Olive~Me & Co.’s Fresh Corn Salad

corn salad
Recipe adapted from http://www.olivesandsprigs.com/

Serves: 8

Ingredients:

  • 1/2 cup Olive~Me & Co White Jalapeno Lime Balsamic Vinegar
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 ears fresh corn, cooked
  • 1/2 cup finely diced red onion
  • 1/2 cup cucumber, diced
  • 1/2 cup orange pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 3 tablespoons fresh parsley, finely torn
  • 1 tablespoon fresh basil leaves, pulled apart
  • 1 tablespoon fresh jalapeño, seeds removed, diced very fine
  • 1/2 teaspoon sea salt
  • (optional) 1-2 cups small arugula leaves (for more iron, vitamin K, and fiber)

Instructions:

  1. For dressing, in a glass bowl, whisk together the balsamic vinegar, sugar, 1 teaspoon sea salt and black pepper. Let stand while preparing salad.
  2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except the sea salt and arugula leaves.
  3. To serve, transfer salad to large serving bowl. Season with the 1/2 teaspoon sea salt.  Add the dressing, gently thread in arugula leaves.  Serve immediately.

Olive~Me & Co.’s Lemon and Blueberry Cake

imagesource reciperain.com

imagesource reciperain.com recipe  – adapted from natashaskitchen.com

Ingredients:

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries
  • Powdered sugar to garnish (optional)

Instructions:

  1. Preheat Oven to 375˚F.
  2. Lightly butter a 9-inch spring-form pan and line the bottom with parchment.
  3. Beat eggs and sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  4. Add sour cream, Olive~Me & Co’s Meyer Lemon Olive Oil, vanilla, and salt and whisk on low speed until well combined.
  5. Whisk together the flour with the baking powder then add to batter a third at a time, whisking to incorporate with each addition (do not over mix). Add 1 Tbsp lemon juice and the zest.
  6. Rinse blueberries and drain well. In a medium bowl, toss blueberries with corn starch and 1 tsp lemon juice, stirring until cornstarch is incorporated.
  7. Pour half of batter into prepared spring-form pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle remaining blueberries evenly over the top, pushing them about halfway into the batter.
  8. Bake at 375˚F for 45 to 55 min, or until a toothpick inserted in center comes out clean.
  9. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm.
  10. Serve dusted with powdered sugar if desired.

Olive~Me & Co.’s Sesame Udon Noodles with Chicken, Broccoli, and Mushrooms

udon broccoli

 

Ingredients:

  • 2 cooked boneless, skinless, chicken breasts, chopped into bite sized pieces
  • 2 servings of udon noodles (around 56g)
  • 1 to 2 C broccoli florets (amount to your preference)
  • 2/3 C chopped cremini mushrooms
  • 1 Tbsp Olive~Me & Co.’s Extra Virgin Olive Oil (or try our Roasted Garlic, or Thai Chili)
  • ½ Tbsp minced garlic

Sauce:

  1. 1/4 C low sodium soy sauce
  2. 1 Tbsp Olive~Me & Co.’s Toasted Sesame Oil
  3. 1 Tbsp freshly grated ginger
  4. 1 ½ Tbsp honey

Directions:

  1. Cook udon nooles to package directions (boiled or fried) (set aside once done).
  2. While noodles are cooking, mix the sauce and set aside.
  3. heat olive oil in a large skillet over medium heat, then add in garlic and mushrooms. Cook about 4-5 minutes.
  4. add in broccoli florets. Cook about 5-6 minutes (broccoli should be bright green but still have a little crunch)
  5. at this point, add in your noodles, sauce, and chicken. Stir well.

Serve and garnish with sesame seeds if desired.

Note: Tofu is an excellent substitute for the chicken! Just add it in when you start to cook the mushrooms.

Olive~Me & Co.’s Watermelon Feta Bites with Basil Olive Oil

watermelon feta bites

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

  • 1/4 cup Olive~Me & Co.’s Basil olive oil
  • watermelon, sliced into 1 inch cubes
  • block of feta cheese, cut into ¼ inch cubes
  • salt (optional)
  • freshly ground black pepper (optional)
  • basil leaves for garnish (optional)

DIRECTIONS:

  1. Arrange watermelon cubes on serving tray and place a feta cube on each
  2. Drizzle with Olive~Me & Co’s Basil Olive Oil
  3. Lightly salt and/or pepper each set if desired (i.e. if your feta is already very salty, omit the salt)
  4. Garnish and Serve

Olive-Me & Co.’s Rib Steak with Parsley Pesto

image source bbqwar.com

image source bbqwar.com

Recipe adapted from Food & Drink magazine – Winter 2015

Ingredients:

  • Salt and freshly ground pepper
  • 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)

Parsley pesto:

  • 1 tsp chopped garlic
  • 1/3 C oregano or cilantro leaves
  • 2 cups Italian parsley leaves
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosato Wine Vinegar)
  • ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic olive oil)
  • 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil

Directions:

  1. Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
  2. Preheat oven to 450 F
  3. Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
  4. Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
  5. Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare.  Place on carving board and let sit for 10 minutes before carving.
  6. Cut into ¼ inch slices. Drizzle with pesto.

 

Olive~Me & Co Chocolate Jalapeno Balsamic Pork Tenderloin

image source: pinterest

image source: pinterest

Recipe Adapted from http://www.epicurious.com/

Ingredients

  • 1 lb. Pork Tenderloin
  • 1/4 cup Olive~Me & Co Roasted Garlic Olive Oil
  • 1/2 cup Olive~Me & Co Chocolate Balsamic Vinegar
  • 1 tbsp. fresh Rosemary, finely chopped
  • 1 tsp. black pepper, course grind
  • 1/2 tsp. sea salt

Instructions

  1. In a zip-lock bag, place the olive oil, balsamic vinegar, rosemary and pepper. Squeeze bag to mix.
  2. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.
  3. Preheat oven to 375 degrees.
  4. Sprinkle salt over pork tenderloin.
  5. Heat an oven-proof skillet on the stove over medium high heat. Braise the pork 2 minutes per side until nicely browned. Discard the remaining marinade.
  6. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
  7. Remove from the oven and allow to rest for 5 minutes then slice into 1/2 inch rounds

TIPS: Add some freshly chopped garlic into the marinade if you want a stronger garlic flavour. Garnish with sprigs of rosemary.

Olive~Me & Co.’s Annual Easter Egg “Hunt”

easter egg hunt smaller

Choose an egg from our basket, between March 24 and April 1st, for a guaranteed 10% to 40% off your oil and/or vinegar purchase!

 

(cannot be combined with other discounts of offers. Valid for our standard bottle sizes; 250ml, 375ml, 500ml)

Italian Herb & Garlic Olive Oil: Back by popular demand!

dipping

This award winning oil combines two of our most popular olive oil flavours; Italian herb and garlic.

Notes of rosemary, orgeano and basil blend smoothly with the savoury garlic to create this must have instant bread dip, salad dressing, or marinade for meats and vegetables.

We’d love to pour you a taste here in the store and hope to see you soon!

Hostess Gifts for Easter

easter hostess gift 2

Olive~Me & Co. has terrific, affordable, and tasty hostess gifts!  From duos of olive oil and balsamic, sample packs of 6 small bottles, to any of our regular sized bottles in a chocolate brown paper bag with tissue. Come in and let us help you pick out the perfect gift to say thank you.

You can also call ahead with orders to save yourself some time! 519-471-6548

Easter Hours 2018

We will be closed on Good Friday (March 30)

Open Saturday March 31

Open Easter Sunday from 11-2 (April 1)