Olive~Me & Co. Balsamic-Glazed Steak Rolls

balsamic glazed steak rolls
Recipe adapted from https://www.tablespoon.com
 

INGREDIENTS:

  • 8 thin slices sirloin or flank steak (length and width according to personal preference)
  • Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • Fresh rosemary, chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium yellow onion, halved and then thinly sliced
  • A few white button or cremini mushrooms, cut into thin strips

FOR THE ROSEMARY BALSAMIC GLAZE:

  • 1 teaspoon Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1 large clove garlic, minced
  • ¼ cup Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co. Rosato Wine Vinegar
  • 2 teaspoons brown sugar
  • 2 sprigs fresh rosemary
  • ¼ cup beef  broth

DIRECTIONS:

  1. Rub each side of the steak slices with a little Olive~Me & Co. House Blend Extra Virgin Olive Oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  2. Heat one tablespoon of Olive~Me & Co. House Blend Extra Virgin Olive Oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
  4. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  5. For the rosemary balsamic glaze:
  6. Heat the Olive~Me & Co. House Blend Extra Virgin Olive Oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar, Olive~Me & Co. Rosato Wine Vinegar, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  7. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  8. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Seasonal recipes to shake things up!

Here are some recipes containing some seasonal fruits or vegetables to possibly give you some new ideas and shake things up a bit!

Olive-Me & Co Beets with Rhubarb Salad

Olive~Me & Co’s Baked Asparagus with Fig Balsamic

Olive~Me & Co’s Spring Vegetable Pasta with Lemon & Chive Sauce

Olive~Me & Co. Strawberries with Chocolate Jalapeno Balsamic

Olive~Me & Co.’s Strawberry Balsamic Salsa

Olive~Me & Co’s Almond Crusted Strawberry Balsamic Chicken Breasts

* if you have any favourite recipes using any of our products, please send them to us and we can post them one our website! (info@olivemeco.com)

DIY Artisan Pizza – Next-Level New Year’s party food!

diy-artisan-pizzaSimple and delicious!!

DIY Pizzas are a delicious way to bring together the family on a cooking project. If you are not making your own pizza dough, simply buy flatbread at the grocery store.

Decide on your favourite toppings, we love to incorporate Sutter Buttes Tapenades. Try the Sun-Dried Tomato & Olive, Fig & Olive, or Parmesan-Asiago as a base, add your ingredients and cover with fresh mozzarella.

Use Farmhouse Tapenade as an ingredient along with other gourmet toppings.

Bake to melt the cheese and serve!

Don’t forget Olive~Me & Co Oils and Vinegar to drizzle on top as a finishing touch.

Pizza Pairing Suggestions:

  • Fig & Olive Tapenade with Prosciutto and Arugula
  • Parmesan-Asiago Spread with Zucchini, Tomatoes and Garlic
  • Sun-Dried Tomato Tapenade with Salami, Italian Sausage, Cherry Tomatoes and Fresh Basil
  • Try Thai Chili Oil or our Traditional Cask 18 Balsamic to put the finishing touch on your homemade treat.

 

 

 

 

Olive~Me & Co’s Balsamic and Mustard Glazed Ham

glazed-ham

Ingredients:

  • 1 (8-10lb) ham shank, fully cooked
  • 1/2 cup brown sugar
  • 2 1/2 Tbsp Olive~Me & Co. Pomegranate OR Cask 18 Traditional Balsamic Vinegar
  • 1 1/2 Tbsp Sutter Buttes Chardonnay Mustard

Directions:

  1. Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature
  2. Place the ham on a large cutting board and score the ham with cuts, in a diamond pattern. The end result should resemble a checkerboard. This process allows the ham to soak up the glaze.
  3. Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast 45 -50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside.
  4. Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so. Use an average of 10 minutes cooking time per pound of ham. Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

Alternative: Try using our award winning Jalapeno Whiskey Mustard if you want a ham that’s sweet AND spicy!

Olive~Me & Co’s Squash and Apple Soup with Maple Balsamic

squash-apple-maple-soup

Recipe adapted from https://www.ontario.ca/foodland            Image Source:  http://nutritionstripped.com

Ingredients:

  • 2 Ontario Onions, chopped
  • 1 tbsp (15 mL) butter
  • 1 large Ontario Butternut Squash, peeled and cubed (about 5 cups/1.25 L)
  • 2 Ontario Apples, peeled, cored and cubed
  • 2 cloves Ontario Garlic
  • 4 cups (1 L) sodium-reduced chicken or vegetable broth
  • 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (45 mL) Olive~Me & Co Maple Balsamic Vinegar
  • 1/2 tsp (2 mL) ground nutmeg
  • Pumpkin seeds (Pepitas) *see bottom for more ideas

Preparation:

  1. In a large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
  2. In batches, purée soup in blender until smooth. Return to pot and stir in balsamic and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.

Ideas:

  • try toasting your sunflower seeds (pepitas)! Place pepitas in a bowl and coat with a little Olive~Me & Co’s Roasted Garlic Olive oil, Salt, and cayenne pepper. Spread a single layer on a baking sheet and place in a 300 degree oven for about 10 to 15 minutes, turning a few times.  Add on top of the soup while they’re still hot – or let them cool and snack on them later!
  • drizzle a little Olive~Me & Co Roasted Garlic Olive Oil or Habanero Olive Oil onto the top of each soup bowl before serving

 

What to do with that pumpkin or that squash?

pumpkin-and-squash

Gourds, pumpkin, squash. They’re everywhere! But what to do with them?  Here are a few ideas:

Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Olive~Me Co’s Butternut Squash and Kale Quesadillas

Spaghetti Squash Pasta

Olive~Me & Co’s Roasted Butternut Squash with Pumpkin Pie Balsamic

Olive~Me & Co’s Roasted Pumpkin Salad With Honey Balsamic Dressing

Also, did you know that we carry a Pumpkin Pie Balsamic Vinegar?  Come in and give it a taste!

Pumpkin Pie Balsamic Vinegar

Flavour: Pumpkin, nutmeg, allspice & cinnamon… a freshly baked, fall favourite.

Uses:
Sweet potato, squash, yam
Roasted vegetables
Ice cream, cheesecake, pound cake, pie
Pork and turkey
Salad dressing

Pairings: White Truffle, Blood Orange, Butter, and any EVOO

Suggestions: Make a quick salad using Pumpkin Pie Balsamic with any EVOO and add a pinch of nutmeg and cinnamon.

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Muscade délicate, tous les épices, la cannelle et le parfum de cette. Citrouille balsamique festive.

Utilisations:
Desserts, arroser sur les tartes et la crème glacée
Salades
Légumes rôtis
Vinaigrettes

Accompagnements: Truffe, Huile Orange Sanguine, Huile au beurre  et toute autre HOEV Olive-Moi

Suggestion: faire une salade rapide en utilisant la Balsamique Tarte à la Citrouille avec toute HOEV et ajoutez une pincée de noix de muscade et de la cannelle.

Easy Back to School Recipes

back to school

Back to school!

We know things can get a little crazy this time of year, so here are some links to a few easy recipes and side dishes to help on those hectic evenings.

Olive~Me & Co’s “Cheesy” Roasted Broccoli

Olive~Me & Co’s Crispy Zucchini and Parmesan Spears

Olive~Me & Co’s Easy Garlic Broccoli Pasta

Olive~Me & Co’s Blood Orange/Cranberry Pear Chicken

Olive~Me & Co.’s Oven-Roasted Cauliflower with Roasted Garlic Olive Oil and Lemon Juice

Olive~Me & Co’s Baked Asparagus with Fig Balsamic

Olive~Me & Co’s Chicken With Honey Balsamic Glaze

 

 

Olive~Me & Co’s Fig Balsamic Glazed Rack of Lamb

lamb chop with mashed

Image source food.allwomenstalk.com

 

Ingredients:

  • 1 ½ lbs rack of lamb (about 8 chops)
  • 2 clove garlics, peeled
  • 2 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 tsp coriander
  • 3.5 Tbsp Sutter Buttes Dense Fig Balsamic (which has pieces of fig throughout the bottle)
  • 3 Tbsp Olive~Me & Co. Rosemary Olive Oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Kosher Salt and Freshly ground black pepper to taste

 Directions:

  1. Place all ingredients into a food processor and blend into a paste.
  2. Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade while massaging the lamb chops through the bag to make sure everything is well incorporated. Let sit in the fridge for at least 24 hours. But, bring the lamb chops to room temperature before cooking.
  3. Preheat the over to 350.
  4. Sear the rack of lamb on the grill* on high heat (for about 2 minutes per side).
  5. Place the rack fat side down in a large oven proof dish on the middle rack of the oven and cook, uncovered for 30 minutes (or until the meat reaches an internal temperature of 145F. (see TIP below)
  6. Remove from the oven and let rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with Olive~Me & Co’s White Truffle Olive Oil Mashed Potatoes. Spoon a little remaining sauce from pan onto each serving.

* NOTE: If you don’t have a grill you can heat some peanut or avocado oil in a grill pan on the stovetop on high heat and sear the meat on all sides.

TIP:

  • Rare: 115 to 120°F
  • Medium-Rare: 120 to 125°F
  • Medium: 130 to 135°F
  • Medium-Well: 140 to 145°F
  • Well-Done: 150 to 155°F

Crispy Zucchini and Parmesan Spears

zucchini spears

Ingredients:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup fresh grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Olive~Me & Co. Roasted Garlic olive oil
  • 1 tablespoon Olive~Me & Co. Basil olive oil
  • 2 tablespoon chopped fresh parsley leaves
Instructions:
  1. Preheat oven to 350 degrees F. Spray a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, salt and pepper to taste.
  3. Place zucchini onto the cooling rack on the baking sheet. Drizzle with both Olive~Me & Co’s Basil and Roasted Garlic olive oil, then sprinkle with the Parmesan mixture.
  4. Place into oven and bake until tender (about 15 minutes).
  5. Broil for 2 to 3 minutes, or until the crisp and golden brown.
  6. Serve immediately. Sprinkle with parsley, if desired.

Thanksgiving Tips With Olive Your Favorites!

thanksgiving

image source http://www.flowmer.com/

 

Fresh, good quality extra virgin olive oil is a relatively new idea for many people when it comes to the thanksgiving table. With Thanksgiving on its way, the culinary uses and applications for olive oil during this traditional holiday is limitless. There isn’t a better time to get inspired by new ways to utilize olive oil in your kitchen than this year’s feast and put the old staple butter aside!

Family traditions reign over the Thanksgiving table.  Age old family recipes take center stage for the holiday spread. Most cooks would prefer not to risk changing age old traditions and recipes but certainly there’s room for some subtle twists and improvements. Extra virgin olive oils can actually elevate the tastes of traditional thanksgiving dishes from their typical thick buttery taste.

A good EVOO can take traditional thanksgiving dishes and enhance the ingredients with a range of flavours and aromas. Butter can be heavy and can often disguise or over power the natural subtleties of the ingredients you are using, while olive oil can actually work with your ingredients and complement/accentuate the flavours in a pleasant way.

No thanksgiving afternoon is complete without pre dinner appetizers! They provide the perfect opportunity to prime those palates before the big event.  My family loves to get together earlier in the day; we serve chopped vegetables to dip in olive oil and balsamic and we make a good hummus.  Check out any of our Olive~Me & Co Hummus recipes

Every holiday needs a good warmed wheel of brie drizzled in one of our fruit flavoured balsamic vinegars with roasted pecans.  Followed by a good crostini topped with one of our Sutterbuttes gourmet olive tapenades to stave off those hunger pains; while smelling the aromas of the cooking turkey!

Mashed potatoes is the perfect Thanksgiving dish that can be enhanced by getting rid of the butter and using olive oil. Some of our favorite olive oils for mashed potatoes are Olive~Me & Co Italian Herb, Roasted Garlic, Rosemary, Butter flavoured or just a nice plain buttery EVOO such as our Arbequina.  I particularly like a nice plain olive oil on sweet potatoes and butternut squash.  Split your butternut squash in half, seed and place on a cookie sheet and drizzle with olive oil and bake until tender. Take them out of the oven, peel the skins, drizzle with olive oil and add spices, salt, pepper, cinnamon and brown sugar. Alternatively try our Roasted Butternut Squash with Olive~Me & Co Pumpkin Pie Balsamic Vinegar recipe.

Olive oil is a perfect partner when paired with seasonal vegetables for thanksgiving.  There is nothing like an olive oil and balsamic vinaigrette for your Thanksgiving salad. You can also experiment with a variety of olive oil based vinaigrettes mixed with our Rosato wine vinegar as well as our gourmet Sutter Buttes mustards and herbs.

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 Olive~Me & Co Dressing 

  • 1 rounded tablespoon of Sutter Buttes traditional, chardonnay or jalapeno whiskey (for the spicy guest) mustard
  • 1 ½ tablespoons Olive~Me & Co Rosato Wine Vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • ½ cup Olive~Me & Co extra virgin olive oil
  • 1 small garlic clove

 In a small bowl, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil. Peel the clove of garlic and crush, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Alternatively, if you prefer a coleslaw instead of a green salad with your Thanksgiving meal, check out Olive~Me & Co’s Southwestern Slaw recipe.

If opting to sauté your vegetables, choose our butter flavoured olive oil to complement your veggies. The higher smoke point of olive oil and the flavour of butter give you the best of both worlds, especially if you’re a bit apprehensive of forgoing the butter flavour in your meal.  I also suggest tossing roasted vegetables with any of our plain or herbed olive oils and adding salt and pepper for a simple yet flavourful dish. If you want to add a twist and increase your presentation use one of our dipping oils like Parmesan or Tuscan Herb to toss your veggies with.

Green beans or Brussels sprouts anyone?  These are a staple at my thanksgiving table; the more vegetables the better! I simply boil the Brussels sprouts to soften them a bit, slice them into sections and then sauté in a peppery strong EVOO like our Olive~Me & Co Koroneiki or Ascolano and sprinkle with sea salt or seasoning salt. My green beans, I steam for a minimal amount of time so they still have a bit of crunch and toss in a mild extra virgin like mission or Arbequina.  A nice fruity EVOO will increase their taste and flavour! Or you could do a family favorite like green bean casserole.

Dessert doesn’t even get bypassed by our wonderful olive oils and balsamic vinegars either! From pies to ice cream to fresh fruit with our aged balsamic drizzled over top. Thanksgiving flavours and aromas of pumpkin and apple pies tempt even those guests with the fullest tummies. What better way to bake than with a great olive oil instead of butter. Most of our customers don’t think about using olive oil in their baked goods. The flavor of olives in a mild or light olive oil will not be detected in your baking and the fruitiness of the oil will complement the other flavours in your desserts.  When making your sweets or pie crust substitute a mild olive oil for butter and use about 1/4 less than the amount of butter you would normally use, so for every cup of butter use ¾ cup of olive oil (cooking conversions are on our site). Any of our beautiful aged balsamics are wonderful drizzled over an excellent plain vanilla ice cream or drizzled over apple or pumpkin pie.

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The Main Event!

 

During the holidays, turkeys are often a challenge for the amateur home chef in addition to delivering a perfect turkey to their guests! But olive oil offers numerous ways to help turn this dry bird into a moist delectable treat for the Thanksgiving dinner table.

A thanksgiving favorite, deep fried turkey – Can I use olive oil to deep fry my turkey?

The simple answer is that there might be a noticeable, subtle difference, but probably not worth the expense in my opinion. That is a lot of olive oil! Save your extra virgin olive oil when its flavour will matter more to the final product. If you really want to experiment though, deep frying is typically done in oil heated to 350 degrees, so you will still be safely below the smoke point of olive oil.

For most at home chefs, roasting your turkey is the best way to prepare your Thanksgiving dinner. Olive~Me & Co Extra virgin olive oils and flavoured olive oils can be used in a variety of ways to infuse the turkey with lots of flavour.

Put your hand under the skin and next to the breast meat, separating the skin from the meat. Generously add olive oil to the area between the meat and the skin, some of our favorite oils to use for this is our plain Arbequina, Butter flavoured, Italian Herb, Roasted Garlic, White Truffle, Rosemary, Basil or our new Shallot olive oil. You can even arrange sage leaves in a pattern that will show through as the skin cooks and becomes transparent; or your choice of any herb mixture to add extra flavour to the bird. Rub the turkey with olive oil. For extra flavour, combine the olive oil with dried herbs (sage, thyme or poultry seasoning blend) , salt, black pepper, and crushed garlic before rubbing on the turkey.

Second, slather the outside of the skin with olive oil and sprinkle with salt before placing in the oven to roast. Continue to baste throughout the roasting process. This method will ensure a crackling, crisp skin and happy guests.

Once you have taken your turkey out of the oven, drizzle the fresh EVOO over the platter to increase aromas and presentation.

Also, try our Herbed Roasted Turkey recipe.

When it comes to the stuffing, nothing makes a stuffing more moist then using olive oil instead of butter in your recipe. Try and of our herbed olive oils, white truffle or our Arbequina to knock your stuffing out of the park.

Try my grandma’s stuffing recipe with an Olive~Me & Co twist!

 

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Some Staff Tips:

Save your giblets and neck to make a fresh gravy, it’s fun to add sliced mushrooms to your gravy

Poke very small holes in the turkey skin to place olive oil and herbs underneath if you don’t like the separation method

An every-day olive oil will work perfectly to coat the turkey such as Olive~Me & Co Arbequina

Flavoured olive oil can also be used.

We even have your thanksgiving turkey sandwiches covered. Try our Turkey and Brie Sandwich Recipe drizzled with a little of our dark cranberry balsamic or white cranberry pear balsamic.

The possibilities are endless this time of year, Happy Cooking! Pour on the olive oil and let your creative culinary juices flow!