Spicy Olive Daou Virtual Wine Tasting featuring Fred Dame May 22, 2020 5:30pm

Fellow Oenophiles,

Thank you for your continued and growing support of our Virtual Wine Tastings. On Friday, May 22nd at 5:30, we will be tasting wines from Daou Family Estates in Paso Robles, California. Daou’s Global Wine Ambassador, Fred Dame, will guide us through their Sauvignon Blanc, Rosé, Pessimist Red Blend, and Cabernet Sauvignon. Fred is one of only 269 people to have passed the Master Sommelier Examination and is the founder of the American Branch of the Court of Master Sommeliers.
You may call ahead and pick up the wines at Spicy Olive prior to the event so you can taste along with Fred, we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Fred, Chris, Melanie, and anyone else participating as we taste through the four wines on a live web conference. The link 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:
Sauvignon Blanc, 15.99
Rosé, 19.99
Pessimist Red Blend, 19.99
Cabernet Sauvignon, 21.99
Having an opportunity to taste wines with Fred Dame is a huge deal! If you have watched the Documentary Movie, “Somm”, you know who Fred Dame is. This is truly an honor to have him lead a Spicy Olive wine tasting!

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!

 

 

The Spicy Olive’s Sesame Chicken Pasta

This recipe is adapted from “As Old As Time” Cookbook available at The Spicy Olive. We changed up the recipe a bit by adding chicken to make it a main dish instead of a side dish.

If you are vegetarian, leave the chicken out and add more of your favorite vegetables.

This dish is also delicious served cold and great to take to pot locks to share with friends!

The Spicy Olive's Sesame Chicken Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb. linguine or Asian soba noodles
  • 3 Tablespoons The Spicy Olive's Roasted Sesame oil
  • 4 Tablespoons The Spicy Olive's Roasted Garlic olive oil
  • 4 Tablespoons soy sauce
  • 4 Tablespoons The Spicy Olive's Honey Ginger white balsamic vinegar
  • 1/4 teaspoon cayeene pepper
  • 3 red bell peppers seeded and thinly sliced
  • 3 cups snow peas sliced on bias
  • 1 large red onion thinly sliced
  • 3/4 cup roasted peanuts chopped
  • 1/2 cup fresh basil chopped for garnish
  • 2 skinless and boneless chicken breast
  • 1 carrot cut into slivers

Method
 

  1. Slice chicken breasts in thin slices and place in bowl with 1 Tablespoon soy sauce, 1 Tablespoon Garlic olive oil and 1 Tablespoon Honey GInger balsamic and let marinate while preparing other recipe ingredients.
  2. Bring pot of water to boil. Break pasta in half and cook according to package instructions. Drain well and coat with Garlic olive oil and sesame oil & return to pan but remove from heat.
  3. Mix together the remaining soy sauce, Honey GInger balsamic, Sesame oil, cayenne pepper and set aside
  4. Place Garlic olive oil in a wok or a large saute pan and heat over medium high heat. Add the chicken and cook until chicken is done, about 4-5 minutes. Place chicken in a clean bowl and set aside.
  5. If needed add more Garlic olive oil to pan. Add carrots, peppers and onion to pan and stir fry for 2 minutes. Add snow peas and stir fry until all vegetables are crisp tender- Do not overcook.
  6. Add chicken back to pan and stir to incorporate into vegetable. Add pasta back to pan and Add the reserved Sesame Honey Ginger sauce. Taste pasta and add more Honey Ginger or Sesame oil if needed.
  7. Plate pasta and top with fresh basil and chopped peanuts. Very good with a shot of Sriracha sauce if you like it a little more spicy! Fresh cilantro is also very good on top. Enjoy!

The Spicy Olive’s Taco Salad

A south of the border dinner option that is good anytime but especially for Cinco de Mayo!

Recommended salad dressing for the Taco Salad is our Serrano Honey vinegar mixed with our Persian Lime olive oil!

The Spicy Olive's Taco Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 teaspoon The Spicy Olive's Baklouti Fused Chili Olive Oil
  • 1 teaspoon The Spicy Olive's Persian Lime Olive Oil
  • 1 pound ground beef 90 percent lean
  • 1 teaspoon Mortar and Pestle Cuatro Taco Seasoning 1 Tablespoon if you want more spicy
  • 1/2 can tomato paste
  • 1 teaspoon mustard
  • salt and pepper to taste
  • 4 cups Romaine washed and torn in bite size pieces
  • 3/4 cup black beans cooked
  • 1/2 cup corn kernels
  • 1/2 cup fresh tomatoes diced
  • 1 Avocado seeded and diced
  • 3/4 cup Cheddar cheese shredded
  • 1/4 cup black olives sliced
  • 1 cup tortilla strips or chips
  • 1/4 cup sour cream
  • 1 bunch scallions sliced for garnish
  • 1 handful fresh cilantro chopped for garnish
  • 1/4 cup The Spicy Olive's Serrano Honey balsamic vinegar for dressing (optional)
  • 1/4 cup The Spicy Olive's Persian Lime Olive Oil for dressing (optional)

Method
 

  1. Heat the Persian Lime olive oil and Baklouti Green Chili olive oil in a large pan. Add ground beef and salt and pepper to taste. Cook breaking up the beef with a spatula into crumbles.
  2. In a blender, mix Cuatro Taco seasoning, tomato paste, salt and pepper. This is your taco seasoning instead of the grocery store packets.
  3. Add the seasoning mix to the ground beef in the pan and simmer for 3-4 minutes. Remove from heat and cool for 5 minutes.
  4. Layer lettuce, beans, corn, tomatoes, avocado, cheese and beef on a serving platter. Top with tortilla strips or chips, sour cream. Add scallions and cilantro for garnish. If you wish to have a dressing for the Taco Salad mix together the Persian Lime olive oil and the Serrano Honey vinegar and pour over salad on plate. Enjoy!

The Spicy Olive’s Bacon Guyere Spinach Quiche

Quiche is a delicious breakfast, brunch and dinner option. This recipe features bacon, spinach and guyere cheese and a little of our Cayenne Chili oil to spice it up!

The Spicy Olive's Bacon Cheddar Spinach Quiche

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Cook Time 35 minutes
Total Time 35 minutes
Servings: 8 slices
Ingredients Method

Ingredients
  

  • 2 cups all purpose flour or white whole wheat flour
  • 1 teaspoon Salt
  • 1/2 cup THe Spicy Olive's Mild or Medium Extra Virgin olive oil like Arbequina, Chiquitita, Arbosano, Picual
  • 1/2 cup ice cold water
  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon Salt
  • 2 packed cups chopped fresh spinach
  • 1/2 cup chopped onion sauteed until soft
  • 1/2 pound Bacon cooked and diced
  • 1 1/2 cups guyere cheese finely grated or cheddar cheese
  • 1 Tablespoon The Spicy Olive's Cayenne Chili fused olive oil

Method
 

  1. For the egg custard: In a large bowl, whisk eggs, heavy cream and salt. Set aside 1 tablespoon of the mixture in a bowl. Preheat oven to 375 degrees F
  2. For the crust: Combine the flour and salt in the bowl of a food processor. Pulse to combine. Blend the ice water and extra virgin olive oil together well. Pour into food processor and pulse a few more times until the mixture comes together. On a floured surface, roll out the dough and fit into a 9 inch pie or quiche pan.
  3. Layer the quiche crust first with chopped spinach, then sauteed onion, crisp bacon, then grated guyere cheese. Pour egg mixture over the top. Add Cayenne Chili olive oil to the reserved egg mixture. Brush over crust. The Cayenne will give a touch of spice.
  4. Place quiche in preheated oven. Bake for 35-40 minutes, until crust is browned and egg is set in center. Allow to cool before serving. Also delicious served at room temperature with a side salad.

The Spicy Olive’s Orange Creamsicle Crepes

Looking for something different but special for Brunch! This is just the thing!

The Spicy Olive's Orange Creamsicle Crepes

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Ingredients Method

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 1/2 Teaspoon The SPicy Olive's Madarin Fused, Blood Orange Fused or Mani Orange olive oilFused
  • 2/3 cup all purpose flour
  • The Spicy Olive's Butter infused olive oil to coat skillet
  • 8 ounces cream cheese or ricotta cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon The Spicy Olive's Cara Cara Orange Vanille white balsamic vinegar
  • 1 teaspoon orange zest optional
  • 2-4 Tablespoons heavy cream

Method
 

  1. To make the crepes: In a blender, combine eggs, milk, flour, salt and Orange olive oil. Process until smooth. Cover and refrigerate for an hour.
  2. Heat skillet over medium-high heat and brush with Butter infused olive oil. Pour 1/4 cup of crepe batter into pan tilting it so that the pan is completely and evenly covered with the batter. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. .
  3. To make the filling: Mix the cream cheese or ricotta cheese, powered sugar, Cara Cara Orange Vanilla balsamic vinegar, orange zest (optional), and heavy cream with a mixer until smooth and creamy. If using the cream cheese whip it first with the mixer until creamy, then add the other ingredients.
  4. To assemble crepes: Spoon 2 Tablespoons of the filling into one of the "corners" of the crepe. Fold into 1/4, tucking in ends and gently flatten to make the cheese mixture fill the crepe. Arrange on a platter with orange segments and a sprinkle of powdered sugar to serve. Enjoy!

The Spicy Olive’s Avocado Toast with Poached Egg

A great breakfast option! Use whole grain toast and a drizzle of olive oil to make this a super healthy morning treat!

The Spicy Olive's Avocado Toast with Poached Egg

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Cook Time 3 minutes
Total Time 3 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 eggs
  • 2 Tablespoons The Spicy Olive's Neapolitan Herb Balsamic Vinegar
  • 2 pieces whole grain bread
  • 1 Avocado
  • handful of fresh greens such as arugula, spinach or chard
  • pinch salt and pepper
  • 1 drizzle The Spicy Olive's extra virgin olive oil or a Flavored oil like Lemon or Persian Lime

Method
 

  1. Heat water in a medium size sauce pan. Crack the eggs into individual small dishes and set aside while water is coming to boil.
  2. In a small non reactive saucepan, heat Neapolitan Herb balsamic vinegar until it reduces and become thickened.
  3. When water in sauce pan comes to a boil, turn off heat and carefully tip the eggs into the water. Cover the pot and poach the eggs for 3-5 minutes. Depending on your preference.
  4. While eggs cook, toast bread. Place avocado on the toast with a drizzle of olive oil and smear onto the bread. Top with the fresh greens.
  5. Use a slotted flat spoon and remove the poached egg. Place the egg on top of the prepared bread. Drizzle with the reduced Neapolitan Herb balsamic vinegar and a sprinkle of salt and pepper. Repeat to prepare the second toast. Enjoy!