padis.
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 Robert; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Robert, 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.
 
These are very special wines and are more expensive than we have previously offered in our Virtual Tastings; we have had requests for some higher end wines like these and the opportunity to have Robert present them was impossible to pass up. They are not in the budget for many of you but remember that you do NOT have to buy all of the wines to participate. You could make them more affordable by finding creative, and safe, ways to split the wines with friends and neighbors. As always, we are able to discount purchases of 6 or more bottles by 10%.
 
Wines and prices:
 
2016 The Griffin, California, $44.99
2016 Charbono, California, 44.99
2014 Merlot, Napa, 64.99
2015 Cabernet Sauvignon, Napa, 109.99

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