The Spicy Olive’s Summer Corn Salad

This salad is a delicious summer side dish made with fresh corn! For south of the border flavor and a little heat, try it with our Persian Lime olive oil and Serrano Honey balsamic vinegar instead of the varieties in the recipe. Add cilantro if using this combo instead of the dill and mint in this recipe.  Another delicious combination for this salad would be The Spicy Olive’s Basil olive oil and our Lemongrass Mint balsamic. That combo will play up the fresh herbs in the salad!

The Spicy Olive's Summer Corn Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large corn ears or 4 cups frozen corn kernels
  • 1/2 cup The Spicy Olive's Single vareital olive oil or a flavored olive oil like Persian Lime, Garlic, Cilantro and Roasted Onion, Basil or Tuscan Herb
  • 2 Tbsp. The Spicy Olive's Red Wine vinegar or Serrano Honey, Neapolitan Herb, Lemongrass Mint or other flavored balsamic
  • 1 cup Cherry Tomatoes halved
  • 1 small red onion thinly sliced
  • 1 cup Cucumber thinnly sliced
  • 1/4 cup fresh basil chopped
  • 2 Tbsp fresh mint chopped
  • 2 Tbsp fresh dill chopped
  • 1 ripe Avocado diced
  • salt and pepper to taste

Method
 

  1. Preheat grill or grill pan to medium high. Place corn on grill and turn frequently to cook corn as well as lightly charring the corn. Cool corn and cut kernels from cob.
  2. In a large salad bowl, whisk together the olive oil and vinegar. Add corn, cherry tomatoes, red onio, cucumber, basil, mint, and dill. Toss to coat evenly. Add avocado before serving. Can make the salad a day ahead but add the avocado before serving.

The Spicy Olive’s German-style Potato Salad

My Grandma always made a delicious German potato salad with a vinaigrette dressing and lots of crumbled bacon. This is my take on her recipe using our delicious olive oils and balsamic vinegars for the dressing! The Olivewood Smoked olive oil adds to the smoky flavor the bacon imparts on the salad!

The Spicy Olive's German-style Potato Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 lbs. Potatoes new, red or yukon
  • Salt to taste
  • 6-8 slices Bacon
  • 6 green onions diced
  • 2 Tbsp fresh parsley finely diced
Vinaigrette
  • 1/3 cup The Spicy Olive's Olivewood Smoked olive oil
  • 1/2 cup The Spicy Olive's Gravenstein Apple balsamic or A-Premium, Red wine or flavor of choice
  • 1 Tbsp The Spicy Olive's Roasted Garlic Champagne mustard or The Spicy Olive's Jalapeno mustard
  • 1-2 tsp salt and pepper to taste

Method
 

  1. Place potatoes in a large pot filled with water and bring to boil over high heat. Generously salt water. Reduce heat to medium and cook until potatoes are fork tender, 15-20 minutes. Drain and set aside.
  2. While potatoes are cooking, place the bacon in a large skillet over medium high heat. Cook until crispy turning as needed. Place on paper towel lined plates to drain. Crumble when cooled.
  3. In a small bowl place vinegar, mustard, salt and pepper. Whisk to combine. Slowly whisk in the Olivewood Smoked olive oil.
  4. Place potatoes in large salad bowl, breaking some of the potatoes into smaller chunks or you can slice the potatoes. Top with parsley, green onion and bacon crumbles. Drizzle the vinaigrette over the potato salad and toss to evenly coat. Season with additional salt and pepper. Delicious served warm but can also be chilled and served cold. Enjoy!

The Spicy Olive’s Blood Orange Olive Oil, Coconut, Cherries, and Cashews Granola

A delicious snack or breakfast food! The Blood Orange olive oil and vanilla give this granola a surprising flavor. Delicious served over Greek Yogurt, ice cream or eat by the handful for a healthy snack

The Spicy Olive's Blood Orange Olive Oil, Coconut, Cherries, and Cashews Granola

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 9 cups
Ingredients Method

Ingredients
  

  • 6 cups old fashioned rolled oats
  • 1 cup cashews or other nuts like almond, pecans or walnuts
  • 1 cup unsweetened flake coconut
  • 1 cup dried fruit cherries, cranberries, blueberries
  • 1/2 cup The Spicy Olive's Blood Orange fused olive oil can also use Persian Lime, Lemon or Butter
  • 1/2 cup Honey
  • 1 tsp Vanilla

Method
 

  1. Preheat the oven to 325 F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Mix together the first four dried ingredients and spread out in to an even layer over the lined baking sheet.
  4. In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil in to the warm honey along with the vanilla. It won’t emulsify, but that’s alright.
  5. Evenly drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute in to an even layer and pop in to the oven on the middle rack.
  6. Every 10 minutes for about 1/2 hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey. I like to wait to add the dried fruit at the last 10 minutes of baking so they don’t dry out too much.
  7. Allow it to cool and store in an airtight container for up to 3 weeks.

Dark Chocolate and Blood Orange Olive Oil Madeleines

Absolutely mind blowing. Here’s a perfect example of using olive oil not simply because it’s amazingly good for the human body, but also because if used in the proper context, it can elevate even the most humble of culinary applications.
The bright, citrus notes of the Blood Orange Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist.

These would also be delicious made with The Spicy Olive’s Butter olive oil!

 

Dark Chocolate Blood Orange Olive Oil Madeleines

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Servings: 2 dozen
Ingredients Method

Ingredients
  

  • 1 1/4 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • pinch Salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup The Spicy Olive's Blood Orange olive oil

Method
 

  1. Preheat the oven to 375.
  2. Grease a 12 portion madeleine pan with with Blood Orange olive oil and then dust with flour.
  3. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick.  Add the olive oil and beat for another minute.  Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.
  4. Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
  5. Immediately un-mold the cookies on to a rack to cool.  If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.
  6. Allow to cool and enjoy.  These are best fresh, the day they're made.

Joe Wagner Wines at The Wine Cellar at The Spicy Olive 5/31, 6/1,6/7and 6/8/19

We are tasting wines from producer, Joe Wagner’s Copper Cane. Mr. Wagner is a celebrated winemaker principally know for his Caymus wines.

We are tasting:

Sea Sun Chardonnay

Boen Chardonnay

Boen Tri-Appellation Pinot Noir

Beran Zinfandel

The white wines are $1 a taste and the reds are $2 a taste. Join us to try some spectacular wines!

Wine Tastings for May 17, 18, 24 and 25, 2019

We are featuring wines from a variety of regions this weekend and next!

Lobster Reef Sauvignon Blanc, Marlborough, New Zealand

Bieler Pere and Fils Rose, Aix-en-Provence France

Honoro Vera Garnacha , Calatayud, Spain

Treasure Hunter “Propaganda” Cabernet Sauvignon -Napa Valley, California

A trip around the world is yours to enjoy at The Spicy Olive, West Chester!

Fridays 4-7pn and Saturdays 3-6pm, $1-2 per pour.

Lemon Blueberry Super Foods Salad on Living Dayton

The Flavors of the Month for May are Wild Blueberry balsamic and Lemon olive oil at The Spicy Olive. This flavorful duo is featured in our Lemon Blueberry Super Foods Salad.

This healthy salad uses super greens, like baby kale, baby spinach, arugula, and is topped with antioxidant rich berries (raspberries and blueberries), avocados and walnuts.

Click on the link to see Melanie prepare the salad on Living Dayton:

https://www.wdtn.com/dl365/healthy-living/living-dayton/the-spicy-olive-11/2009103773