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Southern Hemisphere Olive Oils Are Here!
Our great, fresh olive oils from countries in the Southern Hemiphere like Australia & Chile are here! The remaining Nothern Hemisphere olis will be 10% off until they are gone! Come into The Spicy Olive to "Taste the Difference Fresh Makes!"
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The Spicy Olive!
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Happy Thanksgiving and the beginning of the wonderful holiday season! The holidays are my favorite time of year! All the wonderful smells and tastes and getting together with loved ones makes it such a special time. The Spicy Olive is ready to help you make your special meals delicious with our wonderful olive oils, balsamic vinegars and recipes! Stop in and we will be sure to help you make this your tastiest Thanksgiving and don't forget us for great gift options for hostess and holiday gifts!
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Corporate Gifts From The Spicy Olive
Our gift packs make very thoughtful and tasty gifts for clients or your employees this holiday season. We have gifts in all price ranges from $10 on up and offer discounts on larger quantity orders. Call The Spicy Olive at 847-4397 to see what we can do for you! We can ship as well. Let The Spicy Olive take this off your to do list!
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Thanksgiving 101- Saturday Nov. 14, 2015: 10am-4pm
The Spicy Olive has held Thanksgiving 101 since our first year in 2012. It is a day to help you prepare for your best Thanksgiving ever! We will have Thanksgiving food samples in all 3 stores and recipes for you to take home. All of our olive oils and balsamic vinegars will be discounted 10% that day so you can purchase what you need for Thanksgiving or start your holiday shopping! See you on Saturday the 14th of November! UnCorked at The Spicy Olive in the West Chester store will be sampling wines to accompany your Thanksgiving dinner too!
Austin Landing Wintermarket Nov. 14 & 15
The Shops at Austin Landing and the vendors invloved in this summer's Farmer's Market wil be offering holiday gifts in a heated tent on the Park Area near The Spicy Olive & Coldstone Creamery. This will be a great opportunity to start your holiday shopping and experience our Thanksgiving 101 at our nearby store. We are offering10% off our olive oils and balsamic vinegars that day.
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I just returned from a trip to California to see how our wonderful olive oils are made! The extra care and emphasis on quality is why our oils are Ultra Premium and so full of anti oxidants, polyphenols and anti inflammatory agents! I saw the olives being mechanically picked from the trees and then crushed within 1-2 hours after being picked. Now that is fresh! Other olive oils are not made this way, many allow the olives to ripen on the tree and fall to the ground so they save the cost of picking the olives. Many of these olives are over ripe or starting to rot. When these olives are crushed, the smell is unpleasant and chemicals or heat are used to neutralize the smell and taste.
These chemicals and heat also neutralize the health benefits in the olive oil. Please don't waste your money on substandard or fraudulent olive oil! According to a Unveristy of California olive oil study, 69% of the olive oil in the marketplace is fraudulent. You can rely on The Spicy Olive to bring you the freshest, healthiest and tastiest olive oils available!
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November Recipes:
The Spicy Olive's Cranberry Sauce
An easy way to wow your Thanksgiving guests with your cranberry sauce!
1 can of Ocean Spray whole cranberry sauce
Option 1:
Place cranberry sauce in a sauce pan and heat. Add 3 tablespoons The Spicy Olive's Raspberry balsamic and some orange zest and stir until combined. Allow to cool and place in refrigerator. Can be made a week in advance.
Option 2:
Place the cranberry sauce in a sauce pan and add 3 Tablespoons Black Cherry balsamic vinegar. Stir and heat until combined and thickened. You can add dried cherries and or walnuts to this sauce.
Option 3:
Place cranberry sauce in saucepan and add 3 Tablespoons of Gravenstein white apple balsamic or Red Apple balsamic to the cranberry sauce. Add fresh apple cubes, celery and walnuts for a Waldorf cranberry sauce.
What do I do with all of these leftovers?! Here's an idea...
Combine leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Sauté in The Spicy Olive's Wild Mushroom & Sage Olive Oil. Serve with cranberry sauce.
12 lb. turkey
3/4 c. The Spicy Olive Mushroom & Sage Olive oil
2 tbsp. garlic powder
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1/2 c. Red Apple Balsamic
1 c. water
I like to put apple slices, celery sticks, onion wedges, sage, salt and pepper in the cavity of the turkey for flavor and to keep the turkey moist. I cook the stuffing separately in a casserole due to the risk of salmonella.
Prepare the turkey for roasting by washing it and removing the neck and other parts from the cavities. Inject the turkey with the 1/2 of the Wild Mushroom & Sage olive oil with 1/2 of the Red Apple balsamic vinegar, reserving the rest for basting the bird as it roasts. Sprinkle with salt and pepper and other seasonings. Roast turkey according to directions on the packaging, basting often with the olive oil and balsamic vinegar mixture.
You could also use The Spicy Olive Herbes d'Provence olive oil with Pomegranate Balsamic vinegar for a different fall flavor.
The Spicy Olive's Fall Skillet Dinner
2 lbs. boneless, skinless chicken breasts, chunked
1/2 tsp poultry seasoning
4 Tbsp. The Spicy Olive's Wild Mushroom and Sage olive oil
6 slices bacon, cut into peices
3 cups Brussel Sprouts, halved
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 apples, peeled and diced
1 tsp. garlic
2 cups chicken broth
Finish with a drizzle of The Spicy Olive's Cinnamon Pear balsamic vinegar
Season chicken with poultry seasoning. Heat 1/2 of Wild Mushroom and Sage oil in a deep, nonstick skillet
. Add chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove chicken and transfer to a plate. Place bacon in skillet and cook until crisp. Place bacon on plate with chicken and drain the bacon grease and add the rest of the Wild Mushroom and Sage olive oil.
Add the brussel sprouts and sweet potatoes, brussel sprout should be softened and browned. Cook stirring occasionally until browned and caramelized. Add the apples, garlic, cinnamon, chicken and bacon back to pot. Add half of the chicken broth. Cook until evaporated and add the remaining broth. Cook two minutes or more until all broth has been reduced. All Chicken broth should be absorbed, To finish, drizzle with The Spicy Olive's Cinnamon Pear balsamic vinegar and serve! Enjoy! Internal temperature of chicken should reach 165-170 degrees before serving.
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New Skincare Products Coming !
Just in time for the holidays,
our Olive Oil s
kincare line is expanding! This is good news for many customers who have been requesting lip balms, hand creams and lotions! Face wash, facial serum, face moisturizer, hand cream, body butter, lip balm and new scents for body wash and shampoos are coming to The Spicy Olive! This creates a new gift option from The Spicy Olive, a Spa Gift Basket! These great products should be in the stores by Black Friday! Give them a try, your skin will love them! These products contain the same fresh olive oil that we sell to consume in the store, so your skin receives the same anti- oxidents, anti inflammatory and polyphenols benefits topically.
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Black Friday is November 27, 2015! All three Spicy Olive stores will open at 8am on Black Friday and will offer 20% off our oils and vinegars until 10 am. From 10am-3pm we will offer 10% off our olive oils and vinegars. Come and get your holiday shopping off to a great start!
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Shop Small Saturday is Sat Nov. 28, 2015
American Express supports small business by sponsoring Shop Small Saturday. American Express cardholders get a rebate from Americian Express when they use their cards at local small businesses on Saturday, Nov 28th. Please shop at The Spicy Olive and show your support for our local, small business!
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Upcoming Classes at The
Spicy Olive:
Get Ready for the Holidays with The Food Adventures Crew!
Steve Milano (the Big Ragu), Jackie Scanlon and Jennifer House will all be making their favorite holiday recipes with our olive oils and balsamic vinegars.
Steve, the Big Ragu
will prepare seared scallops with lemon olive oil and Sicilian lemon balsamic, Sesame chicken with our Roasted Japanese sesame oil.
Hungry Jax will prepare a popcorn trio; Mexican Hot chocolate with Harissa olive oil, cheesy fingers cheddar popcorn using butter olive oil and Paisano popcorn made with Coratina olive oil and an overnight French Toast with Vermont Maple balsamic perfect for Christmas brunch.
Chef House will make braised beef with Espresso balsamic over goat cheese polenta and chicken tacos with coconut or ripe peach balsamic. Yum!
6:30-8:30pm. Thursday Nov. 12, 2015 at The Austin Landing store.
The cost for this class is $35.00 and includes recipes, food prepared and a 60 ml sampler bottle of a balsamic vinegar used in the class.
Please call the Austin Landing store to make your reservation 937-247-5969.
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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.
Uncorked Website
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1/4 1/2
November 2015 Flavors of the Month
are Red Apple balsamic and Wild Mushroom and Sage olive oil! 10% Off of these great varieties in November!
Wild Mushroom Risotto
1 cup arborio rice
1 cup chopped mushrooms
4 Tablespoons Wild Mushroom and Sage olive oil
1/2 cup chopped onion
3 cups chicken broth or vegetable broth
1/2 cup dry white wine
1/4 cup grated parmesan cheese
White or Black Truffle oil to finish
Place 3 Tablespoons Wlid Mushroom and Sage olive oil in a sauce pan and heat. Add onion and saute until opaque. Add arborio rice and stir until the rice is coated in the olive oil. Add chicken broth in 1/2 cup divided amounts and stir until absorbed, then add another 1/2 cup chicken broth and stir. Continue until all the chicken broth has been absorbed and the rice has a creamy texture. Add 1/2 cup wine last and stir until absorbed. While the rice is cooking, place the mushrooms and 1 Tablespoon Wild Mushroom and Sage olive in a saute pan and cook the mushrooms. Add the mushrooms and the grated parmesan cheese to the risotto and stir to incorporate.
Drizzle with White or Black Truffle oil to finish.
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Happy Thanksgiving! I hope that you will try some of the recipes in this newsletter to add a zip of flavor to your Thanksgiving! I love these busy months in the stores and hope to see you! With three stores now, it can be hard for me to see customers and I really enjoy doing so. Please be sure to ask if I am there when you stop in.
Sincerely,
Melanie Cedargren
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