The Spicy Olive’s Vegan Creamy Cauliflower Soup

This soup is cream free, dairy free but it is thick and creamy anyway because of the potatoes and cauliflower that are blended together. As thick and satisfying as a bowl of Baked Potato soup,  with no dairy or cheese! The use of The Spicy Olive’s Butter olive oil gives it a RICH BUTTERY  flavor but there is no butter in the olive oil!

The Spicy Olive's Vegan Creamy Cauliflower Soup

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tbsp. The Spicy Olive's Butter extra virgin olive oil
  • 1 1/2 cups chopped yellow onion (1 medium onion)
  • 1 Tbsp fresh thyme chopped
  • 2 tsp. Salt
  • 1 Tbsp Minced Garlic
  • 2 Tbsp all purpose flour
  • 4 cups vegetable stock if not vegan can use chicken stock
  • 1-2 (12 oz.) russet potato peeled and diced
  • 1 lb. fresh cauliflower cut into florets
  • 1 pinch cayenne pepper if desired

Method
 

  1. Heat The Spicy Olive's Butter olive oil in a large Dutch oven over medium heat. add onion, thyme, salt and garlic. Cover and cook, stirring occasionally until onion is very soft and beginning to caramelize, about 10-12 minutes
  2. Add flour to Dutch oven and cook stirring constantly for 1 minute. Add vegetable stock and diced potato. Increase heat to high and bring to a boil. Stir until vegetable broth has thickened. Add cauliflower and reduce heat to medium. Cook uncovered until potatoes and cauliflower are tender, about 20 minutes.
  3. Use an immersion blender to blend soup until thick and smooth. Can also use a blender to do this. Do in batches and be very careful as the mixture can spit and cause burns. Make sure to leave blender lid loose or leave out center and cover with a towel to allow steam to escape.
  4. Ladle into soup bowls and enjoy! If you are not concerned about being vegan this soup is delicious with crumbled bacon and scallions.

The Spicy Olive’s Spicy Lemon GInger Chicken Wings

The Spicy Olive’s Cayenne Chili pepper olive oil is back and there is no better way to enjoy it then on these delicious chicken wings!

The Spicy Olive's Spicy Lemon GInger Chicken Wings

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Ingredients Method

Ingredients
  

  • 4 pounds Chicken wings
  • 1/4 cup The Spicy Olive's Picual or other mild to medium extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup The Spicy Olive's Honey Ginger white balsamic vinegar
  • 1/4 cup The Spicy Olive's Sicilian Lemon white balsamic
  • 2 Tablespoons The Spicy Olive's Cayenne Chili fused olive oil
  • 2 Tablespoons soy sauce
  • 2 scallions thinly sliced

Method
 

  1. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp. Meanwhile, in a small saucepan, combine the balsamic vinegars and Cayenne Olive Oil and simmer for 1-2 minutes. Let cool, then whisk soy sauce. In a large bowl, carefully toss the chicken wings with the balsamic/ Cayenne/soy mixture. Transfer the wings to a platters, sprinkle with the scallions and serve.

Post Inventory Discoveries Wine Tasting-Jan. 24, 25, 31 and Feb. 1, 2020

The Spicy Olive just completed its’ year end inventory and we found some gems in our wine shoppe!

Come join us this weekend and next to taste them-

Cloudfall – Sauvignon Blanc

Provenance – Chardonnay

Rabbit Ridge – Zinfandel

Roth – Heritage Red

$1 each pour for Cloudfall

$2 each for the rest

 

The Spicy Olive’s Winter Kale Salad

This is a delicious salad full of anti- oxidant rich foods such as kale, pomegranate seeds, apples, broccoli and more. We are dressing this salad with The Spicy Olive’s  Blood Orange olive oil and Cranberry Pear white balsamic vinegar, but many of our olive oil and balsamic vinegar combinations would be delicious as well. Another to try is our Pomegranate quince white balsamic vinegar and our Persian Lime olive oil!

The Spicy Olive's Winter Kale Salad

A delicious, healthy and hearty winter salad!
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 10 people
Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Blood Orange olive oil
  • 1/3 cup The Spicy Olive's Cranberry Pear balsamic
  • 10 cups baby kale chopped
  • 24 fresh brussel sprouts shredded
  • 3 small heads broccoli chopped
  • 1 seeds from 1 pomegranate
  • 3 apples chopped
  • 1 cup pistachios chopped
  • 8 ounces goat cheese crumbled (optional)
  • salt and pepper to taste
  • 1 cup Dried Cranberries chopped

Method
 

  1. In a large salad bowl, add kale, Brussels sprouts, broccoli, pomegranate seeds, dried cranberries, apples and pistachios. Toss to combine.
  2. In a small bowl, add the Cranberry Pear white balsamic vinegar. Drizzle in the Blood Orange olive oil while whisking to create a smooth dressing. Add salt and pepper to taste.
  3. Drizzle the salad dressing and toss to evenly coat. Add the crumbled goat cheese if desired. Serve immediately, or place in the refrigerator until ready to serve. The salad can be made 2-3 hours in advance. The kale softens and wilts as it marinates and the flavors blend making the salad even more delicious!

Fire Themed Wine Tasting at Spicy Olive Jan. 10, 11, 17 and 18, 2020

We are starting 2020 with a wine tasting to Memorialize the massive loss of wildlife and habitat caused by the infernos that are raging through Australia, we will be tasting:

R.Stuart ” Big Fire” Pinot Gris and Pinot Noir

Penfolds “Max” Chardonnay

McPherson Shiraz/Mourvedre

All tastings are $2.00 each

We hope to see you this weekend and/or next!

The Spicy Olive Candy Cane Caprese Salad

The Caprese Salad is a popular tomato and cheese salad that is perfect for this holiday change up. Arrange the tomato and cheese slices to make a candy cane shape! Garnish with fresh basil for a festive, red, white and green salad-perfect for any holiday buffet table! This salad can also be made into a wreath shape with lettuce greens underneath for another beautiful holiday salad idea!

Spicy Olive Candy Cane Caprese Salad

The Spicy Olive Candy Cane Caprese Salad

A holiday twist on the traditional Caprese Salad!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 3 ripe tomatoes sliced
  • 1 log fresh mozzarella sliced
  • 1/4 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar reduced
  • 1/4 cup The Spicy Olive's Basil Olive Oil
  • fresh basil for garnish
  • salt and pepper to taste

Method
 

  1. To reduce balsamic vinegar: Place balsamic vinegar in a non reactive sauce pan (not aluminum) and bring to simmer for 5-10 minutes. The longer it simmers, the thicker it will be. Remove from heat and allow to cool. As it cools, it will thicken. If it is too thick just add some balsamic to thin it to the correct consistency.
  2. Arrange tomatoes and cheese alternating on a platter, making a candy cane shape.
  3. Drizzle basil olive oil on the Caprese Candy Cane salad. Drizzle the reduced balsamic over the salad and make a pretty pattern with the balsamic.
  4. Garnish with fresh basil. Place a small dip dish with additional balsamic on the platter as well as baguette slices or crostini to put the salad slices on if serving as an appetizer. Enjoy!

Wine Fight-Prisoner Wines vs. Orwin Swift Wines! Dec.13,14,20 and21, 2019

Prisoner Wine Company
Vs.
Orin Swift Cellars
***************************************
You are invited to join our select panel of Judges to determine the winners.
—————————————————–
Bout #1: Chardonnay

The Snitch
Vs.
Mannequin
+ + + + + + + + + + + + + + + +
Bout #2 : Red Blend

The Prisoner
Vs.
Eight Years in the Desert
—————————————————–
Ringside Tickets:
$2 each Chardonnay & $4 each Red

^^^^^^^^^^^^^^^^^^^^^^^
Regardless of the results,
you are the winner; every contender
pairs well with difficult relatives
Tale of the Tape
{{{{{{{{{{{{{{{{{{{{}}}}}}}}}}}}}}}}}}}}

Nickname: The Snitch  vs.            Mannequin
Age:              2017                              2016
Hometown:  Napa Valley                 California
Cut:  Chardonnay &                        Chardonnay
Roussanne
Class:  35% New Oak                       40% New Oak
Weight:  14.5% alc                             15.0%

Trainer: Nikki Williams                  Dave Phinney
Manager: Prisoner Wine Co.           Orin Swift Cellars

++++++++++++++++++++

Nickname: The Prisoner    vs.        8 Years in the Desert

Age:                2017                               2018
Hometown:    Napa Valley              California
Cut: Zinfandel                                   Zinfandel
Cabernet                                              Syrah
Petite Sirah                                      Petite Sirah
Syrah                                                 Grenache
Charbono
Class: 30% New Oak                          37% New Oak
Weight:  15.2%alc.                              15.6%

Trainer: Nikki Willams                   Dave Phinney
Manager :Prisoner Wine Co.          Orin Swift Cellars

 

 

The Spicy Olive’s Pumpkin Butter Brie Pull Apart Bread

This pull apart sourdough bread is a great appetizer for any celebration but is especially festive for Thanksgiving and holiday gatherings! Enjoy!

The Spicy Olive's Pumpkin Butter Brie Pull Apart Bread

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 serving
Ingredients Method

Ingredients
  

  • 1 loaf sourdough bread boule round
  • 1/4 cup The Spicy Olive Butter olive oil or The Spicy Olive's Herbs de Provence, or Rosemary olive oil
  • 1/2 jar The Spicy Olive's Pumkin Butter
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary chopped
  • 1 lb. Brie cheese

Method
 

  1. Preheat oven to 350° and line a baking sheet with parchment paper and foil if you need to transport appetizer.
  2. Using a serrated knife, crosshatch the boule, making scores every inch in both directions and making sure to not slice all the way through the bottom. Slice brie into small 2" pieces.
  3. Brush butter olive oil into cuts in the bread, sprinkle fresh herbs into the cuts then spread pumpkin butter inside each of the crevices. Stuff brie cheese into the crevices of the bread. Finish by sprinkling remaining thyme and rosemary. over the top of the bread. Bake until brie is melty and bread is toasted, about 20 minutes. Allow bread to sit for 10 minutes before serving.

Wine Tastings at The Spicy Olive-Nov.15, 16, 22 and 23, 2019 Thanksgiving Wines!

Join us this weekend and next as we help you with your Thanksgiving wine selections! Any of these wines would be a great addition to your Thanksgiving Feast!

Wines for Thanksgiving:

Furst, Gewurztraminer

Moulin de Gassac, “Guilhem” Rosé

Dom. Du Pavillon de Chavannes, Cote de Brouilly, Beaujolais

Les Volets, Pinot Noir

Tastes are $1 each for the Rosé and Pinot Noir, $2 each for the Gewurztraminer and Beaujolais.

8th Annual Holiday 101 at The Spicy Olive this Saturday! Nov. 16, 2019

This Saturday, stop by The Spicy Olive, West Chester, Hyde Park or Austin Landing, for Holiday 101!

We will have everything you need to get ready for the upcoming holiday season. Stock up on the olive oils and balsamic vinegars you need for festive cooking or start your Christmas shopping early, all olive oils and vinegars including gift sets are 10% off this Saturday, November 16th, 2019.

Food samples will be available, recipes as well as Holiday wine tasting at our West Chester store 2-6pm.