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Taste the Difference Fresh Makes!
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Welcome to The Spicy Olive
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Welcome to The Spicy Olive!
The Spicy Olive can Help Your Winter Dry Itchy Skin-WKRC TV12
 
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. 
 
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! 
Southern Hemisphere Oils Are at The Spicy Olive!
Our wonderful fresh Ultra Premium olive oils from the Southern Hemisphere are here.
Hard to believe but the Northern Hemisphere harvest is underway! 

 Come into The Spicy Olive to "Taste the Difference Fresh Makes!"

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The Spicy Olive! 
THE SPICY SCOOP
November 2016 
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     Happy Thanksgiving! Stop in to The Spicy Olive this month to pick up olive oil and vinegar combinations to make your Thanksgiving Dinner delicious! Our November  flavors of the month are Wild Mushroom and Sage olive oil and Black Mission Fig balsamic vinegar which are great to baste your turkey this Thanksgiving! See more recipes using these two favorites in the recipe section!
 
     Our fresh Southern Hemisphere olive oils are available at all 3 Spicy Olive stores! Don't forget to stop by any of the Spicy Olive's this Saturday for our Holiday 101 Event,:holiday recipes, food samples and 10% off our olive oils and balsamic vinegars!


       Holiday 101: Saturday November 5, 2016 christmas_party.jpg


Come to The Spicy Olive this Saturday, Nov. 5 for great ideas for Holiday entertaining and gift giving!  We are combining Thanksgiving 101 and Holiday 101 into one event this year. All 3 stores will be sampling Holiday foods and have recipes available to help you with Thanksgiving and Holiday dinners. The Spicy Olive's great olive oils and balsamic vinegars will be 10 % off that day! UnCorked at The Spicy Olive (in the West Chester store) will be sampling great wines to serve this holiday season too. Come in and get a jump on your holiday planning and gift giving!
 
 


The Spicy Olive has many Holiday business/client gift options!
Click here to see our gift options! 
The Spicy Olive has gifts options in any price point to make your holiday gift giving a breeze. We can print up gift tags with your business logo and even handle the shipping!
Orders placed before November 28, 2016 will receive a 10% discount. Call Melanie at 513-847-4397 to discuss how The Spicy Olive can help you thank those who are important to your business' success! 
 



Black Friday at The Spicy Olive!
The Spicy Olive, West Chester, Austin Landing and Hyde Park, will open at 8am on Black Friday, November 25, 2016.
We will offer 20% off from 8 am-10 am and 10% off from 10am-3pm. The discount applies to our olive oils and balsamic vinegars only.
 



Small Business Saturday is November 26, 2016!
(click the link for details from American Express) 
American Express sponsors Small Businesses through it's Shop Small Program and encourages it's card holders to shop at Small Businesses on Saturday, November 26, 2016.
This year American Express is also offering 2 times your points for shopping at a registered Small Business now through December 31, 2016. All 3 Spicy Olive locations are registered with American Express, so all you have to do is register your card online and then shop with us to get double your points from American Express!
 



November Recipes featuring this Months' Flavors of the Month!

The Spicy Olive's Wild Mushroom and Sage Chicken and Noodles

Ingredients 
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup The Spicy Olive's Traditional Style Balsamic vinegar
2 tablespoons of The Spicy Olive's  Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained


Directions 
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat. 

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve. 

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. 

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta or noodles. 
 
1 1/2 cups kosher salt
2 1/2 gallons cold water

Roasting 
3 tablespoons The Spicy Olive's  Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed 
Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.  Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in  cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven.  To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.  If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving
2 tablespoons The Spicy Olive's  Fused Blood Orange Extra Virgin Olive Oil
1 cup sliced onion loosely packed about one half an onion 
1 teaspoon kosher salt
fresh cracked pepper

2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup The Spicy Olive's Pomegranate Balsamic
1/4 Freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.


Fig Old Fashioned 
1&1/2 oz. bourbon
1/2 oz. orange juice
1 tsp. The Spicy Olive's Fig balsamic vinegar
1 tsp. The Spicy Olive's Vermont Maple balsamic vinegar
 
Mix together and serve in an old fashioned glass over ice. Cheers!

The Spicy Olive's Fig and Kale Salad

5 oz. baby kale, arugula, or a combination of each
3 bacon slices, cut into strips
12 medium sized fresh figs, halves
1 shallot, chopped
3 Tbsp. The Spicy Olive's extra virgin olive oil
1 cup pecan halves
1 Tbsp. The Spicy Olive's Fig balsamic
1/4 tsp sea salt
1/4 tsp black pepper
3 oz. blue cheese, crumbled
Place kale in a salad bowl. Set aside. Heat a skillet over medium high heat and add bacon, and cook until crisp. remove with a slotted spoon and drain on a paper towel.
Reserve 1 tsp of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate.  Add shallots and 1 Tbsp of olive oil into pan. Turn heat down to medium low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt and pepper and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.
                                         
                      

                  NOVEMBER & DECEMBER

Rita Heikenfeld Returns to The Spicy Olive to Lead 2 Holiday Classes!
Rita Heikenfeld
Tuesday, November 8, 2016 6:30-8:30pm Hyde Park
Tuesday, December 6, 2016 6:30-8:30pm- West Chester

West Chester Class is SOLD OUT- Seats are still available for Hyde Park Class on Tuesday

EASY HOLIDAY ENTERTAINING 

Goat Cheese with Sun Dried Tomato Tapenade
Garlic Roasted Chicken with Greek Herbs, Tomatoes and Yukon Gold Potatoes (Hyde Park class Nov. 8)
Spice Rubbed Beef Tenderloin and Farro with Vegetables and balsamic vinaigrette ( West Chester Dec. 6) 
Spinach Salad with Maple Honey Vinaigrette and Candied Walnuts
Crusty Country Buttermilk Bread
Mocha Pots de Creme with Cinnamon Cream
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. Please call the West Chester store, 513-847-4397 or Hyde Park, 513-376-9061 to make reservations.

                                         
 
  
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 every other month, reservations required, please call 513-704-2933.

 
Uncorked Website
November 2016 Flavors of the Month:
   Black Mission Fig balsamic vinegar  and Wild Mushroom and Sage olive oil.
10% off your purchase throughout the  month of November!   
What a beautiful Autumn we have had so far this year! I would love to see you in the stores this Saturday to help you get ideas and the olive oils and vinegars you need to make your Thanksgiving and Holiday Season delicious. We have been working hard to assemble great gift sets for this upcoming season. We are sure we have something to please everyone on your list! As always, I hope to see you in the stores soon!

Happy Thanksgiving!
Melanie Cedargren