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.

 

 

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)