What to do with those Troyer’s Spices you have

troyers shelf

 

We’re so excited to have Troyer’s Spices in our store.  Since so many of you bought or received them throughout December, we thought we’d give you some quick ideas on how to use some of them!

Fish:

The Fish 10 Spice, Citrus Herb 8 Spice, or the Dill Popcorn Seasoning Salt are amazing on fish.  Try drizzling some of our plain EVOO all over the fish (or one of our many flavours, like Roasted Garlic or Butter), then sprinkle the spices evenly on the pieces. Let sit in the fridge for about 15 minutes then cook as usual, and your taste buds will thank you!

Chicken and Pork:

Looking for some new flavours to mix into your weekly meals? Give one of the following a try next time you have chicken or pork chop night: Debbie’s Awesome BBQ Rub, Caribbean 6 Spice, Citrus Herb 8 Spice, Italian 6 Spice, or Poultry 8 Spice. Just coat the meat with our EVOO or a flavoured Olive Oil that will pair well with the seasoning. Then evenly coat with spices, marinate in the fridge for 2-4 hours and cook as usual.

Steak:

Debbie’s Awesome BBQ Rub and Troyer’s Garlic Pepper Onion blend are incredible ways to spice up your next steak. Simply coat the steak with our EVOO or flavoured Olive Oil, coat with your desired seasoning, marinate for 2 – 12 hours and cook your favourite way!

Vegetables:

No more bland veggies – take things up a notch with Troyer’s Citrus Herb 8 Spice, Italian 6 Spice, or their delicious Vegetable 8 Spice. Toss the veggies in our EVOO or flavoured Olive Oil, add in or sprinkle on one of the blends and prepare them the way you love them (Try oven roasted… oh my…)

Popcorn:

Troyer’s has created some delectable popcorn seasonings. From BBQ to Dill. There are many ways to use seasonings like this on your popcorn, but our two favourite ways are:

  1. Heat our EVOO or flavoured Olive Oil in a large heavy pot. When it gets hot, toss in your kernels. Have your seasoning ready because as soon as that first kernel pops you are going to add in your seasoning, mix well (and quickly!) and put the lid back on until everything’s popped. This method gives you a more intense end result.
  2. Air pop your popcorn and then drizzle or spray on your favourite Olive~Me & Co EVOO or flavoured Olive Oil, then sprinkle on your Troyer’s seasoning and mix well.

We even carry “Straws” of the spices ranging from $1 to $1.35 so you can take home samples and experiment with them before purchasing a larger bag or jar (these also maker terrific gifts!)

With such a large selection of spices, seasonings, salts and rubs, these are just a few ways to use Troyer’s Spices. Get creative! Let us know YOUR favourite ways to use them.

 

 

SALE: Jan 2 to Jan 14

Sale-sign-on-line smaller

 

Come in to enjoy these savings!

 

January 2nd to January 14th

All White Balsamics are 15% off

All Dark Balsamics are 10% off

Troyer’s Spices are 5% off

 

Open 9 – 4 on Christmas Eve

Due to overwhelming response, we will be open from 9 am to 4 pm on Sunday December 24, to accommodate your Holiday needs.

 

We look forward to seeing you!

 

Thank you so much, from all of us to all you!

 

Happy Holidays.

Holiday Gift Baskets Available!

Holiday Gift Baskets Available, Pre Made or Made To Order! Delivery Availablebasket2xmas basketssample packs

Holiday Hours

Holiday Hours

We are open 10-6 Mondays in December, Tuesday to Thursday 10-6, Fridays 10-6:30, Saturday 10-5 and Sunday 12-5!

 

Closed Christmas Day and Boxing Day (December 25 and 26).
Christmas Eve (Sunday Dec. 24) we are open 9 – 4

New Year’s Eve we will be open 12-3

Normal store hours return after boxing day.

Olive~Me & Co.’s Olive Oil Smoothies

image source www.davincigourmet.com

image source www.davincigourmet.com

INGREDIENTS:

Green smoothie:

  • 1 2cm piece of fresh ginger,  cubed
  • 1 handful of spinach
  • 1 handful of kale
  • 5-6 pineapple in small chunks
  • 4 tsp. Olive~Me & Co olive oil of your choice
  • 1 cup Apple Juice (or water for less sugar)

Orange smoothie:

  • 1 medium banana
  • 1 medium carrot
  • 1/3 Cup orange juice
  • 1/3 Cup almond milk
  • 2 tsp flaxseeds
  • 4 tsp Olive~Me & Co olive oil of your choice

Purple smoothie:

  • 1 large beetroot, chopped
  • 150g blueberries
  • 1 medium apple,  cored and chopped
  • 1 cup Apple Juice (or water for less sugar)
  • 4 tsp Olive~Me & Co olive oil of your choice

DIRECTIONS (for each):

  1. Blend all of the ingredients first until smooth.
  2. Once smooth, add a handful of ice and blend again for a cold smooth beverage.

 

Olive~Me & Co’s Caesar Dressing

image source www.naturallyloriel.com

image source www.naturallyloriel.com

 

Ingredients:

  • 4 whole anchovies OR 2 tsp anchovy paste (optional)
  • 2-3 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 Tbsp Olive~Me & Co’s Cask 18 Balsamic Vinegar OR red wine vinegar
  • 1 tsp Worcestershire Sauce
  • 2 garlic cloves, peeled
  • juice from half a lemon
  • 1/2 cup Olive~Me & Co’s EVOO
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste

Directions:

  1. Place first 6 items into a food processor and pulse. Scrape down sides.
  2. Keep food processor running and drizzle and drop in the remaining items, scraping down the sides as needed.
  3. Refrigerate for at least 3 hours before serving

TIP: Use Olive~Me & Co’s Roasted Garlic Olive Oil if you don’t have any fresh garlic, or if you simply want an extra garlic boost!

Thanksgiving Holiday Hours

Olive~Me & Co. will be closed Sunday October 8th. And, as usual, we will be closed on the Monday.

We hope to see you before then for your Thanksgiving Olive Oil and Balsamic needs – or for that special Hostess Gift!

Olive~Me & Co’s Panzanella Salad

image source http://dishingouthealth.com

image source http://dishingouthealth.com

Recipe adapted from http://www.thekitchn.com

Ingredients:

  • 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups) (fresh or stale)
  • 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped into bite sized pieces)
  • 1/2 large cucumber (chopped into bite sized pieces)
  • 1 medium red or yellow bell pepper (chopped into bite sized pieces)
  • 1/2 medium red onion (sliced and soaked in cold water 10-15 minutes before assembling salad)
  • 1/2 cup any Olive~Me & Co’s EVOO (or try our Basil Olive Oil if you don’t have fresh basil)  plus more
    oil if choosing method # 2 for the bread. See below)
  • 1/4 cup red wine vinegar (or Olive~Me & Co’s Rosato Wine Vinegar for a sweeter salad)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup thinly sliced basil
  • Fresh Parmigiano Reggiano (if choosing method #2 for the bread. See below)

Directions:

1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes (around 10 cups of bread)

2. Dry the bread:  (note: if you have very dry bread already, simply cube it to continue)

Method # 1: place cubes on baking tray and bake in a 300°F oven until hardened on the outside but still slightly soft in the middle (about 15 to 20 minutes) stirring once or twice during baking. Let cool completely.

Method # 2: 2-3 day old stale bread , cut into 1-inch cubes. Place in large skillet, over medium heat.  Drizzle on enough olive oil so that each piece has some on it. Fry cubes until golden (add oil as needed).  Finely grate Parmigiano Reggiano to cover bread; fry until crispy and browned. Let cool completely.

3. Make the vinaigrette:

Combine the olive oil, red wine vinegar (or rosato wine vinegar), salt, and a freshly ground black pepper in a mason jar. Shake vigorously. (Or simply combine ingredients in a small bowl and whisk well)

4. Combine the cooled bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and thoroughly combine.

5. Let the salad sit between  1/2 hour to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

6. Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Olive~Me & Co’s Sesame Spinach Parmesan Garlic Crackers

Ingredients

  • 1 2/3 cups all purpose flour
  • 1 ½  tsp baking powder
  • 1 tsp salt
  • 1 Tbsp sesame seeds (white ones look better in this recipe)
  • ¼ tsp cayenne pepper (optional)
  • ½ cup freshly grated Parmesan cheese
  • 1 Tbsp Olive~Me & Co’s  Roasted Garlic Olive Oil
  • ¼ cup water
  • 2 cups fresh baby spinach

Directions:

  1. Pre-heat the oven to 400°F/200°C.
  2. Wash the spinach and put it in a blender together with the water and blend until completely smooth.
  3. In a mixing bowl add in all of the dry ingredients, whisk and then add in the spinach-water and olive oil. Mix and knead with your hand until it’s a smooth dough. Add more flour if your dough is too sticky.
  4. On a floured baking sheet (or silpat mat) roll out the dough until thin and even (about 1/8th inch or thinner).
  5. Cut it with a pizza cutter horizontally and vertically (to make squares).
  6. Bake them in the oven for about 20 minutes (until they get crispy).
  7. Let cool and serve.

Terrific with Olive~Me & Co.’s Thai Chili Tomato Soup with Avocado Cream or  Olive~Me & Co.’s Vegetable Soup!