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!

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!

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)

Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish

DIRECTIONS:

  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!

 

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.

 

 

 

 

Preserve Herbs in Olive Oil

preserve-herbs

Preserving herbs in oil is a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually call for oil to start with so you can use a cube of frozen herbs and oil as the base of your dish. Take out a few cubes in the winter and cook onions and garlic in this herb-infused oil to start your dish. Let the taste of herbs spread through your whole dish. This method of preservation works best with the hardier herbs.

Directions:

  1. Choose firm, fresh herbs, ideally from the market or your own garden.
  2. You can chop them fine or leave them in larger sprigs and leaves. You can also freeze a combination of finely chopped and whole herbs such as rosemary, fennel stalk, sage, dill, lavender and oregano.
  3. Pack the wells of ice cube trays about 2/3 full of herbs.
  4. pour our Extra Virgin Olive Oil over the herbs (we recommend Arbequina EVOO). Try experimenting with infused oil; Thai Chili for herbs with a kick, Meyer Lemon for herbs to use in chicken noodle soup or Lavender oil over fresh rosemary for braised lamb.
  5. Cover lightly with plastic wrap and freeze overnight.
  6. Remove the frozen cubes and store in freezer containers or small bags.
  7. Don’t forget to label each container or bag with the type of herb (and oil) inside!

 

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