The Spicy Olive’s Waldorf Salad

Waldorf salads are delicious when apples are in season and fall is approaching. This Waldorf salad lightens up by omitting the mayonnaise and using olive oil and balsamic vinegar for a delicious twist on this classic salad!

The Spicy Olive's Waldorf Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's single varietal extra virgin olive oil or use Herbs de Provence or our Persian Lime olive oil for extra flavor
  • 1/4 cup The Spicy Olive's Gravenstein Apple balsamic
  • 1 Granny Smith Apple cored and thinly sliced
  • 1 cup red seedless grapes halved
  • 1 Red Delicious apple cored and sliced
  • 2 stalks celery thinly sliced
  • 1/4 cup walnuts or pecans toasted and coarsely chopped
  • 4 leaves Bibb lettuce washed and patted dry
  • 1/4 cup Raisins and or dried Cranberries
  • 1/4 cup dried dates chopped (optional but a delicious addition)
  • 1/4 cup gorgonzola cheese optional

Method
 

  1. Place apples, celery, grapes, nuts, raisins or dried cranberries and or dates in a salad bowl.
  2. Drizzle the olive oil of your choice (my favorite is the Persian Lime with the Gravenstein Apple)and the Gravenstein Apple balsamic vinegar over the salad and toss to coat. Add Gorgonzola cheese, if desired and toss.
  3. Place 1 Bibb lettuce leave on each salad plate and top with a scoop of the Waldorf Salad. Serve and enjoy!

The Spicy Olive’s Spinach Artichoke Flatbread

This delicious flatbread pizza is a wonderful appetizer for football games, tailgates, and even for the upcoming holiday season! This recipe is easy to change, giving an easy flatbread template to use for all your entertaining.

Here are some additional ideas to try:

Pesto flatbread- Top the flatbread with our delicious Delizia Pesto (available at The Spicy Olive), spreading a thin layer of pesto across the flatbread. Add mozzarella cheese, grilled chicken and other veggies for a delicious treat.

Italian Flatbread- Spread a thin coating of The Spicy Olive’s  Tuscan Herb olive oil over the flatbread. Top with sauteed mushrooms and onion , crumbled Italian sausage and pizza cheese blend for a flavorful appetizer.

I like to use a purchased Naan bread to use for the flatbread saving the step of making dough. You could also use store bought pizza crusts or dough and pita bread.

The Spicy Olive's Spinach Artichoke Flatbread

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 package Naan bread
  • 1/4 cup The Spicy Olive's Herb's de Provence olive oil
  • 1 10 oz.package frozen chopped spinach
  • 2 9 0z. package frozen artichoke hearts chopped coarsely
  • 1 clove Garlic chopped
  • 1/2 cup Parmesan Cheese grated
  • 8 ounces cream cheese
  • 1&1/2 cups mozzarella cheese shredded
  • 1 cup grilled chicken slices optional

Method
 

  1. Preheat oven to 375 degrees.
  2. Place Naan bread on a baking sheet and brush with 1-2 Tablespoons of The Spicy Olive's Herbs de Provence olive oil, lightly coating the bread with the oil. Palce in oven and lightly toast bread for 5-10 minutes and remove and set asaide.
  3. Place remaining olive oil in a saute pan and heat of=ver medium high heat. Add the chopped artichoke hearts, chopped spinach and garlic. Saute and stir until garlic fragrant and spinach and artichokes combined. Add cream cheese in cubes and melt into spinach and artichoke mixture. Add 1/2 of the Parmesan cheese. Mix remaining Parmesan cheese into the mozzarella cheese.
  4. Spread the spinach and artichoke mixture over the toasted Naan bread leaving a border around the edge. Top with grilled chicken slices ,if desired. Sprinkle with the mozzarella cheese mixture on top. Place in preheated oven and bake until cheese is slightly browned, about 15 minutes or so. Remove from oven and allow to cool. Cut into appetizer size squares with a pizza cutter and serve. Enjoy!

Wine Tastings at The Spicy Olive Aug.23, 24, 30 and 31, 2019

Stop by The Spicy Olive, West Chester and try some great new wines we have been enjoying recently!

We are tasting from 4-7pm on Fridays and 3-6pm on Saturdays.

Featured wine for the last weekends of August:

Foris Pinot Gris

Milbrandt Chardonnay

Zinzinnati Zinfandel

Bonanza Cabernet Sauvignon

The whites are $1 a pour and the reds $2 a pour. We will have light nibbles too!

Hope to see you the next two weekends!

The Spicy Olive’s Orange Creamsicle Whoopie Pie

A dessert treat that will make you feel like a kid again! I have made these 2 ways, one with a yellow cake mix and another time with a devil’s food cake mix. Adding our flavored olive oils to cake mixes and brownie mixes is an easy way to make desserts taste really special without much effort on your part.

I think these Whoopie Pies would be delicious with our Persian lime and Meyer lemon olive oils too, making Lemon or Lime flavored Whoopie pies!

The Spicy Olive's Orange Creamsicle Whoopie Pie

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 pies
Ingredients Method

Ingredients
  

  • 1 box Yellow cake mix for traditional whoopie pie use Devil's Food cake mix
  • 1 cup Water
  • 1/2-1/3 cup The Spicy Olive's Blood Orange olive oil use amount called for on cake box
  • 3 eggs
  • 1 container cream cheese icing
  • 1/2 block cream cheese
  • 2 Tablespoons THe Spicy Olive's Cara Cara Orange Vanilla balsamic vinegar
  • 2 Tablespoons orange zest optional

Method
 

  1. Preheat oven to 350 degrees and oil muffin pan so whoopie pies won't stick. You can coat with Blood Orange olive oil or spray with nonstick spray.
  2. Place cake mix in mixer bowl and follow directions on cake box and add water and eggs asked for on box. Can add a 1 tablespoon of orange zest if desired. Substitute the Blood Orange olive oil for the amount of vegetable oil listed on the cake box. Mix for 2 minutes.
  3. Place cake batter in muffin tins, filling 1/3 full to make very small muffins. I do this to make the whoopie pie shape instead of pouring small amount of cake batter on to parchment paper on a cookie sheet. The olive oil sometimes makes the batter runnier so that the pies spread out too much. Using the muffin pan is an easy way to make uniform shaped Whoopie pies.
  4. Bake for 10-12 minutes until toothpick inserted in pie comes out clean. Allow pies to cool on wire rack. When cool, slice whoopie pies in half in the middle making a place for the icing.
To make icing:
  1. Place cream cheese icing in a mixing bowl. Add 1/2 of cream cheese block, cut into cubes, the Cara Cara Orange Vanilla white balsamic vinegar and orange zest. Mix until incorporated and smooth.
  2. Frost the bottom layer of the whoopie pie with the icing and place the top of the muffin that was cut in half on top to make the Whoopie Pie! Enjoy!

Asian Quinoa Edamama Salad

This delicious Asian inspired salad is the perfect side dish.  It is great for everyone including people with  gluten allergies and vegan diets, making it a great salad to share!

Asian Quinoa Edamama Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 1/4 teaspoon Salt
  • 1 cup red cabbage chopped or use bagged cole slaw mix
  • 1 cup edamame shelled
  • 1 red bell peper sliced
  • 1 cup Carrots shredded
  • 1 cup Cucumber diced
  • 2 Tablespoons green onion sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 teaspoon fresh ginger grated
  • 1/4 cup The Spicy Olive's Honey Ginger white balsamic vinegar
  • 1/4 cup The Spicy Olive' Garlic or Cilantro and Roasted Onion olive oil
  • 2 Tablespoons The Spicy Olive's Roasted Sesame oil drizzle to finish

Method
 

  1. Bring 2 cups water and salt to a boil and add 1 cup quinoa. Boil for 20 minutes or until all water has been absorbed. Allow quinoa to cool. Coat with 1-2 Tablespoons Garlic or Cilantro and Roasted Onion olive oil to coat and keep from clumping.
  2. Place cooled quinoa in a salad bowl. Add edamame, carrots, cabbage, red bell pepper, cucumber, green onion, cilantro and ginger to salad bowl
  3. Pour The Spicy Olive's Honey Ginger balsamic vinegar over salad. Stir to combine. Pour The Spicy Olive's Garlic or Cilantro and Roasted Onion olive oil over the salad and toss to combine. Finish with 2 Tablespoons of The Spicy Olive's Roasted Sesame oil. Toss, serve and enjoy!

Spicy Olive Makes Peach Spinach Salad on Cincy Lifestyle Today!

Melanie Cedargren, owner of The Spicy Olive, was on Cincy Lifestyle today making a Peach Spinach salad with August Flavor of the Month: Ripe Peach balsamic vinegar. Ripe Peach balsamic is also delicious added to iced tea. Receive 10% off the purchase of Ripe Peach balsamic vinegar and any of our Single Varietal olive oils the month of August!

The Spicy Olive’s Peach Balsamic Chicken

An easy but delicious weeknight dinner! This recipe would also be wonderful with boneless pork chops or sliced pork tenderloin medallions! The Spicy Olive’s Ripe Peach balsamic adds a lot of peach flavor and a slight sweetness to this dish. Enjoy!

The Spicy Olive's Peach Balsamic Chicken

An easy yet flavorful chicken dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 Tbsp Olive Oil single varietal or The Spicy Olive's Garlic olive oil
  • 1/2 Onion sliced
  • 4 skinless and boneless chicken breast
  • 2 cloves Garlic omit if using garlic olive oil
  • salt and pepper to taste
  • 1/2 cup The Spicy Olive Ripe Peach white balsamic vinegar
  • 2 cups fresh, ripe peaches sliced
  • 1 cup Cherry Tomatoes halved or drained can diced tomatoes
  • 1/4 cup fresh basil sliced for garnish

Method
 

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add onion slices and saute for 3 minutes.
  3. Add chicken breasts or pork chops and saute for 5 minutes, turn and saute for 5 minutes more. Salt and pepper to taste.
  4. Add garlic if not using The Spicy Olive's Garlic olive oil. Add 1/2 cup Ripe Peach balsamic vinegar and the tomatoes and peach slices. Spoon some of the peaches and tomatoes over the chicken breasts.
  5. Reduce heat to simmer. Cover and simmer chicken or pork about 10 minutes until temperature of 165-170 degrees reached for chicken 160 for pork.
  6. Transfer to serving dish and sprinkle with fresh basil. Enjoy!

Spicy Olive Wine Tastings Aug. 9,10,16 and 17, 2019

The Spicy Olive’s Wine Cellar will be tasting great wines from Vanguard Wine Distributor’s annual Trade Show:

Kate Arnold Sauvignon Blanc

Daisy Pinot Grigio

Point North Pinot Noir

Iconic Sidekick Merlot

Come join us to sip some fabulous wines from Vanguard.

$1 each for the white wines

$2 each for the red wines

Lite bites will be available.

The Spicy Olive’s Peach Spinach Salad

Ripe peach is a delicious summer flavor that can be enjoyed all year with The Spicy Olive’s Ripe Peach white balsamic vinegar! Here is a great salad that showcases that wonderful peachy goodness.

This salad would be a delicious main dish topped with grilled chicken or shrimp!

The Spicy Olive's Peach Spinach Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 package baby spinach
  • 1/4 cup purple onion sliced
  • 1/2 cup pecans chopped and toasted
  • 1/3 cup goat or feta cheese crumbled
  • 1/4 cup The Spicy Olive's single varietal extra virgin olive oil
  • 1/4 cup The Spicy Olive Ripe Peach white balsamic vinegar
  • 1 ripe peach cut into cubes

Method
 

  1. Place baby spinach in a salad bowl.
  2. Top with sliced red onion, crumbled cheese, peach chunks and toasted pecans.
  3. Combine Ripe Peach balsamic and Single Varietal olive oil in a small bowl with a whisk. Add pepper if desired.
  4. Pour salad dressing mixture over salad. Toss to evenly coat. Serve and Enjoy!

Spicy Olive Gives New Twist on Caprese Salad

https://www.fox19.com/video/2019/07/23/fox-am-xtra-exploring-fall-flavors-with-spicy-olive

The Spicy Olive was on The Fox Morning Show, July 23, 2019. Melanie Cedargren, owner of The Spicy Olive demonstrated some different twists on a summer favorite, The Caprese Salad. Melanie prepared the Traditional Caprese Salad with fresh sliced tomatoes, mozzarella cheese and fresh basil finished with a drizzle of The Spicy Olive’s Fresh extra virgin olive oil and a reduction of our Traditional Aged 18 Year balsamic vinegar.

Then Melanie did 2 creative twists on the Caprese, a Strawberry Caprese Pasta Salad featuring The Spicy Olive’s Basil olive oil and our Strawberry balsamic vinegar and a Peach, Mango and Tomato Caprese Salad with our Ripe Peach white balsamic vinegar and one of our delicious fresh extra virgin olive oils.

These salads are so full of summer flavors and will complement any meal!