The Smiling Olive Blog

  • Closed Sunday 4/16/17 in observance of Easter.

  • You are invited to our First Italian Saturday on 3/18/17!Click below for details!

  • Closed Monday, May 30th in observance of Memorial Day.

  • Closed Easter Day

    The Smiling Olive will be closed on 3/27/16 in observance of Easter Day. Happy Easter!

  • Perfect Pound Cake

    Serves: 10

    5 cups all-purpose flour                                 ¾ Cups Butter Olive Oil

    2 cups sugar                                                     4 eggs

    1 teaspoon salt                                                  5 teaspoons baking powder

    ½ tablespoon nutmeg                                         2 cups milk

    2 tablespoons vanilla extract                               Espresso Balsamic to drizzle

    1 cup whipping cream

    Preheat oven 350⁰ Grease a 10 inch tube pan, dust with flour, tapping out the excess.  In a large bowl, combine flour, salt, baking powder, nutmeg together.  Set aside.  In a medium bowl, using a mixer, combine Butter Olive Oil and sugar.  While beating, add eggs one at a time. 

    Add the flour mixture and milk, alternating the two, mixing well on low speed, and then mix in the vanilla extract.  Pour into pan and bake for 1 hour and 30 min., or until toothpick comes out clean from center of cake. 

    Cool in pan 30 min.  Turn on rack to cool completely.  Cut it in individual portions and top it with a tablespoon of whipped cream and a drizzle of Espresso Balsamic Vinegar.

  • We are Moving!

    To serve our customers better, we are moving to Chaska Commons, across from Target, a few doors down from Saki Suchi,  112 Pioneer Trail!  We'll keep you posted about the exact date will open our doors in the new location!

  • We'll open until 6:00 PM today


  • Closed tomorrow, October 20th!

    Sorry for any inconvenience. 

  • White Bean Bruschetta


    • 1 cup cooked canellini beans
    • 4 tablespoons Harissa Olive Oil
    • 2 tablespoons black olive paste
    • 2 tablespoons Traditional balsamic vinegar
    • 1/2 -teaspoon chopped fresh rosemary
    • 2 tablespoons basil leaves, cut in narrow ribbons
    • 1 garlic clove, thinly sliced
    • Salt and pepper
    • 4 (1-inch) thick slices baguette, grilled

    1. Preheat grill pan or broiler.

    2. In a bowl, gently combine the beans, black olive paste, Harissa olive oil, Traditional balsamic vinegar, basil and garlic.

    3.  Season with salt and pepper to taste.

    4. Let the mixture sit for a half an hour or so.

    5. Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp.

     Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.

  • Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce


    4 Tablespoons Harissa  EVOO

    1 cup sliced red onion

    2 garlic cloves, minced

     ½ teaspoon crushed red pepper flakes

    4 cups baby spinach


    1  can diced tomatoes with liquid

    3 tablespoons capers, rinsed

    1 package of Pasta Mama’s Spinach Fettuccini

    Heat the olive oil in a medium skillet over medium-low heat.  Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown.  Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated.  Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.

    Meanwhile, cook the fettuccini according to package directions. Drain, rinse, and toss with the sauce.  Add some Parmesan and/or White Sharp Cheddar Cheese (optional).


    Serves 4-6.

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