The Olive Cellar - Appleton WI

11/15/2024

Balsamic Orange Cranberry Sauce

Ingredients
1/2 cup balsamic vinegar
4 teaspoons orange zest
3 10 ounce package fresh or frozen cranberries
1/2 - 1 cup powdered sugar
1/2 cup orange juice
1 teaspoon ground cinnamon
1.Place the vinegar and orange peel in a large saucepan. Bring to boiling. Reduce heat and simmer, uncovered, for 4 minutes or until reduced by half. Add the cranberries, sugar, orange juice and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until thickened, stirring occasionally.
2.Remove from heat. Transfer to a large bowl and cool to room temperature. Cover and chill sauce overnight.
Serves 8
Enjoy.

11/14/2024

Sausage & Herb Stuffing

Ingredients
8 Cup (14 oz) Stuffing bread cubes, unseasoned
1 stick (1/2 cup) Unsalted butter
1 1/2 C Yellow onion diced
1 Cup Celery, diced
4 cloves Garlic, finely chopped
1 lb Sweet Italian sausage, ground, or vegan sausage
2 Cups Chicken broth, low sodium
3/4 Cup The Olive Cellar's Wild Mushroom & Sage Olive Oil
1 large Egg, beaten
1 T Rosemary, chopped
1 T Sage, chopped
1/4 Cup Parsley, chopped
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Directions
Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Place the stuffing cubes in a large mixing bowl.
In a large saute pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes.
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage while cooking. Add the sausage to the bread cubes and vegetables.
Add the chicken broth, olive oil, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 60-65 minutes, uncovered, until deeply golden and crisp on top
Serves 8-10.
Enjoy.

11/13/2024

Hot Pepper Bacon Brussel Sprouts

Ingredients:
Trimmed Brussel Sprouts
Bacon Extra Virgin Olive Oil
Hot pepper Bacon Jam, available at The Olive Cellar

Directions:
Preheat Oven to 400 degrees F. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 20 minutes, stirring Brussel sprouts frequently for even coating. Coat with Hot Pepper Bacon Jam and continue roasting another 10 minutes. Serve immediately. Optional, use more Hot Pepper Bacon Jam as a garnish.

11/13/2024

Recipe this Week -

Monday: 10am - 6pm Tuesday: 10am - 6pm Wednesday: 10am - 6pm Thursday: 10am - 6pm Friday: 10am - 6pm Saturday: 10am - 4pm

11/12/2024

COME SHOP AT THE OLIVE CELLAR FRIDAY NOVEMBER 29th, and SATURDAY NOVEMBER 30th

We will be offering 10% off Black Friday & Small Business Saturday on your entire purchase excluding gift cards.
See you then.

11/08/2024

In Honor of Veterans Day, Monday November 11th The Olive Cellar is offering 10% off on your entire purchase, excluding gift cards for any Veteran.
We thank you for your service.

11/07/2024

Honey Garlic Butter Baked Salmon
SERVINGS
4
INGREDIENTS
▢4 boneless salmon fillets
▢2 tbsp unsalted butter - melted
▢2 cloves minced garlic
▢2 tbsp honey, local honey from Wisconsin Natural Acres in Chilton WI, is available at The Olive Cellar
▢½ tsp dried parsley - (or 2 tsp fresh parsley, finely chopped)
▢¼ tsp salt
▢¼ tsp pepper
▢pinch of paprika
▢1 lemon sliced into half-moons

INSTRUCTIONS
Preheat the oven to 200C/400F. Line a baking tray with foil or a silicon mat.
Place the salmon fillets, skin-side-down on the baking tray.
In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper and paprika.
Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).
Arrange the lemon wedges on and around the salmon.
Place in the oven and bake for 8 minutes.
Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
Enjoy.

11/05/2024

ORZO SALAD RECIPE

INGREDIENTS
16 oz Orzo pasta, available at The Olive Cellar
¼ Cup Olive Oil, try this recipe with The Olive Cellar's Persian Lime Oil
2 Cups arugula
½ Cup dried cranberries
¼ Cup pine nuts, toasted
12 fresh basil leaves
1 ½ teaspoon salt
1 teaspoon black pepper
3 Tablespoons The Olive Cellar's Cranberry Pear Balsamic Vinegar
¾ Cup feta cheese

INSTRUCTIONS
Boil a large stock pot of water. Add the orzo pasta and boil until fully cooked. Drain and place on greased cooking sheet. Toss with olive oil and let cool.
Toast the pine nuts.
Once the orzo pasta has returned to room temperature, add it to a large bowl. Add the Arugula, dried cranberries, toasted pine nuts, basil, salt, pepper, olive oil and balsamic vinegar. Toss.
Add the feta and toss again. Serve and enjoy!

11/02/2024

RASPBERRY BALSAMIC MUSHROOM SAUTE

INGREDIENTS
3 tablespoons extra virgin olive oil
5 tablespoons raspberry vinegar
1⁄2 tablespoon Dijon mustard
4 tablespoons cold unsalted butter
1 lb fresh Portabella mushrooms, sliced
Flat leaf parsley for garnish

DIRECTIONS
Combine the first three ingredients in a jar and shake well to mix.
Saute mushrooms in a little oil until cooked and set aside.
Pour the dressing into a sauce pan and heat on medium.
Add the butter 1 tablespoon at a time,whisking until each one has been incorporated completely before adding the next tablespoon.
when all the butter is incorporated pour over mushrooms stir to coat and garnish with parsley.
Enjoy.

10/31/2024

HAPPY HALLOWEEN FROM THE OLIVE CELLAR.

10/26/2024

BALSAMIC CREAM CHEESE DIP

1 package (8 oz) cream cheese
2 teaspoons The Olive Cellar's Cranberry Pear Balsamic
2/3 cup walnuts, chopped
2 teaspoons brown sugar
1/2 cup dried cranberries, or raisins
Combine all ingredients and chill
Serve with fruit, graham crackers, bagels, or cinnamon pita chips.
Enjoy.

10/24/2024

MUSHROOM BACON AND SMOKED GOUDA PASTA

INGREDIENTS
1/4 C Wild Mushroom & Sage Olive Oil, available at The Olive Cellar
1 pkg baby portabella mushrooms, sliced
1/2 lb bacon or pancetta, fried & crumbled
1 lb linguine, cooked as directed, available at The Olive Cellar
1/2 C shredded or crumbled smoked Gouda cheese
Sea salt and pepper, to taste

DIRECTIONS
Heat the Wild Mushroom & Sage Olive Oil in a deep skillet over medium heat. Add the mushrooms and sauté until medium-soft.
Add the cooked linguine, fried bacon or pancetta and Gouda cheese. Blend until cheese begins to melt and coat the pasta. To finish the dish, drizzle with additional Wild Mushroom & Sage Olive Oil and a sprinkle of sea salt and pepper to taste.
Enjoy.

10/23/2024

" MAPLE SWEET POTATOES "

4 sweet potatoes peeled
4 teaspoons butter olive oil from The Olive Cellar.
5 teaspoons Maple Balsamic from The Olive Cellar
Salt & Pepper to taste

Boil the sweet potatoes. Drain completely, then mash. Add the butter olive oil, and maple balsamic. You can adjust the amount of oil and vinegar. Season with salt & pepper.
Enjoy

10/22/2024

Creamy Butternut Squash and Sausage Soup (30-Minute, One-Pot)

Butternut Squash and Sausage Soup with Spinach and Orzo is a cozy and comforting soup - a great recipe to make on a cold Fall or Winter night. It takes only 30 minutes and is made entirely in one pot. Perfect for busy weeknights when you're craving some comforting yet nutritious food but don't have too much time to spend in the kitchen.

Servings
6 people
Ingredients
15 oz spicy Italian sausage crumbled
1 teaspoon Italian seasoning or Herbs from Provence
1 tablespoon fresh thyme (no sprigs, just leaves)
red pepper flakes to taste
1 cup orzo uncooked
4 cloves garlic minced
5 cups chicken stock
10 oz butternut squash peeled and cubed
5 oz fresh spinach
½ cup heavy cream
⅓ cup Parmesan cheese shaved, shredded, or grated (for garnish)

Instructions
Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook on medium heat, regularly stirring to break the sausage.
Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo and minced garlic, and cook, constantly stirring, for about 2 minutes on medium heat to brown the orzo.
Add 5 cups of chicken stock and cubed butternut squash, stir everything well, cover with the lid, bring to a boil, reduce to visible simmer, and cook for about 5 or 10 minutes until the orzo and butternut squash is cooked.
Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more chicken stock (or water) if the soup is too dense. Add more red pepper flakes, if you like. Top with Parmesan cheese (shaved, shredded, or grated) and fresh thyme.
Enjoy.

10/18/2024

TODAY IS NATIONAL CHOCOLATE CUPCAKE DAY

Chocolate Olive Oil Cupcakes with Balsamic Cream Cheese Frosting.
2 cups flour
1/4 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon coarse sea salt
3 large eggs at room temperature
1 cup sugar
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
1/2 cup cup whole milk or almond milk

Preheat oven to 350 degrees. Line one 12 cup muffin tin and one 6 cup muffin tin with paper liners, set aside. Whisk flour, cocoa, baking powder and salt in a bowl, set aside.
In a separate bowl, whisk eggs, sugar and olive oil, until thick and well mixed. Whisk in the vanilla extract. Add the flour mixture and pour in the milk, stirring well with a wooden spoon until just combined. Spoon batter into prepared muffin cups, filling 2/3 of the way. Bake for 18 to 20 minutes, until center springs back when gently touched or a toothpick comes out clean.
Makes 18 cupcakes.

BALSAMIC CREAM CHEESE FROSTING
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
3 tablespoons balsamic vinegar, if you have flavored Balsamic's at home try those as well.
1/2 cup confectioner's sugar
Cream together the cream cheese and butter till completely incorporated.
Whisk in the balsamic vinegar till well incorporated. Whisk in confectioner sugar.
Frost cupcakes as desired.
Enjoy.

10/16/2024

NATIONAL BOSS'S DAY
The employees from The Olive Cellar would like to wish Gordon Cole a Happy Boss's day. We appreciate everything you do for us.

10/12/2024

Apple Cranberry Spinach Salad with Cashews and Balsamic Vinaigrette - healthy, delicious, gluten free, easy-to-make salad! Great choice for the holidays, too, especially for Thanksgiving, Christmas, or New Year's Eve.

Ingredients
Salad
6 oz baby spinach
1 Granny Smith apple sliced
1 Gala apple sliced
1 cup cashew nuts
½ cup dried cranberries

Salad dressing
¼ cup mayo
⅓ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons honey or more, to taste

Instructions
In a large bowl, combine all salad ingredients, except for the salad dressing.
In a mason jar, combine all salad dressing ingredients, and whisk to emulsify with a fork. Taste, and add more mayo for more creaminess, if desired. Add more honey for more sweetness, if desired.
Drizzle the salad with the dressing and toss. Serve immediately. You don't have to use the whole amount of salad dressing.
Enjoy.