The Olive Cellar - Appleton WI

12/10/2024

GIFT BASKETS AT THE OLIVE The Olive Cellar - Appleton WI
We have gift baskets ready to go. Make's a great Christmas present.

12/05/2024

TWIN PACKS AVAILABLE AT THE OLIVE CELLAR

Two 4 oz. bottles that can be filled with any oils, and vinegars.
There is an up charge of $3 for the Black Truffle Oil, and a $5 up charge for the White Truffle oil.
These make great stocking stuffers, secret Santa gifts if exchanging with co-workers.
By the way it's St Nicholas' day tomorrow December 6th, stop in the store's today for a great gift.

12/04/2024

Antipasto Christmas wreath

This spectacular antipasto Christmas wreath would make a wonderful centerpiece to your Christmas buffet. Rosemary branches give the illusion of pine with the added bonus of its beautiful scent and flavor.
serves:6
ingredients
fresh rosemary (whole)
olives, The Olive Cellar has a large variety of Olives
pickled onions
prosciutto (finely sliced)
sun-dried tomatoes
roasted red peppers (sliced)

method
1. On a large platter, arrange rosemary branches in a large circle.
2. Place olives and pickled onions in small mounds on top of the rosemary.
3. Drape prosciutto in a couple of piles near the olives.
4. Fill remaining spaces with sundered tomatoes and roasted red pepper's Serve with crusty bread or gluten-free crackers on the side.
Enjoy.

12/04/2024

Recipe this Week -

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

11/27/2024

PECAN PIE BRIE

INGREDIENTS
1 (12-oz.) wheel of brie
2 tbsp. butter
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon
3 tbsp. heavy cream
1 c. whole or chopped pecans
Pinch kosher salt

DIRECTIONS
Preheat oven to 350°. Place brie in a small oven-safe skillet or baking dish.
In a nonstick skillet over low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat.
Pour pecan mixture over brie and bake until brie is melty, 10 minutes
Serves 6
Enjoy.

11/27/2024

Recipe This Week Wild Mushroom & Sage Stuffing -

Preheat your oven to 200°F. Tear the bread into small pieces, roughly ½" in size. Arrange in an even layer on a large baking sheet. Drizzle with 2 tbsp of Wild Mushroom & Sage Olive Oil. Bake until it's completely dried, this will take just over half an hour. *If you are short on time you can dry ...

11/23/2024

THE OLIVE CELLAR WILL BE CLOSED THANKSGIVING DAY. We will be open our regular hours Friday 10:00 6:00 Happy Thanksgiving to all.

11/21/2024

A REMINDER FROM THE OLIVE CELLAR

Black Friday November 29th, and Small Business Saturday November 30th, The Olive Cellar will be offering 10% off your purchase, excluding gift cards. A great time to get your Christmas Gift's.
See you then.

11/20/2024

HERBED ROAST TURKEY

yields 16 servings
INGREDIENTS
16 to 18 lb. turkey, thawed, if frozen
1 medium onion, cut into wedges
2 ribs celery, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
4 to 5 stems each of fresh sage, rosemary and thyme, if desired
3 cloves garlic
1/3 cup chopped fresh sage leaves
¼ cup fresh rosemary leaves
3 Tbsp. fresh thyme leaves
½ tsp salt
½ tsp pepper
1/3 cup plus ½ cup extra virgin olive oil, try our Herbs De Provence with recipe
Additional stems rosemary, thyme, and sage

INSTRUCTIONS
Heat oven to 325ºF. Remove giblets and neck from turkey; discard or save for broth, if desired. Rinse cavity of turkey and pat dry. Sprinkle inside of turkey with salt and pepper. Place onion, celery, carrot and if desired 1 to 2 stems each of sage, rosemary and thyme inside turkey. Place turkey on rack in roasting pan; set aside.
In food processor or blender, chop garlic until fine. Add herbs; pulse until coarsely chopped. Add salt and pepper. With machine running, add 1/3 cup extra virgin olive oil; process until well blended.
Carefully separate (but do not remove) the skin from meat on breast of turkey. Rub 2 Tbsp. extra virgin olive oil mixture between meat and skin. Replace skin. If desired, add 1 cup water or broth to pan under rack. Roast turkey 1 hour.
Meanwhile, blend remaining ½ cup extra virgin olive oil into remaining herb mixture. If desired, bundle remaining fresh herb stems together to form “basting brush”. After 1 hour of roasting, baste turkey with part of herb mixture.
Continue roasting 2 ½ to 3 ¼ hours (see note below) or until internal temperature of thickest part of thigh is 170ºF. and juices run clear, basting every 1 hour. If necessary, cover breast of turkey with foil to prevent over-browning during roasting. Cover loosely; let stand 10 to 15 minutes before carving.
TIP: Total roasting time will be about 12 to 20 minutes per pound, depending on size of turkey. This olive oil-herb mixture can also be used when roasting only a turkey breast, and is also excellent on roasted or grilled chicken or pork.
Enjoy.

11/16/2024

WILD MUSHROOM AND SAGE OLIVE OIL ROASTED POTATOES

Ingredients
3 pounds small red or white potatoes
1/4 cup Wild Mushroom & Sage Olive Oil, available at The Olive Cellar, you can also use our Black or White Truffle Oil for this recipe
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Enjoy.

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.

11/12/2024

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.