January Flavors of the Month 2018  

Meyer Lemon Argrumato Olive Oil and Lavender Balsamic Vinegar
10% off in January!
Delcious together for a great salad dressing, try the Lemon olive oil on fish and seafood and the Lavender balsamic makes a great marinade for lamb and beef!
(Argrumato is the artisan process of crushing the lemons and olives together to create a very flavorful olive oil) 

 

Wine Tasting @ Wine Cellar in West Chester January, 2018

Wine Tastings for Jan. 4, 5 and 6th &  Jan. 11, 12 and 13th, 2018!

Shake off the cold weather with these selections:
Graham Norton Sauvignon Blanc, Lava Cap Reserve Chardonnay, Bread and Butter Pinot Noir and Treasure Hunter “Cosmic Karma” Grenache.
Thursday and Friday 4-7pm and Saturday 3-6pm
($1-$2 per pour depending on the wines featured)

Perfect Date Night Dessert

Wow Your Valentine

DATE NIGHT DESSERT

From The Spicy Olive

Love is in the air this Valentine’s Day. Nothing says, “Happy Valentine’s Day!” better than chocolate. Take care of your sweetie’s heart during this month, American Heart Month, with this unique and tasty dessert from the files of The Spicy Olive. Loaded with flavor and the heart-healthy benefits of quality olive oil, Blood Orange Brownies and Macerated Berries are a fan-favorite at The Spicy Olive, which is known for this recipe. Their Blood Orange Fused Olive Oil gives this treat its unexpected zing. The citrus and the chocolate is a classic combination, making for a rich and refreshing finale to a Valentine meal. Top your Blood Orange Brownies with vanilla ice cream and Macerated Berries for a simple but elegant date night delight.

BLOOD ORANGE BROWNIES

Box of brownie mix and ingredients listed on box, 
 except vegetable oil

Blood Orange Fused Olive Oil

MACERATED BERRIES

2 cups fresh strawberries

½ cup The Spicy Olive Chocolate Balsamic

½ cup The Spicy Olive Blood Orange Olive Oil

1 teaspoon granulated sugar

½ cup fresh basil, rolled lengthwise 
 and then sliced lengthwise

Vanilla ice cream

Fresh whipped cream

DIRECTIONS

Prepare a boxed brownie mix (Melanie Cedargren at The Spicy Olive recommends Ghirardelli brand) according to the package instructions, but replace the vegetable oil with Blood Orange Fused Olive Oil. Bake the brownies as instructed on the box. While the brownies bake, clean and hull the berries, then cut them lengthwise into thin slices and place in a bowl. Add equal parts of the balsamic and oil. Gently fold in the fresh basil and sugar. When the brownies are cooled, cut them into serving sizes. Immediately before serving, top each brownie with a scoop of vanilla ice cream. Spoon the Macerated Berries generously over the top of the ice cream and brownie. Add an artful finish to your dessert with a dollop of fresh whipped cream.

Original Post January 26, 2016 from West Chester and Liberty Lifestyle Magazine

http://www.westchesterandlibertylifestyle.com/2016/01/26/wow-your-valentine/

The Spicy Olive’s Sweet Potato Fries

The Spicy Olive's Sweet Potato Fries

The Spicy Olive's Sweet Potato Fries

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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes cut into spears with skin on
  • 3-4 tablespoons The Spicy Olive's Blood Orange olive oil
  • 2 tablespoons The Spiy Olive's Vermont Maple balsmaic
  • 1 teaspoon sea salt to taste

Method
 

  1. Preheat oven to 450 degrees. Cut potatoes into spears. Place on baking sheet and sprinkle with Blood Orange olive oil, Vermont Maple balsamic and sea salt. Mix thoroughly. Spread evenly and bake for 15 minutes. Mix again turning potatoes and bake an additional 5-10 minutes or until lightly browned.

The Spicy Olive’s Zucchini Bread

The Spicy Olive's Zucchini Bread

The Spicy Olive's Zucchini Bread

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Ingredients Method

Ingredients
  

  • 2 cups zucchini shredded
  • 2 cups brown Sugar lightly packed
  • 1 cup The Spicy Olive's Blood Orange olive oil *Could also use Lemon, Butter, or EVOO
  • 2 large eggs beaten
  • 1 tablespoon vanilla extract
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Salt
  • 1 cup walnuts coarsely chopped (optional)
  • 1/2 to 3/4 cup semi sweet chocolate chips optional

Method
 

  1. Grease 2 9x5 inch loaf pans with some olive oil and preheat oven to 350 degrees. Combine sugar, zucchini,olive oil, eggs, and vanilla in a large bowl and stir until well blended. In separate bowl, combine whole wheat flour, all purpose flour, cinnamon, baking powder, baking soda, and salt. stir to combine then add walnuts and/or chocolate chips. Gently stir the dry ingredients into the zucchini mixture until just combined.
  2. Divide the batter between the 2 loaf pans and bake for 50-60 minutes, until tester comes out clean. Let breads cool for 5-10 minutes. Turn the breads out of the pans to cool completely on a wire rack.

The Spicy Olive’s Sautéed Kale

The Spicy Olive's Sauteed Kale

The Spicy Olive's Sautéed Kale

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Ingredients Method

Ingredients
  

  • 1 1/2 pounds kale washed, drained, and steams removed
  • 5 tablespoons The Spicy Olive's Blood Orange olive oil
  • 2 tablespoons The Spicy Olive's Cranberry Pear balsamic
  • 1 cloves Garlic peeled and chopped
  • 1/2 cup Water
  • 1 teaspoon salt and pepper to taste

Method
 

  1. In a large skillet, heat Blood Orange olive oil over medium heat. Saute garlic, but do not let it get brown. Add water and kale, then increase heat to high. Stir then cover and simmer kale for 5 minutes. Add salt, pepper, balsamic vinegar and serve!

The Spicy Olive’s Fig and Kale Salad

The Spicy Olive's Kale and FIg Salad

The Spicy Olive's Fig and Kale Salad

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Ingredients Method

Ingredients
  

  • 5 oz baby kale could also use arugula or a combination of each
  • 3 slices Bacon cut into stripes
  • 12 medium fresh figs halved
  • 1 Shallot chopped
  • 3 tablespoons The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1 cup pecan halved
  • 1 tablespoon The Spicy Olive's Fig balsamic vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon back pepper
  • 3 oz Blue Cheese crumbled

Method
 

  1. Place kale in a salad bowl. Set aside. Heat skillet over medium-high heat add bacon, cook until crisp, remove with a slotted spoon and drain on a paper towel. Reserve 1 teaspoon of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate. Add shallots and 1 tablespoon of olive oil in to pan. Turn hear to medium-low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt, pepper, and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.

The Spicy Olive’s Pork Chops with Roasted Apples and Brussels Sprouts

The Spicy Olive's Pork Chops with Apples and Brussel Sprouts

The Spicy Olive's Pork Chops with Roasted Apples and Brussels Sprouts

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Ingredients Method

Ingredients
  

  • 2 tablespoons Mortar and Pestle's Rhyno Rub available at The Spicy Olive
  • 4 1 inch thick pork chops bone-in center cut
  • 3 tablespoons The Spicy Olive's Garlic Olive Oil The Spicy Olive's Herbs de Provence would also work
  • 2 teaspoon The Spicy Olive's Garlic Olive Oil The Spicy Olive's Herbs de Provence would also work
  • 3 tablespoon The Spicy Olive's Red Apple Balsamic Vinegar The Spicy Olive's Cinnamon Pear, Black Cherry or Gravenstein Apple would also work
  • 1 Gala apple cut into wedges
  • 1 pound brussels sprouts fresh, trimmed and cut in half

Method
 

  1. Preheat oven to 425 degrees. Rube each pork chop with 1/2 tsp of olive oil, then rub Rhyno Rub into each side of the pork chops (about 2 tsp per chop). Whisk together apple balsamic and remaining Rhyno Rub, slowly whisk in remain olive oil. Place apples and brussels sprouts in a bowl and pour balsamic mixture over and toss to coat. Line a baking sheet with aluminum foil and coat with 1-2 tsp olive oil. Place pork chops in center of baking sheet and surround with apple, brussels sprouts mixture. Bake at 425 degrees for 12 minutes; turn pork chops over and bake 10-14 more minutes (until meat thermometer registers 140 degrees). Remove pork chops and cover with foil. Stir apple mixture on sheet pan, and spread in an even layer. Increase oven temperature to broil for 3-4 minutes until browned. Serve apple mixture with pork chops, can add a drizzle of Red Apple balsamic if desired.

The Spicy Olive’s Tuscan One Pan Pasta

The Spicy Olive's One Pan

The Spicy Olive's Tuscan One Pan Pasta

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Ingredients Method

Ingredients
  

  • 2 tablespoons The Spicy Olive's Tuscan Herb Olive Oil
  • 12 oz sweet Italian sausage (could use chicken or turkey sausage) fully cooked and cut into 1/4 inch thick slices
  • 1 pound Mushrooms sliced
  • 4 cups Chicken Broth
  • 1/2 teaspoon Sea Salt
  • 4 cups collard greens or baby spinach chopped and stemmed
  • 10 oz penne pasta uncooked
  • 1 cup Onion thinly sliced
  • 1 tablespoon Garlic chopped
  • 1 tablespoon The Spicy Olive's Red Wine vinegar *for a sweeter finish try our Traditional 18 year balsamic
  • 1/2 teaspoon crushed red peper

Method
 

  1. Heat olive oil in a high sided skillet over medium-high heat. Add sausage and mushrooms, cook, stirring often, until browned, about 8 minutes.
  2. Add stock and next 5 ingredients, bring to boil. Cook, stirring frequently, until pasta is al dente and liquid mostly absorbed, about 15 minutes.
  3. Stir in vinegar and sprinkle with crushed red pepper. Serve with grated parmesan cheese and crusty bread with Tuscan Herb olive oil for dipping.

The Spicy Olive’s Sauteed Mushrooms and onions

The Spicy Olive's Sauteed Mushrooms

The Spicy Olive's Sauteed Mushrooms and onions

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Ingredients Method

Ingredients
  

  • 1 carton Mushrooms sliced
  • 1 large sweet onion sliced
  • 1 tablespoon The Spicy Olive's Butter extra virgin olive oil
  • 1 teaspoon fresh garlic
  • to taste Sea Salt
  • to taste Pepper

Method
 

  1. Place olive oil in a saute pan over medium-high heat and add onion slices. Allow onions to cook down until soft and beginning to caramelized. Add mushrooms and garlic and cook until mushrooms are tender. Season with salt and pepper to taste. Serve over beef fillet slices.