Peach and Gorgonzola Crostini

Peach and Gorgonzola Tart small


  • 8 oz cream cheese, room temperature
  • 2 tsp fresh thyme leaves
  • 4 ripe California peaches, cut in half and pitted
  • 16 baguette slices, ½ inch thick
  • Olive~Me & Co Basil Olive Oil
  • 1 cup Gorgonzola cheese crumbles
  • 2 Tbsp Sutter Buttes Wildflower honey


  1. Heat grill or grill pan to medium heat. Mix cream cheese, half the honey, and thyme. Set aside
  2. Brush peach halves and baguette slices on both sides with Olive~Me & Co’s Basil Olive Oil. Place peach halves cut side down on grates or grill pan and grill for three to four minutes on each side. When the peaches are almost done, grill the bread slices for one minute on each side or until they are slightly browning.
  3. Remove peaches and bread from the grill. Cut peach halves into four slices. Spread cream cheese mixture on each slice of bread. Top each slice with two peach slices and Gorgonzola cheese. Drizzle each with honey. Sprinkle with any extra thyme.

Olive~Me & Co. Cauliflower Crust Pizza

Adapted from



  • 2 ½ cups cauliflower, chopped in food processor or blender
  • 1/2 cup mozzarella cheese, shredded
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon salt
  • 1 egg



  • 3 teaspoons Olive~Me & Co. olive oil (Citrus Habanero, Italian Herb, Roasted Garlic, Parmesan, Basil, Oregano, Jalapeno, etc)
  • Veggies and meats of your choice
  • ¼ cup pizza sauce or pesto
  • ½ cup shredded mozzarella cheese


  1. Place a pizza stone or baking sheet in your oven and pre-heat the oven to 450 degrees. On a pizza peel or cutting board, place a piece of parchment sprayed with non-stick cooking oil.
  2. The cauliflower should be the texture of sand.
  3. Place the cauliflower in a microwave safe bowl and microwave, covered, for 4 minutes.
  4. Let your cauliflower cool completely. When cool, place the cauliflower in a towel and wring it tightly (do it in 2 batches). You want to remove as much moisture from the cauliflower as possible.
  5. Place the cauliflower in a mixing bowl and add the cheese, spices, and the egg. Mix until well combined.
  6. Form the dough into a ball and place it on the parchment-lined pizza peel or cutting board. Place a second piece of sprayed parchment on top of the dough ball and roll it out into a circle about 1/6-inch in thickness. Remove the second sheet of parchment and briefly set your pizza aside while you prepare your toppings.
  7. Roast, grill, or sauté the vegetables and meats.
  8. Carefully transfer your dough to the hot pizza stone/baking sheet. Bake for 8-10 minutes until the dough is golden brown. Carefully remove it from the oven.
  9. Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the rest of your toppings.
  10. Return the pizza to the oven for another 5-7 minutes until the cheese is melted and bubbling slightly.
  11. Drizzle your favourite Olive~Me & Co. Olive Oil on top of pizza. Let your pizza cool for a few minutes before slicing to make sure that the crust stays intact.

Spaghetti Squash Pasta

Instead of writing off your favourite pasta dishes, try swapping in this tasty and nutritious alternative.


  • 1 spaghetti squash
  • 1 tablespoon any Olive~Me & Co EVOO


Preheat the oven to 350 degrees F.
  1. Cut the squash in half lengthwise. This can be challenging, so be sure to use a sharp knife, and work at it carefully.
  2. Scoop out the insides of each side, and discard.
  3. Place a piece of aluminum foil over a large baking tray. Rub half a tablespoon of olive oil on each squash half. Place the cut sides down on the foil.
  4. Bake in the oven for 1 hour.
  5. Remove the squash from heat, and let cool for 5–10 minutes or until they are easy to handle.
  6. Using a fork, scrape the insides of the squash, beginning at the edges and working toward the centre. This will form long, thin strands of squash, similar in appearance to spaghetti.

Olive~ Me & Co’s Garlic and Basil Marinade


  • 1/2 cup of Olive~Me & Co’s Basil Olive Oil
  • 1 1/2 tsp’s finely chopped garlic
  • 1/2 of a small onion chopped
  • 2 Tablespoon’s chopped fresh  tarragon
  • 1/4 of a cup of dry white wine


  1. Place all ingredients in a blender and blend for twenty seconds. Perfect marinade for poultry and fish…marinade in sealed container for three hours.

Olive~Me & Co’s Basil Marinade


  • Great on chicken or white fish! Amazing on your vegetables whether grilled or roasted!
  • 1/2 cup of Olive~Me & Co’s Basil Olive Oil
  • 1/2 a chopped small yellow onion
  • 1 1/2 tsps of finely chopped Garlic
  • 1/4 of a cup of dry white wine
  • 2 Tsps of dried Tarragon


Place all your ingredients in a food processor and pulse for 20 seconds.Pour over and marinate your poultry or fish in a sealed dish. Cook to desired doneness.

Olive~Me & Co’s Basil Vinaigrette

This is an amazing all purpose vinaigrette! You can use it on spinach salads, green salads or roasted vegetables.

  • 1/4 cup of Olive~Me & Co’s Traditional Balsamic Vinegar
  • 1 Tsp of finely chopped Garlic
  • 2 Tsps of finely chopped shallots
  • 1 Cup of Olive~Me & Co’s Basil Olive Oil
  • Salt and freshly ground pepper to taste

Whisk together vinegar, garlic and shallots in a bowl. Whisk Basil olive oil and salt and pepper.

Place in sealed container.