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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Northern Hemisphere oils are in stock but the Southern Hemisphere harvest in underway!
Our wonderful fresh Ultra Premium olive oils from our hemisphere are on the shelves! We have an Organic Arbequina from California and our hi-polyphenol Coratina Gran Cru from Italy is now available. Catch them while you can because they never last long! Look for Southern Hemisphere varietals to arrive in September!
Come into The Spicy Olive to "Taste the Difference Fresh Makes!"
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Wine Walk Wednesdays on Hyde Park Square!
On the 2nd Wednesday of the month (through September), the retailers on Hyde Park will offer wine while you shop from 6pm-9pm.
The Spicy Olive will be open until 9pm!
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Scan with your smartphone and stay connected with
The Spicy Olive!
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Happy Summer and Happy Father's Day!
Men love to cook, grill and eat, so The Spicy Olive is the perfect destination for thoughtful and tasty Father's Day gifts! A great gift, for Foodie Fathers, is our Steak marinade gift pack that includes one of our new Mortar and Pestle Spice Rubs. Stop in and see what is new at The Spicy Olive!
The Spicy Olive, all 3 locations, will be closed on Monday, July 4th, 2016 so we can celebrate our nations' birth with our families!
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Did you know our Soothing Balm is a natural insect repellent?
Our Olive Oil Soothing Balm contains Lemon Tea Tree Oil which is a natural insect repellent. Summer is buggy season here in Southwestern Ohio, so now is the perfect time to try our soothing balm. It is also great for dry skin on feet.
Our skincare line contains the same fresh, polyphenol and antioxidant rich olive oil that we sell at the stores, delivering all that goodness to your skin and hair! Hand cream and face moisturizers are now available as well as new shampoo and body washes. We now have Citrus Bloom and Mint Absolute! Come in and try them, you will love what they do to your skin! Face serum is now available!
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West Chester Liberty Lifestyle Magazine "Grilling 101" featuring recipes from The Spicy Olive &
Mortar and Pestle Blends now available at The Spicy Olive!
Burger Spice Blend is the perfect addition to hamburgers or season steaks with our Tuscan Herb olive oil.
Citrus Herb Blend is a wonderful addition to vegetables and seafood.
Catherine's Blend is a Tuscan blend that is great on anything, chicken, vegetables or pasta dishes. It makes a great dipping oil added to our single varietal olive oils or Tuscan Herb. Allow to marinate overnight for full flavor!
Rhyno Rub is delicious on chicken, pork and ribs. Coat a pork chop or chicken breast with our Chipotle oil and coat with Rhyno Rub. Allow to marinate for 1/2 hour and then grill for a great barbecue flavor!
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It's TIme For Farmer's Markets!
The Spicy Olive participates in Farmer's Markets at Austin Landing and Hyde Park! We always have a table outside of our stores sampling how to flavor up your farmer's market finds with our balsamic vinegars and olive oils. Stop by, say hi and sample something good!
Farmer's Market @ Austin Landing is every Thursday through Sept. from 3pm-7pm on Rigby Road ( where The Spicy Olive store is located.)
The Hyde Park Farmer's Market is on Sunday Mornings
9:30am-1:00pm through September right on Hyde Park Square (Erie Avenue between Edwards and Michigan).
The Spicy Olive is at the corner of Erie and Michigan.
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June Recipes Featuring the Flavors of the Month:
Here are two recipes using our flavors of the month that would make a great Father's Day Brunch!
Neapolitan Herb Bloody Mary
Ingredients
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Directions:
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass. Stir and enjoy!
Potato, Carmelized Onion and Roasted Red Pepper Hash with Baked Eggs
Ingredients
1 1/2 pound Yukon gold potatoes cut in 1" pieced
1 Jar Delizia Roasted Red Peppers in UP Olive Oil
available at The Spicy Olive
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup The Spicy Olive Single Varietal UP Olive Oil
8 large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste
Preheat the oven to 400 F.
Directions
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.
In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.
Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.
Taste and season with additional salt and pepper, if desired.
Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.
Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.
Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired.
Serves 4
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Rita Heikenfeld Returns to The Spicy Olive!
June 14, 2016 Austin Landing store:6:30-8:30 pm
Grilled Flat Iron Steak, Arugula and Roasted Baby Beet Salad with Honey Vinaigrette, Zucchini and Carrot Ribbons and Olive oil Cake with Fresh Fruit and Chantilly Cream
The cost of this class is $45 and includes food prepared, wine pairing and a 60 ml sampler of balsamic vinegar .
Seats are still available for this class! Please call the Austin Landing store: 937-247-5969, for reservations!
Chef Catrina Leatherwood of Taste the world CIncy
June 16, 2016 West Chester Store 6:30 pm
Menu: Green Salad with Citrus Vinaigrette
Marinated Chicken Breast with Blood Orange Balsamic Glaze, Quinoa w/ The Spicy Olive's Herb de Provence olive oil, Baguette with Extra Virgin olive oil and Gelato with Black Cherry and Fig balsamic reduction. This class is $45 per person and includes tasting of foods prepared, wine pairing, recipes and a 60 ml sampler of balsamic vinegar.
Call the West Chester store, 513-847-4397 to make a reservation.
June 22, 2016 Hyde Park store 6:30 pm
Menu: Faroe Island Cedar Planked Bourbon Glazed Salmon, Spanish Lemon Scented Rice, Roasted Asparagus with Cara Cara Orange Vanilla balsamic drizzle and Orange olive oil cake with candied orange garnish. This class is $45 per person and includes tasting of food prepared, wine pairing, recipes and a 60 ml sampler of balsamic vinegar. Call the Hyde Park store at 513-376-9061 to make a reservation.
June 23, 2016 Hyde Park store 6:30pm
Keegan's Seafood and The Spicy Olive team up for a great class on what you need to know when purchasing seafood and olive oil!
Menu:
Scallops sauteed in olive oil accompanied by a salad, side dish and dessert prepared with The Spicy Olive's olive oils and balsamic vinegars!
The cost of this class is $45 per person and includes tasting of foods prepared, wine pairing and recipes.
Call the Hyde Park store at 513-376-9061 for reservations.
Tasting and Pairings Class:
Tuesday July 12, 2016 Austin Landing 6:30pm
Thursday July 21, 2016 West Chester 6:30pm
We have received requests for a class on how to use our olive oils and balsamic vinegars, so here it is!
Melanie Cedargren, owner of The Spicy Olive, will lead this class on cooking with our products.
Menu: Grilled Flank Steak Salad, Watermelon and Feta Salad, Cocktails with balsamic vinegars and a dessert.
This class costs $35 per person and includes tasting of the foods prepared, recipes and a 60 ml bottle of balsamic vinegar.
To make reservations please call the West Chester store at 513-847-4397 or Austin Landing at 937-247-5969.
The Spicy Olive teams up with the ladies from Paleolicious for a delicious cooking class in Over the Rhine on Friday evening, July 29, 2016 . If you are interested in cooking Paleo with our olive oils and balsamic vinegars or would like a night out in OTR, this class is for you!
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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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June 2016 Flavors of the Month
are Neapolitan Herb balsamic vinegar and any single varietal (Arbequina, Coratina, Cobrancosa, Favolosa and Hojiblanca) olive oil! 10% off these varieties in June!
The Spicy Olive's Neapolitan Herb balsamic vinaigrette 1/4 cup The Spicy Olive's Neapolitan Herb balsamic vinegar
1/4 cup The Spicy Olive's extra virgin olive oil
1 tablespoon The Spicy Olive's Roasted Garlic Champagne mustard.
Place mustard in a bowl and add the Neapolitan Herb balsamic vinegar. Whisk in the olive oil until the oil and vinegar are combined and the dressing thickens. Serve on any green salad or delicious over sliced tomatoes. Can also be used as a marinade for chicken or pork.
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Welcome Summer! I really enjoy the warm weather and longer days of summer. I hope you enjoy these summer days & summer foods with the addition of our olive oils and balsamic vinegars! I look forward to seeing you in the stores!
Happy Summer & Happy Eating!
Melanie Cedargren
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