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THE SPICY SCOOP
April 2015



 Could Spring finally be here?  Happy Easter and Happy Passover to you all! The Spicy Olive has great Easter gift baskets, great recipe ideas for the holidays and all the oils and vinegars you need to create a delicious holiday meal! The Spicy Olive, West Chester and Hyde Park, will be closed on Sunday, April 5, 2015 to celebrate Easter with our families!

 A Third Location Coming for The Spicy Olive!
 A new Spicy Olive location is coming to Austin Landing (south of Dayton) in late spring/early summer! Some of our customers are already excited about the news! Click on the link below to read an article announcing our new location in a Dayton "Food Adventures" article. If you know of Foodie type people in the Miamisburg/Springboro area that would like to work at The Spicy Olive, please have them call the West Chester store at 513-847-4397 to arrange an interview.

Spicy Olive Employee, Randy Dunlap, rides Cross Country for MS
Randy has been part of The Spicy Olive family since Dec. 2013 and we all are behind him in his endeavor to ride his bicycle across the United States to raise money and awareness for MS. Randy will begin his ride on April 14, 2015 in San Diego California. We will have updates on where he is in the West Chester store throughout his journey. The link below provides more information and also information on how to make a donation.


April  Recipes:

Balsamic Bacon Deviled Eggs
12 hard boiled eggs
1/2 cup Mayonnaise
1/2 teaspoon salt
4 slices of bacon, fried and crumbled
1 teaspoon dried roasted onion
1-2 teaspoons The Spicy Olive's Traditional balsamic vinegar (or you could use Serrano Honey or Jalapeño balsamic for a little kick)
Slice boiled eggs in half and remove egg yolks. Place egg yolks in bowl and add mayonnaise, salt, bacon crumbles, balsamic vinegar  and roasted onion. Mix together with a fork until well mixed. Spoon into egg white halves or pipe to make them fancier. Enjoy!
(If you use the Jalapeño balsamic you may need to add a teaspoon or 2 of sugar to the recipe)



Strawberry Balsamic Vinaigrette
A great way to use the flavors of the Month!
1/3 cup The Spicy Olive's Strawberry  balsamic vinegar
1/3 cup The Spicy Olive's Basil olive oil
2 teaspoons Dijon mustard
2 teaspoons finely chopped shallots (optional)
Whisk together all ingredients. Use to dress your favorite salad, great on mixed greens with feta cheese and walnuts or on a spinach salad.

A Great Easter Salad

The Spicy Olive's Strawberry and Avocado Spinach

Salad with Raspberry Balsamic Vinaigrette

A fresh summer strawberry and baby spinach salad with avocado and bacon in a raspberry vinaigrette that just screams summer!                                Ingredients

  1. 1 (5 ounce) package baby spinach
  2. 2 cups strawberries, sliced
  3. 1 avocado, diced
  4. 4 slices bacon, cooked and crumbled
  5. 1/4 cup blue cheese, crumbled
  6. 1/4 cup pecans, coarsely chopped
  7. 1/4 cup The Spicy Olive's Raspberry balsamic vinaigrette

Directions: Assemble salad, toss in dressing and enjoy!

 

 Raspberry Balsamic Vinaigrette Ingredients

 

1/3 Tbsp The Spicy Olive's Raspberry Balsamic Vinegar
2/3 C The Spicy Olive's Garlic Extra Virgin Olive Oil
1 small shallot, minced
1 tsp Dijon-style whole grain mustard
salt and pepper to taste 

Directions:

Place Balsamic Vinegar, shallot, and mustard in a deep bowl. Drizzle Garlic olive oil in slowly while you whisk the ingredients together. Salt and Pepper to taste ( You can use Strawberry Balsamic and Basil olive oil (The Flavors of the month for this salad as well)

 

The Spicy Olive's Grilled Leg of Lamb

 (recipe submitted by a customer & modified by Spicy Olive)

1 leg of lamb, cut meat off bone, remove excess fat ( you will have different sized chunks of lamb meat)

1 cup soy sauce

1 cup red wine

1/2 cup The Spicy Olive's pineapple balsamic (I think the oregano balsamic would be delicious)

1/2 cup The Spicy Olive's Garlic olive oil

3 cloves garlic, crushed

seasoned pepper to taste (she recommends Lawry's)

Mix the marinade ingredients. Place lamb pieces in a zip lock bag. Pour marinade over lamb and zip lock bag. Allow to marinate in refrigerator for 24-48 hours. Take out of refrigerator and allow to come to room temperature before grilling. Cook on grill until done. Bring the pieces in and allow to rest. Slice before serving, the small pieces will be well done but the larger pieces will slice rare, so that everyone will be able to find a piece they will enjoy!

 



Upcoming Classes

April 12, 2015 2-4pm at The Spicy Olive West Chester store  and
May 17, 2015 1-3 pm at The Spicy Olive Hyde Park store.  These  Classes will explore putting together our olive oils and balsamic vinegars to make great salad dressings and marinades.  This class will get you ready for the grilling season ahead! The cost for this class is $35.00. Please call the West Chester store at 847-4397 or the Hyde Park store at 376-9061 to make a reservation.


Upcoming Classes at The Spicy Olive:
Thursday April 23, 2015 at the Hyde Park store
6:30-8:30pm
Chef Alfio will prepare a Piccatta with our Tuscan Herb olive oil for the appetizer, a Caprese Salad with our Oregano balsamic and Basil olive oil, Pork Tenderloin with our Blackberry Ginger balsamic and Black Mission Fig balsamic Gelato for dessert. The menu will be served with wine pairings. The cost of this class is $45.00 per person . Please call the Hyde Park store for reservations, 376-9061.

Rita Heikenfeld
Upcoming Classes at The  Spicy Olive:
Rita Heikenfeld returns to The Spicy Olive!
May 6, 2015 Rita will be at The West Chester store with a Mother's Day theme for her class.The menu includes: Goat cheese with sin dried tomato and rosemary tapenade, Herb Rubbed Grilled Chicken Breast with Watermelon/Mango salsa, Spring salad with Raspberry balsamic dressing, Lemon Mousse with Fresh Berries
J une 10, 2015 Rita will be at The Hyde Park store with a Father's Day theme. The menu includes: Beer Cheese with crackers, Marinated Flat Iron Steaks with thyme, garlic, parsley and Romano cheese shreds, Four Bean Salad with Grilled Corn, and Blackberry Cobbler.
   The cost for these classes is $45 per person.
Please call the West Chester store at 513-847-4397 or the Hyde Park store at 513-376-9061 for reservations.


Daveed's
Upcoming Classes at The  Spicy Olive:
Chef David Cook returns to The Spicy Olive, West Chester,  on Thursday May 14th, 6:30-8:30 pm. The menu for this class is  still being developed.  he cost for this class is $45.00 and includes wine pairings with the food served. Please call The Spicy Olive at 513-847-4397 to make a reservation.


   
Uncorked  
Casual Wine Tastings 
Every Friday 4:00pm - 8:00pm and Saturdays 12:00pm - 5:00pm at Uncorked.  Just stop by!

Formal Monthly Wine Tastings
3rd Wednesday of each month, reservations required, please call 513-704-2933.

Mark your calendars: The UC Brain Tumor Wine Tasting Fundraiser is April 30, 2015 at The Museum Center. Uncorked at the Spicy 
 Olive is one of the organizers for this great event and The Spicy Olive will be there as well. Join us to support a great cause!


Uncorked Website
Flavor of the Month!
April 2015 Flavors of the Month are Strawberry Balsamic Vinegar and 
Basil Olive Oil
10 % off these flavors all month!


Happy Easter, Happy Passover  and Happy Spring! The Spicy Olive has everything you need to create a delicious Holiday dinners as well as Easter gift baskets for your loved ones! I look forward to seeing you in the stores and wish you a very Happy Easter!

Sincerely,
Melanie Cedargren