Spicy Olive-Next Virtual Wine Tasting July 11th, 2020 with Charles Bieler!

 
The Spicy Olive’s 7th Virtual Wine Tasting is Saturday, July 11th at 5:30. Globe-trotting winemaker, Charles Bieler, will be leading us through four of his wines made in Aix-en-Provence, Cotes-du-Rhone Villages, Cotes Catalanes, and Yakima Valley.
 
 You may 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 Charles; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Charles, Chris, Melanie, and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
 
Wines and prices:
 
Charles & Charles Yakima Valley Riesling, 12.99
Bieler Pere & Fils “Sabine” Aix-en-Provence Rose, 13.99
Bieler Pere & Fils “La Jassine” Cotes-du-Rhone Villages Rouge, 13.99
Shatter Cotes Catalanes Grenache, 24.99
Baby Back Ribs

The Spicy Olive’s Baby Back Ribs

This is one of my favorite ways to make Baby Back Ribs. I use The Spicy Olive’s Chipotle Olive oil and Mortar and Pestle’s Rhyno Rub to season them. Start them in the oven at 400 degrees for about 15 minutes and then turn the oven down to 200 degrees and let them cook all afternoon. Finish them on the grill and baste them with your  favorite BBQ sauce.

This a perfect recipe to try for summer holidays and parties.

Baby Back Ribs

The Spicy Olive's Baby Back Ribs

A delicious rib recipe perfect for summer cookouts and holidays!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Chipolte Olive Oil or Olivewood Smoked olive oil
  • 1 tin Mortar and Pestle's Rhyno Rub
  • 2 racks baby back ribs

Method
 

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash the ribs with water and pat dry. Remove the membrane from the back of the rack of ribs. Coat 1 side of the ribs with the Chipotle olive oil and rub into meat. Sprinkle to coat with the Rhyno Rub and pat the seasoning into the meat. Repeat with the second rack of ribs. Most but not all of the tin of Rhyno Rub will be needed to coat 2 racks of ribs, refer to photo for proper coating.
  3. Wrap the ribs individually in aluminum foil. Place the 2 wrapped rib racks on a cookie sheet or baking pan and place in oven. Cook in oven for 15 minutes.
  4. Turn the oven down to 200 degrees Fahrenheit. Leave the racks of ribs in the oven to slow cook for 4 hours or more.
  5. Preheat grill. Remove ribs from oven and unwrap. Place the ribs on preheated grill and baste with your favorite BBQ sauce. Turn after 5-7 minutes and baste the other side with sauce. Allow to cook for an additional 5 minutes. Remove from grill and serve. Enjoy!

Summer Sippers with The Spicy Olive’s balsamic vinegars!

Summer Sippers with The Spicy Olive

Melanie shared The Spicy Olive’s recipe for delicious and refreshing summer drinks on The Living Dayton Show. Any of our white balsamic vinegars can be used in cocktails. Melanie made a Skinny Pina Colada using our Golden Pineapple white balsamic vinegars with Coconut flavored sparkling water, all the taste of a Pina Colada minus the  the cream, sugar or calories. She also demoed a Sicilian Lemon Sipper using our Sicilian Lemon balsamic, sparkling water and a slice of lemon for garnish. Other options for Summer Sippers include the Spicy Olive’s Key Lime, Cara Cara Orange Vanilla, Grapefruit, Cascadian Raspberry  or  Cranberry Pear balsamic vinegars. Another great idea to try is adding our Honey Ginger white balsamic vinegar to a Moscow Mule! There are endless options for delicious, low calorie, low sugar summer drinks at The Spicy Olive. If you want to make the drink an adult version, simply add vodka or rum.

Virtual Wine Tasting June 27- Wines From 4 Wine Regions with Mary Horn!

Join The Spicy Olive’s next virtual wine tasting to enjoy wines from four different renowned wine regions in the world:

Provence, France- AIX Rose

Marlborough, New Zealand- White Haven Sauvignon Blanc

Columbia, Washington State USA- Christopher Michael Red Blend

Sonoma, California USA- St. Francis Cabernet Sauvignon

Mary Horn, Level III Sommelier, Vice President of Fine Wine Sales and Education at Heidelberg Distributors will lead our tasting of these fabulous wines!

Join Chris, Melanie and Mary Horn on Saturday June 27th at 5:30 pm on a Zoom Meeting. Please call the West Chester store to order your wines for the tasting and give us your email so we can send you the credentials  for the Zoom tasting. The cost of the four wines is $77 , pick up wines at the West Chester store or arrange for delivery to your home!

 

Virtual Wine Tasting Sean Minor Winery in California June 13, 2020

Fellow Oenophiles,

The Spicy Olive’s Virtual Wine Tastings are becoming quite a phenomenon. According to Ohio’s largest Wine Distributor, our Daou Vineyards Virtual Tasting with Fred Dame was the most successful event of its kind in Ohio; not just for Daou Vineyards, but for any of the hundreds of wineries they represent. YOU have made this happen with your enthusiastic participation and purchases of the fine wines our presenters own and/or make, or represent. Our next Virtual Wine Tasting is a little more than a week away. On Saturday, June 13th at 5:30, we will be tasting wines from Sean Minor Winery in California. Sean’s Vice President of Sales, Larry Soble, will guide us through Sean’s “Four Bears” Chardonnay, Sonoma Coast Chardonnay, Sonoma Coast Pinot Noir, and Nicole Marie Red.

You may 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 Larry; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Larry, Chris, Melanie, and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.

Wines and prices:

“Four Bears” Chardonnay, 12.99
Sonoma Coast Chardonnay, 19.99
Sonoma Coast Pinot Noir, 19.99
“Nicole Marie” Red, 19.99

You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. Please continue to observe current guidelines for Social Distancing.

Link to Sean Minor’s Website: https://www.seanminorwines.com

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

Please join us on Saturday, June 13th at 5:30.

Thank you,

Chris Hensey
Sommelier CMS
The Spicy Olive

cjhensey@aol.com

The Spicy Olive’s Panzanella Salad

This classic Italian salad was created as a way to use day old bread so as not to waste- The Spicy Olive thinks it is a wonderful way to showcase the delicious flavor of summer ripe tomatoes!

The Spicy Olive's Panzanella Salad

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Ingredients Method

Ingredients
  

For Salad
  • 1 Baguette torn in to pieces
  • 2 pounds ripe tomatoes heirloom tomatoes cut in 1 in pieces
  • 1 cup olives slices, your favorite variety
  • 1/2 cup fresh basil chopped
  • 1/4 cup flat leaf parsley chopped
  • 8 ounces fresh mozzarella (fresca) torn into pieces
  • 1/4 cup Percorino cheese freshly grated
  • 2 Tbsp The Spicy Olive's California Cuvee extra virgin olive oil or any Spicy Olive extra virgin single varietal olive oil
For Dressing
  • 1/3 cup The Spicy Olive's medium to robust extra virgin single varietal olive oil like Hojiblanca or Coratina
  • 3 Tbsp The Spicy Olive's Oregano White Balsamic Vinegar or The Spicy Olive's Neapolitan Herb balsamic
  • 1 teas flat leaf parsley chopped
  • salt and pepper to taste

Method
 

  1. Preheat the grill or your broiler. Toss the torn bread with CA Cuvee EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted. Arrange the bread on a nice platter or in a large bowl. Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread. Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

The Spicy Olive’s Squash and Corn Salad

A delicious hot weather salad filled with the flavors of summer!

The Spicy Olive's Squash and Corn Salad

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

Ingredients
  

  • 3 Tbsp The Spicy Olive's Butter olive oil
  • 2 Tbsp The Spicy Olive's Cilantro and Roasted Onion Olive Oil
  • 1 medium zucchini cut longways into quarters
  • 1 medium yellow squash cut longways into quarters
  • 3 ears fresh corn with husks
  • 1/3 cup Feta Cheese crumbled
  • 1 Tbsp fresh chives minced
  • small handful fresh basil chopped
  • salt and pepper to taste
  • 1 roma tomato chopped
  • fresh cilantro chopped
  • juice from one lime

Method
 

  1. Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher salt. Grill on medium heat until tender but not musty. Set aside. Place corn on the grill with husk, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, put back on the grill for 2 minutes. Chop zucchini and yellow squash to medium small pieces. Cut corn off the cob. Toss in bowl, feta cheese, fresh basil, diced tomato, fresh lime juice, drizzle Cilantro & Roasted Onion Infused Olive Oil, garnish with cilantro and serve.

The Spicy Olive’s Greek Cobb Salad

The Spicy Olive's Greek Cobb Salad

This salad will take your taste buds on a trip to the Greek Isles. An Aegean twist on the traditional Cobb Salad!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 slices Bacon
  • 4 eggs
  • 1/4 cup The Spicy Olive's Athinolia Extra Virgin Olive oil or one of our other mild to medium EVOOs
  • 1/4 cup The Spicy Olive's Barrel Aged Red Wine vinegar
  • salt and pepper to taste
  • 3 Romaine lettuce hearts washed and chopped
  • 1 tsp. fresh dill chopped
  • 1 Avocado sliced
  • 1 cup rotisserie chicken shredded
  • 3/4 cup Feta Cheese crumbled or blue cheese
  • 1 pint Cherry Tomatoes halved
  • 2 cups crispy pita chips crushed for croutons

Method
 

  1. Cook bacon in small skillet until crisp, set aside on plate with paper towel to drain. Crumble once cooled. In a pot with water boil water and add eggs. Remove 2 of the eggs after 4 minutes and put in a bowl of ice water. Keep the remaining 2 eggs until hard boiled about 6 more minutes, set aside. You will use the 2 eggs you placed in ice to make a dressing; Remove eggs from ice and peel, then transfer to a blender, add the Chiquitita EVOO, Red Wine Vinegar, dill, ½ teaspoon salt and a little pepper, puree until smooth. To make salad, put romaine in a large serving bowl and drizzle with dressing. Peel and slice hard-boiled eggs. Add chicken, feta, avocados, eggs, tomatoes, and bacon. Toss before serving. Top with pita chips and dill.

The Spicy Olive’s Chicken and Spinach Pomegranate Salad

A beautiful salad to look at, equally delicious to eat! This makes a great dinner for the hot days of summer ahead!

The Spicy Olive's Chicken and Spinach Pomegranate Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For chicken
  • 1 pound chicken breasts boneless, skinless
  • 1 Tablespoon The Spicy Olive's extra virgin olive oil medium-robust- Picual or Hojiblanca
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh rosemary chopped
  • 1 Tablespoon fresh thyme chopped
  • 1 Tablespoon fresh sage chopped
  • salt to taste
For vinaigrette
  • 1/4 cup The Spicy Olive's extra virgin olive oil Picual or Hojiblanca
  • 4 Tablespoons The Spicy Olive's Pomegranate balsamic
  • 1 orange juiced juice of one orange
  • 1 teaspoon The Spicy Olive's Roasted Garlic and Champagne mustard
  • salt and pepper to taste
For Spinach Salad
  • 1 package Baby Spinach
  • 3/4 cup pomegranate arils

Method
 

  1. Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken and set aside.
  2. Whisk together all vinaigrette ingredients until well blended.
  3. Place spinach in a salad bowl and top with pomegranate arils and sliced chicken. Drizzle Pomegranate vinaigrette over salad. Toss to evenly coat and serve. Enjoy!

The Spicy Olive’s Pomegranate Marinade

This is a great marinade for summer grilling season! This works for pork, chicken, beef or even tofu! Our Pomegranate balsamic, Garlic olive oil and Roasted Garlic and Champagne Mustard combine for a rich and delightful marinade!

The Spicy Olive's Pomegranate Marinade

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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Ingredients Method

Ingredients
  

  • 1/3 cup The Spicy Olive's Pomegranate balsamic
  • 1/4 cup The Spicy Olive's Garlic Olive Oil
  • 1 Tablespoon The Spicy Olive's Roasted Garlic and Champagne mustard
  • 2 teaspoons kosher sea salt

Method
 

  1. In a medium bowl, whisk the mustard with the salt and Pomegranate until thoroughly blended. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able glass bowl or a zip lock bag, place your steak, pork or tofu and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once while marinating. Grill until desired doneness-rare-well done and enjoy!