The Spicy Olive’s Tender Pie Crust

The holidays are upon us! Make a fantastically tender, butter-free pie crust that is perfectly suited for all your pies this season!
Think savory Mushroom-Sage Infused Olive Oil for your next quiche crust like the one used in our Roasted Asparagus Quiche pictured, or use for a Turkey Pot Pie to use your leftover turkey, or try our Butter Infused Olive Oil for a gorgeous pecan pie crust!
Recipe courtesy of Veronica Foods

The Spicy Olive's Tender Pie Crust

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Ingredients Method

Ingredients
  

  • 2 1/2 cups unbleached all purpose flour
  • 1 tsp Salt
  • 1 large egg beaten and chilled
  • 2/3 cups The Spicy Olive's olive oil, chilled for 1 hour use Herbs De Provence or Wild Muchroom and sage for savory crust and Butter for dessert pies
  • 5 Tbsp iced cold water reserve 1 Tbsp

Method
 

  1. Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.
  2. Pour in the olive oil but don't mix it into the other liquids.
  3. All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.
  4. Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.
  5. For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12" or enough to fit the pie plate. Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.
  6. Recipe makes enough for 2 - 12" pie crusts which will fit a standard 9” pie plate.

The Spicy Olive’s Butter Olive Oil Hollandaise Sauce

Hollandaise Sauce is so delicious over oven roasted asparagus spears, that gives your dinner an ellegant touch.

This sauce is made with our Butter infused olive oil instead of the traditional recipe which uses lots of butter. With this simple change,  the saturated fat of Hollandaise sauce is replace with the good for you monounsaturated fats of olive oil, so spoon it on with out guilt!

Another great application of this recipe is to serve over Eggs Benedict!

The Spicy Olive's Butter Olive Oil Hollendaise Sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 Tbsp fresh squeezed lemon juice
  • 3 egg yolks
  • 1 cup The Spicy Olive's Butter infused olive oil
  • 1 tsp Salt
  • 1 pinch paprika or cayenne pepper optional
  • 1 Tbsp scalding hot water
  • 1 pinch black pepper to taste

Method
 

  1. Add the egg yolks, lemon juice and 1 tablespoon scalding hot water to the jar of a blender or bowl of a food processor and pulse to combine.
  2. With the machine continuously running, slowly pour in the butter infused olive oil, a little at a time.
  3. Continue blending, adding the remaining olive oil in a thin stream until the mixture emulsifies.
  4. Adjust seasoning with additional salt and/or pepper and serve immediately.

Great Fall Appetizer-Spicy Olive on Fox 19 Morning Show

https://www.fox19.com/video/2021/11/09/spicy-olive-pumpkin-butter-brie-pull-apart-bread/

Melanie Cedargren prepared a delicious Pumpkin Butter, Brie Pull Apart Bread on the Fox Morning show! This appetizer is perfect for holiday entertaining! Melanie cut a round loaf of bread into a checkerboard and then drizzle our Herbs de Provence olive oil, The Spicy Olive’s Pumpkin Butter and slices of Brie cheese into each cut. Then the bread is baked in a 350 degree oven for 30 minutes until the cheese is melted and the bread crust is golden browned. Delicious!

Great Holiday Wines-Virtual Tasting Nov. 13, 2021 5:30pm

Travel with us out west to New Mexico, Washington and Oregon for our next Virtual Wine Tasting Experience.  These wines will make great additions to the Thanksgiving table.  Eric Perrmann, Precept Wine will present our evening lineup!

 

New Mexico, Gruet Sparkling Blanc de Noirs NV at $17.99

Pinot Noir and Chardonnay, Method Champenoise

 

Columbia Valley, Washington Hills Dry Riesling 2020 at $10.99

Riesling

 

Willamette Valley, Browne Family Pinot Noir 2017 at $20.99

Pinot Noir

 

Columbia Valley, Browne Family Tribute Red Blend 2018 at $29.99

Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot

 

Columbia Valley, Browne Family Heritage 2019 at $19.99

Cabernet Sauvignon and Petit Verdot

Call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with all of us.  On the day of the event, join us on Zoom as we taste the wines. A link with a Zoom login and password will only be sent to those interested. Please reply by email or text 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.

A line-up sheet is attached to print out and use for note taking during the event.

The Spicy Olive’s Pumpkin Butter

Maple Balsamic Pumpkin Butter

A delicious Fall treat! Spread on toast or muffins, Make a Spiced Pumpkin Dip by mixing 1 cup Pumpkin butter with a block of  cream cheese until smooth and serve with graham cracker, apple slices or ginger snaps.

The Spicy Olive's Pumpkin Butter

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Ingredients Method

Ingredients
  

  • 2 15 ounce cans pumpkin puree
  • 1/2 cup brown Sugar
  • 1/4 cup The Spicy Olive's Vermont Maple Balsamic Vinegar
  • 1/4 cup The Spicy Olive;s Pumpkin Spice white balsamic vinegar
  • 1/2 teas grated nutmeg
  • 1/2 teas cinnamon
  • 1 pinch Sea Salt

Method
 

  1. In a large heavy saucepan, combine all the ingredients over medium heat, stirring to combine.
  2. Continue to barely simmer the mixture uncovered stirring occasionally for 30 minutes, until the texture of the butter is thick and the aroma complex.
  3. Give it a taste and adjust flavor, accordingly, adding more sugar for sweetness, or maple balsamic to deepen color/flavor/acidity, cinnamon and/or nutmeg for warmth, or salt for balance.
  4. Allow to cool to room temperature before transferring to a storage container. It can be stored for up to two weeks in the refrigerator or frozen for up to a month.

The Spicy Olive’s Pumpkin Dip

A fun little dip that everyone enjoys! This treat is very easy to make and can be served with fruits, graham crackers, ginger snaps or pretzels for a little salt with the sweet dip. Enjoy!

The Spicy Olive's Pumpkin Dip

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Ingredients Method

Ingredients
  

  • 1 8 oz. block cream cheese
  • 1 jar The Spicy Olive's Pumpkin Butter
  • 1 box graham crackers cinnamon or honey
  • 1 box ginger snaps
  • 2 apples sliced

Method
 

  1. Place jar of The Spicy Olive's Pumpkin Butter and a softened block of cream cheese in a blender or food processor and blend until smooth and completely mixed.
  2. Place Pumpkin dip in a serving bowl on a platter and surround with graham crackers, ginger snaps and apples for dipping. Enjoy!

Travel to Italy-Virtual Wine Tasting September 25, 2021 5:30pm

Calling all Spicy Olive Customers, wine lovers, people who like to learn about vineyards and especially people who love to drink wine,Travel with us for a Tour of Italy! for our next Virtual Wine Tasting Experience.Francois Dufour, Matchvino will lead our discussion.

Marche – Arsicci 2019 at $19.99

Verdicchio

  

Abruzzo – Fabulas Fara Montepulciano d’Abruzzo 2018 at $21.99

Montepulciano

  

Sicily – Libero Nerello Mascalese 2020 at $13.99

Nerello Mascalese

 

 Veneto, Valpolicella, Negrar – Ripasso Valpolicella Classico Superiore 2016 at $24.99

45% Corvina, 35% Rondinella, 15% Molinara, 5% Negrara-Pelara

  

Veneto, Valpolicella – Amarone Classico 2014 at $59.99

45% Corvina, 35%Rondinella, 10% Molinara, 10% Indigenous varieties

Call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with all of us.  On the day of the event, join us on Zoom as we taste the wines. A link with a Zoom login and password will be sent to those interested. Please reply by email or text 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.

A line-up sheet is attached to print out and use for note taking during the event.

Please join us on Saturday, September 25 at 5:30 on Zoom.

Again, confirm with me that you are on the list.  For those of you that haven’t joined us yet, please do!  They are very informative and fun.  Set up your appetizers or charcuterie and call the neighbors over.

The Spicy Olive’s Spiced Pumpkin Bundt Cake

The Spiced Pumpkin Bundt Cake is the perfect dessert for any special occasion in the Fall!

The Spicy Olive's Spiced Pumpkin Bundt Cake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups white sugar
  • 1 cup The Spicy Olive's mild single varietal olive oil like an Arbosano, Chiquitita or other mild low bio phenol olive oil
  • 1 teaspoon bourbon vanilla or 1/2 teaspoon vanilla and 1/2 teaspoon bourbon or more to taste
  • 2 cups pumpkin puree
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts optional
For the glaze
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon bourbon
  • 2 teaspoons real vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Salt

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan.
  2. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
  3. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. if desired. Spread batter into prepared 12x18 inch pan.
  4. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free.
  6. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.

The Spicy Olive’s Pumpkin Doughnuts

Nothing says Fall like the taste of Pumpkin, pumpkin doughnuts! Here is a delicious Autumn treat that is baked and full of olive oil goodness! For additional  fall flavor, add our Cinnamon Pear balsamic or our Pumpkin spice white balsamic to the glaze ( a teaspoon or 2 will do it!)

The Spicy Olive's Pumpkin Doughnuts

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Ingredients Method

Ingredients
  

  • 1 2/3 cups all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup The Spicy Olive's mild single varietal olive oil like California Arbequina or Australian Hojiblanca
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup whole milk
For the Glaze
  • 1 cup powered sugar
  • 2 Tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • shredded coconut optional

Method
 

  1. Heat oven to 375 degrees.
  2. Coat 2 6/tray doughnut pans with olive oil or butter.
  3. Whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda. In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk. Whisk in the pumpkin purée.
  4. Combine half the dry ingredients into the wet and stir until just combined. Add the milk and stir. Add remaining dry ingredients and stir until just combined.
  5. Pour batter into each doughnut slot. Bake for about 15 to 20 minutes. Remove the pans and cool for a few minutes.
For the Glaze
  1. Glaze: In a medium bowl, combine powdered sugar, milk and vanilla extract and whisk to combine until desired consistency.
  2. Dip the top half of each doughnut into glaze and then into the shredded coconut if desired. Enjoy!

The Spicy Olive’s Chicken Lettuce Wraps

Lettuce wraps make a special appetizer, lunch or even a meal when served with rice or a stir fry recipe.

These wraps can also be packed for lunch, place the filling in a container with a lid and place the clean lettuce leaves in a zip lock bag and put together for a delicious, healthy and gluten free lunch!

The Spicy Olive's Chicken Lettuce Wraps

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/4 lb. cooked chicken, chopped leftover rotiserie chicken, deli chicken or cooked chicken strips
  • 1 stick celery chopped
  • 1/2 cup carrot julienned
  • 1/3 cup Pineapple chopped
  • 1 head Butter lettuce or leaves from iceberg lettuce
  • 2 Tablespoons The Spicy Olive's Black Garlic and Ginger olive oil
  • 2 Tablespoons The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 1 Tablespoon The Spicy Olive's Japanese Roasted Sesame Seed Oil
  • 1/2 teaspoon sesame seeds
  • 1/3 cup fresh red bell pepper sliced thin

Method
 

  1. In a large mixing bowl, combine chopped chicken, celery, carrots, pineapple, red pepper and sesame seeds.
  2. In a small bowl, whisk together the Black Garlic and Ginger olive oil and Honey Ginger balsamic until combined and smooth. Then whisk in the Roasted Sesame oil.
  3. Pour the dressing over the filling and toss until everything is evenly coated.
  4. Place a Tablespoon of the filling in each lettuce wrap and serve. Enjoy!