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 Banana Dessert Rolls

banana nut caramel chocolate balsamic dessert roll



  • 1 Ripe Banana
  • 4 Sheets of Rice Paper
  • 4 Tbsp. Butter
  • Olive~Me & co.’s Chocolate Balsamic, Caramel Balsamic, Banana Nut Caramel Balsamic, Espresso Balsamic, Butter Pecan, or any of our fruit flavoured balsamic
  • Powdered Sugar
  • Creme Anglais (optional)


  1. Split the banana in half, and then slice each half in half lengthwise. Carefully wrap each banana piece in a sheet of rice paper. Lightly wet the edges of the rice paper so it sticks together and holds in place.
  2. Melt butter in a small saucepan on medium-low heat.
  3. Fry the banana rolls in the butter until golden and crispy.
  4. Drizzle with Balsamic Vinegar and sprinkle with powdered sugar.
  5. Serve with Creme Anglais for dipping, if you choose.

Olive~Me & Co. Balsamic Cupcakes

Olive~Me & Co. Balsamic Cupcakes

vday balsamic cupcakes

Makes 1 dozen cupcakes.




  • 1 Tsp Olive~Me & Co. Dark Balsamic (flavour of your choice)
  • 1/3 Cup Olive~Me & Co. Blood Orange, Butter or plain Olive Oil
  • 1 cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Sugar
  • 1 Cup flour
  • 1/3 Cup Cocoa
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt


  • 1/4 Cup Butter, softened
  • 1/4 Cup Cream Cheese, softened
  • 2 Cups Confectioners’ Sugar
  • 1 Tbsp Olive~Me & Co. Dark Balsamic (flavour of your choice)



Preheat oven to 350˚F.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix until combined.
Put about 1/4 cup in each cupcake wrapper.
Bake for 20 minutes or until risen and a toothpick comes out clean.
For icing, mix butter, cream cheese and sugar in a bowl until smooth. Add vinegar and mix until well blended. Taste and add more if desired.
Wait for cupcakes to cool, and decorate with icing.

Olive~Me & Co’s Butterfinger Cookie Dough Cheesecake Bars


chocolate butterfinger

Makes one 8×8 pan

Preparation: Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with baking spray.


  • 2 Tbsp Olive~Me & Co’s Chocolate or Caramel Balsamic (use as a finishing drizzle)

Chocolate chip cookie layer 

  • ½ cup butter, melted
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¾ cup flour plus 2 tablespoons
  • 5 Butterfinger, king size

Cheesecake layer

  • 8oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla



Heat oven to 375 degrees F.

To make chocolate chip cookie layer

  1. Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine.  Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside.

To make cheesecake

  1. Add all ingredients in a bowl and beat until blended. Set aside.


  1. Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer. Sprinkle chocolate chips all over top.
  2. Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.
  3. Once cool, drizzle Olive~Me & Co’s Chocolate or Caramel Balsamic over the top, cut and enjoy!