Spicy Olive Bourdeax Wine Tasting

Bordeaux Wines-Virtual Tasting with The Spicy Olive April 10, 2021 5:30pm

Beloved Spicy Olive Customers and Wine Lovers,The Spicy Olive continues the journey with another Virtual Wine Tasting Experience. Dan Greathouse, President, Heidelberg Vineyards will lead the tasting with stories and Bordeaux wines from France.

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 Dan and 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.

Chateau Marjosse, Bordeaux Blanc 2018 at $19.99

Sauvignon Blanc, Semillon, Muscadelle

Chateau Roquefort, Bordeaux Blend 2018 at $15.99

Merlot, Cabernet Sauvignon

Chateau Peyredon-Lagravette, Haut-Medoc Cru Bourgeois 2020 at $24.99

Cabernet Sauvignon, Merlot

Chateau La Vieille Cure, Fronsac 2016 at $34.99

Merlot, Cabernet Franc, Cabernet Sauvignon

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

Please join us on Saturday, April 10 at 5:30 on Zoom.

The Spicy Olive’s Shepherd Pie

SHEPHERD’S PIE
1 ½ lb. ground beef
2 tablespoons of The Spicy Olive’s Madagascar Black Peppercorn Infused Olive Oil
1 finely chopped onion
2 finely chopped garlic cloves
1 teaspoon chopped thyme
½ teaspoon of kosher salt
1 finely chopped Roma tomato
1 cup of low sodium chicken or vegetable broth
2 chopped carrots
1/2 cup of frozen corn
½ cup of frozen peas
¾ cup of The Spicy Olive’s A-Premium or Traditional Balsamic Vinegar
2 lbs. Red-potatoes
2/3 cup of half and half
3 tablespoons of The Spicy Olive’s Infused Butter Olive Oil
1/2 cup of grated sharp cheddar cheese
1 tablespoon of Dijon mustard
Teaspoon of salt
Preheat oven at 400 degrees F.
Peal the 2 lbs. of potatoes, cut into cubes. Boil potatoes in a large pot, add a teaspoon of salt, cook until tender (approx. 20 min). While potatoes are cooking heat 2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil in a large skillet over medium heat. Stir in your chopped onion, ground meat, carrots, thyme, garlic, ½ teaspoon of salt, and cook until meat has browned. Add the chopped tomato, cook and stir until soft – about a minute. Stir in ¾ cup of A-Premium Balsamic Vinegar, add frozen corn, peas and chicken broth to the mixture let simmer for 5 minutes until reduced and saucy.
In a 3-qtr baking dish transfer your meat mixture and evenly spread across the dish.
Back to the potatoes – drain the potatoes and return to the pot, add the Infused Butter Olive Oil, half, and half. Mix in cheddar cheese and Dijon mustard. Smash until all ingredients have mixed – season with additional salt if needed. Spread mashed potatoes over the meat in the baking dish creating an even layer on top. Place baking dish in the oven, bake until topping is golden brown, approximately 20-25 minutes. Let cool for 5-10 minutes before serving.

The Spicy Olive's Shepherd Pie

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The Spicy Olive’s Irish Soda Bread

Irish Soda Bread is an easy quick bread to serve on St.Patrick’s Day or any day. It mixes up effortlessly and bakes up beautifully.
Ingredients
  • 1 cup whole wheat flour
  • 1 cup unbleached, all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 2 tbsp The Spicy Olive’s Mild Single Varietal EVOO ( Arbosano, Athinolia, Hojiblanca)

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the flours, baking soda and salt. Add the oil and buttermilk. Stir until a sticky dough forms.
  • Turn the dough out onto a lightly floured surface. Knead the dough lightly and shape into a 6-inch round. With a sharp knife, cut an X in the top of the dough.
  • Place the round on the prepared baking sheet and bake for 25 minutes. The crust should be brown and will give a hollow sound when thumped.
  • Enjoy warm with butter or a bit of cheese.

The Spicy Olive's Irish Soda Bread

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The Spicy Olive’s Irish Colcannon

A great recipe for St.Patrick’s Day but a delicious side dish for anytime you are craving comfort food! Cabbage can be substituted for the kale in this recipe too.

Ingredients

  • 1 1/2 pounds Yukon Gold or Russet Potatoes peeled and cut into 1-inch cubes
  • 1 pinch Kosher Salt
  • 4 ounces Curly Kale leaves (about 6 ½ ounces with stem) (or leafy cabbage)
  • ½ cup Scallions trimmed, white and lower green of stalk rough chopped
  • 6 Tablespoons The Spicy Olive’s Butter Infused olive oil
  • Salt and pepper to taste
  • Garnish with scallion slices (about ¼ cup needed for whole recipe)

Instructions

  • Fill a large pot of water with enough room to cover the potatoes by 1 inch (with plenty of room for the potatoes). Bring to a boil.
  • Add a large pinch of salt to the boiling water.
  • Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.

Preparing the Kale (blanching)

  • While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water.
  • Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.
  • Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.
  • Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.

Making the Colcannon

  • Add the butter olive oil to the potatoes.
  • Mash the potatoes with a masher or potato ricer making sure all the butter olive oil is absorbed.
  • Add the diced kale and scallion;stir to fully combine.
  • Serve hot garnished with scallion slices, drizzle additional butter olive oil on top.

The Spicy Olive's Irish Colcannon

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The Spicy Olive's Grilled Lamb Chops

The Spicy Olive’s Grilled Lamb Chops

The Spicy Olive’s GRILLED LAMB CHOPS
1/4 cup The Spicy Olive’s Tuscan Herb or Garlic Infused  Olive Oil
Juice of 1 lemon (about 1/4 cup lemon juice)
1/3 cup chopped fresh flat leaf parsley
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 tbsp. The Spicy Olive’s Arbequina Extra Virgin Olive Oil for pan cooking

Using paper towels, pat the chops dry.
Mix all of the ingredients together in a small in a large shallow dish or gallon zip lock bag. Arrange lamb chops in the dish or bag, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for at least 2 hours, or for more flavor, marinate overnight in the refrigerator, turning the chops from time to time. Allow the lamb chops sit at room temp 30 minutes before cooking. Heat a grill pan over high heat and add oil just before the chops. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)

Let rest for 5 minutes before serving.

The Spicy Olive's Grilled Lamb Chops

The Spicy Olive's Grilled Lamb Chops

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