The Spicy Olive was the cover of the February 2016 issue of West Chester Liberty Lifestyle Magazine. Click here to read the article on the health benefits of olive oil.
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Northern Hemisphere Oils are here!!
Our wonderful fresh Ultra Premium olive oils from our hemisphere are on the shelves of the West Chester and Hyde Park stores and coming soon to Austin Landing. We have an Organic Arbequina from California and our hi-polyphenol Coratina Gran Cru from Italy is now available. Catch them while you can because they never last long!
Come into The Spicy Olive to "Taste the Difference Fresh Makes!"
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The Spicy Olive!
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Happy April! It sure doesn't feel like Spring lately, but according to the calendar it is that time of year. The Spicy Olive is happy to announce that we now have new skincare products at all 3 stores! Our long anticipated hand cream and face moisturizer are now available, as well as other beauty care items, more details below. We will be offering great spa baskets for Mother's Day! What a great gift idea!
Once this weather warms up a bit, it is time to grill! Our April flavors of the month make a great marinade for pork tenderloin to put on your grill...see recipes below!
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New Olive Oil Skincare Products!
Our skincare line contains the same fresh, polyphenol and antioxidant rich olive oil that we sell at the stores, delivering all that goodness to your skin and hair! Handcream and face moisturizers are now available as well as new shampoo and body washes. We now have Citrus Bloom and Mint Absolute! Come in and try them, you will love what they do to your skin! Face serum coming soon!
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Life is Too Short to Eat Bad olive oil!
A recent
60 Minutes story on Fraud in the olive oil industry underscores why it is so important for consumers to be careful where and what type of olive oil they are purchasing. Tom Mueller, the author of
Extra Virginity, states that 75-80% of the olive oil on grocery shelves is fraudulent. It is either too old or rancid, is not even olive oil just seed oil or canola oil with chlorophyl added for color or it is not extra virgin as it is labeled. The Spicy Olive is here so you don't have to eat bad olive oil anymore. Our oils are better than extra virgin , they are Ultra Premium (see link to right for more information on UP oils)! Our olive oils are always fresh and full of polyphenols so you get a big health benefit from consuming our oils.
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April Recipes Featuring the Flavors of the Month:
Roasted Beet Salad
Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional)
8 oz.
chèvre
(fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons The Spicy Olive's White A-Premium balsamic vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons The Spicy Olive's single varietal Extra Virgin Olive Oil (Ultra Premium)
Directions
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Serves 6-8 generous portions
The Spicy Olive's Blackberry Ginger Pork Tenderloin
One of our most popular recipes featuring this month's flavors of the month!
1/4 cup The Spicy Olive's Blackberry Ginger balsamic vinegar
1/4 cup The Spicy Olive's Garlic olive oil
1 pkg pork tenderloins
Place the pork tenderloins in a ziplock bag. Pour the balsamic vinegar and olive oil over the tenderloins. Seal the bag and place in refrigerator overnight. Grill or bake in a 375 degree oven until internal temperature of 160 degrees. Cover with foil and allow to rest for 10 minutes before slicing. Drizzle with a little Blackberry Ginger balsamic vinegar before serving. Enjoy!
The Spicy Olive's Blackberry Ginger Lemonade
Ingredients:
- 8 cups cold water
- 2 cups sugar
- 3 strips lemon peel (3" x 1" each)
- 2½ c fresh lemon juice (about 12 lemons)
- ½ cup The Spicy Olive's Blackberry Ginger Balsamic vinegar
- 1 cup raspberries
- 1 cup blackberries
- Ice cubes
- Seltzer or club soda
Prepare sugar syrup:
- In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
- Cover saucepan and boil 3 minutes.
- Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed.
- Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
- Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water. Makes 13 cups.
- Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice.
- Add seltzer to taste; garnish with berries.
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Rita Heikenfeld Returns to The Spicy Olive!
April 18, 2016 Hyde Park store
April 27, 2016 West Chester store
June 14, 2016 Austin Landing store: All classes 6:30-8:30 pm
Menu for the Hyde Park and Austin Landing Classes:
Grilled Flat Iron Steak, Arugula and Roasted Baby Beet Salad with Honey Vinaigrette, Olive oil Cake with Fresh Fruit and Chantilly Cream
Menu for West Chester Class:
Proscuitto and Sage Wrapped Pork Tenderloin,Creamy Goat Cheese Polenta, Stacked Caprese Salad and Olive oil cake with Fresh Fruit and Chantilly Cream.
Classes cost $45 per person and include wine pairings, recipes and a 60 ml sampler bottle of balsamic vinegar. Call the stores to make reservations: West Chester:513-847-4397
Hyde Park :513-376-9061
Austin Landing: 937-247-5969
Sunday April 17, 2016 Gluten Free Baking West Chester 2-4pm.
Have you been diagnosed with celiac disease? Or have you found that eliminating gluten from your diet has helped you in many ways to feel better?? Then THIS is the workshop for you. :)
Gluten-free baking doesn't have to be difficult or disgusting! Join Chef Amber Tipton for a gluten-free evening where we will talk about living with celiac disease, as well as tips and tricks for gluten-free cooking & baking.
Chef Amber Tipton is a local cottage baker that specializes in dedicated gluten
free and allergy free baking. Using locally sourced, organic ingredients whenever possible she creates gluten free baked goods whose taste and texture are just like, if not better than, their wheat counterparts.
Amber will demonstrate the basic way to start gluten free baking! Her gluten free products are so popular she cannot keep up with demand so she has decided to teach others how to bake gluten free! This class will also be held at the Austin Landing store in the future. Amber will incorporate The Spicy Olive's oilve oils and balsamic vinegars in her recipes. This class costs $30 per person and includes recipes, tasting of items prepared in class and a 60 ml sampler bottle of Butter olive oil. Call the West Chester store at 513-847-4397 for reservations!
April 28 , 2016 Austin Landing 6:30-8:30pm
Healthy Eating for People on the Go! with Kate's Plate
Roasted Red Pepper Hummus, Pork Skewers with Red Cabbage Mango Slaw, Zoodle Primavera with Garlic Chicken and Pistachio Bark. This class will cost $45 per person and includes recipes, tasting of foods prepared, wine pairings and a 60 ml sampler bottle of balsamic vinegar to take home.
Call the Austin Landing store to make a reservation at 937-247-5969.
Chef David Cook To Lead Classes at all 3 Spicy Olive stores!
Salads with Chef David Cook
April 26, 2016 Hyde Park Store 6:30-8:30pm
June 1, 2016 West Chester 6:30pm -8:30pm
June 2, 2016 Austin Landing (tenative date)
Chef David will get us ready for the warmer weather with demos of great salads you can make and enjoy this summer! Menu includes: Secret Red Gravy and David's Wing Sauce tastings, Roasted Rattatouille, goat cheese. arugula salad with The Spicy Olive's Neapolitan Herb balsamic and Spicy Olive Ultra Premium olive oil, Sauteed Sesame Chicken over Buchwheat Soba Noodles with sauteed vegetables dressed with The Spicy Olive's Honey Ginger balsamic and our Persian Lime olive oil, and Ice Cream drizzled with Cajeta and The Spicy Olive's Cara Cara Orange Vanilla balsamic. Demos paired with wines. The class includes copies of David's recipes and a 60 ml sampler of balsamic vinegar to take home. The cost of this class is $45 per person. Please call the stores to make your reservation: West Chester 513-847-4397
Hyde Park 513-376-9062 and Austin Landing 937-247-5969.
Healthy Cooking Class/Paleo with Chef Anthony Jordan
April 14, 2016 Austin Landing 6:30-8:30pm
Chef Anthony Jordan works with athletes and others looking for a healthy diet. He will speak about the Paleo diet and what healthy, clean eating means and how the olive oils and balsamic vinegars from The Spicy Olive compliment a healthy diet. Chef Anthony is currently developing the menu. The cost for this class is $60 per person. Handouts on healthy eating, recipes and a 60 ml sampler of olive oil are included with these classes. Please call the Austin Landing store 937-247-5969 for reservations.
Chef Lee Anne House of Housemade Sriracha come to The Spicy Olive
May 17, 2016 Austin Landing 6:30pm
May 24, 2014 West Chester 6:30 pm
Chef Lee Anne House makes Housemade Sriracha Sauces now available at The Spicy Olive!
The theme of the Austin Landing class is Everything Sriracha and includes: Green Sriracha black bean dip
Pan seared bread with hummus, olive relish, sauteed squash sheeps milk feta drizzled with red thai chili sriracha.
Red sriracha beer cheese and chorizo tacos with avocado. crispy shredded romaine and sauteed purple carrots
Keener Brats on Ashleys Pastry shop buns with a peach and cilantro aioli, crispy savoy cabbage slaw and feta
The theme of the West Chester class is a Spring Menu: featuring spring veggies:
Crostini with greek yogurt cheese, rhubarb compote, micro greens and Housemade Hot Honey and The Spicy Olive's Strawberry balsamic
Salad with thinly sliced kale, shredded carrot. smoked Applewood bacon, sunflower seeds, tossed in a chimichurri creamy buttermilk dressing that features The Spicy Olive's Gravenstein Apple balsamic
Shrimp taco with whipped feta, red cabbage slaw, pickled radishes and fresh cilantro
Thai Chicken and asparagus risotto
Strawberry Basill Shortcakes with our Peach white balsamic whipped cream
Both of these classes cost $45 per person and include tasting of the foods prepared, recipes, a 60 ml white balsamic sampler and wine pairing.
Call the West Chester or Austin Landing store for reservations.
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Every Friday 4:00pm - 8:00pm and Saturdays 12:00pm - 5:00pm at Uncorked. Just stop by!
Formal Monthly Wine Tastings
3rd Wednesday of every other month, reservations required, please call 513-704-2933.
Save the Date: Wine Tasting Benefiting the UC Brain Tumor Center- Thursday April 21, 2016 6:00-8:30 pm
Cincinnati Union Center at Union Terminal
Uncorked Website
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April 2016 Flavors of the Month
are Blackberry Ginger balsamic and Garlic olive oil! 10% off these varieties in April!
Try Our Blackberry Ginger balsamic vinegar in your ice tea this Spring and Summer! Adds great blackberry flavor and subtle sweetness but has only 10 calories per tablespoon and 3 grams of sugar!
Try our Garlic olive oil on Asparagus before you roast it and brush on steaks or chicken before grilling!
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Stop in to The Spicy Olive for great recipe ideas for the grilling and salad season that we are just beginning! Mother's Day is just around the corner. The Spicy Olive has gifts that the special women in your life will love! You can even pamper her with our great new skincare products and spa baskets! I look forward to seeing you in the stores!
Happy Spring & Happy Eating!
Melanie Cedargren
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