Autumn brings a craving for foods that warm the kitchen and the soul. Follow the call of fall to The Spicy Olive—local tasting emporium, wine shop and gourmet gift store filled with a mouth-watering selection of the freshest olive oils and finest balsamic vinegars. A unique shop that just celebrated its 10th anniversary.
“I love cooking. I love food. I’ve always wanted to have a small business. This checks all the boxes for me,” owner Melanie Cedargren smiles. “Adding the wine shop has been especially fun!”
From foodies to gourmet cooks to those who want the healthy best, The Spicy Olive draws a large fan base.
“We have customers who’ve been coming since the very beginning,” she shares. “We wouldn’t still be here if it wasn’t for our great customers. We are so grateful.”
TheSpicyOlive.com | 9901 Montgomery Rd. | 513.847.4397
THE SPICY OLIVE’S HARVEST SALAD WITH ROASTED BUTTERNUT SQUASH
- 1/2 cup The Spicy Olive’s Vermont Maple Balsamic Vinegar
- 1/2 cup The Spicy Olive’s Hojiblanca or Arbequina Extra Virgin Olive Oil
- 1-2 lb. butternut squash, peeled, seeded + diced in 1-inch cubes
- Salt and pepper to taste
- ¼ cup pecans
- ¼ cup pumpkin seeds
- 1 package baby arugula or fresh mixed greens
- 1 apple, cubed
- 1 pear, sliced
- ¼ cup blue cheese crumbles
- ¼ cup red onion, thinly sliced
- 1 sprig fresh rosemary
Preheat oven to 400°F. Make the vinaigrette by whisking together vinegar and oil until completely incorporated and slightly thickened. Toss ⅓ cup of vinaigrette with squash cubes to coat (save remaining vinaigrette to use as dressing). Sprinkle diced squash with salt and pepper, then roast on parchment-lined baking sheet for 30-35 minutes, until tender, golden and caramelized. In a dry pan over medium heat, sauté pecans and pumpkin seeds until lightly toasted; remove from heat when fragrant. Place greens in a salad bowl; top with remaining ingredients, including cooked squash. Pour remaining vinaigrette over salad. Toss to coat evenly. Serve and enjoy!
