Italian Wine Tasting at The Spicy Olive

In honor of the arrival of our fresh Northern Hemisphere olive oils, including a delicious Nocellara from Italy, we are featuring wines from Italy for our weekly tastings on Feb. 15 & 22 and 16 & 23 from 4-7pm and Saturday Feb 18 & 24 from 3-6 pm.

Our fresh Nocellara olive oil is a coveted varietal from Sicily! This robust olive oil is pungent and spicy with fleeting bitterness. It also has notes of creamy green almond and artichoke, perfect for those who like their olive oil with a little bite and fruitiness in one!

Four wines from Giorgio Rivetti’s Indigenous Selections were chosen to complement our Olive Oil new arrivals. Bianca Vigna Prosecco from Conegliano Valdobbiadene in the Veneto region offers balanced citrus and bread aromas. Primitivo from Selento at the tip of the “heel of the boot” in Puglia shows a friendly, jammy & juicy palate of black fruit. Back up north, Barbera from Piemonte has up front red & black fruit, mild tannins, and a warm, spicy finish. Last, but certainly not least, is Nero di Troia from Puglia with an intense nose of herbs and orange peel and a warm palate of raspberry, dark dried fruits, and coffee.

Join us the weekends of Feb 15-17 and Feb 22-24 for a delicious taste of Italy!

 

Valentine Themed Wine Tasting at The Spicy Olive

We have selected Valentine, Love and Heart themed wines for you to taste this weekend, Feb 8 and 9 from 7-9pm and Feb. 10 from 3-6pm. Contratto Extra Brut (not pictured) is a full-bodied Italian sparkler with an explosive nose of yeast and citrus with alight, clean finish. Il Cuore Chardonnay offers fresh orange and orange blossom aromas with a palate of tropical fruit. Delicious and rich, Il Cuore Cabernet Sauvignon has loads of chocolate, coffee, and black berries. Criss Cross Zinfandel is jammy mix of red and black fruit balanced by a spicy attack. Reckless Love Red Blend is like walking through an aisle of a Farmers’ Market with its dark cherry,ripe cranberry, and medium finish that leaves you reaching for another sip.

Don’t forget the simplest, but most delicious, snack for a romantic evening at home watching a romantic comedy: Popcorn made with White Truffle Oil accompanied with a bottle of Champagne.

February Flavors of the Month 2018  

Sweet and Spicy

Dark Chocolate Balsamic Vinegar

Flavor: Rich, dark chocolate Complements: Salad, fruits, chicken, pork, beef Oil Pairings: Basil, Blood Orange, Chipotle, Harissa, Lemon, Persian Lime, Roasted French Walnut Oil Ideas: Combine with Chipotle or Harissa EVOO for a Latin mole.

Harissa Olive Oil

Flavor: Roasted chili peppers with hits of cumin, garlic, cinnamon and caraway Complements: Meat, chicken, eggs, vegetables, bread and pasta Vinegar Pairings: Apricot, Black Currant, Wild Blueberry, Chocolate, Cinnamon Pear, Coconut, Espresso.

For online orders use the code: Flavors to receive 10% off any bottle size.

Orders can be picked up at any of our 3 locations or delivered. 

January Flavors of the Month 2018  

Meyer Lemon Argrumato Olive Oil and Lavender Balsamic Vinegar
10% off in January!
Delcious together for a great salad dressing, try the Lemon olive oil on fish and seafood and the Lavender balsamic makes a great marinade for lamb and beef!
(Argrumato is the artisan process of crushing the lemons and olives together to create a very flavorful olive oil) 

 

Wine Tasting @ Wine Cellar in West Chester January, 2018

Wine Tastings for Jan. 4, 5 and 6th &  Jan. 11, 12 and 13th, 2018!

Shake off the cold weather with these selections:
Graham Norton Sauvignon Blanc, Lava Cap Reserve Chardonnay, Bread and Butter Pinot Noir and Treasure Hunter “Cosmic Karma” Grenache.
Thursday and Friday 4-7pm and Saturday 3-6pm
($1-$2 per pour depending on the wines featured)

Perfect Date Night Dessert

Wow Your Valentine

DATE NIGHT DESSERT

From The Spicy Olive

Love is in the air this Valentine’s Day. Nothing says, “Happy Valentine’s Day!” better than chocolate. Take care of your sweetie’s heart during this month, American Heart Month, with this unique and tasty dessert from the files of The Spicy Olive. Loaded with flavor and the heart-healthy benefits of quality olive oil, Blood Orange Brownies and Macerated Berries are a fan-favorite at The Spicy Olive, which is known for this recipe. Their Blood Orange Fused Olive Oil gives this treat its unexpected zing. The citrus and the chocolate is a classic combination, making for a rich and refreshing finale to a Valentine meal. Top your Blood Orange Brownies with vanilla ice cream and Macerated Berries for a simple but elegant date night delight.

BLOOD ORANGE BROWNIES

Box of brownie mix and ingredients listed on box, 
 except vegetable oil

Blood Orange Fused Olive Oil

MACERATED BERRIES

2 cups fresh strawberries

½ cup The Spicy Olive Chocolate Balsamic

½ cup The Spicy Olive Blood Orange Olive Oil

1 teaspoon granulated sugar

½ cup fresh basil, rolled lengthwise 
 and then sliced lengthwise

Vanilla ice cream

Fresh whipped cream

DIRECTIONS

Prepare a boxed brownie mix (Melanie Cedargren at The Spicy Olive recommends Ghirardelli brand) according to the package instructions, but replace the vegetable oil with Blood Orange Fused Olive Oil. Bake the brownies as instructed on the box. While the brownies bake, clean and hull the berries, then cut them lengthwise into thin slices and place in a bowl. Add equal parts of the balsamic and oil. Gently fold in the fresh basil and sugar. When the brownies are cooled, cut them into serving sizes. Immediately before serving, top each brownie with a scoop of vanilla ice cream. Spoon the Macerated Berries generously over the top of the ice cream and brownie. Add an artful finish to your dessert with a dollop of fresh whipped cream.

Original Post January 26, 2016 from West Chester and Liberty Lifestyle Magazine

http://www.westchesterandlibertylifestyle.com/2016/01/26/wow-your-valentine/

The Spicy Olive's Sweet Potato Fries

The Spicy Olive’s Sweet Potato Fries

The Spicy Olive's Sweet Potato Fries

The Spicy Olive's Sweet Potato Fries

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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes cut into spears with skin on
  • 3-4 tablespoons The Spicy Olive's Blood Orange olive oil
  • 2 tablespoons The Spiy Olive's Vermont Maple balsmaic
  • 1 teaspoon sea salt to taste

Method
 

  1. Preheat oven to 450 degrees. Cut potatoes into spears. Place on baking sheet and sprinkle with Blood Orange olive oil, Vermont Maple balsamic and sea salt. Mix thoroughly. Spread evenly and bake for 15 minutes. Mix again turning potatoes and bake an additional 5-10 minutes or until lightly browned.
The Spicy Olive's Zucchini Bread

The Spicy Olive’s Zucchini Bread

The Spicy Olive's Zucchini Bread

The Spicy Olive's Zucchini Bread

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Ingredients Method

Ingredients
  

  • 2 cups zucchini shredded
  • 2 cups brown Sugar lightly packed
  • 1 cup The Spicy Olive's Blood Orange olive oil *Could also use Lemon, Butter, or EVOO
  • 2 large eggs beaten
  • 1 tablespoon vanilla extract
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Salt
  • 1 cup walnuts coarsely chopped (optional)
  • 1/2 to 3/4 cup semi sweet chocolate chips optional

Method
 

  1. Grease 2 9x5 inch loaf pans with some olive oil and preheat oven to 350 degrees. Combine sugar, zucchini,olive oil, eggs, and vanilla in a large bowl and stir until well blended. In separate bowl, combine whole wheat flour, all purpose flour, cinnamon, baking powder, baking soda, and salt. stir to combine then add walnuts and/or chocolate chips. Gently stir the dry ingredients into the zucchini mixture until just combined.
  2. Divide the batter between the 2 loaf pans and bake for 50-60 minutes, until tester comes out clean. Let breads cool for 5-10 minutes. Turn the breads out of the pans to cool completely on a wire rack.
The Spicy Olive's Sauteed Kale

The Spicy Olive’s Sautéed Kale

The Spicy Olive's Sauteed Kale

The Spicy Olive's Sautéed Kale

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Ingredients Method

Ingredients
  

  • 1 1/2 pounds kale washed, drained, and steams removed
  • 5 tablespoons The Spicy Olive's Blood Orange olive oil
  • 2 tablespoons The Spicy Olive's Cranberry Pear balsamic
  • 1 cloves Garlic peeled and chopped
  • 1/2 cup Water
  • 1 teaspoon salt and pepper to taste

Method
 

  1. In a large skillet, heat Blood Orange olive oil over medium heat. Saute garlic, but do not let it get brown. Add water and kale, then increase heat to high. Stir then cover and simmer kale for 5 minutes. Add salt, pepper, balsamic vinegar and serve!
The Spicy Olive's Kale and FIg Salad

The Spicy Olive’s Fig and Kale Salad

The Spicy Olive's Kale and FIg Salad

The Spicy Olive's Fig and Kale Salad

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Ingredients Method

Ingredients
  

  • 5 oz baby kale could also use arugula or a combination of each
  • 3 slices Bacon cut into stripes
  • 12 medium fresh figs halved
  • 1 Shallot chopped
  • 3 tablespoons The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1 cup pecan halved
  • 1 tablespoon The Spicy Olive's Fig balsamic vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon back pepper
  • 3 oz Blue Cheese crumbled

Method
 

  1. Place kale in a salad bowl. Set aside. Heat skillet over medium-high heat add bacon, cook until crisp, remove with a slotted spoon and drain on a paper towel. Reserve 1 teaspoon of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate. Add shallots and 1 tablespoon of olive oil in to pan. Turn hear to medium-low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt, pepper, and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.