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. A Kick Off Fundraising Event will be held at The Spicy Olive WC store on Friday, March 27th, 2015 at 7 pm. Come out and join us to wish Randy a fun, successful and safe trip. UnCorked at The Spicy Olive will have wine tasting that evening, there will be food and raffle items and The Spicy Olive will donate 25% of our proceeds that evening to Randy's MS ride. Please call the WC store at 847-4397 to make a reservation to join us as we wish Randy much success!  Randy practices what we preach at The Spicy Olive and takes a tablespoon of our olive oil everyday to relieve inflammation and arthritis  & The Spicy Olive's Ultra Premium olive oil will be going with Randy on his trip! Randy's adventure begins in April!

  MS Cross Country Ride

Lime Light Cupcakes

A great Treat for St Patrick's Day!

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup lowfat plain yogurt

2/3 cup sugar

1/2 cup The Spicy Olive's Persian Lime olive oil

2 eggs

3 limes-zest of 1, juice of 2 and 1 for garnish

green sugar sprinkles (optional)

Preheat oven to 350 degrees. Line cupcake pan with 12 liners. In a small bowl,combine flour, baking powder and salt and sift. Set aside. In a large bowl, combine by hand yogurt, olive oil, sugar, lime zest and lime juice. Add the eggs one at a time mixing thoroughly.Slowly add the flour mixture to the wet ingredients until a creamy batter forms. Fill cupcake liners 2/3 full. Bake 20 minutes until toothpick inserted in center comes out clean. Remove from oven and cool on wire rack.

 Icing

1 cup heavy cream

1/4 cup powdered sugar

1 1/2 tablespoons balsamic vinegar ( I suggest Pomegranate Quince, Pomegranate, Grapefruit, Cara Cara Orange Vanilla, Sicilian Lemon)

Combine all ingredients and whip with a hand mixer until peaks form. Place in a zip lock bag & pipe onto cooled cupcakes or frost with a spatula. Garnish with green sprinkles and lime slices.

Raspberry Balsamic Vinaigrette

A great way to use the flavors of the Month!

1/3 cup The Spicy Olive's Raspberry balsamic vinegar

1/3 cup The Spicy Olive's Garlic 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.

Lenten Ideas:

Basil Lemongrass Talapia

Prepare white fish filets with 2 TablespoonsThe Spicy Olive's Basil Olive oil and 1 1/2 Tablespoons The Spicy Olive's Lemongrass Mint white balsamic vinegar. Broil fish in oven and serve with fresh basil and a splash of Lemongrass Mint balsamic. A way to make fish with a Thai twist!

Maple Salmon 

Place Salmon filet in a baking dish with The Spicy Olive's plain or lemon Olive oil. Coat the top of the salmon filet with The Spicy Olive's Vermont Maple balsamic and sprinkle with salt and pepper or your favorite salmon seasoning. Bake or broil in oven until fish flakes and enjoy! 

Coconut Lime Shrimp

Saute shrimp in The Spicy Olive's Persian Lime olive oil until shrimp turns pink & tails curl (about 3-4 minutes). Sprinkle with 2-3 tablespoons The Spicy Olive's Coconut white balsamic vinegar and a little more Lime olive oil and serve! Great as an appetizer or over white rice as a main dish.

   

 

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.