The Olive Cellar - Appleton WI

The Olive Cellar will be open Friday July 3rd from 10-3. We will be closed Saturday July 4th in observance of Independence Day. We will be open Monday July 6th with our normal business hours. Have a safe and happy holiday weekend.

OLIVE CHEESE BREAD

INGREDIENTS
1 loaf Italian bread, sliced lengthwise
1 10 oz. jar Kalamata Olives, available at The Olive Cellar
1 6.7 oz jar Green Mount Pelion Olives, available at The Olive Cellar
1 stick butter, room temperature
½ cup mayonnaise
1 tablespoon rosemary, roughly chopped
3 cups Provolone cheese, grated
1 cup Parmesan cheese, grated
Red pepper flakes

DIRECTIONS
Heat oven to 325°F. Roughly chop Kalamata and Green olives.
Combine butter, mayonnaise, provolone and olives in a mixing bowl. Stir together until thoroughly combined.*
Spread mixture thickly onto the bread. Sprinkle Parmesan on top.
Bake for 25 to 30 minutes or until the cheese is melted and browning.
Let rest 5 minutes. Slice and serve.
*Mixture can be made in advance and refrigerated for up to two days.
Enjoy.

ANTIPASTO PASTA SALAD

Yield: 6-8 servings
1/2 pound (1/2 box) pasta such as seashells or orrechiete, available at The Olive Cellar
4 ozs your choice: pepperoni or Genoa salami or ½ and ½, chopped.
1/4 lb Asiago cheese, diced
1 clove garlic, smashed and minced
3 sliced green onions, root end removed, white only or 1 Tbsp of purple onion, chopped
1/2 (6 ounce) can black olives, drained and sliced
1 red, green, yellow, or orange or a combination of bell peppers, diced
1/2 pint cherry tomatoes sliced in half
3 Tbsp Sicilian Lemon Balsamic, available at The Olive Cellar
3 Tbsp Tuscan Herb EVOO, available at The Olive Cellar
1 tsp freshly chopped oregano or 1 Tbsp dried oregano
½ tsp freshly chopped Italian parsley or 1-1/2 tsp dried parsley
1-1/2 tsp grated Parmesan cheese
Sea Salt, to taste
Fresh ground black pepper, to taste
Basil leaves for garnish, if desired

Directions:
Cook the pasta in a large pot of salted boiling water until al dente (about 1-2 minutes less than suggested on box). Drain, and set aside to cool.
In a large bowl, combine the salami/ pepperoni, Asiago cheese, onion, black olives, bell pepper, and tomatoes. When cool, add the pasta and toss gently.
Mix Sicilian Lemon Balsamic with the Tuscan Oil . I like to shake them in a jar to make it easier to save half for the next day. Add the oregano, parsley, Parmesan cheese, and salt and pepper. Pour ½ of the dressing (about 3 Tbsp) over the pasta salad. Mix. Cover the bowl and chill it overnight. Before serving, pour the remaining dressing over the salad, and mix well. Add more salt and pepper, EVOO, and Balsamic to taste.
Enjoy.

Fox Cities Convention & Visitors Bureau is with olivecellar at The Olive Cellar - Appleton WI.

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Are you an extra virgin olive oil and balsamic vinegar enthusiast? Add The Olive Cellar - Appleton WI as a must visit stop on your next Fox Cities visit! Their gourmet selection of amazing products is waiting for you to explore and enjoy 🫒.

Balsamic Chicken Kabobs

Summer Grilling is on ya'll! And these GRILLED BALSAMIC CHICKEN KABOBS should be first on your hit list! A healthy paleo grilling recipe only 251 calories a serving!
Serves: 6-8

Ingredients
2.5 lbs. boneless skinless chicken breasts, cut into 1" cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, ½" slices
2 zucchini, ½" slices

Balsamic Marinade:
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper

Instructions
To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the oil whisking the entire time.
To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
Preheat grill to medium high heat (375-400 degrees F).
Remove the chicken from the refrigerator and start to assemble the kabobs.
Alternate veggies with chicken on a skewer until everything is used up.
Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
Remove from grill.
Serve!
Enjoy.