Olive~Me & Co’s Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com


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


  • 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)


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.


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*.


  • 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 Olive Oil Potatoes Gratin

scallop potatoes

(recipe adapted from cookscounty.com)


  • 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)


  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 Honey Mustard Glaze Sausages

honey mustard sausage


  • 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…)


  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.


Olive~Me & Co’s Sautéed Mushrooms

sauteed mushrooms

Recipe adapted from www.bbc.co.uk


  • about 2 tablespoons butter
  • drizzle Olive~Me & Co’s Arbequina Extra Virgin Olive Oil
  • 1 shallot, finely diced
  • 2 handfuls mixed mushrooms, chopped into bite-sized pieces
  • 1 tablespoon Olive~Me & Co’s Sherry Vinegar
  • handful of flat leaf parsley, chopped
  • sprig fresh tarragon, roughly chopped
  • salt and freshly ground pepper to taste


  1. heat frying pan over medium heat and add the butter, olive oil, and shallots. Fry for 2-3 minutes until softened then add the mushrooms. Increase the heat and fry the mushrooms for 2-3 minutes, or until the mushrooms are golden-brown around the edges.
  2. De-glaze the pan with the sherry vinegar, using a wooden spoon to scrape up any browned bits, then stir in the herbs.  Season with the salt and pepper.

Olive~Me & Co’s Cilantro Lime Quinoa

cilantro lime

Recipe and photo submitted by Jennifer Brooks


  • 2 cups water
  • 1 cup quinoa
  • juice of one lime
  • zest of one lime
  • 1 – 2 tablespoons Olive~Me & Co’s Arbequina EVOO (or) Olive~Me & Co’s Persian Lime Olive Oil
  • handful of cilantro, roughly chopped
  • pinch cayenne (or try a little of our Citrus Habanero Olive Oil for an extra kick instead!)
  • pinch salt
  • feta cheese, crumbled (optional)


  1. pour water over quinoa in pot and bring to a boil.  Cover and cook for about 15 minutes (or as per box directions). Fluff with a fork.
  2. add lime juice, oil, lime zest, cilantro, cayenne, salt and mix together.  Add feta and gently mix in.


Note: This is also great cold, or as a side dish with fish.  Keeps in the refrigerator for 3 – 4 days.

Olive-Me & Co. Poppy Seed & Apple Coleslaw

poppyseed and apple coleslaw

Adapted from www.damndelicious.net



  • 2 cups green cabbage, shredded
  • 1 ½ cups red cabbage, shredded
  • 1/2 cup carrot, shredded
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons Olive-Me & Co varietal EVOO or Persian Lime, Meyer Lemon Flavoured EVOO
  • 1 tablespoon Olive-Me & Co White Balsamic Vinegar (Plain or Flavoured)
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Salt and pepper, to taste



  1. Combine the cabbage, carrot and apple in a large bowl.
  2. Whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper in a separate bowl.
  3. Pour dressing over cabbage mixture and stir  until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.

Olive-Me & Co.’s Grilled Peach Salad

Olive-Me & Co.'s White Peach Salad

Adapted from Sylvia Fountaine, Feasting at Home Blog- June-1-2012


  • 3 peaches
  • 6 oz arugula
  • mild sheep’s milk cheese, chèvre, fresh goat cheese, or fresh mozzarella
  • 1/8 cup almonds, toasted and slivered
  • Purple basil leaves
  • Nasturtiums (optional)


  • 2 ½ tablespoons Olive-Me & Co.’s Peach Flavoured White Balsamic Vinegar
  • 4 tablespoons Olive-Me & Co.’s Extra Virgin Olive Oil (plain or flavoured)
  • Salt and pepper, to taste



  1. Mix the vinaigrette. Cut peaches in half and discard the pits. Brush peaches with some vinaigrette and place flesh down on a preheated grill at medium. Let grill for 4-6 minutes uncovered until they have noticeable grill marks. Gently turn over and grill for 1 minute. Cut peaches into wedges.
  2. Toss arugula, basil and almonds with the vinaigrette. Store remaining vinaigrette in a sealed container, and place in cool, dark cupboard. Make a bed of greens, and place grilled peaches on top with bits of cheese. Sprinkle basil and nasturtium petals on top.

Olive~Me & Co.’s Creamy Caramel Ice Cream

Olive~Me & Co.’s Creamy Caramel Ice Cream

Yield: 6-8


  • 4 cups 35 % cream (1L)
  • 1 vanilla bean, cut in half and seeds scraped
  • 6 egg yolks
  • 1 cup sugar (250 ml)
  • 1 cup Olive~Me & Co.’s Blood Orange olive oil (250 ml) (plain or flavour of choice works too!)
  • 2 cups Olive~Me & Co.’s Caramel balsamic vinegar (500 ml) (can use any other dessert or fruity flavour as well)
  • Fresh berries as a garnish (optional)



  1. Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
  2. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
  3. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add Olive~Me & Co’s Blood Orange olive oil and fold in everything together. Drizzle 3/4 of Olive~Me & Co.’s Caramel balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
  4. Put in the freezer until firm – a minimum of 4 hours.

For the serving: Scoop into bowls and serve with fresh berries, if using.

Olive~Me & Co.’s Chopped Apple Salad

Olive~Me & Co.’s Chopped Apple Salad Rosato Wine Vinegar


Servings: 6


  • 4 granny smith apples, cut into small cubes
  • 2 ounces baby spinach
  • 2 large heads of Belgian endive, thinly sliced crosswise
  • 1 1/2 cups coarsely chopped walnuts, toasted
  • 1/2 pound blue cheese, crumbled (makes 2 cups)
  • pomegranate seeds

Pomegranate Vinaigrette:

  • 3 tablespoons Olive~Me & Co Pomegranate Balsamic
  • 2 tablespoons Olive~Me & Co Rosato Wine Vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1 1/2 tablespoons honey, or more to taste
  • 2/3 cup Olive~Me & Co extra virgin olive oil


  1. Whisk together the pomegranate balsamic, rosato wine vinegar, mustard, and honey in a medium bowl. Season with salt and pepper.
  2. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
  3. Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl.
  4. Add the vinaigrette and toss to coat. Sprinkle pomegranate seeds on top. Season with salt and pepper to taste.

Olive~Me & Co.’s Brie and Apple Blintz with Maple Balsamic

maple blintz

Serves: 8


For batter:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon Olive~Me & Co’s Extra Virgin Olive Oil

For filling:

  • 3 cups apples, diced
  • 3 tablespoons brown sugar (or more if desired)
  • 1 teaspoon cinnamon
  • Juice of 1 lemon
  • ½ cup finely chopped pecans (or walnuts)
  • 2 tablespoons butter
  • 5 ounces of brie, sliced thin

For balsamic:

  • 1 cup Olive~Me & Co’s Maple Balsamic Vinegar



  1. Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain.
  2. Let your batter rest at least 1 hour to let the gluten relax.
  3. Dice apples into small pieces and sauté in 1 tablespoon butter over medium heat until the apples get soft, or about 5 minutes.
  4. Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.
  5. Butter your medium nonstick pan with a thin coat of butter until hot on medium-high heat.
  6. Then pour just enough batter in the pan to coat the bottom- I used a small ladle. Swirl your pan to get the batter to coat evenly.
  7. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
  8. Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans.
  9. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little burrito!
  10. Add 1 tablespoon butter back to the medium nonstick pan and get it nice and hot (medium high) and cook on each side of blintz until golden brown- or about 2 minutes per side.
  11. Drizzle Maple Balsamic over blintzes and top with more apple filling or nuts if desired.