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The Spicy Olive is the place for Corporate Holiday Gifts!
It's time to start thinking about Business and personal holiday gift giving. The Spicy Olive can help you with all your needs! We are able to include wine as well!
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The Spicy Olive was featured in a recent 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. 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 Southern Hemisphere fresh olive oils are at The Spicy Olive now!
They were crushed in May/June 2017-now that's fresh!
Remember at The Spicy Olive you can "Taste the Difference Fresh Makes!"
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The Spicy Olive will be sampling and selling our delicious olive oils and balsamic vinegars at The Food and Wine Classic Sept 22 & 23 at Yeatman's Cove. Come see us!
Remember at The Spicy Olive you can "Taste the Difference Fresh Makes!"
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Fifth Anniversary and Wine Cellar Grand Opening !
Saturday, Sept. 30, 2017 11-5pm
Come celebrate the 5th Anniversary of The Spicy Olive and the Grand Opening of our Wine Cellar!
Food samples and 10% off purchases of our olive oils and balsamic vinegars at all 3 locations. The Wine Cellar at the West Chester store will feature wine reps sampling their favorite wines! The Wine Cellar at The Spicy Olive is now open for wine purchases, but we will have the official Grand Opening on Sept. 30. Be sure to stop by and see our beautiful new wine cellar and meet our Sommelier, Chris Hensey!
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Hyde Park Store Looking for New Team Members!
We're are looking for some fun, energetic olive oil and balsamic vinegar lovers to join our Spicy Olive Hyde Park team. We are looking for holiday and weekend help! Please send your resume and cover letter to
info@thespicyolive.com.
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The Spicy Olive is so excited to be nominated Best Specialty Retail Store!
Please vote for the Spicy Olive and thanks for the nomination! It means a lot to us! #15 on the ballot). Please use this link to vote for The Spicy Olive!
Thank you!
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September & October 2017
Chef Ryan Knuth of Mortar and Pestle Spice Blends leads a Class at the West Chester store!
Wed. September 20, 2017 6:30-8:30pm
Menu for West Chester class: Apple and Roasted Chicken lettuce wraps
Pork Tenderloin Wellington with apple cider butter sauce
Pumpkin tiramisu
Cost of this class is $45 per person and includes tasting of foods prepared, recipes, a 60 ml sampler of balsamic vinegar and wine pairing.
Healthy Asian Cooking!
Tuesday, October 10, 2017 Hyde Park
6:30-8:30pm both locations
Rebecca & Shannon of Paleolicious will show you how to make a flavorful, low sodium, low sugar Asian meal with the help of The Spicy Olive's olive oils and balsamic vinegars.
Menu includes: a Coconut Lime Shrub to drink,
Ginger Cashew Chicken and other healthy delights.
The cost of this class and $45 per person and includes tasting of the foods prepared, recipes, wine pairings and a 60ml sampler of balsamic vinegar to take home!
Monday October 23, 2017 West Chester
Tuesday October 24, 2017 Austin Landing
1st Course:
White Bean Hummus w/ White Truffle oil, pickled carrots, grilled medallions of zucchini with feta and fresh herbs
2nd Course: stuffed endive with salty ham, whipped bleu with pear balsamic and salsa verde seasoning
3rd Course: Seared Chorizo Spiced Duck breast crostini, with Smoked olive oil and Raspberry balsamic whipped feta
4th Course: Braised Lamb Shank Bruschetta, braised in local beer with tomato, caper chimichurri spiced pesto with wilted greens and romano cheese.
The cost of this class is $45 per person and includes tasting of all foods prepared, recipes, a 60 ml sampler of balsamic vinegar and wine pairings.
Rita Heikenfeld leads 2 Thanksgiving Themed classes!
Wed. Oct 25, 2017 West Chester
Wed Nov. 1, 2017 Hyde Park
Both classes 6:30-8:30pm
Everything But the Bird!
Rita says Thank Goodness ! All this can be prepared in advance for an easy Thanksgiving.
Menu:
Green Salad with Cranberry Vinaigrette, Blue Cheese and Toasted Walnuts,
Baked Bread Stuffing with Herbs
High Roasted Carrots with Bourbon Glaze
Cinnamon Apple Cranberry Sauce
Chef David Cook Reprises his 1st Class with The Spicy Olive-Hyde Park & West Chester coming in October
Pink Ribbon Girls Class at West Chester- October
Gluten Free Holiday Baking with Amber Tipton-October
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September Recipes:
Looking for something to do with all your summer tomatoes??
Roasted Cherry Tomato Bruschetta with Basil and Ricotta
Ingredients
1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup UP EVOO (single varietal) - Picual, Hojiblanca, or Koroneiki would go well here
1/4 cup The Spicy Olive's Tuscan Herb or Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice. Serve immediately!
Bourbon Balsamic Mule
Here is a great fall cocktail from our cooking class with Cooking with Caitlin this week! Be sure to check our her new restaurant in Wyoming, the CWC!
1 tsp. Spicy Olive Maple Balsamic Vinegar
1 1/2 oz. Bourbon
2-4 oz. Ginger Beer
Garnish: Fresh Apple, Maple Syrup, Cinnamon, Pumpkin Pie Spice
Instructions:
1. Fill a shaker with ice and pour in the balsamic vinegar and Bourbon; shake together. Now, fill a rocks glass with ice and strain the bourbon into it. Finish with ginger beer over top. Garnish with color, texture, and flavor, and serve right away.
Prep Time: 5 Minutes Cook Time: 0 Minutes Yields: 1 Drink
Tips + Tricks:
This is the perfect cocktail for the change of season. Choose your garnish based on your guests and the occasion: Keep it simple with thin slices of apple perched on the side of the glass, or dip them into maple syrup for added sweetness. Or, rim the entire glass with maple syrup and spices before you assemble the drink inside of it.
The Spicy Olive's Fig, Red Apple and Cinnamon Pear balsamic would also be delicious in this cocktail
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September Flavors of the Month 2017
Wild Mushroom and Sage olive oil and Red Apple balsamic vinegar
10% off in September!
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Happy September!
Stop in and check out our new Wine Cellar at the West Chester store. Our Grand Opening and 5th Anniversary will be great fun, with food, wine samples and 10% off our olive oils and balsamic vinegars (15% off for Loyalty Customers-last chance before Loyalty program ends!)
The anniversary celebration includes all 3 stores!
I hope to see you in the stores soon!
Melanie Cedargren
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