Olive~Me & Co’s Caesar Dressing

image source www.naturallyloriel.com

image source www.naturallyloriel.com



  • 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


  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!

Olive~Me & Co’s Panzanella Salad

image source http://dishingouthealth.com

image source http://dishingouthealth.com

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


  • 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)


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. Balsamic-Glazed Steak Rolls

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


  • 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


  • 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


  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



  • 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


  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


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


  • 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


  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.


  • 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?


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.

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.


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

Desserts, arroser sur les tartes et la crème glacée
Légumes rôtis

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



  • 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


  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.


  • 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