The Olive Cellar - Appleton WI

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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, 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!

15-Minute Buttered Balsamic MushroomsServes 41 tablespoon olive oil1 large or 2 small shallots, peeled and finely diced3...
10/21/2026

15-Minute Buttered Balsamic Mushrooms

Serves 4
1 tablespoon olive oil
1 large or 2 small shallots, peeled and finely diced
3 tablespoons unsalted butter, divided
1 pound white or cremini mushrooms, sliced 1/8-inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons finely chopped fresh rosemary or thyme leaves
2 tablespoons balsamic vinegar
1 1/2 tablespoons packed light brown sugar
1 tablespoon tamari or soy sauce
3 cloves garlic, finely minced or grated

Heat the oil in a large frying pan over high heat until shimmering, about 15 to 20 seconds. Add the shallots and cook until they begin to soften and brown at the edges, 1 1/2 to 2 1/2 minutes.
Add 2 tablespoons of the butter and stir until melted. Add the mushrooms, salt, pepper, and rosemary or thyme and stir well. Cook, stirring frequently to prevent burning, until the mushrooms have a rich brown color on the edges and some of the sides, and have just begin to release their juices, 3 to 4 minutes.
Reduce the heat to medium-low, add the vinegar, sugar, soy sauce, and garlic. Cook, stirring occasionally, until the mushrooms are soft and tender and the liquid reduces in volume considerably, thickens to the consistency of agave or maple syrup, and coats the mushrooms, 6 to 8 minutes.

Add the remaining 1 tablespoon of butter and stir constantly, allowing the butter to melt completely and coat the mushrooms, until they shine and the sauce is a bit lighter in color, about 1 minute. Serve immediately.
Recipe Notes
Soy sauce substitutes: Steak sauce and Worcestershire sauce are excellent substitutes for the soy sauce.
Dried herbs: Dried herbs work nicely in this recipe. You can use 1/2 teaspoon dried thyme or dried rosemary rather than fresh, but make sure to rub the dried herbs between your fingertips or press to grind in the palm of your hand just before you add them to the mixture, so the fragrance and oils will be released.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy.

CHEESEY SAUSAGE DIP1 pound ground pork sausage1- 10 oz can diced tomatoes with green chiles1 8 oz package cream cheese ...
10/16/2026

CHEESEY SAUSAGE DIP

1 pound ground pork sausage
1- 10 oz can diced tomatoes with green chiles
1 8 oz package cream cheese (softened)
3/4 cup shredded sharp cheddar cheese
Chopped tomatoes for garnish

Cook sausage in a large skillet, stirring until meat crumbles, and is no longer pink, drain well.
Drain the tomatoes and green chiles, reserving 1/4 cup liquid.
Stir together sausage, tomatoes with green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1- quart baking dish, sprinkle with cheddar cheese. Bake at 350 for 20-25 minutes or until bubbly. Serve with corn chips.
Serves 10-12
GO PACK GO!!! ENJOY

10/16/2026

Ruth Werning, a 104-year-old Milwaukee Brewers fan turning 105 next month, predicts a 6-2 win and hopes for a World Series birthday gift. FULL STORY⬇️

Dear Customers, if you can use cash for purchases we would appreciate it. This helps keep our monthly credit charges dow...
10/15/2026

Dear Customers, if you can use cash for purchases we would appreciate it. This helps keep our monthly credit charges down which are quite costly. We don't want to add an extra charge to you using a credit which we do not do at this time. Thanks for your support for our small business.

AUTUMN PEAR SALAD WITH CANDIED WALNUTS AND BALSAMIC VINAIGRETTEIngredientsBalsamic Vinaigrette1/3 cup extra virgin olive...
10/09/2026

AUTUMN PEAR SALAD WITH CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Ingredients
Balsamic Vinaigrette
1/3 cup extra virgin olive oil
2 1/2 Tbsp balsamic vinegar, we suggest the Cranberry Pear balsamic or the 18 year old
1 Tbsp honey
1 tsp Dijon mustard
1 1/2 Tbsp finely diced shallot
Salt and freshly ground black pepper

Salad
1/2 cup chopped walnuts
1 Tbsp salted butter
1 Tbsp packed light-brown sugar
7 oz Spring Salad & Spinach blend
2 oz Parmesan cheese, shaved
2 Pears, sliced thin (Bartlett or Anjou are great)
1/3 cup dried sweetened cranberries
Instructions
To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste (I used a 1/4 +1/8 tsp salt and 1/4 tsp pepper).
Blend mixture until well emulsified, about 20 seconds. Store in refrigerator in an airtight container until ready to serve.
In a medium skillet melt butter along with brown sugar over medium heat. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
Layer lettuce and pears in a large bowl and toss with dressing, then top with Parmesan, dried cranberries and candied walnuts and serve (alternately just layer all the salad ingredients then drizzle with dressing. Note: top this salad with dressing just before serving as it will wilt the lettuces after a while).
Serves 5-6
Enjoy.

10/08/2026

" Don't forget these two upcoming dates"

NATIONAL BOSS'S DAY OCTOBER 16th
NATIONAL SWEETEST DAY OCTOBER 17th
Stop in the olive cellar for something different, and unique for your boss, and your sweetie.

Orange Pumpkin BarsIngredients2 cups flour 1 tsp nutmeg2 cups sugar ½ tsp sea salt2 tsp baking powder 15 oz can pumpkin1...
10/07/2026

Orange Pumpkin Bars

Ingredients
2 cups flour
1 tsp nutmeg
2 cups sugar
½ tsp sea salt
2 tsp baking powder
15 oz can pumpkin
1 tsp baking soda
1 cup The Olive Cellar's Blood Orange Olive Oil
1 tsp ground cloves
2 tsp The Olive Cellar's Cinnamon Pear Balsamic Vinegar
1 tsp cinnamon
4 eggs

Preheat oven to 350. Grease (use blood orange olive oil) and flour a 9×13 baking pan. Combine dry ingredients in a large bowl. Add wet ingredients and mix by hand until completely incorporated – approximately 3 minutes. Pour batter into prepared pan. Bake for 25 – 30 minutes. Let cool and frost.
Cinnamon Pear Buttercream Frosting
2 cups confectioners sugar
½ cup unsalted butter, softened (not melted) – 1 stick
4 oz cream cheese, softened
2 Tbsp milk
1 Tbsp Cinnamon Pear Balsamic Vinegar
Beat butter and cream cheese for a few minutes with paddle attachment on medium speed. Add powdered sugar and mix on low speed until incorporated. Increase speed to medium and add balsamic and milk – beat for 3 minutes until smooth.
Enjoy.

10/02/2026

BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

INGREDIENTS LIST FOR THE PORK CHOPS
3 pork chops, boneless
Salt and fresh cracked pepper, to taste
1 teaspoon paprika
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely minced
1 small yellow onion, minced
1/3 cup vegetable or chicken stock
1 3/4 cups half and half or heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional
Fresh chopped parsley

1. Heat the oil in a large skillet over medium-high heat. Season the boneless pork chops on both sides with paprika, salt and pepper, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside.
2. Melt butter in the remaining cooking juices in the same pan. Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute. Add in the vegetable or chicken stock, and allow to reduce a little.
3. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the spinach leaves and allow to wilt in the sauce, and stir in the Parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve over steamed vegetables, zucchini noodles or cauliflower rice. Enjoy.

10/01/2026

Brussels Sprouts with Bacon, Pecans, and Cranberries

Ingredients
12 oz Brussels sprouts ends trimmed, yellow leaves removed
2 tablespoons olive oil
¼ teaspoon salt
4 slices bacon cooked and chopped
1 cup pecans
½ cup dried cranberries
The Olive Cellar's 18 year aged Traditional Balsamic for drizzling

Instructions
How to Roast Brussels Sprouts
Preheat oven to 400 F.
Slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
Place Brussels sprouts on the baking sheet, cut side down.
Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.

How to Cook Bacon in the Oven
Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
Drain bacon of fat and slice the bacon into small bites.

How to Toast Pecans
Line a baking sheet with parchment paper. Add pecans in one layer.
Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

Prepare Dried Cranberries
For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.

Assembly
In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).
Drizzle with the Balsamic Vinegar
Serves 4, 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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