Health Benefits of Olive oil

https://dayton247now.com/good-day-dayton/the-spicy-olive-explains-the-health-benefits-of-their-fresh-olive-oils

The Good Day Dayton show visited the Spicy Olive in West Chester to learn about the olive oils sold there. Melanie Cedargren, owner of The Spicy Olive, explains the health benefits of olive oil and why buying olive oil that is fresh and recently crushed is so important! Stop in at The Spicy Olive and taste the difference fresh makes!

The Spicy Olive’s Portobello Mushrooms Stuffed with Artichoke Spinach Risotto

Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
A delicious side dish or appetizer to fancy up any occasion!

The Spicy Olive's Portobello Mushrooms Stuffed with Artichoke Spinach Risotto

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

For Baby Artichokes
  • 2 lbs. baby artichokes rinsed and trimmed
  • 1/2 cup The Spicy Olive's Champagne balsamic vinegar
  • 1/4 cup The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1/2 tsp Salt
For the Risotto
  • 2 1/2 cups chicken or vegetable broth
  • 1 cup yeloow onion chopped
  • 3 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 1 cup Arborio Rice
  • salt and pepper to taste
For Assembly
  • 2-3 garlic cloves minced
  • 2 cups vegetable or chicken broth
  • 4 cups Baby Spinach washed
  • 1 cup Parmesan Cheese reserve 1/4 cup
  • 1 cup bread crumbs
  • 2 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 6 large Portobello Mushroom caps cleaned and stemmed
  • Salt and fresh ground pepper to taste

Method
 

  1. Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters. In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
  2. In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
  3. Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside. In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.
  4. Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
  5. Preheat the oven to 375 F.
  6. Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
  7. Scoop approximately ½ cup hot risotto into each cap. Add two teaspoons of breadcrumbs followed by a teaspoon of reserved Parmesan cheese to the top of the risotto.
  8. Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.

The Spicy Olive’s Grilled Salmon with Herb Vinaigrette

GRILLED SALMON WITH HERB VINAIGRETTE
The Spicy Olive's Herb Vinaigrette Salmon

The Spicy Olive's Grilled Salmon with Herb Vinaigrette

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

Ingredients
  

  • 4 10 ounce salmon filets
  • 1 teaspoon Seasonella Aromatic herbal salt available at The Spicy Olive
  • 1/2 teaspoon black pepper
Fresh Herb Mixture
  • 2 minced shallots
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped thyme
  • 2 Tbsp fresh chopped chives
  • 1 Tbsp chopped garlic
  • 1 Tbsp The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1/2 teaspoon sugar
  • 2 Tbsp fresh lemon or lime juice
  • 1/2 cup The Spicy Olive's Cobrancosa olive oil or other Medium to Robust Ultra Premium olive oil

Method
 

  1. Preheat grill to medium high, clean surface well and brush with oil.
  2. Sprinkle salmon evenly with ¾ teaspoon of Seasonello fine sea salt and ½ teaspoon of pepper.
  3. Whisk together all the fresh herbs, Dijon mustard, sugar, lemon juice, Portuguese Cobrançosa and remaining ¼ teaspoon of Seasonello fine sea salt.
  4. Coat grill with some oil, place salmon on grill and cook for 5-7 minutes on each side or until desired doneness.
  5. Once cooked spoon over a few tablespoons of the herbed EVOO mix and serve. Suggested side dishes – French style mashed potato, salad or grilled vegetables.

The Spicy Olive’s Avocado Crema

AVOCADO CREMA
This avocado sauce is delicious over grilled chicken and fish also try as a salad topping.  It can also be used as a sandwich spread or even as a dip for tortilla chips! Enjoy!
The Spicy Olive's Avocado Crema

The Spicy Olive's Avocado Crema

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Ingredients Method

Ingredients
  

  • 2 large avocados ripe,halved and pitted
  • 1 Tbsp The Spicy Olive's Garlic Olive Oil
  • 1 cup Greek yougurt
  • juice from 2 limes 3-4 Tbsp
  • Kosher salt and pepper to taste

Method
 

  1. Place the avocado, yogurt, Garlic Infused Olive Oil, and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.
  2. Cover and refrigerate until use. Great with some grilled chicken or fish. *Optional, add ½ teaspoon of Baklouti Fused Olive Oil for a kick.

The Spicy Olive’s Green Goddess Dressing

Green Goddess salad dressing is fantastic over a fresh green salad or a Cobb Salad. It’s the perfect dressing for St. Patrick’s Day!

The Spicy Olive's Green Goddess Salad Dressing

The Spicy Olive's Green Goddess Dressing

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Prep Time 12 minutes
Total Time 12 minutes
Servings: 1 cups
Ingredients Method

Ingredients
  

  • 1 cup flat leaf parsley leaves
  • 1 cup packed baby spinach leaves
  • 3 Tbsp The Spicy Olive's A-Premium white balsamic vinegar
  • 3 Tbsp minced chives
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp The Spicy Olive's Roasted Garlic and Champagne mustard
  • 1/2 cup The Spicy Olive's Black Garlic and Ginger olive oil
  • 1/2 cup The Spicy Olive's Ultra Premium single varietal olive oil
  • Kosher salt and pepper to taste

Method
 

  1. Combine all ingredients except olive oil in the jar of a blender or food processor. Process to create a thick green paste. Add the olive oil while the motor is running, and process briefly until just emulsified. Refrigerate in a sealed container for up to a week.
  2. Enjoy over a fresh green salad or a Cobb salad

The Spicy Olive’s Ginger and Black Garlic Seared Scallops

Ginger & Black Garlic Seared Sea Scallops
Pan seared scallops are the best way to prepare scallops and our Black Garlic and Ginger olive oil gives these scallops a delicious dose of flavor! Try them over risotto or spooned over a toasted slice of garlic bread! Yum!!
The Spicy Olive's Pan Seared Scallops

The Spicy Olive's Ginger and Black Garlic Seared Scallops

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 large sea scallops (1 1/2 lbs) thawed if frozen, side muscle removed
  • sea salt and pepper to taste
  • 2 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 1 Tbsp The Spicy Olive's Black Garlic and Ginger olive oil
  • 1 Tbsp salted butter
  • 1/4 cup Dry White Wine
  • 1 Tbsp fresh squeezed lemon juice
  • 1/4 cup flat leaf parsley chopped

Method
 

  1. Pat the scallops dry thoroughly with paper towels.
  2. Season the scallops generously with salt and fresh ground pepper to taste.
  3. Heat the Ultra-Premium olive oil in a large pan or skillet over medium-high heat, until very hot and sizzling.
  4. Add the scallops to the pan and fry for two minutes on one side (until a golden crust forms). Flip and fry again for another minute or two, until a golden crust forms on the other side, and they’re just cooked through and barely opaque. Remove from skillet and transfer to a warm serving plate.
  5. In the same pan, over medium high heat, add butter along with Ginger & Black Garlic Infused Olive Oil, scraping up any browned bits left over from the scallops. Pour in wine and bring to a simmer for two minutes or until wine reduces by about half. Stir in the lemon juice.
  6. Remove the pan from the heat and immediately pour the hot pan juice over the plated scallops. Garnish with parsley and serve.
  7. Serve over rice, risotto, polenta, pasta, with garlic bread or steamed vegetables

The Spicy Olive’s Spanish Tortilla

This recipe is gluten Free, vegetarian, and delicious. A Spanish Tortilla is a traditional dish in Spain served at Tapas restaurants. We prepared this for one of our  Spanish wine tasting events and it was delicious!

The Spicy Olive's Spanish Tortilla

The Spicy Olive's Spanish Tortilla

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Ingredients Method

Ingredients
  

  • 2 lbs Potatoes peeled and sliced
  • 6 large eggs
  • 1 Yellow Onion thinly sliced
  • 6 Tbsp The Spicy Olive's Ultra Premium extra virgin olive oil robust or high biophenol
  • salt and pepper to taste

Method
 

  1. Heat 3 tbsp Ultra Premium extra virgin olive oil in a large, heavy bottom skillet or cast-iron pan. Add potatoes and onion. Fry over medium heat until potatoes are tender; drain excess oil and set aside.
  2. Beat eggs in a bowl and season to taste. Add potato and onion mixture; mix well. Check again for seasoning, and allow the potato mixture to sit in the eggs for at least 20 minutes.
  3. Meanwhile, distribute the remaining olive oil among the heavy skillet and another pan that is slightly smaller in diameter. After 20 minutes, set both pans on separate burners over medium heat. Pour the egg mixture into the smaller diameter pan and cook until the eggs start to set. Drain oil from larger pan and lock it into place on top of the other pan, then gently flip the pan over. Cook the tortilla on other side just until the eggs are fully set, and the surface becomes a lovely golden color.
  4. Remove from heat and allow to cool until just slightly warm, or better yet, room temperature. Place a serving dish over the pan and flip onto platter to serve. Cut into squares and serve with aioli, if desired.

The Spicy Olive’s Lemon and Rosemary Grilled Halibut

Lemon & Rosemary Grilled Halibut
A delicious preparation for a flaky, firm white fish. This is a perfect option for a great Lenten dinner!
The Spicy Olive's Lemon Rosemaey Halibut

The Spicy Olive's Lemon and Rosemary Grilled Halibut

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Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 Tbsp The Spicy Olive's Champagne balsamic vinegar
  • 1 Tbsp lemon juice fresh
  • zest of one lemon
  • 3 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 1 Tbsp fresh rosemary chopped
  • 4 fresh halibut fillets about 8oz portions or other white firm fish filet
  • salt and pepper to taste

Method
 

  1. Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag.
  2. Place the halibut portions in the bag or dish and generously coat with the marinade.
  3. Allow the fish to marinate, refrigerated for about an hour. Remove the halibut from the marinade, season with salt and pepper and prepare the grill.
  4. Grill for 3 minutes per side or until desired doneness.

Valentine Virtual Wine Tasting! Crazy Beautiful Feb. 12, 2022 5:30pm

The Spicy Olive goes Crazy Beautiful!

Everyone’s lover is Crazy Beautiful and these wines will mark the occasion this Valentine’s Weekend.

Jolie Folle means Crazy Beautiful.      Bella Pazza means Crazy Beautiful.       Loca Linda means Crazy Beautiful.

Join us as we travel to Italy, France, and Argentina for some crazy!

Our tour guide and wine professional, Jack Gallivan will deliver our tasting.

 

SPRKL Prosecco Rose NV (750 ml) at $21.99

Jolie Folle Rose 2020 at $15.99*

Loca Linda Torrontes 2020 at $15.99*

Bella Pazza Sangiovese 2019 at $15.99*

Loca Linda Malbec 2019 at $15.99*

*NOTE: These are ONE liter bottles!

As a special treat, Melanie will also present some great recipes during the call as well.

Those that purchase a complete set of wines get an Olive Oil and Vinegar sample pack (FREE)  to make the perfect Valentines’ Day Salad,  Our Festive Raspberry Salad: https://www.thespicyolive.com/recipe/the-spicy-olives-festive-raspberry-salad/These are also available for purchase without a complete set of wines, at $13.00.  We recommend these recipes for a romantic dinner to round out the wine tasting: The Spicy Olive’s Filet Mignon Mushroom cream sauce: https://www.thespicyolive.com/recipe/the-spicy-olives-filet-mignon-with-cream-sauce-and-mushrooms/ and for dessert Our Blood Orange Dark Chocolate Fondue: https://www.thespicyolive.com/recipe/the-spicy-olives-chocolate-blood-orange-fondue/with The complete set of oils and vinegars will also be available for the food recipes.

Get the crazy beautiful people in your lives and join the call. Reply by email to make sure the list of participants includes you!   

Call or visit the Shop: 513.847.4397, or Nicholas: 513.378.7244 to get the wines and join in the fun.  Email: WineDirector@TheSpicyOlive.com

You may buy any or all of the wines to participate. Pick up a Repour to preserve wines that you taste and save for later.

It’s happening on Saturday, February 12 at 5:30 via Zoom.

The Spicy Olive’s Gluten Free Pumpkin Olive Oil Dog Treats

Gluten-Free Pumpkin Olive Oil Dog Treats
Our furry friends deserve heart healthy delicious treats made with our healthy, inflammation fighting olive oil. Make up a batch to show your pet how much you love them!

The Spicy Olive's Gluten Free Pumpkin Olive Oil Dog Treat

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients Method

Ingredients
  

  • 2 1/2 cups Gluten Free baking mix, oat flour or chickpea flour
  • 1/2 cup pumpkin puree canned or fresh roasted
  • 2 large eggs
  • 1/3 cup The Spicy Olive's Ultra Premuim single varietal fresh olive oil High biophenol 300+
  • 1-3 Tbsp water, chicken, beef or vegetable stock enough liquid to bind the dough

Method
 

  1. Preheat oven to 300F. Line a sheet pan or cookie sheet with parchment paper.
  2. Mix the dry ingredients together in a large mixing bowl.
  3. Combine all wet ingredients in a separate bowl, whisking until well blended. Add the wet ingredients to the bowl with the flour and then add just enough water or stock to bring the dough together, forming a heavy dough that can be rolled and cut, but isn’t soupy or sticky.
  4. Turn dough out onto a lightly floured surface and knead together. Roll the dough into a rectangle approximately 12” x 14” x ¼ “ thick.
  5. Cut into desired shapes and arrange on a parchment lined sheet pan. Continue rolling out the remaining scraps until all the dough is used. Bake for 50 - 60 minutes, until the biscuits are dry and hard.
  6. Once cooled, they can be stored in an airtight container for up to two weeks or in the fridge in an airtight container for up to two months.