The Olive Cellar - Appleton WI

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, wines, 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!

Bucatini with Crispy Salami and TomatoesINGREDIENTSkosher salt1 lb. Bucatini pasta available at The Olive Cellar1/4 lb. ...
06/13/2026

Bucatini with Crispy Salami and Tomatoes

INGREDIENTS
kosher salt
1 lb. Bucatini pasta available at The Olive Cellar
1/4 lb. thick-cut salami, cut into matchsticks
1 clove garlic, grated
2 c. crushed tomatoes, available at The Olive Cellar
Freshly ground black pepper
12 oz.mini mozzarella balls, torn in half
1/4 c. chopped fresh basil

DIRECTIONS
Preheat oven to 350°. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Drain, reserve 1/2 cup pasta water, and return to pot.
Meanwhile, in a large cast-iron skillet over medium heat, cook salami until crispy, about 5 minutes. Transfer salami to a small plate and set aside. Cook garlic in remaining oil, about 1 minute. Add crushed tomatoes and season with salt and pepper; cook for 2 minutes.
Add tomato sauce, half of the mozzarella, half the salami, and reserved pasta water to pot and mix until combined. Transfer back to skillet and top with remaining Mozzarella Bake until cheese is melted, and pasta heated through, 15 minutes.
Garnish with remaining salami and basil before serving.
Serves 4, enjoy. See less

OLIVE CHEESE BREADINGREDIENTS1 loaf Italian bread, sliced lengthwise1 10 oz. jar Kalamata Olives, available at The Olive...
06/11/2026

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 SALADYield: 6-8 servings1/2 pound (1/2 box) pasta such as seashells or orrechiete, available at The Oliv...
06/10/2026

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. ·Are you an extra virgin ...
06/06/2026

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

·
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 🫒.

Easy Pesto Chicken PizzaIngredients: 4 pieces of Naan Bread1/2 cup of Basil Pesto, available at The Olive Cellar4 ounce...
06/06/2026

Easy Pesto Chicken Pizza

Ingredients:
4 pieces of Naan Bread
1/2 cup of Basil Pesto, available at The Olive Cellar
4 ounces of shredded Rotisserie Chicken
1 1/2 cups cups of shredded mozzarella cheese
1 tomato
Traditional 18 year Balsamic for drizzling

Directions:
Preheat oven to 425 F.
Line a baking sheet with parchment paper
Arrange the 4 pieces of Naan onto the baking sheet
Spread 2 tablespoons of Basil Pesto evenly on the center of each Naan, leaving 1/2 inch border at the edges
Arrange equal amounts of the shredded chicken and cheese on top
Bake for 13-15 minutes on the lower middle rack of the oven
Remove from oven when cheese is melted and bubbly and the Naan looks golden
Cut the tomato in half and remove seeds
Slice the tomato into 1/4 inch slices
Top the pizza with the tomato and a drizzle of Balsamic
Enjoy.

Balsamic Chicken Kabobs Summer Grilling is on ya'll! And these GRILLED BALSAMIC CHICKEN KABOBS should be first on your h...
06/03/2026

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.

05/28/2026

NATIONAL BURGER DAY 5-28-26
GOURMET BURGERS WITH BALSAMIC MUSHROOMS

1 1/3 lbs ground beef
2 tablespoons butter
8 oz sliced mushrooms
1 clove garlic
1/2 teaspoon salt
1 tablespoon balsamic vinegar
4 oz Gouda cheese thinly sliced
4 hamburger buns

Shape ground beef into 4 patties. Melt butter in a large skillet over medium-high heat and saute mushrooms, garlic and salt 6 minutes or until mushrooms are lightly browned and tender. Add vinegar and cook until liquid evaporates, keep warm. Grill or broil burgers to desired doneness. Top with Gouda cheese until melted. Arrange burgers on buns and top with mushroom mixture. Garnish with lettuce, tomato and red onion if desired.
Enjoy

Mediterranean Tuna SaladINGREDIENTS2 five ounce cans tuna drained1/3 cup minced red onion1/4 cup real mayonnaise or plai...
05/27/2026

Mediterranean Tuna Salad

INGREDIENTS
2 five ounce cans tuna drained
1/3 cup minced red onion
1/4 cup real mayonnaise or plain Greek yogurt
1/4 cup Pitted Kalamata Olives sliced, available at The Olive Cellar
1/4 cup Roasted Peppers, available at The Olive Cellar
2 tablespoons fresh lemon juice
2 tablespoons fresh basil - mined or Italian parsley
8 slices whole grain bread
Slices Optional Toppings: romaine lettuce Deli Sliced Pepper Rings and Roasted Red Bell Pepper

INSTRUCTIONS
Place drained tuna in a medium bowl and add onion, mayonnaise, olives, roasted peppers, lemon juice and fresh basil. Stir with a fork until all ingredients are fully incorporated.
Top four slices of bread with a lettuce leaf then add equal portions of tuna salad to each piece.
Garnish with optional toppings then top with second slice of bread before slicing and serving.
Serves 4, enjoy.

Cranberry Chocolate Espresso Balsamic CookiesIngredients1/3 cup all-purpose flour1/3 cup whole-wheat flour1-1/2 cups old...
05/26/2026

Cranberry Chocolate Espresso Balsamic Cookies

Ingredients
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1-1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cranberries
1 tablespoon The Olive Cellar's Espresso balsamic
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
cooking spray

Directions
Step 1.
Preheat oven to 350°. Cover two baking sheets with parchment paper.
Step 2.
Spoon flours into dry measuring cups; level with a knife. Combine flours and oats, soda, and salt in a large bowl, stir with a whisk. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
Step 3.
Add cranberries, balsamic, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for about 12 minutes, or until golden brown. Cool on baking sheets 3 minutes or until almost firm. Remove cookies to wire racks to cool. Store in a tin.
Makes 36 cookies, 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

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