The Spicy Olive’s Harvest Salad

Here is a great fall salad, full of the delicious flavors of an autumn harvest. This salad is easy to change up depending on what’s in your refrigerator. A delicious addition would be any leftover squash from our The Spicy Olive’s Roasted Butternut Squash!

A number of balsamic vinegar and olive oil combinations would work here; our Maple balsamic vinegar with a mild extra virgin, single varietal olive oil, our Black Mission Fig or Cranberry Pear balsamic with Blood Orange olive oil would be my favorites on this salad!

The Spicy Olive's Harvest Salad

A delicious fall salad!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 fresh apple cubed
  • 1 fresh Pear sliced
  • 1/4 cup pumpkin seed kernels toasted
  • 1/4 cup pecan peices toasted
  • 1/4 cup Blue Cheese crumbles
  • 1/4 cup red onion thinly sliced
  • 1 package baby arugula or fresh mixed greens
  • 1/4 cup The Spicy Olive's Cranberry Pear white balsamic vinegar Maple balsamic would also be delicious
  • 1/4 cup The Spicy Olive's extra virgin olive oil mild, single varietal like Hojiblanca or Arbosano

Method
 

  1. Place pecan pieces and pumpkin seed kernels in a dry saute pan over medium heat and saute until lightly toasted. Watch closely as nuts burn quickly. Remove from heat when toasted and fragrant.
  2. Place greens in a salad bowl. Top with apples and/or pears, pecans and pumpkin kernels, sliced onion, blue cheese crumbles and if desired roasted butternut squash cubes.
  3. Whisk together The Spicy Olive's Cranberry Pear white balsamic vinegar and olive oil until completely incorporated and slightly thickened.
  4. Pour balsamic vinaigrette over salad. Toss to evenly coat. Serve and enjoy!

The Spicy Olive’s Roasted Butternut Squash

Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating  into a delicious Fall salad! Serving as an autumn vegetable  side dish is delicious too!

The Spicy Olive's Roasted Butternut Squash

A delicious fall side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1-2 lbs. butternut squash peeled, seeded and diced in 1 inch cubes
  • 1/3 cup The Spicy Olive Vermont Maple balsamicvinegar
  • 2 Tablespoons The Spicy Olive's single varietal mild Extra virgin olive oil such as Hojiblanca or Arbosano or Rosemary, Wild Mushroom and Sage or other flavored olive oil
  • 1 sprig fresh rosemary if desired
  • salt and pepper to taste

Method
 

  1. Preheat oven to 400 degrees F.
  2. Whisk together olive oil and balsamic vinegar and place in large bowl. Add butternut squash cubes and toss to coat evenly.
  3. Place a sheet of parchment paper on a baking sheet. Place the butternut squash on the parchment paper. Drizzle remaining olive oil and balsamic vinegar marinade over the squash. Sprinkle with salt and pepper as desired.
  4. Roast in preheated oven for 30-35 minutes, until butternut squash is tender, golden and caramelized. Serve and enjoy!

The Spicy Olive Gravenstein Apple white balsamic vinegar

Spice UP the 20th is this Friday at Spicy Olive!

The 20th of each month is Spice UP the 20th at The Spicy Olive stores. Receive a free 60 ml sampler of your choice of the Flavor of the month with a $25 purchase. This is an opportunity for our customers to try a new flavor!

September Flavors of the Month are Gravenstein Apple white balsamic vinegar and Herbs de Provence olive oil. These are two great fall flavors for you to enjoy! Stop in this Friday, spend $25 and take home one of these

delicious products!

 

Spicy Olive Wine Tastings September 20, 21, 27 and 28, 2019

The Spicy Olive is featuring wines from Patrick Ryan Winery in Columbia Valley, Washington State!

We are tasting:

Reisling, Naked, unoaked

Chardonnay

Red Head Red

Rock Island Cabernet Sauvignon

Join us to sample these wonderful wines and with some nibbles to accompany the wines.

$1 each for first 3 wines, $2 for the last.

We hope you join us this weekend or next!

The Spicy Olive’s Wine Tasting for September 6, 7, 13 and 14, 2019

The Spicy Olive is picking wines from all over the world to prove that delicious wines do not have to be expensive! All the wines we are tasting are $9.99 but their taste does not equal their price!

We are tasting:

Cristalino Brut Cava- Spain One of our favorite sparkling wines!

Domaine De Pajot les 4 Cepages -France a wonderful white wine!

Chateau La Paws Pinot Noir-California

Altas Cumbres Malbec- Mendoza, Argentina

You will be stunned these wines cost so little ,when judged by their taste. Come join us the next two weekends!

The Spicy Olive’s Waldorf Salad

Waldorf salads are delicious when apples are in season and fall is approaching. This Waldorf salad lightens up by omitting the mayonnaise and using olive oil and balsamic vinegar for a delicious twist on this classic salad!

The Spicy Olive's Waldorf Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's single varietal extra virgin olive oil or use Herbs de Provence or our Persian Lime olive oil for extra flavor
  • 1/4 cup The Spicy Olive's Gravenstein Apple balsamic
  • 1 Granny Smith Apple cored and thinly sliced
  • 1 cup red seedless grapes halved
  • 1 Red Delicious apple cored and sliced
  • 2 stalks celery thinly sliced
  • 1/4 cup walnuts or pecans toasted and coarsely chopped
  • 4 leaves Bibb lettuce washed and patted dry
  • 1/4 cup Raisins and or dried Cranberries
  • 1/4 cup dried dates chopped (optional but a delicious addition)
  • 1/4 cup gorgonzola cheese optional

Method
 

  1. Place apples, celery, grapes, nuts, raisins or dried cranberries and or dates in a salad bowl.
  2. Drizzle the olive oil of your choice (my favorite is the Persian Lime with the Gravenstein Apple)and the Gravenstein Apple balsamic vinegar over the salad and toss to coat. Add Gorgonzola cheese, if desired and toss.
  3. Place 1 Bibb lettuce leave on each salad plate and top with a scoop of the Waldorf Salad. Serve and enjoy!

The Spicy Olive’s Spinach Artichoke Flatbread

This delicious flatbread pizza is a wonderful appetizer for football games, tailgates, and even for the upcoming holiday season! This recipe is easy to change, giving an easy flatbread template to use for all your entertaining.

Here are some additional ideas to try:

Pesto flatbread- Top the flatbread with our delicious Delizia Pesto (available at The Spicy Olive), spreading a thin layer of pesto across the flatbread. Add mozzarella cheese, grilled chicken and other veggies for a delicious treat.

Italian Flatbread- Spread a thin coating of The Spicy Olive’s  Tuscan Herb olive oil over the flatbread. Top with sauteed mushrooms and onion , crumbled Italian sausage and pizza cheese blend for a flavorful appetizer.

I like to use a purchased Naan bread to use for the flatbread saving the step of making dough. You could also use store bought pizza crusts or dough and pita bread.

The Spicy Olive's Spinach Artichoke Flatbread

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 package Naan bread
  • 1/4 cup The Spicy Olive's Herb's de Provence olive oil
  • 1 10 oz.package frozen chopped spinach
  • 2 9 0z. package frozen artichoke hearts chopped coarsely
  • 1 clove Garlic chopped
  • 1/2 cup Parmesan Cheese grated
  • 8 ounces cream cheese
  • 1&1/2 cups mozzarella cheese shredded
  • 1 cup grilled chicken slices optional

Method
 

  1. Preheat oven to 375 degrees.
  2. Place Naan bread on a baking sheet and brush with 1-2 Tablespoons of The Spicy Olive's Herbs de Provence olive oil, lightly coating the bread with the oil. Palce in oven and lightly toast bread for 5-10 minutes and remove and set asaide.
  3. Place remaining olive oil in a saute pan and heat of=ver medium high heat. Add the chopped artichoke hearts, chopped spinach and garlic. Saute and stir until garlic fragrant and spinach and artichokes combined. Add cream cheese in cubes and melt into spinach and artichoke mixture. Add 1/2 of the Parmesan cheese. Mix remaining Parmesan cheese into the mozzarella cheese.
  4. Spread the spinach and artichoke mixture over the toasted Naan bread leaving a border around the edge. Top with grilled chicken slices ,if desired. Sprinkle with the mozzarella cheese mixture on top. Place in preheated oven and bake until cheese is slightly browned, about 15 minutes or so. Remove from oven and allow to cool. Cut into appetizer size squares with a pizza cutter and serve. Enjoy!