The Spicy Olive’s Basil Pesto

Do you have a lot of fresh basil in your garden this summer? Here is the perfect way to enjoy it-make a homemade batch of fresh Basil Pesto!

The Spicy Olive's Basil Pesto

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Ingredients Method

Ingredients
  

  • 2 cups fresh basil leaves washed, dried and packed tight in measuring cup
  • 1/2 cup Percorino Romano cheese grated
  • 3 cloves Garlic peeled
  • 1/4 cup The Spicy Olive's Basil infused olive oil
  • 1/4 cup The Spicy Olive's Walnut oil can omit and use 1/2 cup Basil olive oil
  • 1/4 cup walnuts toasted (can use pine nuts instead or a combo)
  • 2 tsp kosher salt or to taste

Method
 

  1. Directions – in a food processor or blender, combine all ingredients, pulsing to make sure that all the ingredients are blending smoothly, stop machine if needed to scrape down the sides. Recipe can be used on 1 lb. of your favorite cut pasta

Blood Orange Oatmeal Cookies

The Spicy Olive’s Blood Orange Oatmeal Cranberry Cookies

What could be better than Orange and Cranberries together in an Oatmeal cookie? It is like an Orange Cranberry Scone but less crumbly and it is made with  healthy olive oil in it instead of butter!

Blood Orange Oatmeal Cookies

The Spicy Olive's Blood Orange Oatmeal Cranberry Cookies

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

Ingredients
  

  • 1/2 cup The Spicy Olive's Butter infused olive oil
  • 1/2 cup The Spicy Olive's Blood Orange fused olive oil
  • 1 cup brown Sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp Salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups old fashioned rolled oats not instant oats
  • 1 cup Dried Cranberries

Method
 

  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheets.
  3. In a large bowl, mix Butter Infused Olive Oil, Blood Orange Olive Oil, brown sugar, eggs, and vanilla.
  4. Combine flour, baking soda,salt, cinnamon, and nutmeg; stir into the sugar Olive Oil mixture. Mix in the oats and cranberries last.
  5. Scoop a spoonful (rounded) onto the prepared cookie sheet.
  6. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5-6 minutes and enjoy.

Spicy Olive’s Blood Orange Granola Demo on The Dayton Living Show!

https://www.wdtn.com/living-dayton-recipes/the-spicy-olives-blood-orange-granola/

https://www.thespicyolive.com/recipe/spicy-olives-oven-roasted-granola/

Melanie Cedargren, owner of The Spicy Olive, was on The Dayton Living program sharing one of her favorite recipes for an easy back to school breakfast that also can serve as a snack for after school!

The Spicy Olive’s Blood Orange Granola is made with our healthy Blood orange olive oil and local honey, oats, nuts, coconut and dried fruit!

Virtual Wine Tasting August 14, 2021 5:30pm-Goldschmidt Wines

Join us for our next virtual wine tasting, Saturday August 14, 2021 at 5:30pm. Nick Goldschmidt of Goldschmidt Vineyards will lead our tasting. This will surely be a fun and entertaining presentation as Nick is a former comedian turned winemaker!

 

Russian River Valley, Singing Tree Chardonnay 2017 at $19.99

Alexander Valley, Chelsea Merlot 2019 at $19.99

Alexander Valley, Katherine Cabernet Sauvignon 2019 at $21.99

 Napa Valley, Yardstick Ruth’s Reach Cabernet Sauvignon 2018 at $30.99

 Alexander Valley, Forefathers Lone Tree Cabernet Sauvignon 2018 at $54.99

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 wines at 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, August 14 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.  This one promises yet another highly engaging presenter.

Share this message with friends as well.

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!