Spicy Olive Wine Tastings Nov. 1,2,8 and 9, 2019

The Wine Cellar at The Spicy Olive will be pouring some wonderful wines this weekend and next.

It’s red wine season now that the weather is chilly again and we have some spectacular reds for you to try, one is even a little spooky since it was just Halloween!

Here is our lineup:

Boundary Breaks Riesling

Milbrandt Chardonnay

Chronic Cellars Purple Passion

Purple Heart Red-in honor of Veteran’s Day! $1 from each bottle sold is donated to the Purple Heart Foundation

Each pour is $1.

Come and join us this weekend and next!

 

 

The Spicy Olive’s Cranberry Stuffing

Here is a delicious and festive side dish for the holidays!

The Spicy Olive's Cranberry Stuffing

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 9 cups bread cubes or purchased stuffing mix
  • 1 cup Dried Cranberries or raisins or dried cherries or a combination
  • 3 Tablepoons The Spicy Olive's Cilantro and Roasted Onion Olive Oil or The Spicy Olive's Wild Mushroom and Sage olive oil
  • 2 Tablespoons The Spicy Olive's Gravenstein or The Spicy Olive's Red Apple balsamic or Cranberry Pear balsamic
  • 1&1/2 cups chicken stock
  • 3/4 cup Onion chopped
  • 1&1/2 cups celery chopped
  • Salt to taste
  • Pepper to taste
  • 2 Tablespoons poultry seasoning
  • 1/2 cup apple cubed

Method
 

  1. Soften dried fruit in Gravenstein Apple balsamic vinegar ( or Red Apple balsamic) and 1 cup chicken broth about 1 hour before preparing dressing. Add apple cubes before placing mixture in saute pan.
  2. Preheat oven to 350 degrees and lightly grease 13x9 inch pan.
  3. Heat a saute pan over medium heat and add Cilantro and Roasted Onion olive oil or the Wild Mushroom and Sage olive oil. Add the onions and celery and cook until onions and celery soften.
  4. Add the remaining broth and the dried fruit mixture to the saute pan. Bring to simmer, add poultry seasoning and salt and pepper.
  5. Add bread cubes to the prepared baking dish. Pour cranberry, onion, apple and celery mixture to dish and mix to combine. Pat everything down in the baking dish.
  6. Bake in preheated oven for 40-45 minutes until browned. Enjoy!

The Spicy Olive’s Chicken and Mushroom Skillet

This recipe was prepared on The Fox 19 Morning Show and Living Dayton show in October and everyone loved it so I decided to add to the website! This is a remake of a recipe I used to make with cream of mushroom soup. This new version is healthier, more flavorful and easier to digest if you are sensitive to cream or dairy. Serve this with a brown and wild rice mix and add a Tablespoon of The Spicy Olive’s Wild Mushroom and Sage olive oil to add flavor to the rice mix.

The Spicy Olive's Chicken and Mushroom Skillet

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 4 skinless and boneless chicken breast
  • 1/2 tsp black pepper
  • 1 tsp Salt
  • 3 Tbsp The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 12 oz. assorted wild mushrooms
  • 1 clove garlic crushed
  • 1/2 cup Dry White Wine
  • 1/4 cup chicken broth low sodium
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh flat leaf parsley

Method
 

  1. Pound chicken breasts until breasts are of equal thickness to ensure even cooking time. Sprinkle chicken breasts with salt and pepper.
  2. Heat 2 Tablespoons of The Spicy Olive's Wild Mushroom and Sage olive oil in a skillet over medium high heat. Add chicken and cook until evenly browned, about 6 minutes per side. Transfer to a plate and set aside .
  3. Add additional tablespoon of Wild Mushroom and Sage olive oil to skillet. Add mushrooms and cook for 3 minutes. Add garlic and stir into mushrooms. Sprinkle with salt and add wine and chicken broth.
  4. Return chicken to skillet and sprinkle with fresh thyme. Cook until liquid reduced and chicken reaches an internal temperature of 165 degrees. Sprinkle with fresh parsley and serve with rice and wild rice mix cooked with 1 tablespoon of Wild Mushroom and Sage olive oil. Enjoy!

Wine Tastings: Friday and Saturday October 18, 19, 25, 26

Join us for our wine tastings with Italian wines both familiar & mysterious:
  • San Pietro Pinot Grigio
  • Ca’Rossa Roero Arneis
  • Dante di Fiorenza Chianti Reserva
  • Ca’Rossa Langhe Nebbiolo
Only $1 a taste
West Chester Location
Friday 4pm-7pm
Saturday 3pm-6pm
Sommeliers: Melanie Cedargren and Chris Hensey
No Reservations Required.
Must be 21 years or older

Spicy Olive Wine Tastings Oct.4,5, 11 and 12, 2019 Affordable French and Italian Wines!

Affordable French and Italian Wines:

Hautes Noëlles Muscadet

Vigneti del Sole
Pinot Grigio

Ciacci Piccolomini d’Aragona Tuscan Red

Hautes Noëlle Loire Red

All are $1 a taste.

The Spicy Olive’s Harvest Salad

Here is a great fall salad, full of the delicious flavors of an autumn harvest. This salad is easy to change up depending on what’s in your refrigerator. A delicious addition would be any leftover squash from our The Spicy Olive’s Roasted Butternut Squash!

A number of balsamic vinegar and olive oil combinations would work here; our Maple balsamic vinegar with a mild extra virgin, single varietal olive oil, our Black Mission Fig or Cranberry Pear balsamic with Blood Orange olive oil would be my favorites on this salad!

The Spicy Olive's Harvest Salad

A delicious fall salad!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 fresh apple cubed
  • 1 fresh Pear sliced
  • 1/4 cup pumpkin seed kernels toasted
  • 1/4 cup pecan peices toasted
  • 1/4 cup Blue Cheese crumbles
  • 1/4 cup red onion thinly sliced
  • 1 package baby arugula or fresh mixed greens
  • 1/4 cup The Spicy Olive's Cranberry Pear white balsamic vinegar Maple balsamic would also be delicious
  • 1/4 cup The Spicy Olive's extra virgin olive oil mild, single varietal like Hojiblanca or Arbosano

Method
 

  1. Place pecan pieces and pumpkin seed kernels in a dry saute pan over medium heat and saute until lightly toasted. Watch closely as nuts burn quickly. Remove from heat when toasted and fragrant.
  2. Place greens in a salad bowl. Top with apples and/or pears, pecans and pumpkin kernels, sliced onion, blue cheese crumbles and if desired roasted butternut squash cubes.
  3. Whisk together The Spicy Olive's Cranberry Pear white balsamic vinegar and olive oil until completely incorporated and slightly thickened.
  4. Pour balsamic vinaigrette over salad. Toss to evenly coat. Serve and enjoy!

The Spicy Olive’s Roasted Butternut Squash

Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating  into a delicious Fall salad! Serving as an autumn vegetable  side dish is delicious too!

The Spicy Olive's Roasted Butternut Squash

A delicious fall side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1-2 lbs. butternut squash peeled, seeded and diced in 1 inch cubes
  • 1/3 cup The Spicy Olive Vermont Maple balsamicvinegar
  • 2 Tablespoons The Spicy Olive's single varietal mild Extra virgin olive oil such as Hojiblanca or Arbosano or Rosemary, Wild Mushroom and Sage or other flavored olive oil
  • 1 sprig fresh rosemary if desired
  • salt and pepper to taste

Method
 

  1. Preheat oven to 400 degrees F.
  2. Whisk together olive oil and balsamic vinegar and place in large bowl. Add butternut squash cubes and toss to coat evenly.
  3. Place a sheet of parchment paper on a baking sheet. Place the butternut squash on the parchment paper. Drizzle remaining olive oil and balsamic vinegar marinade over the squash. Sprinkle with salt and pepper as desired.
  4. Roast in preheated oven for 30-35 minutes, until butternut squash is tender, golden and caramelized. Serve and enjoy!

Spice UP the 20th is this Friday at Spicy Olive!

The 20th of each month is Spice UP the 20th at The Spicy Olive stores. Receive a free 60 ml sampler of your choice of the Flavor of the month with a $25 purchase. This is an opportunity for our customers to try a new flavor!

September Flavors of the Month are Gravenstein Apple white balsamic vinegar and Herbs de Provence olive oil. These are two great fall flavors for you to enjoy! Stop in this Friday, spend $25 and take home one of these

delicious products!

 

Spicy Olive Wine Tastings September 20, 21, 27 and 28, 2019

The Spicy Olive is featuring wines from Patrick Ryan Winery in Columbia Valley, Washington State!

We are tasting:

Reisling, Naked, unoaked

Chardonnay

Red Head Red

Rock Island Cabernet Sauvignon

Join us to sample these wonderful wines and with some nibbles to accompany the wines.

$1 each for first 3 wines, $2 for the last.

We hope you join us this weekend or next!

The Spicy Olive’s Wine Tasting for September 6, 7, 13 and 14, 2019

The Spicy Olive is picking wines from all over the world to prove that delicious wines do not have to be expensive! All the wines we are tasting are $9.99 but their taste does not equal their price!

We are tasting:

Cristalino Brut Cava- Spain One of our favorite sparkling wines!

Domaine De Pajot les 4 Cepages -France a wonderful white wine!

Chateau La Paws Pinot Noir-California

Altas Cumbres Malbec- Mendoza, Argentina

You will be stunned these wines cost so little ,when judged by their taste. Come join us the next two weekends!