Meyer Lemon Argrumato Olive Oil and Lavender Balsamic Vinegar
10% off in January!
Delcious together for a great salad dressing, try the Lemon olive oil on fish and seafood and the Lavender balsamic makes a great marinade for lamb and beef!
(Argrumato is the artisan process of crushing the lemons and olives together to create a very flavorful olive oil)
Wine Tastings for Jan. 4, 5 and 6th & Jan. 11, 12 and 13th, 2018!
Shake off the cold weather with these selections:
Graham Norton Sauvignon Blanc, Lava Cap Reserve Chardonnay, Bread and Butter Pinot Noir and Treasure Hunter “Cosmic Karma” Grenache.
Thursday and Friday 4-7pm and Saturday 3-6pm
($1-$2 per pour depending on the wines featured)
Love is in the air this Valentine’s Day. Nothing says, “Happy Valentine’s Day!” better than chocolate. Take care of your sweetie’s heart during this month, American Heart Month, with this unique and tasty dessert from the files of The Spicy Olive. Loaded with flavor and the heart-healthy benefits of quality olive oil, Blood Orange Brownies and Macerated Berries are a fan-favorite at The Spicy Olive, which is known for this recipe. Their Blood Orange Fused Olive Oil gives this treat its unexpected zing. The citrus and the chocolate is a classic combination, making for a rich and refreshing finale to a Valentine meal. Top your Blood Orange Brownies with vanilla ice cream and Macerated Berries for a simple but elegant date night delight.
Box of brownie mix and ingredients listed on box, except vegetable oil
Blood Orange Fused Olive Oil
2 cups fresh strawberries
½ cup The Spicy Olive Chocolate Balsamic
½ cup The Spicy Olive Blood Orange Olive Oil
1 teaspoon granulated sugar
½ cup fresh basil, rolled lengthwise and then sliced lengthwise
Vanilla ice cream
Fresh whipped cream
Prepare a boxed brownie mix (Melanie Cedargren at The Spicy Olive recommends Ghirardelli brand) according to the package instructions, but replace the vegetable oil with Blood Orange Fused Olive Oil. Bake the brownies as instructed on the box. While the brownies bake, clean and hull the berries, then cut them lengthwise into thin slices and place in a bowl. Add equal parts of the balsamic and oil. Gently fold in the fresh basil and sugar. When the brownies are cooled, cut them into serving sizes. Immediately before serving, top each brownie with a scoop of vanilla ice cream. Spoon the Macerated Berries generously over the top of the ice cream and brownie. Add an artful finish to your dessert with a dollop of fresh whipped cream.
Original Post January 26, 2016 from West Chester and Liberty Lifestyle Magazine
http://www.westchesterandlibertylifestyle.com/2016/01/26/wow-your-valentine/
The Spicy Olive, West Chester, will hold casual wine tastings every Thursday and Friday from 4-7 pm and Saturday from 3-6pm. Join us before your dinner reservation or to wind down after a busy day of work!
Click on this link for information on cooking classes and wine tastings in October: http://campaign.r20.constantcontact.com/render?m=1112120110146&ca=a6af69b4-b040-4f37-a247-1fd916d1155c
Stop in and see our beautiful, new Wine Cellar!
The Spicy Olive will welcome a new olive oil and a new balsamic vinegar to its lineup in June. A new mildly hot but smoky olive oil, Smoky Chaabani Chili olive oil and a new white balsamic vinegar, Wild Cascadian Raspberry, perfect for summer cocktails and salads!
This newsletter also features great recipes for Memorial Day weekend;
The Spicy Olive’s Red White and Blue Salad, Summer Sippers and Blackberry Ginger Pork Tenderloin!
The Spicy Olive, West Chester, Hyde Park and Austin Landing, will be closed on Memorial Day to kick off the summer with our families!
May Recipes Featuring the Flavors of the Month:
Ingredients:
Directions:
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with Harissa olive oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes
The Spicy Olive’s Shrimp Scampi
Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive’s Roasted Broccoli
1 bunch of broccoli, washed and cut into spears
Mortar and Pestle’s Citrus Herb Seasoning
1/4 cup The Spicy Olive’s Milanese Gremolata olive oil
Preheat oven to 400 degrees.
Place broccoli in a ziplock bag. Pour Milanese Gremolata over broccoli and seal. Shake bag until broccoli is evenly coated. Spread on a baking sheet.
Sprinkle with Mortar and Pestle’s Citrus Herb seasoning. Place in oven and roast for 20 minutes until broccoli is crisp tender. Enjoy!
Roasted Beet Salad
Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Serves 6-8 generous portions
The Spicy Olive’s Blackberry Ginger Pork Tenderloin
For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Serves 8-10
The Spicy Olive’s Basil Lime Salad Dressing
2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese
Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.
The Spicy Olive’s Macerated Berries
2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers
Place strawberries in a bowl. Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.
4 Tbsp 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 cups portabella mushrooms
2 tsp. A 1 Sauce
1- 28 oz. can crushed tomatoes
1 clove garlic, minced
sea salt & pepper to taste
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium high heat. Place beef roast in pan and brown on all sides. Add shallots 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 hours, Crock pot on low for 8 hours or Oven set at 300 degrees for 2-3 hours. Roast will be very tender when done. Serve with red wine, a salad and a crusty loaf of bread with Tuscan Herb olive oil for dipping.
4 chicken thighs
2 Tbsp The Spicy Olive’s Garlic olive oil
1 onion, minced
1 tbsp garlic, minced
1 1/2 cups rice
3 1/4 cups chicken broth
1/4 cup The Spicy Olive’s Honey Ginger white balsamic
Brown chicken thighs in a large, oven proof, straight sided skillet. Remove chicken and saute onion and garlic, add more Garlic olive oil if needed. Stir in 1 1/2 cups rice and coat with olive oil. Add 3 1/4 cups chicken broth and 1/4 cup Honey Ginger balsamic. Bring to a boil and return chicken to skillet. Cover and bake in a 375 degree oven until chicken is cooked through and liquid is absorbed about 25 minutes. Drizzle with a little Honey Ginger balsamic before serving.
( a great family activity for a cold weekend day)
5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup The Spicy Olive’s Butter Olive Oil
2 large eggs
2 tablespoons The Spicy Olive’s Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup The Spicy Olive’s Butter Olive Oil
1/2 cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
