The Olive Cellar - Appleton WI

02/06/2025

GREEK NACHOS
Great for your super bowl party

Ingredients
6 pitas
1/4 cup olive oil
2 tbsp mizithra, or grated parmesan cheese
1 tsp dry oregano
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 tomatoes
1/2 cup seeded and diced cucumber, unpeeled
1 1/2 tbsp diced red onion
1 tsp dry oregano
3/4 tsp balsamic vinegar
1 tbsp olive oil
1/2 tsp salt
1 tbsp finely chopped parsley
2 radishes, thinly sliced
1/2 - 3/4 cup crumbled feta
8 - 10 pitted Kalamata olives, available at The Olive Cellar
1 green onion, chopped

Instructions
Preheat your oven to 350 degrees Fahrenheit
Cut each of the pita breads into 8 triangular pieces. The easiest way to do this is to cut them in half down the middle and then cut each half into four wedges.
In a large bowl whisk together the olive oil, mizithra, oregano, paprika, salt and pepper. Add the pita wedges to this bowl and use your hands to mix everything together very well. It is helpful to use your fingers to rub the oil mixture into the pita bread.
Place your pita wedges onto 2 baking trays trying not to have too much overlap. Bake in the middle rack of your oven for 5 minutes. Flip your pita over and continue baking for an additional 5 minutes or so. Your pita wedges should be crisp and slightly browned, but not burnt. Set them aside to cool.
Begin to prepare the toppings for your nachos. First you will seed and chop your tomatoes. We have found that the easiest way to seed your tomatoes is to cut them in rounds, width-wise and to remove the seeds with a small spoon. Then, you can chop your tomato into bite size pieces.
Combine the tomatoes, cucumbers, red onion, oregano, salt, olive oil, balsamic vinegar and chopped parsley in a bowl. Mix well and let sit for at least 5 minutes.
Now it is time to assemble your nachos. Place half of your pita chips on a large serving platter. On top of this place half of your tomato mixture, half of your sliced radishes, half your crumbled feta and half your pitted Kalamata olives. Top this with the remaining pita chips and then add the rest of your toppings. Sprinkle with the chopped green onion.
Enjoy.
Serves 4

02/05/2025

SICILIAN STYLE CHICKEN THIGHS

Ingredients:
1 Tbsp minced garlic
¾ tsp salt, divided
4 Tbsp (1/4 cup) The Olive Cellar's Extra Virgin Olive Oil such as Garlic, Tuscan Herb, Chipotle (a little spicy), Milanese Gremolata, or Lemon oil. A Combination, or a Single Varietal of Choice, divided
1 tsp Italian seasoning
¼-½ tsp crushed red pepper, optional
4 bone-in chicken thighs (about 2 lbs), skin removed
1 pound yellow potatoes, diced
4 medium carrots, medium dice
2 cups grape tomatoes, halved
½ cup dry white wine chicken broth can be substituted
¼ cup Castlevetrano olives, pitted and quartered, available at The Olive Cellar
1 Tbsp capers, rinsed, available at The Olive Cellar
Chopped fresh parsley for garnish:

Directions:
Mash garlic with ¼ tsp salt with a fork to form a paste (a mortar and pestle works well, if available). Transfer to a small bowl and stir in 1 Tbsp olive oil of your Choice, Italian seasoning, and crushed red pepper, if desired.
Sprinkle chicken with 1/4 tsp salt. Heat 1 Tbsp of Olive Oil of Choice in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 4-5 minutes per side. Transfer the chicken to a plate and top with the garlic mixture, spreading it out over the chicken pieces.
Heat the remaining 2 Tbsp of Olive oil of Choice in the pan over medium heat. Add the potatoes, carrots, and the remaining ¼ tsp salt. Cook, stirring occasionally, until the veggies begin to brown and stick to the pan, about 6-8 minutes. Add the tomatoes, wine, olives, and capers. Cook, stirring and scraping any browned bits, for 1 minute.
Nestle the chicken into the pan. Cover and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 10-15 minutes. Serve garnished with parsley, if desired.
Enjoy.

02/05/2025

Weekly Recipe: Try Something New! -

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

02/01/2025

VALENTINE'S DAY SPECIAL'S

10% OFF ON OUR

GIFT BASKETS, GIFT BOXES, AND OUR SAMPLE PACKS ( only on our premade sample packs, we have 3 choices for you.)

Offer is valid February 1st thru February 14th.

01/30/2025

GRILLED CHICKEN WITH ARTICHOKE BRUSCHETTA AND GREEK SALAD

Ingredients
Greek Salad Dressing:
3 tablespoons and 1/2 teaspoon olive oil
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon pepper
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon Dijon-style mustard
¼ cup and 1 teaspoon red wine vinegar

Greek Salad:
4 cups lettuce (spinach, romaine, or your favorite), rinsed and dried
½ cup feta cheese
2 vine-ripe tomatoes, sliced thinly in halves
1 cucumber, sliced thinly in halves
¼ cup pitted Kalamata olives (optional), available at The Olive Cellar

Chicken:
4 tablespoons Gia Russa artichoke bruschetta topping, available at The Olive Cellar
4, ¼ –inch thick chicken breast cutlets
In a large bowl, toss the lettuce and salad mix-ins.
For the dressing, combine the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard in a small bowl. Pour in the vinegar, and mix vigorously until well blended. Toss with the prepared lettuce and salad mix-ins in the large bowl. Set aside.
Spoon and spread one teaspoon of Gia Russa artichoke bruschetta topping over each chicken breast. Grill over medium heat, about 2 minutes per side or until the chicken is no longer pink in the middle.
Enjoy.

01/29/2025

Vegan Savory Twice Baked Sweet Potatoes
A savory vegan twice baked sweet potatoes recipe perfect as a meatless side dish. These healthy vegan twice baked sweet potatoes are also gluten free dairy free and deliver a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a maple balsamic glaze.

Ingredients
4 medium sweet potatoes
1 medium onion - diced
2 tbsp grape seed oil - or olive oil, both available at The Olive Cellar
1/2 red bell pepper - cubed
1/2 cup brown rice - (about 2/3 cup when cooked)
1/2 cup dried cranberries
1/3 cup chopped pecans - or walnuts
2 tbsp parsley - chopped

The Maple Balsamic Glaze
4 tbsp olive oil - extra virgin
5 tbsp balsamic vinegar, available at The Olive Cellar
2 large garlic cloves - minced
2 tbsp Maple syrup, available at The Olive Cellar
1 tsp stone ground mustard
dash of Himalayan pink salt. available at The Olive Cellar
dash of cracked black pepper

INSTRUCTIONS
Preheat the oven to 400 degrees. Line a large baking tray with parchment paper. Use a fork to poke a couple holes in each sweet potato to prevent exploding. Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).
While the sweet potatoes are roasting, boil the brown rice, let it cool. Also sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.
To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.
Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.
Toss half of the glaze on top of the cooking mixture. Taste and season with salt and pepper if needed and remove from heat.
Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them. Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.
Add the pulp of the sweet potatoes into the rice mixture. (You can mash it or finely chop it). Then scoop the mixture back into the potato skins and put the tray back in the oven for 10 minutes to warm them up.
Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.
Serves 4, enjoy.

01/24/2025

BAKED CAULIFLOWER WITH WALNUT TOMATO SALSA

Ingredients
1/2 cup Walnut Halves and Pieces, toasted and coarsely chopped, divided
2 tablespoons chopped flat-leaf parsley
2 tablespoons capers, drained and chopped, available at The Olive Cellar
1 tablespoon red wine vinegar
1 teaspoon grainy mustard
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
1 large head cauliflower, stem removed, broken into bite-size pieces, about 4 cups
For food safety, gently rub produce under cold running water.

Directions
Make the salsa: In a large bowl, mix 1/4 cup of walnuts, parsley, capers, red wine vinegar, mustard and 1/3 cup of the olive oil until well blended. Fold in the tomatoes. Set aside

Preheat oven to 375°F
Bake and serve cauliflower: Place the cauliflower pieces on a baking sheet and toss with remaining olive oil. spread into a single layer, place in the center of the oven and bake until the pieces are tender and browned, 15 to 18 minutes.
Serve: Remove from the oven and arrange on a serving platter. Top with all the salsa and the remaining walnut pieces.
Serves 6, enjoy.

01/22/2025

APPLE GLAZED BACON

1 lb thick-cut bacon
2 tablespoons Red Apple Balsamic available at The Olive Cellar
Preheat oven to 400 degrees. Arrange the bacon in a single layer on a baking sheet.
Bake for 15 to 20 minutes until bacon begins to brown. Remove the pan carefully, as the bacon fat is extremely HOT. Brush the bacon with the Balsamic Vinegar.
Return to oven and bake for 3-5 minutes until the bacon is golden brown. Remove from oven and transfer to a paper lined plate. Serve warm.
Enjoy.

01/18/2025

KALE WITH STEWED TOMATOES AND WHITE BEANS

1 onion, chopped
3-4 cloves garlic, chopped
2 tablespoons olive oil
6 cups chopped kale
2 tablespoons red wine vinegar
2 15 oz. cans stewed tomatoes
1 15 oz. can northern beans, or cannellini beans, drained not rinsed
Salt and pepper to taste
A pinch of red pepper flakes (optional)

Heat oil in a large pot over medium heat.
Add onions and garlic and cook for 1-2 minutes, stirring so that garlic doesn't burn. Add kale, a little at a time, gently tossing with tongs and letting each batch cook down so that it all fits. Season kale with salt and pepper, and add the red wine vinegar.
Add the stewed tomatoes, and beans. Gently toss to combine.
Let cook for 10-12 minutes until kale is cooked down completely.
Taste for seasoning.
This kale dish is delicious paired with roasted Italian sausage, or chicken, or simply on it's own as a vegetarian dish.
Enjoy.

01/17/2025

Black Cherry Balsamic Glazed Sage Pork Chops

INGREDIENTS:

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons The Olive Cellar's Wild Mushroom & Sage Infused Olive Oil

For the Glaze:
1/2 cup The Olive Cellar's Black Cherry Dark Balsamic Vinegar
1/3 cup honey
3 green onions ,chopped
2 garlic cloves ,minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
Sprinkle pork chops with pepper flakes, salt and pepper.

DIRECTIONS:
In a large skillet, heat the olive oil over medium heat. Add the pork and cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove the pork and keep warm.

In the same skillet, add the balsamic vinegar, honey, green onions, garlic, salt and pepper and whisk constantly until it is brought to a boil(still over medium heat). Reduce the heat and simmer the sauce, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally.

Remove the pan from the heat and whisk in butter until melted. Drizzle glaze over the porkchops.
Enjoy.

01/16/2025

MUFFULETTA DIP

Try this for your football parties this weekend

1 cup Boscoli Italian Olive Salad available at The Olive Cellar
1 cup diced salami (about 4 oz)
1/4 cup grated Parmesan cheese
1/4 cup cup pepperoncini salad peppers
1 (2 1/4-oz) can sliced black olives drained
4 oz provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1 tablespoon olive oil
1/4 cup chopped fresh parsley
Serve with French bread crostini

Stir together first 9 ingredients. Cover and chill 1-24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Enjoy

01/15/2025

Weekly Recipe: Try Something New! -

It's that time of year when we're making resolutions and the most common New Year's resolutions involve creating a healthier lifestyle, eating better and getting in shape.

01/14/2025

CHICKEN MARSALA WITH MUSHROOM AND SAGE OLIVE OIL

INGREDIENTS
• 4 boneless skinless chicken breast halves, each split in half horizontally to form 8 cutlets
• 1 cup all-purpose flour
• salt and fresh ground black pepper
• 6 to 8 tablespoons The Olive Cellar's Wild Mushroom and Sage Olive Oil
• 12 ounces mushrooms, sliced
• 1 medium sweet onion, sliced
• ⅔ cup dry marsala wine
• 1½ cups chicken broth
• 12 ounces pasta, try the Olive Cellar's spaghetti, linguine, capellini, or bucatini cooked according to package directions

INSTRUCTIONS
In shallow bowl or pie plate, stir flour with 1 teaspoon salt and 1 teaspoon black pepper.
Heat 4 tablespoons Olive and Then Some Wild Mushroom and Sage olive oil in 12-inch non-stick skillet over medium heat. Dredge pieces of chicken in flour mixture and shake to remove excess flour. Fry until golden and cooked through, 2 to 3 minutes per side. Transfer to paper towel lined plate. Repeat with remaining pieces of chicken, adding extra Mushroom and Sage olive oil to pan as needed.
After chicken is cooked and removed from pan, add mushrooms and onion to pan, add the marsala, and chicken broth, cover, reduce heat to medium-low and simmer until reduced and slightly thickened, stirring occasionally, about 15 minutes. Return chicken to pan to keep warm.
Meanwhile, cook pasta according to package directions in boiling water. Drain and toss with 1 tablespoon Mushroom and Sage Olive Oil.
Serve pasta and chicken immediately.
Enjoy.

01/11/2025

Greek Orzo

Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil is a delicious meatless meal that a whole family will love! This quick and easy side dish pairs well with any main course, and it comes together in under 30 minutes, using only one pan. Try this Mediterranean recipe, and it might become one of your new favorites.
Servings 4 people

Ingredients

1.5 cups orzo
3 cups chicken stock or vegetable stock or water
8 oz cherry tomatoes (red and yellow), sliced in half
⅓ cup sun-dried tomatoes in olive oil (chopped)
⅓ cup kalamata olives sliced
¼ cup green olives sliced
6 oz feta cheese crumbled or diced into small cubes
3 tablespoons lemon juice or lime juice, freshly squeezed
3 tablespoons extra virgin olive oil
¼ teaspoon smoked paprika
¼ teaspoon Italian seasoning
¼ cup fresh basil chopped
salt and pepper

Instructions

In a large, high-sided skillet, combine orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.
Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.
Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.
Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.
When serving, top with the remaining feta cheese and chopped fresh basil.
Enjoy.

01/09/2025

QUICK ONE PAN COQ AU BLANC

Ingredients
1 tbsp olive oil
4 slices bacon, cut into ½-inch pieces
6 bone-in, skin-on chicken thighs (about 3 ½ pounds total)
Kosher salt and freshly ground pepper
¼ cup all-purpose flour, for sprinkling (optional
4 shallots peeled and quartered or one large onion
3 cloves of garlic
8 ounces cremini mushrooms, halved (quartered, if large)
2 carrots peeled and finely sliced
2 celery stalks, finely chopped
1 ½ cups white wine
½ tbsp of fresh thyme
2 tsp chopped fresh rosemary
½ cup heavy cream
Fresh parsley for garnish
Egg noodles to serve with or mashed potatoes or just some crusty bread to dip into the lovely sauce

Directions
Season chicken with salt and pepper and sprinkle with flour if using
Heat a large frying pan with the olive oil over medium-high heat. Add the bacon and cook until almost crisp, 2 to 3 min. (Feel free to drain off some of the fat but ensure there are approx 2tbsp left in the pan to sauté the veggies with and brown the chicken)
Add mushrooms, celery, carrots, garlic and onion/shallots and continue cooking, stirring often, until bacon is crisp and mushrooms are browned, 7 to 8 min.
Slide the vegetables and bacon to the side of pan, then add chicken, skin-side down, to other side of pan and cook until dark golden, about 4 min per side. May have to do this in batches if they all don’t fit in your pan.
Keep and eye on the veggies and stir them about while browning the chicken so you don’t have any burnt pieces.
Add wine, thyme, rosemary.
Bring to a boil, then reduce heat to medium-low.
Simmer, covered, until chicken is cooked through and mixture has reduced and is saucy, 15 to 20 min.
Transfer chicken to a platter before adding the cream or add cream right into sauce and vegetables in with the chicken in the pan. (Either is fine - if you add it while the chicken is in the pan just make sure to pour it into the sauce not over the chicken so that the chicken stays brown in color)
Boil until mixture is slightly thickened, about 5 min.
Pour sauce over chicken when serving and sprinkle with remaining 1 tsp thyme and parsley and serve over buttery egg noodles or mashed potatoes.
Serves 4-6, enjoy.

01/08/2025

CAPRESE EGGS (GLUTEN FREE)

DESCRIPTION
Gluten free caprese eggs. A simple combination of tomatoes, mozzarella, eggs, and balsamic for a healthy and delicious breakfast.

INGREDIENTS
1/2 cup arugula or baby spinach (or more)
1 large tomato
Oil for the pan, try this with our basil infused olive oil
2 eggs
1/4 cup mini fresh mozzarella balls, cut in half
Salt and pepper, to taste
Balsamic glaze, for drizzling (can sub regular balsamic) both available at The Olive Cellar
Fresh basil (optional)

INSTRUCTIONS
Slice tomato into about 1/4” thick pieces (you can serve as much or as little of the tomato as you’d like). Season the slices with salt and pepper and place over a bed of arugula or baby spinach.
Heat a pan over medium heat with olive oil. Crack eggs into the pan to fry and season with salt and pepper; when the eggs are about halfway cooked, place mozzarella (dairy free or regular) on top of the eggs and cover the pan to melt the cheese. Cook until eggs are cooked to your liking.
Serve the eggs over the tomato slices. Drizzle with balsamic glaze and garnish with fresh basil (optional).
Enjoy.

01/08/2025

Weekly Recipe: Try Something New! -

TASTING NOTES This exceedingly rare Portuguese variety and antioxidant powerhouse is intensely pungent  and displays unique confectionary characteristics, a sweet berry center with  cinnamon spice notes and lingering pepperiness.  Biophenols: 764.41 ppm 

01/03/2025

LEMON ROASTED CHICKEN WITH POTATOES AND HERBS

2 lbs chicken legs, thighs, and breasts, bone in and skin on
1/4 cup Lemon Olive Oil, available at The Olive Cellar
3 lbs Yukon gold potatoes cut into 1/2 inch pieces
1 cup grated Parmesan cheese
1 large onion, sliced
1 tablespoon oregano
1/4 cup parsley, chopped
1 lemon, cut into slices ( you can use regular lemons )
1-2 tablespoons Extra Virgin Olive Oil
Kosher salt and fresh cracked black pepper to taste

Preheat oven to 400 degrees
In a large bowl cover the chicken with the Lemon Olive Oil and work around with your hands to fully coat the chicken. Remove chicken from bowl and place on a paper towel. Salt and pepper both sides of the chicken. Sprinkle half of the Parmesan cheese over the chicken.
Coat the bottom of a large casserole or baking dish with olive oil and place the chicken skin side up. Add the potatoes and onion, covering the chicken. Add chopped herbs and remaining cheese. Generously coat with olive oil and mix around to ensure everything is coated. Add the lemon slices through out the dish and pour a 1/4 cup of water in each corner of the dish
Transfer the pan to the oven and bake 90 minutes. Turn potatoes and chicken every 20 minutes or so.
Serve with a drizzle of Lemon Olive Oil.
Serves 8
Enjoy.