Ten Years of The Spicy Olive

Where the Best Olive Oils, Balsamic Vinegars + Wines Flow

Autumn brings a craving for foods that warm the kitchen and the soul. Follow the call of fall to The Spicy Olive, the local tasting emporium, wine shop and gourmet gift store filled with a mouth-watering selection of the freshest olive oils and finest balsamic vinegars. September marked the tenth anniversary for the unique shop, founded by passionate local business owner, Melanie Cedargren. 

“I love cooking. I love food. I’ve always wanted to have a small business. This checks all the boxes for me,” Melanie says. “Adding the wine shop has been especially fun!” 

From foodies and gourmet cooks to health food eaters who want the best, The Spicy Olive draws a large fan base.

“We have some 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.”

The Spicy Olive newsletter comes out bimonthly, featuring seasonal recipes and highlighting enticing flavored oils from around the globe. Their aged balsamic vinegars come straight from Modena, an ancient Italian city known in culinary circles as the best source in the world. 

“I enjoy choosing the flavors of the month to match the season and inspiring customers to cook with healthy, fresh ingredients year-round,” Melanie says. 

Melanie brings these delights to our plates not only for their delicious flavors, but for the health benefits they add to our diets. From anti-inflammatory properties to cholesterol and insulin leveling qualities, these ultra-premium grade oils are good for us. 

“I am very passionate about the health benefits of our oils,” says Melanie. “I want people to get the full health benefits from eating our oils and vinegars.” 

This ten-year anniversary is a benchmark of growth and excitement. 

“The biggest thing I’ve learned 10 years out as a small business owner is to trust my gut,” Melanie reflects. “I’ve enjoyed following my dreams.”, 513.847.4397, 7671 Cox Lane, West Chester

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  • 1 apple, cubed

  • 1 pear, sliced

  • ¼ cup pumpkin seeds

  • ¼ cup pecans

  • ¼ cup blue cheese crumbles

  • ¼ cup red onion, thinly sliced

  • 1-2 lbs. butternut squash, peeled, seeded + diced in 1-inch cubes

  • 1 package baby arugula or fresh mixed greens

  • 1 sprig fresh rosemary

  • ½ cup The Spicy Olive’s Cranberry Pear White Balsamic or Vermont Maple Balsamic Vinegar 

  • ½ cup The Spicy Olive’s Hojiblanca or Arbequina Extra Virgin Olive Oil

  •  Salt and pepper to taste


  1. Preheat oven to 400 degrees F.

  2. Whisk together the balsamic vinegar and olive oil until completely incorporated and slightly thickened to create the vinaigrette. 

  3. Use ⅓ cup of the vinaigrette and toss with squash cubes to coat. Save the remaining vinaigrette to use for the dressing.

  4. Sprinkle diced squash with salt and pepper and roast on a parchment lined baking sheet for 30-35 minutes, until tender, golden and caramelized. 

  5. Sauté pecans and pumpkin seeds in a dry pan over medium heat until lightly toasted. Remove from heat when fragrant.

  6. Place greens in a salad bowl. Top with all other ingredients, including the cooked squash.

  7. Pour remaining vinaigrette over salad. Toss to evenly coat. 

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4 servings


  • 1½ pound chicken thighs or chicken tenders, boneless and skinless4 thick strips smoked bacon, diced

  • 1 large sweet onion, thinly sliced

  • 8 ounces wild mushrooms, sliced

  • 4-inch piece fresh thyme leaves

  • ¼ cup The Spicy Olive’s 18-year-aged Traditional Balsamic Vinegar

  • 2 tablespoons The Spicy Olive’s Wild Mushroom + Sage Olive Oil

  • ½ cup heavy cream

  • 1 pound pappardelle or wide egg noodle pasta, cooked and drained

  • Pinch salt and pepper


  1. In a large skillet, crisp the bacon over medium-high heat. Drain all but one tablespoon of bacon fat and set aside. Add olive oil to pan and heat one minute over medium-high.

  2. Liberally salt and pepper the chicken on both sides. Sauté until golden brown on both sides, in batches to avoid overcrowding. Set aside.

  3. Cook onions in the pan drippings for five minutes, stirring frequently. Add the mushrooms and sauté three minutes over medium-high heat, until slightly caramelized.

  4. Add thyme and balsamic to pan, scraping up browned bits from the bottom. Cook one minute. Stir in cream. Add the bacon and chicken. Bring to a simmer. Cook two minutes until the chicken is cooked through and the sauce thickens. Season generously with salt and pepper. Serve over pasta.

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