The Olive Cellar - Appleton WI

08/30/2024

NEW ITEM AT THE OLIVE CELLAR

The Andrew's Pure Maple Syrup
We have two choices Amber Rich, and Dark Robust
$8.45 for 12oz bottles. This product is made in Fond Du Lac WI

08/29/2024

CHERRY BASIL SALSA

Ingredients
2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons Black Cherry Balsamic Vinegar, available at The Olive Cellar
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Preparation
Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.
Excellent on Pork tenderloin. chops, fish and turkey burgers.
enjoy.

08/28/2024

BEST BREAKFAST SANDWICH

2 tablespoons Garlic Olive Oil, available at The Olive Cellar, more for brushing
2 Eggs
Focaccia
2 slices cooked Bacon
1 slice Fontina Cheese

THE METHOD:
In a saute pan, add two tablespoons of olive oil and fry 2 eggs medium to hard (not too runny). Slice focaccia in half and brush one side with olive oil. Place oil side down into another saute pan over medium -low heat. Place eggs on bottom piece of focaccia, stack bacon on fried eggs, stack cheese on bacon and then place top piece of focaccia on cheese. Brush top side of the sandwich with olive oil and lightly salt.
Cook until golden on the bottom 3-4 minutes. Flip and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
Enjoy.

08/27/2024

Recipe this Week - https://mailchi.mp/theolivecellar.com/xfiykk8jc8-17984375

08/27/2024

The Olive Cellar will be closed Saturday August 31st, and Monday September 2nd for Labor Day. Wishing everyone a relaxed and safe weekend.

08/24/2024

PANKO AND PARMESAN CRUSTED FRIED GREEN TOMATOES

INGREDIENTS
4-6 medium green tomatoes
2 eggs
1/2 cup Parmesan cheese
1/2 cup Panko breadcrumbs
Salt & pepper
1 cup canola oil, or grapeseed oil
Fresh mozzarella cheese, thinly sliced
6-8 basil leaves, chopped
Balsamic glaze, available at The Olive Cellar

INSTRUCTIONS
Slice the tomatoes into quarter-inch rounds. Prepare two bowls, beat the eggs lightly in one bowl and mix the cheese, breadcrumbs and salt and pepper to taste in the other.
In a large frying pan, heat the oil to medium-high. When the oil has reached the appropriate temperature, reduce the heat to medium low. Next, quickly dip each tomato slice into the egg being sure to dip both sides completely then transfer into the breadcrumbs and cheese bowl.
Place the slices into the hot oil being careful to adjust the heat if the oil splatters. Fry each slice until browned and crispy before flipping, about 3-4 minutes. Be sure to monitor the tomato slices so they don't burn.
Once perfectly crispy and browned, remove the tomato slices from the oil and place on a paper towel lined plate. Arrange on a platter, topped with sliced fresh mozzarella, chopped fresh basil and drizzled with balsamic glaze.
Enjoy.

08/23/2024

CREAMY POTATO SALAD

Ingredients
2 pounds small red potatoes scrubbed and halved or quartered if large
6 slices of bacon, cooked, drained and chopped
2 tablespoons lemon juice or wine vinegar
½ cup mayonnaise
¼ cup sour cream or yoghurt
1 teaspoon Dijon mustard
2 tablespoons whole grain mustard
1 tablespoon capers, drained
3-4 scallions/green onions, sliced
1 shallot or small red onion, peeled and diced
½ cup fresh dill and parsley blend
2 tablespoons chopped Dill pickle or sweet pickle
1 stalk of celery trimmed and chopped
Salt and black pepper to taste
2 hard boiled eggs, chopped (optional)

Directions
Put the potatoes and eggs (if using) into a large pot of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, and they are tender, about 3 minutes longer. Drain the potatoes in a colander and let them cool. (Run under cold water or place them in ice bath if you wish to cool them faster then drain)
Reserve some scallion greens and bacon for garnish.
Meanwhile, in a small bowl, stir together the potato salad dressing: mayonnaise, sour cream, celery, mustard, pickles and their juice, shallots, remaining scallions and capers, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes.
Peel the cool eggs and chop or grate them into the bowl.
Add potatoes and bacon to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Serve right away if you wish but for best results chill for 3 hours, or overnight.
Garnish with remaining green onions and bacon before serving
Serves 4-6, enjoy.

08/22/2024

Grilled Romaine Salad w/Blue Cheese & Bacon

​Ingredients:
6 strips bacon
2 tbsp Basil Olive Oil, available at The Olive Cellar
2 tbsp Traditional 18 Year balsamic vinegar, available at The Olive Cellar
2 tbsp. Col Pabst's Worcestershire sauce, available at The Olive Cellar​
​5 heads romaine lettuce, halved lengthwise, rinsed and dried​​
Kosher salt and freshly Ground Pepper to taste
4 oz. blue cheese, crumbled

Directions:
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
Enjoy!!!

08/21/2024

Balsamic Vinegar Chicken

Ingredients:
4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 c. fresh basil
3 Tbsp. The Olive Cellar's Milanese Gremolata Olive Oil
1 Tbsp. The Olive Cellar's Cranberry Pear White Balsamic
1/4 c. water
1 c. sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced
Sea Salt and fresh black pepper to taste

Preheat oven at 375 degrees. Brown the chicken breasts in a pan. Set aside. In a blender, puree garlic, basil, olive oil, vinegar, water and salt.
Place the browned chicken breasts in an oven safe casserole dish and cover with the balsamic vinegar mixture. Top with mushrooms, tomatoes, onions and pepper.
Enjoy.
Bake for about 40 minutes or until chicken is fully cooked.

08/20/2024

Recipe this Week - https://mailchi.mp/theolivecellar.com/xfiykk8jc8-17984151

08/20/2024

It’s that time again folks!!

08/14/2024

Peach Balsamic Vinaigrette
3/4 cup extra virgin olive oil
3 T. peach balsamic
1 t. dijon mustard
1 t. honey
1 t. garlic (minced)
salt & pepper to taste
Try it on your next salad, ENJOY!

08/13/2024

Recipe this Week -

The Chilean Koroneiki displays notes of wheat grass and savory herb with a malty center and a peppery, astringent finish reminiscent of green banana peel.

08/13/2024

Olive oil: Why it's better for you

By Mayo Clinic Staff
Think all oils are bad for you? Think again.
Olive oil — one of the primary components of the Mediterranean diet — can be a healthy addition to your diet. In fact, research has found that adding olive oil to your diet can decrease your risk of heart disease and possibly even cancer.
Studies show that olive oil can:
Help improve your blood pressure and lipid levels
Help prevent the development of type 2 diabetes, and control blood sugar in those who already have the disease
Help reduce your risk of blood clots that cause sudden heart attacks or stroke
Reduce your risk of cancer (primarily breast cancer)
Healthy choice
What is it about olive oil that makes it a healthier choice? Two factors:
Olive oil's fat profile. Olive oil is mostly composed of healthy monounsaturated fat, with a minimal amount of unhealthy saturated fat. This is particularly helpful for cholesterol management. It's even more powerful when you substitute olive oil in place of products like butter that are high in saturated fat.
Micronutrients. Virgin and extra-virgin olive oils also contain a wide array of more than 230 beneficial bioactive compounds. These include antioxidants, tocopherols (vitamin E) and polyphenols.
Buying and storing olive oil
The way you buy and store olive oil is important to maintaining its health benefits. Heat, light and oxygen not only degrade olive oil's flavor, but its nutritional benefits, too.
For best results, follow these guidelines:
Keep it in the dark. Buy and store olive oil in dark or opaque containers. All our bottle's at The Olive Cellar are dark glass.
Think small. Buy an amount you'll use fairly quickly.
Extend your reach. When shopping, grab a bottle from the back of the shelf where less light reaches.
Read the label. Look for a "sell by" date or a date of harvest to gauge how long the oil has been exposed to degrading factors. In general, olive oil has a shelf life of about 12 months.
Be cool. Don't keep your olive oil on a countertop or next to your stove. Instead, store it in a cool, dark location like a cupboard or refrigerator.
Try this. For ease of use, consider putting a small amount of olive oil in a container for easy reach. Then store the rest of it away in a safe spot.

08/10/2024

BALSAMIC WATERMELON FETA SALAD

Ingredients:
For the dressing:
2 Tablespoons balsamic vinegar
2 Tablespoons red wine vinegar
Salt and pepper
1/4 cup olive oil

For the salad:
1 (5-pound) watermelon, cut into bite-sized chunks
6 cups fresh spinach or arugula
1 red onion onion, thinly sliced
2/3 cup feta cheese, crumbled
1/2 cup slivered almonds
2 tablespoons chopped fresh basil

Directions:
In a small bowl, combine the vinegar's, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped basil, taste, and adjust seasonings.
In a large bowl, combine the melon, arugula/spinach, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.
To serve, divide salad among individual plates and garnish with slivered almonds and extra basil leaves.
Enjoy.

08/09/2024

BLT Sandwich with Balsamic Mayo

Ingredients
¼ cup mayonnaise
1 tablespoon Neapolitan Herb Balsamic Vinegar, available at The Olive Cellar
6 slices of bacon, cooked
1 large tomato, thickly sliced
4 pieces of green leaf lettuce, or other mixed green's
4 slices thick white bread, lightly toasted

Instructions
Combine mayonnaise and Neapolitan Herb Balsamic Vinegar in a bowl. Stir to combine.
Slather ½ - 1 tablespoon of prepared balsamic mayo to the bottom of one piece of toasted bread. Top with 3 pieces of crispy bacon, 2 tomato slices, and 2 pieces of lettuce. Spread an additional ½-1 tablespoon prepared balsamic mayo on another piece of toasted bread and place on top of lettuce. Repeat for the other sandwich. Enjoy!
serves 2

08/08/2024

SALAMI CORNETS

25 Slices Salami- Genoa
4 oz Cream Cheese - Softened
1 Tablespoon The Olive Cellar's 18 Year Balsamic Vinegar
1 Tablespoon The Olive Cellar's Harissa Olive Oil
1 Tablespoon Horseradish
Dash Worcestershire Sauce, available at The Olive Cellar
Salt and Pepper

Lay salami out individually on a work surface. Combine the cream cheese 18 Year Balsamic Vinegar, Harissa Olive Oil, horseradish, Worcestershire and salt and pepper in a small bowl until smooth. Spread a little of this mixture onto each of the salami slices. Fold the salami by one third and then, starting at one end, roll them up into a cornet enclosing the cream cheese. Great appetizer for The Packer's first pre-season game Saturday night.
Enjoy

08/07/2024

CUCUMBER AND TOMATO SALAD

INGREDIENTS
FOR THE SALAD:
3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers)
3 Roma tomatoes, chopped (about 2-1/2 cups chopped)
1/3 cup thinly sliced red onion
1/4 cup julienned or chopped fresh basil, tightly packed

FOR THE DRESSING:
1/4 cup extra virgin olive oil, or 1/8 cup olive oil, and 1/8 cup Wild Fernleaf Dill olive oil, available at The Olive Cellar
3/4 cup apple cider
1 tablespoon red wine vinegar, available at The Olive Cellar
1/2 teaspoon dried dill w**d
1 teaspoon granulated sugar
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)

INSTRUCTIONS
Place salad ingredients in large bowl and toss to combine.
Whisk dressing ingredients in small bowl or large measuring cup. Drizzle over salad and gently stir to combine.
Enjoy.

08/06/2024

Recipe this Week -

Smooth, velvety aioli combined with a pungent punch of horseradish makes for a classically delicious sauce!  Perfect for roast beef, pastrami or corned beef sandwiches.  Drizzle on Beef Tenderloin or Prime Rib.

08/03/2024

CUCUMBER - FETA - STUFFED TOMATOES

1 medium cucumber, chopped
1/2 cup crumbled feta cheese
2 tablespoons fresh basil, thinly sliced
4-6 medium to large tomatoes
1 1/2 tablespoon balsamic vinegar
freshly cracked black pepper to taste

Prep the cucumbers, if using English cucumbers, you can leave the skins on. If using regular cucumbers, peel about half of the tough skin. Chop the cucumbers into small chunks and set aside to drain on a paper towel for about 5 minutes.
Using a sharp knife, cut away the top stem of the tomatoes and scoop out the seeds with a spoon or melon baller.
Mix drained cucumbers with feta cheese, fresh basil, balsamic vinegar, and pepper. Stuff the cucumber mixture into the tomatoes and serve.
Note you can garnish the plate with greens if you like.
Enjoy.

07/30/2024

Roasted Cauliflower Steaks

Roasted Cauliflower Steaks with honey, lemon, and toasted pine nuts. Tender, caramelized, and so satisfying! Perfect recipe for a simple side or light meal.

Ingredients
1 large head cauliflower
3 tablespoons Extra Virgin Olive Oil
1 lemon zested and juiced
3 cloves garlic, finely minced
1 teaspoon honey, available at The Olive Cellar
1/4 teaspoon red pepper flakes
1 teaspoons kosher salt divided
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
Lemon wedges, for serving

Instructions
Preheat your oven to 400°F. Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into 4 steaks from the center of cauliflower, each steak should be approximately 1/2 inch thick. Reserve any random florets for another use.
In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, honey and red pepper flakes. Brush the cauliflower slices generously on both sides with this mixture and seasoning with the salt. Roast in the oven for 15 to 20 minutes, until golden and cooked through turning halfway through the roasting process.
Remove from the oven and sprinkle with parsley, and pine nuts. Serve hot with lemon wedges.
Enjoy.

07/27/2024

Honey Garlic Chicken Tenders

Seared chicken tenders smothered in the most amazing sticky sauce! This family favorite is easy to make, it's delicious, and can be on the table in 15 minutes.
▢1 pound chicken tenderloins
▢3 tablespoons cornstarch
▢1 teaspoon dried oregano
▢½ teaspoon salt
▢¼ teaspoon fresh ground black pepper
▢2 tablespoons butter, divided
▢1 tablespoon olive oil
▢3 cloves garlic, minced
▢3 tablespoons honey
▢2 tablespoons low sodium soy sauce
▢1 tablespoon Champagne wine vinegar, rice vinegar, apple cider vinegar, are also OK to use)
▢½ tablespoon sriracha/hot chili sauce, or to taste
▢Chopped fresh parsley, for garnish
▢sesame seeds, for garnish (optional)

Instructions
In a shallow plate combine cornstarch, oregano, salt, and pepper.
Coat chicken tenders with cornstarch mixture.
In the meantime, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet set over medium-high heat.
Add chicken tenders to the hot skillet and cook for 5 minutes.
Flip over the chicken tenders, add remaining butter to the skillet and continue to cook for 4 to 5 more minutes, or until chicken is cooked through.
In the meantime, combine garlic, honey, soy sauce, white vinegar, and hot chili sauce in a mixing bowl; whisk to combine. If you like more heat, add more of the hot chili sauce.
Lower heat to medium.
Add sauce to the chicken and continue to cook for 2 more minutes, or until sauce starts to thicken.
Turn chicken over to coat with sauce.
Remove from heat.
Garnish chicken with parsley and sesame seeds.
Drizzle with pan sauce.
Serves 4, enjoy.

07/24/2024

Oven Baked Country Style Pork Ribs

Country Style Ribs - fall-apart tender country style ribs slowly cooked in the oven oozing with flavors and aroma using only 6 simple ingredients. Rich, tender, economical and so easy to make!

Ingredients
3 lbs country-style ribs (bone-in)
salt and pepper to taste
1 tablespoon creole seasoning, or smoked paprika
1 large onion , sliced
2 teaspoons minced garlic
1 tablespoon Dijon mustard
3 tablespoons minced thyme or more/ divided in half
2 tablespoons minced rosemary or more /divided in half

Instructions
Preheat your oven to 350 degrees F.
Prepare shallow baking pan or roaster, by placing onions , half of the thyme and rosemary in the pan. Set aside.
Salt and pepper ribs on both sides , then season with creole seasoning, garlic , dijon mustard and the other half of thyme, rosemary
Place ribs in a single layer in prepared roasting pan. Add more , if desired.
Carefully cover baking pan with foil paper and bake for about an hour . After an hour uncover and continue cooking for about 30 minutes . This lets the liquid reduce and the pork to brown nicely.
Serve the ribs with mashed potatoes , with sauce from the ribs.
Serves 5, Enjoy.

07/20/2024

Elderberry Fruit Compote

Use to top Greek yogurt, pancakes, waffles, crepes, cheesecake, panna cotta, and grilled meats!

Products used:
Ingredients
3 cups Berries, fresh or frozen (Strawberries, Blueberries, Raspberries, Blackberries, etc.)
1⁄2 cup The Olive Cellar's Elderberry Balsamic
1⁄2 tsp Pure Vanilla Extract
1⁄8 tsp ground Cinnamon
2 sprigs fresh Mint

Directions
In a small saucepan over medium heat, combine all ingredients.

Bring saucepan to a simmer, stirring occasionally for 15-20 minutes.

Remove the sprigs of fresh mint, and let cool before serving.

Store any remaining compote in a mason jar or airtight container in the refrigerator.
Enjoy.

07/19/2024

WATERMELON CHICKEN SALAD WITH PINE NUTS AND FETA

4 ounces baby spring greens
1 cup watermelon
1/4 cup pine nuts
1/4 cup feta cheese
1 cup grilled chicken, chopped or shredded
3 tablespoons lime juice
2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon minced garlic
3 mint leaves, minced
Fresh cracked pepper

Place the greens in two salad bowls. Top each equally with watermelon, pine nuts, feta cheese, and grilled chicken.
To make the vinaigrette, whisk together the lime juice, honey, olive oil, garlic, fresh cracked pepper, and mint leaves. Drizzle over the salads and serve.
Serves 2
Enjoy.

07/18/2024

Take your grilled corn on the cob to a whole new level with our Persian Lime Olive Oil and Honey Ginger Balsamic Vinegar.

Ingredients:
4 ears fresh corn, in husks
4 tablespoons softened unsalted butter
1 tablespoon chopped cilantro leaves, plus more for garnish
1 teaspoon fresh squeezed lime juice
1/2 teaspoon Kosher salt & fresh ground black pepper to taste
1 cup crumbled Feta cheese
3 tablespoons Persian Lime Olive Oil, available at The Olive Cellar
1 tablespoon Honey Ginger Balsamic Vinegar, available at The Olive Cellar

Preparation:
Pull the husks down and remove all the silky threads as thoroughly as possible from each cob. Rub each cob with the butter, sprinkle the cilantro and lime juice over the butter and place the husks back over the cobs. Grill for about 15-20 minutes over medium heat, turning several times. Meanwhile whisk together (or place in a jar/bottle with a top and shake well) the Persian Lime olive oil and Serrano Honey Vinegar. Once the corn is grilled, drizzle olive oil & vinegar mixture over the corn cobs and sprinkle with salt, pepper and Feta. Serve while hot.
Enjoy.

07/17/2024

GRILLED CHICKEN MARGHERITA

INGREDIENTS
4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
salt and pepper to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
4 slices mozzarella cheese
1/2 cup basil pesto, available at The Olive Cellar
1/2 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
1/2 cup packed basil leaves, very thinly sliced
cracked black pepper

INSTRUCTIONS
In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.
Serves 4, enjoy.