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 Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com

INGREDIENTS:

For the sweet potatoes:

  • 3  Cups  sweet potatoes, peeled and cut into one inch cubes
  • 2  Tbsp  Olive~Me & Co.’s  Roasted Garlic Olive Oil
  • 1  tsp  chili powder,
  • 1  tsp  ground cumin
  • Kosher salt to taste

For the black bean mash:

  • 2 1/2 Cups  black beans
  • 2 Tbsp  tahini
  • 1 tsp  cumin
  • juice from a half lime (about half a lime)
  • 1/4 tsp kosher salt
  • 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil

For the eggs:

  • 8 large eggs
  • splash of milk, any kind
  • 1/2 Tbsp Olive~Me & Co.’s Shallot Olive Oil
  • 1/2 yellow onion, finely diced
  • Kosher Salt and freshly ground black pepper to taste

Other:

  • 8 whole wheat tortillas
  • 1/2 Cup green chiles
  • 1/2 Cup harissa sauce (or another flavourful chili paste)
  • 1/2  Cup of canned peaches and cream corn
  • ½ yellow onion (the other half)

DIRECTIONS:

For the Sweet Potatoes:

  1. Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
  2. Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
  3. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  1. Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)

For the Eggs:

  1. Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
  2. Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.

Assemble:

Spread on about a Tbsp of black bean mash and a Tbsp  of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)

Wrap like a burrito and eat immediately or freeze for future use*.

Notes:

  • To freeze:  individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
  • You can add cheese into these burritos if you’d like
  • substitute the egg for scrambled firm tofu if you wish
  • prepare rice or quinoa to add in for more fullness if desired
  • place ingredients into a bowl with some avocado slices if you want/need to skip the bread
  • try throwing some chopped kale or spinach in near the end of cooking your eggs
  • chopped cilantro makes an excellent topping/garnish
  • drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
  • left over chicken lends itself very nicely as a filling addition

Olive~Me & Co’s Citrus Olive Oil Cake

image source injennieskitchen.com

image source injennieskitchen.com

(Recipe adapted from foodandwine.com)

Ingredients

  • 7 Tbsp unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil or Blood Orange Olive Oil
  • 3 Tbsp whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or tangerines, or of one orange

Directions:

  1. Preheat the oven to 350°.
  2. Butter and flour a 10-inch round cake pan.
  3. Into a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  4. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
  5. Pour the batter into pan.
  6. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.
  7. Transfer the cake to a rack and let cool before serving.

TIPS:

  • The cake can be stored at room temperature for up to 3 days.
  • Drizzle on a little raspberry, cherry, or chocolate balsamic just before serving
  • alternatively, sprinkle the top with icing sugar

Olive~Me & Co.’s Olive Oil Potatoes Gratin

scallop potatoes

(recipe adapted from cookscounty.com)

Ingredients:

  • 2  onions, halved and thinly sliced
  • 1.5 tsp salt
  • ¾ tsp freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  tsp minced fresh thyme  (divided)
  • 1  cup low-sodium chicken broth  (divided)
  • 3-4  LB Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1/2  cup Olive~Me & Co.’s Arbequina EVOO  (divided)
  • ½ cup Sutter Buttes Parmesan Asiago Spread
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne (optional)
  • 2  ounces Pecorino Romano cheese, grated (about 1 cup)
  • 1/4  cup panko bread crumbs
  • 1 tbs finely chopped parsley (optional – garnish)

Directions:

  1. Adjust oven rack to upper-middle position and heat oven to 400 F. Grease 13 by 9-inch baking dish.
  2. Heat 2 Tbs oil in a large skillet over medium heat until shimmering. Add onions, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
  3. Toss potatoes, 3 TB oil, Sutter Buttes Parmesan Asiago Spread, 1 tsp salt, 1/2 tsp pepper, nutmeg, cayenne, and remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
  4. While the potatoes are baking, combine Pecorino, ¼ cup Sutter Buttes Parmesan Asiago Spread, 3 tablespoons of the oil, panko, and 1/2 teaspoon pepper in bowl; set aside for final step.
  5. After baking for 1 hour, remove foil, top gratin with Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Garnish with parsley. Serve.

 

  • Try one of these olive oils in place of the Arbequina: shallot, roasted garlic, oregano, or habanero

Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)

Directions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

Olive-Me & Co’s Pan-Toasted Brie with Peppered Strawberries

image source seasaltgalleykat.blogspot.com

image source seasaltgalleykat.blogspot.com

Recipe adapted from Food & Drink magazine – Spring 2015

Serves 6

Ingredients:

  • Peppered strawberries (* see below)
  • 1/3 cup unsalted, shelled pistachios, coarsely chopped
  • 1/3 cup plain bread crumbs
  • salt and freshly ground pepper to taste
  • 1 large egg plus 1 Tbs water
  • ¼ cup flour
  • 1 wheel of brie.  ½ lb (250 g), not too ripe.
  • 2 Tbs Olive-Me & Co Extra Virgin Olive Oil, divided (try our Blood Orange Olive Oil or Persian Lime for a refreshing kick)

Directions:

  1. Prepare peppered strawberries and refrigerate (* see below).
  2. In a large bowl, stir together pistachios, bread crumbs, salt and pepper. Set aside.
  3. In a medium bowl, whisk together egg and water to combine
  4. Place flour in a large bowl; toss wheel of brie in flour to coat completely. Dip floured brie in egg mixture and coat well, making sure the entire surface has been covered with egg. Let excess drip off.
  5. Place brie in pistachio mixture and coat one side, flip over and coat second side; make sure edges are also coated.
  6. Return brie to egg mixture to completely moisten again. Press once more into pistachio mixture for a second coating. Place breaded brie in the refrigerator for at least 2 hours.
  7. Preheat oven to 350 F
  8. Heat a small ovenproof pan over medium heat for 1 minute. Add 1 Tbsp Olive~Me & Co’s EVOO to pan and heat. Add chilled brie to pan. Cook until toasted golden, about 2 to 3 minutes. Remove from pan, add another 1 Tbps Olive~Me & Co’s EVOO and toast second side of brie for 2 to 3 minutes.
  9. Place pan in preheated oven and cook for 10 minutes, or until brie is softened in the middle.
  10. Serve immediately with peppered strawberries.

* Peppered Strawberries:

  • 1 lb fresh strawberries, cleaned and sliced
  • 2 tsp sugar
  • ½ tsp lime juice
  • freshly ground black pepper (generous amount)
  • Stir together all ingredients and refrigerate until ready to serve. Do not prepare too early or strawberries will become mushy.

Note:  Inexpensive brie works best for this recipe because high quality brie might melt away.

Olive-Me & Co Warm Arugula, Olive & Tomato Salad

image source www.muttandchops.com

image source www.muttandchops.com

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 4

Ingredients:

  • ¼ cup any plain Olive-Me & Co Extra Virgin Olive Oil
  • ¼ cup red wine vinegar
  • 2 tsp Sutter Buttes Traditional or Chardonnay Mustard
  • 2 cups grape tomatoes
  • 1 cup thinly sliced red onion
  • ¼ cup chopped, pitted, dry-cured black olives
  • 2 cloves garlic, minced
  • 4 cups packed arugula
  • salt and freshly ground pepper
  • 6 cups torn romaine lettuce hearts

Directions:

  1. Whisk together 2 Tbs Olive-Me & Co EVOO, the vinegar and Sutter Buttes mustard in a small bowl; set aside.
  2. Heat remaining 2 Tbs Olive-Me & Co EVOO in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
  3. Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
  4. Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.

Olive ~Me & Co’s Honey Mustard Glaze Sausages

honey mustard sausage

Ingredients:

  • 2 tablespoons Olive~Me & Co’s Arbequina EVOO (more to serve with the finished product if desired)
  • 3 tablespoons honey
  • 3 tablespoons Olive~Me and Co’s Chardonnay Mustard
  • Sausage (pick your favourite! Italian, bratwurst, polish, kielbasa…)

Instructions:

  1. Preheat oven to 375 degrees. Pour the oil into a large pan and heat in the over for 3 to 4 minutes. Score the sausages along the top. Place them in the pan and toss to coat them in the oil. Roast about 20-25 minutes or until browned and cooked through.
  2. Drain the sausages on paper towels, then place into a clean roasting pan. Blend the honey and mustard together in a small bowl and pour over the sausages to coat them. Return the sausages to the oven for about 5 minutes, turning them over half way through.  Serve hot (use toothpicks!)

 

Tip:  Maybe grill some onions to go along with these.

Tip: You can cook these the day before and refrigerate over night in a sealed container. Then toss in the honey mustard mixture and reheat for 10 to 12 minutes in the oven before serving.

 

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 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.