Virtual Wine Tasting- Guardian Cellars July 10, 2021 5:30pm

The Spicy Olive returns to Columbia Valley Washington for our next Virtual Wine Tasting Experience.

Jerry Riener, Winemaker and Owner, Guardian Cellars will lead our discussion.

 

 

Surprise!  We have five wines (and a love story) in the line up!

Columbia Valley, Newsprint Red Blend 2018 at $20.99

Cabernet Sauvignon, Merlot, Syrah

Columbia Valley, Newsprint Malbec, 2018 at $21.99

Malbec

Columbia Valley, Newsprint Cabernet Franc, 2018 at $23.99

Cabernet Franc

Columbia Valley, Guardian Chalk line, 2018 at $28.99

Cabernet, Syrah, Merlot, and Petite Verdot

Columbia Valley, Guardian Gun Metal, 2014 at $44.99

Cabernet Sauvignon, Merlot, and Cabernet Franc

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, we will meet on Zoom to join as we taste four wines on a live, interactive web conference. 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!   

The Spicy Olive’s Upside Down Blood Orange Pineapple Cake

UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE
The addition of our Blood Orange olive oil adds a touch of citrus to this version of a Upside Down Pineapple Cake!

The Spicy Olive's Upside Down Blood Orange Pineapple Cake

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Ingredients Method

Ingredients
  

  • 3 Tablespoons The Spicy Olive's Blood Orange fused olive oil plus 3 teaspoons for cake batter
  • 1/3 cup brown Sugar
  • 1 Tablespoon Water
  • 1 Pineapple or 1 can pineapple cut into chunks or rings
  • 1 1/3 cups all purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon pure vanilla extract

Method
 

  1. Preheat oven to 350°.
  2. Mix 3 tsp Fused Blood Orange olive oil with brown sugar and water pour into a 9” round cake pan and spread covering the bottom. Arrange pineapple slices in the pan. Set aside.
  3. In mixing bowl, stir dry ingredients. Add milk. Stir in 3 Tbsp Blood Orange Fused Extra Virgin Olive Oil. Add egg and vanilla. Beat until combined and batter has a creamy consistency. Spoon batter over fruit in the 9” round cake pan.
  4. Bake at 350° for 30-35 minutes. Remove from oven and cool for 5 minutes. When cake is cooled, loosen from pan, place plate on top of cake and invert cake onto plate. Serve warm.

The Spicy Olive’s Peach Balsamic Cobbler

PEACH BALSAMIC COBBLER
A wonderful cobbler recipe with lots of peach flavor because of the fresh peaches and the addition of the Ripe Peach balsamic vinegar. Another twist would be to use our Cascadian Wild Raspberry balsamic in this recipe to have a Peach Raspberry cobbler,
either way a delicious dessert!

The Spicy Olive's Peach Balsamic Cobbler

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Cook Time 1 hour
Total Time 1 hour
Servings: 8 serving
Ingredients Method

Ingredients
  

  • 5 cups sliced fresh peaches
  • 3 Tablespoons The Spicy Olive Ripe Peach white balsamic vinegar
  • 3 Tablespoons brown Sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup Butter
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1 cup granulated sugar
  • 1/2 cup milk

Method
 

  1. Preheat oven to 300 degrees F.
  2. Toss first 5 ingredients together to coat. Place on baking sheet covered with a piece of parchment paper. Roast fruit in oven for 20 minutes at 300-degrees F. If you are baking your cobbler in a cast iron skillet - on medium heat melt you butter, don’t let it burn. Set aside (you will add your batter here later) If you are baking in a glass or metal pie pan, you will need to butter your pan and flour.
  3. Separately, whisk together the flour, baking powder, salt and granulated sugar.
  4. Once fruit has finished roasting, remove from oven. Increase oven temperature to 350-degrees F.
  5. Stir milk into the flour mixture until just combined. Do not over mix. Pour the batter over the melted butter. Do not mix. Just let it be.
  6. Top the batter with the roasted fruit along with any juices. Don’t mix that either. No more mixing. The mixing part is over. Bake at 350-degrees F for 40-45 minutes until top has slightly browned. Optional – serve with ice cream. Enjoy!

The Spicy Olive’s Zucchini Macadamia Nut Bread

ZUCCHINI MACADAMIA NUT BREAD
Here is an idea for what to do with all the zucchini growing in your garden!

The Spicy Olive's Zucchini Macadamia Nut Bread

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Ingredients Method

Ingredients
  

  • 3 cups all purpose flour
  • 1 tsp Salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tablespoon ground cinnamon
  • 1/2 tsp nutmeg
  • 1 cup The Spicy Olive's medium extra virgin olive oil like our Picual
  • 1 1/4 cup granulated sugar
  • 1 cup brown Sugar
  • 1 Tablespoon pure vanilla extract
  • 3 eggs
  • 2 1/2 cups grated zucchini
  • 1 cup macadamia nuts chopped

Method
 

  1. Preheat your oven to 350 degrees F.
  2. Liberally grease a 9" loaf pan with some EVOO. Set aside briefly.
  3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate large bowl, combine the Melgarejo Picual, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined -
  4. Slowly fold in the zucchini and nuts. You do NOT want to over-mix the batter as this will lead to tough bread. Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool before serving.

The Spicy Olive’s Strawberry Orange Mango Margarita

STRAWBERRY ORANGE MANGO MARGARITA
A delicious margarita recipe with lots of fruit flavor to try on a summer evening-Enjoy!

The Spicy Olive's Strawberry Orange Mango Margarita

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Servings: 2 cocktails
Ingredients Method

Ingredients
  

  • 8-9 Strawberries washed and destemmed
  • 1 lime freshly squeezed, reserve juice
  • 1/2 Tablespoon The Spicy Olive's Alfoos Mango white balsamic
  • 1/2 Tablespoon THe Spicy Olive's Cara Cara Orange Vanilla balsamic vinegar
  • 1/2 Tablespoon sugar
  • 10 fresh mint leaves
  • 2 ounces Tequilla silver agave
  • ice
  • additional sprigs of mint, strawberries or oranges for garnish

Method
 

  1. Cook sugar, Mango White Balsamic Vinegar and Cara Cara Orange Balsamic Vinegar until sugar is dissolved and Balsamic Vinegar is reduced – set aside and let cool.
  2. In a cocktail shaker, muddle strawberries, lime juice, and Mango-Orange balsamic syrup until strawberries are completely dissolved. Add tequila to shaker and fill 2/3 full of ice.
  3. Shake until well chilled, about 15 seconds. Using a strainer, pour into a serving glass filled with ice. Garnish with mint, orange or strawberry if desired.

The Spicy Olive’s Orange Olive Oil Dreamsicle Cake

 ORANGE OLIVE OIL DREAMSICLE CAKE
A delicious cake for a special occasion!

The Spicy Olive's Orange Olive Oil Dreamsicle Cake

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Ingredients Method

Ingredients
  

For the cake
  • 1 large eggs at room temperature
  • 1 1/4 cups sugar
  • 3 Tablespoons orange zest finely grated
  • 1 cup The Spicy Olive's Blood Orange fused olive oil
  • 2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Sea Salt
For the glaze
  • 4 oz. cream cheese
  • 1 teaspoon orange zest
  • 1 Tablespoon The Spicy Olive's Blood Orange olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cup sifted powder sugar
  • 2 Tablespoons whole milk at room temperature

Method
 

For the glaze:
  1. Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.
For the cake:
  1. Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the orange olive oil until creamy, for about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
  2. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving. Enjoy!

The Spicy Olive’s Blueberry Buttermilk Cake

BLUEBERRY BUTTERMILK OLIVE OIL CAKE
This cake is a delightful summer treat or one to make in the winter when you want the summer taste of blueberries (use frozen blueberries then!)
The Spicy Olive’s mild Ultra Premium EVOOs are perfect for this cake or our citrus oils such as Blood Orange or Meyer Lemon would be delicious in this recipe as well as our Butter olive oil. So many options, and they are all good!

The Spicy Olive's Blueberry Buttermilk Cake

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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Mild Extra Virgin Olive oil like Hojiblanca from Australia or Chiqutita from Portugal or Blood Orange or Lemon fused olive oil
  • reserve a little olive oil to brush on pan
  • 1/2 cup buttermilk or milk
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 1 cup granulated sugar plus 2 tablespoons
  • 1 1/2 cups all purpose flour plus 1 tablespoon
  • 1 1/2 teaspoons double acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups blueberries frozen

Method
 

  1. Preheat oven to 350 degrees F.
  2. Brush a 9-inch baking pan with the Australian Hojiblanca EVOO and line with parchment paper.
  3. In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine. In a medium/large bowl, whisk together 1/2 cup of EVOO, buttermilk, eggs, vanilla extract and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, baking powder, baking soda and salt to combine.
  4. Toss berries on a plate with remaining 1 tablespoon flour, then fold into the batter and transfer to your baking dish.
  5. Sprinkle and evenly coat the remaining 2 tablespoons sugar on top. Bake until golden, 50 to 55 minutes insert a toothpick into the center, if it comes out clean, it’s done..
  6. Let cool slightly before serving. Enjoy!

In Person Wine Tastings at The Spicy Olive every Friday 4-7pm

The Spicy Olive has re introduced their in person wine tastings! Come join us to start your weekend every Friday from 4-7 pm as we taste through 4 different selections each week! Tastings range from $2-6.00 each. We now offer Boars Head Salami and Cheese packs for a snack during the tasting- $6.50 each, the perfect size for a light snack with your wines or to share with a friend!

Virtual Wine Tasting June 26, 2021 Revelry Vintners Washington State 5:30pm

The Spicy Olive travels to Columbia Valley Washington for our next Virtual Wine Tasting Experience.

Jared Burns, Winemaker and Owner, Revelry Vintners will lead our discussion.

 

Columbia Valley, Rose 2020 at $17.99

Grenache and Cabernet Franc from Sagemoor, Gamache, Alder Ridge Vineyards

 

Columbia Valley, Chardonnay, 2018 at $15.99

Chardonnay from Wahluke Slope and Ancient Lakes

 

Columbia Valley, Merlot, 2017 at $17.99

Merlot from Horse Heaven Hills, Wahluke and Columbia Valley

 

Columbia Valley, Limited Edition Reveler, 2017at $26.99

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot from Columbia Valley

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, we will meet on Zoom to join as we taste four wines on a live, interactive web conference. 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, June 26  at 5:30 on Zoom.

Again, confirm with me that you are on the list.  Share this message with friends as well.

The Spicy Olive’s Filet Mignon With Cream Sauce and Mushrooms

FILET MIGNON WITH CREAM SAUCE & MUSHROOMS
 A Steak House worthy steak dinner you can make it home! Perfect for celebratory dinners like anniversaries or even Father’s Day!

The Spicy Olive's Filet Mignon With Cream Sauce and Mushrooms

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 Filet Mignons 10-12 ounces each
  • 1 Tablespoon The Spicy Olive's Picual or other mild to medium extra virgin olive oil
  • 1 1/2 teaspooons Seasonal Herbal Sea Salt available at The Spicy Olive
  • 1 teaspoon fresh cracked pepper
  • 1 Tablespoon The Spicy Olive's Butter infused olive oil
  • 6 ounces fresh mushrooms shitake or your favorite
  • 1 Tablespoon dry Sherry wine
  • 2 teaspoons The Spicy Olive's Tuscan Herb Olive Oil
  • 1/4 cup chopped shallots
  • 1 1/2 Tablespoons Brandy
  • 3/4 cup heavy cream
  • 2 Tablespoons The Spicy Olive' Roasted Garlic and Champagne mustard
  • fresh parsley for garnish

Method
 

  1. Preheat oven to 400 degrees F.
  2. Pat filets dry with a paper towel, with a string tie your filet so around the middle so that it will hold its shape when cooking then brush the filet with the Melgarejo EVOO add Seasonello Herbal salt and pepper.
  3. Heat a large skillet over high heat for 5 – 7 minutes. Once the skillet is hot, add the filets and sear evenly all sides (about 2 minutes top, bottom, sides). Transfer the filets from the skillet to a sheet pan, place them in the oven for 8-10 minutes (Medium Rare).
  4. Remove from oven and cover your sheet pan with the filets tightly with aluminum foil and allow them to rest for 10 minutes. Set skillet aside do not wash it yet.
  5. In medium to low heat, heat Butter Infused Olive Oil in a sauté pan, add mushrooms and sauté for 4-5 minutes, stir in the sherry and cook for 8-10 minutes until mushrooms are cooked through. Sprinkle about a ¼ teaspoon of salt and black pepper. Set aside.
  6. Using the skillet that you seared your filets, add the Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes, add brandy, stir to deglaze the skillet, cook until brandy evaporates, and the shallots are tender, then stir in the heavy cream and simmer until thickened. Stir in mustard and season to taste.
  7. Remove string from filets and plate. Spoon the cream mustard sauce around the filet. Top meat with a spoon full of mushrooms, garnish with parsley and serve hot.