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

The Olive Cellar - Appleton WI

Name: The Olive Cellar - Appleton WI
Address: 277 W Northland Avenue, Appleton, WI, 54911, US
Telephone: +19205742361
Price range: $$

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The Olive Cellar - Appleton WI

The best 100% Ultra Premium Extra Virgin Olive Oils from around the world, online or at our Appleton, WI gourmet grocery store

The Olive Cellar, located in Appleton, Wisconsin & Neenah, Wisconsin offers the best 100% Extra Virgin Olive Oils from around the world. Our oils are cold pressed from only the freshest, tastiest olives. Treat your tastebuds with our exquisite twelve year and eighteen year aged balsamic vinegars, or our delicious flavored vinegar selections like pomegranate, fig, blueberry, and many more! Besides

having Wisconsin's largest selection of delicious oils and vinegars, we also carry an assortment of quality Italian artisan pastas, sauces, olives, w**es, spices and much more! We invite you to visit our store to taste before you buy any of our oils or vinegars, then watch as your choices are bottled fresh for you!

09/02/2026

Broccoli Cashew Salad with Apples and Pears

Ingredients
Salad:
5 cups broccoli florets chopped into small bites
1 apple cored and diced
1 pear (firm, not soft), cored and diced
¼ cup red onion diced
1 cup cashews toasted or roasted
1 cup dried cranberries

Creamy Salad Dressing:
½ cup mayonnaise
½ cup sour cream or kefir or Greek yogurt
2 tablespoons lemon juice
¼ cup honey softened or warmed up
¼ teaspoon salt

Instructions
In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.
In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
Add the dressing to the broccoli salad and stir everything together.
Notes
Pears. Choose pears that are firmer in texture and to the touch. Otherwise, they might get mushy in this salad. I used firm pears without any soft spots or visible bruising on the skin. The same applies to apples.Enjoy.

08/27/2026

DARK CHOCOLATE POPCORN DRIZZLE

INGREDIENTS
1/2 cup un-popped popcorn kernels
1 tbsp Extra Virgin Olive Oil
3 tbsp The Olive Cellar's Dark Chocolate Balsamic Vinegar

DIRECTIONS
Heat the oil in a large pot on medium-high heat
Pour in the popcorn kernels and cover with a lid, leaving a tiny bit of space to allow it to vent.
Remove popcorn from heat and pour into large bowl.
Drizzle the Dark Chocolate balsamic over popcorn and toss to mix!
Enjoy.

08/26/2026

Cranberry Coconut Cashew Granola with Persian Lime EVOO and Coconut White Balsamic Vinegar Reduction

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 cup unsweetened flaked coconut
1/2 cup Persian Lime Olive Oil, available at The Olive Cellar
1/3 cup Coconut White Balsamic Vinegar, gently reduced by half and cooled. The Coconut balsamic is available at The Olive Cellar.

Directions
Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month.
Makes approximately 8 cups of granola
Enjoy.

08/22/2026

RUSTIC SUMMER TOMATO TART

yield: SERVES 4-6 prep time: 30 MINUTES cook time: 25 MINUTES total time: 55 MINUTES
A great way to enjoy tomatoes when they are in season.

INGREDIENTS
1 (10 x 12 inch) Rectangle of Puff Pastry
3 Ripe, Large Tomatoes, Thinly Sliced
Sea Salt
1 Beaten Egg
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese, Divided
2 Teaspoons Extra Virgin Olive Oil
Salt & Pepper
2 Teaspoons Minced Fresh Basil

INSTRUCTIONS
Place the tomato slices on paper towels, lightly salt and let rest 30 minutes to drain of excess liquid.
Preheat oven to 400 degrees F.
Unroll your puff pastry, and place it on a parchment lined baking sheet.
Brush a 1-inch border of the pastry with the beaten egg.
Sprinkle the mozzarella over the pastry sheet, leaving the border bare.
Sprinkle half the grated Parmesan cheese over the mozzarella.
Arrange the tomato slices on the pastry, overlapping to cover, leaving the border bare.
Sprinkle the tomatoes with some salt and pepper.
Scatter the minced basil over the tart, then drizzle with 2 teaspoons of extra virgin olive oil.
Scatter the remaining Parmesan cheese on top.
Bake for about 25 minutes, or until golden brown.
Cool 5 minutes, slice and serve.
Enjoy.

08/20/2026

Olive Wood Smoked Grilled Halibut

Ingredients
1/4 cup The Olive Cellar's Olive Wood Smoked Olive Oil
2" Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh halibut fillets about 8 oz. portions - (or your favorite fresh fish such as salmon, and cod. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.)

Put the rosemary, sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale... mmm...
Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)
Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.
Serve with lemon wedges.
Makes 4 generous portions or 8 average portions
Enjoy.

08/15/2026

Balsamic Zucchini Saute

This super-fast sauteed zucchini recipe is flavorful and only uses a few ingredients, so it’s easy to whip up as your entree is cooking.
Ingredients
1 tablespoon olive oil
3 medium zucchini, cut into thin slices
1/2 cup chopped sweet onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1/3 cup crumbled feta cheese
Directions
In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.
Serves 4, Enjoy.

08/14/2026

Orzo Salad with Grape Tomatoes, Feta, and Mint

The classic Greek flavors of feta cheese, fresh mint, and olives give a tangy personality to this delicious pasta salad.

Ingredients
2 c. orzo pasta, available at The Olive Cellar
1 tbsp. olive oil
1 pt. grape tomatoes
1 lemon
1 c. crumbled feta cheese
c. pitted Kalamata olives, available at The Olive Cellar
c. fresh mint leaves
1/4 tsp. coarsely ground black pepper

Directions
Heat large covered saucepot of salted water to boiling on high. Add orzo and cook as label directs.
Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; set aside.
Remove skillet from heat. Reserve 1/4 cup orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 teaspoon coarsely ground black pepper.
Enjoy

08/13/2026

Olive oil: Why it's better for you
By Mayo Clinic Staff

Think all oils are bad for you? Think again.
Olive oil — one of the primary components of the Mediterranean diet — can be a healthy addition to your diet. In fact, research has found that adding olive oil to your diet can decrease your risk of heart disease and possibly even cancer.
Studies show that olive oil can:
Help improve your blood pressure and lipid levels
Help prevent the development of type 2 diabetes, and control blood sugar in those who already have the disease
Help reduce your risk of blood clots that cause sudden heart attacks or stroke
Reduce your risk of cancer (primarily breast cancer)
Healthy choice
What is it about olive oil that makes it a healthier choice? Two factors:
Olive oil's fat profile. Olive oil is mostly composed of healthy monounsaturated fat, with a minimal amount of unhealthy saturated fat. This is particularly helpful for cholesterol management. It's even more powerful when you substitute olive oil in place of products like butter that are high in saturated fat.
Micronutrients. Virgin and extra-virgin olive oils also contain a wide array of more than 230 beneficial bioactive compounds. These include antioxidants, tocopherols (vitamin E) and polyphenols.
Buying and storing olive oil
The way you buy and store olive oil is important to maintaining its health benefits. Heat, light and oxygen not only degrade olive oil's flavor, but its nutritional benefits, too.
For best results, follow these guidelines:
Keep it in the dark. Buy and store olive oil in dark or opaque containers. All our bottle's at The Olive Cellar are dark glass.
Think small. Buy an amount you'll use fairly quickly.
Extend your reach. When shopping, grab a bottle from the back of the shelf where less light reaches.
Read the label. Look for a "sell by" date or a date of harvest to gauge how long the oil has been exposed to degrading factors. In general, olive oil has a shelf life of about 12 months.
Be cool. Don't keep your olive oil on a countertop or next to your stove. Instead, store it in a cool, dark location like a cupboard or refrigerator.
Try this. For ease of use, consider putting a small amount of olive oil in a container for easy reach. Then store the rest of it away in a safe spot.

08/12/2026

Dill Zucchini Bread

Ingredients
1 cup grated zucchini
2 Tbsp cup granulated sugar
1/4 cup Wild Dill Extra Virgin Olive Oil, available at The Olive Cellar. If you don't like dill, use a plain olive oil, and don't add the dried dill
1/2 cup milk
2 large eggs
2 cups flour
1 tsp Himalayan Sea Salt, available at The Olive Cellar
1/2 tsp freshly ground black pepper
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp garlic powder
1 Tbsp dried dill (or 1 1/2 tsp fresh dill)
3/4 cup shredded cheddar cheese
1 tsp lemon zest

Directions
Preheat oven to 350 degrees.
Grease a loaf pan, making sure to coat all sides with olive oil.
In a medium bowl, mix flour, sugar, Himalayan sea salt, baking soda, baking powder, garlic powder and dill – set aside.
In a separate large bowl, whisk together Dill Extra Virgin Olive Oil, milk, eggs and lemon zest. While stirring the “wet” ingredients, slowly add the dry ingredients, continuing to mix the whole time.
Once batter is mixed well, gently fold in the grated zucchini (make sure it is patted dry) and shredded cheddar cheese.
Bake for 45 minutes to 1 hour (or until toothpick comes out clean).
Enjoy.

08/07/2026

CUCUMBER AND TOMATO SALAD

INGREDIENTS
FOR THE SALAD:
3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers)
3 Roma tomatoes, chopped (about 2-1/2 cups chopped)
1/3 cup thinly sliced red onion
1/4 cup julienned or chopped fresh basil, tightly packed

FOR THE DRESSING:
1/4 cup extra virgin olive oil, or 1/8 cup olive oil, and 1/8 cup Wild Fernleaf Dill olive oil, available at The Olive Cellar
3/4 cup apple c***r vinegar
1 tablespoon red w**e vinegar, available at The Olive Cellar
1/2 teaspoon dried dill w**d
1 teaspoon granulated sugar
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)

INSTRUCTIONS
Place salad ingredients in large bowl and toss to combine.
Whisk dressing ingredients in small bowl or large measuring cup. Drizzle over salad and gently stir to combine.
Enjoy.

Address

277 W Northland Avenue
Appleton, WI
54911

Opening Hours

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

Telephone

+19205742361

Website

https://theolivecellar.com/

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