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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60 Minutes featured a story on Fraud in the Olive oil Industry in Jan. 2016. Click here to see the story and to understand why The Spicy Olive is the place to purchase authentic, fresh and healthy olive oils!
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The Northern Hemisphere Harvest will be coming to The Spicy Olive soon. The fresh California varietals will be the first to arrive in Jan or Feb. 2017 followed by Spanish, Italian and Tunisian varietals.
Remember at The Spicy Olive you can "Taste the Difference Fresh Makes!"
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The Spicy Olive!
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Happy New Year! I hope the holiday season has been delicious and fun so far and wish you all the best in the coming New Year!
Holiday Hours at The Spicy Olive:
Mon. Dec 26-30, open 10 am-7pm (regular hrs all week)
New Year's Eve, Dec 31, 2016: 10 am-5 pm
New Year's Day, Jan 1, 2017: Closed
Jan. 2, 2017 Regular hours
Jan. 3, 2017 opening at noon due to inventory
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After Christmas SALE on Jan. 2, 2017
The Spicy Olive will offer 15% off Spicy Olive gift packs that are remaining on Jan. 2, 2017 only at all 3 Spicy Olive stores. This discount applies only to gift packs that are already made up, such as our 200 ml 2 packs, 200 ml 3packs (Salad or Steak Lovers), Best of the Spicy Olive (HP & AL only) 3, 4, and 6 pack 60 ml sampler sets. (We will not change the contents of the packs and are not offering any other discounts or coupons on other items or on the gift packs, baskets not included.)
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The Spicy Olive is excited to announce that we are partnering with Custom Distributors!!
It's only natural that people cooking with the best appliances from Custom Distributors should also cook with the finest olive oils available at the Spicy Olive. If you are looking to upgrade your kitchen this year, I encourage you to visit their showrooms in Fairfield or Miamisburg. Custom Distributors is a locally owned, family business like The Spicy Olive. We will be teaming up to deliver cooking classes this year as well! Click on the link to see Custom Distributors schedule. We will be at their classes and Chef Kathy Damm will lead classes at The Spicy Olive!
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January Recipes featuring this Months' Flavors of the Month!
The Spicy Olive's Tuscan Pot Roast
4 Tablespoons The Spicy Olive's Tuscan Herb olive oil
1 4 lb. beef chuck or pot roast
1/2 cup red wine or beef broth
1/2 cup water
1 shallot, minced
4 potatoes, cubed
1 cup carrots, in chunks
1&1/2 cup portabella mushrooms, sliced
2 teaspoons A-1 Sauce or The Spicy Olive's Neapolitan balsamic vinegar
1 28 ounce can, crushed tomatoes
1 clove garlic, minced
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium high heat. Place beef roast in pan and brown on all sides. Add shallot and garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hour, Crock pot on low for 8 hours or high for 4 hours or, Oven set at 250-300° for 2-3 hours.
Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with The Spicy Olive's Tuscan Herb olive oil for dipping!
**Use leftover beef to make Italian Beef sandwiches, top with our Roasted Red Peppers and provolone cheese.
The Spicy Olive's Tuscan One Pan Pasta
2 Tbsp. The Spicy Olive's Tuscan Herb olive oil
12 oz. fully cooked sweet Italian sausage or Italian Chicken sausage cut into 1/4 inch thick slices
1 lb. mushrooms, sliced
4 cups chicken broth
1/2 tsp sea salt
4 cups chopped, stemmed collard greens or baby spinach leaves (about 3 oz.)
10 oz. uncooked penne pasta
1 cup thinly sliced onion
1 Tbsp. chopped garlic
1 Tbsp. The Spicy Olive's Red Wine vinegar or for a sweeter finish try our Traditional balsamic instead
1/2 tsp. crushed red pepper
Heat olive oil in a high sided skillet over medium-high heat. Add sausage and mushrooms, cook, stirring often,
until browned about 8 minutes. Add stock and next 5 ingredients, bring to boil. Cook, stirring frequently, until pasta is al dente and liquid mostly absorbed, about 15 minutes. Stir in vinegar and sprinkle with crushed red pepper. Serve with grated parmesean cheese and crusty bread with Tuscan Herb olive oil for dipping.
The Spicy Olive's Bread Dipping Oil
Combo 1:
The Spicy Olive's Tuscan Herb olive oil - 1/2 cup
Mortar and Pestle's Catherine's Mix* spice blend- 1 to 2 teaspoons
Delizia Sun Dried Tomato Tapenade*- 1 to 2 teaspoons
Mix together in a dipping bowl. Allow flavors to marry for 2 hours or overnight for full flavor. This dipping combination is similar to the dipping oil at Bravo's.
Combo 2:
The Spicy Olive's Tuscan Herb olive oil- 1/2 cup
Mortar and Pestle's Catherine's Mix*- 1 to 2 teaspoons
Delizia Basil Pesto*
Mix together in a dipping bowl and enjoy with bread. This also is best if able to sit for at least two hours before enjoying.
*available at The Spicy Olive
Combo 3:
The Spicy Olive's single varietal olive oil or our Tuscan Herb-1/2 cup
The Spicy Olive's Traditional or Neapolitan Herb balsamic vinegar- 2 Tablespoons
Mortar and Pestle Catherine's Mix- 1-2 teaspoons
The Spicy Olive's Balsamic Vinaigrette
1/2 cup The Spicy Olive's Traditional Aged 18 Year balsamic vinegar
3 Tbsp. The Spicy Olive's Roasted Champagne Garlic Mustard
1 clove garlic minced or 1 shallot finely chopped
salt and pepper to taste
1 cup The Spicy Olive's single varietal, like Arbequina, Hojiblanca for example
Whisk together the first five ingredients. Whisk in the olive oil in a slow and steady stream until well blended and the dressing thickens and becomes creamy. Store extra vinaigrette in refrigerator for up to 2 weeks. Allow to come to room temperature before serving.
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JANUARY & FEBRUARY 2017
Chef Ryan Knuth of Mortar and Pestle Spice Blends
WEDNESDAY JAN 11, 2017 6:30-8:30pm- West Chester
WEDNESDAY JAN 18, 2017 6:30-8:30pm Austin Landing
Healthy Low Sodium Delicious Foods!
Winter Kale Salad
Mahi Mahi Tacos with Mortar and Pestle's new no sodium Cuatro Taco Seasoning
The cost of this class is $45 per person and includes tasting of foods prepared, recipes, wine pairings and a 60 ml sampler of balsamic vinegar to take home.
PALEOLICIOUS returns to lead 2 classes on Healthy but Delicious Paleo Eating
A Day in the Paleo Life Menu:
Tuesday January 31, 2017 6:30-8:30 pm West Chester
Menu:
Breakfast: Smoothies or Egg, Itailan Sausage and Veggies
Lunch: Mason Jar Salads, easy to take on the go
Snack Ideas: Guacamole with Veggies & Fruits with dip
Dinner: Chicken Fajitas with Lime Cauli "Rice" and salsa
Valentine's Paleo Dinner:
Tuesday February 7, 2017 6:30-8:30pm Hyde Park
Sundried tomato and herb Beef Tenderloin
Rosemary Roasted Potatoes
Paleo Brownie for dessert
The cost of these classes is $45 per person and includes wine pairing, tasting of the foods prepared, recipes and a 60 ml sampler of balsamic vinegar to take home.
Call the West Chester store at 513-847-4397 or Hyde Park at 513-376-9061
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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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January 2017 Flavors of the Month:
Traditional Aged 18 Year balsamic vinegar and Tuscan Herb olive oil.
10% off your purchase throughout the month of January!
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Wow, the holiday season was so busy here and I really appreciate everyone who choose to give Spicy Olive as gifts this year! I hope your loved ones are enjoying our great olive oils and balsamic vinegars. Thank you for your business this year and I look forward to seeing you in the stores in 2017.
I wish you all a wonderful New Year!
Happy New Year!
Melanie Cedargren
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