Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8


  • 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


  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!


Olive-Me & Co Warm Celery, Date & Almond Salad

Recipe adapted from Food & Drink magazine – Spring 2015

Serves 4


  • 1/4 cup almonds, chopped
  • 3 Tbs any plain Olive-Me & Co  Extra Virgin Olive Oil
  • ½ cup chopped Medjool or other soft dates
  • 4 stalks celery, thinly sliced on the diagonal
  • 1 tsp grated lemon zest
  • Salt and freshly ground pepper
  • 2 Tbs fresh lemon juice
  • 4 cups packed spring-mix greens
  • ½ cup crumbled feta cheese or chevre


  1. Toast almonds in a large, dry skillet over medium heat for about 5 minutes or until golden and fragrant. Immediately transfer to a bowl and set aside.
  2. Return skillet to medium-low heat and add 2 Tbs of Olive-Me & Co EVOO and the dates, and sauté 1 minute. Add celery, lemon zest and ¼ tsp each of salt and pepper; sauté for 1 to 2 minutes or until celery is wilted but still tender-crisp. Remove from heat and stir in lemon juice and remaining 1 Tbs Olive-Me & Co EVOO. Season to taste with salt and pepper.
  3. Divide greens among individual salad plates. Top with warm celery mixture and sprinkle with cheese and almonds.

Olive~Me & Co Ham and Olive Spread

olive and ham spread


Recipe adapted and image from www.food.com

Serves 4


  • 1 cup cooked ham, ground
  • ½ cup mayonnaise
  • 2 Tbs celery, minced
  • 2 Tbs green onions
  • 1 Tbs Sutter Buttes Chardonnay or Traditional Mustard
  • 2 Tbs dice green olives, with pimentos
  • ½ Tbs parsley, minced
  • Salt and pepper
  • Dash of Tabasco sauce (optional)


  1. Placed cubed left-over ham in a food processor; pulse to grind, but not so much that it’s completely soft. You can finely mince the ham if you don’t have a food processor.
  2. Remove to mixing bowl and add remaining ingredients.
  3. Serve with baguettes, crackers, or sturdy tortilla chips.
  4. Garnish with whole olives with pimentos if desired.

Olive~Me & Co’s Bacon Caprese Salad

bacon caprese

recipe adapted from www.saveur.com

Ingredients – Vinaigrette:

  • 3/4 lb bacon, diced, crisped, reserve fat
  • 1/2 cup chopped celery
  • 1/2 cup honey
  • 1/2 cup Olive~Me & Co’s Rosato Wine Vinegar
  • 1/2 cup slice shallots
  • 1 1/4 tablespoon lemon juice
  • 1/2 tablespoon Olive~Me & Co’s Chardonnay Mustard
  • 1/4 cup Olive~Me & Co’s Roasted Garlic Olive Oil
  • salt and freshly ground pepper to taste

Ingredients – Salad:

  • 1 lb fresh mozzarella, halved crosswise and thinly sliced
  • 4 heirloom tomatoes, cut into wedges
  • 1 tablespoon fresh marjoram leaves


Make the vinaigrette: In a large food processor, process 1/2 lb bacon, celery, honey, vinegar, shallots, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat, season with salt and pepper.

Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon and serve.

Olive~Me & Co.’s Vegetable Soup

Prep: 15 mins | Cook: 55 mins | Total Time: 1:10 mins | Serves 6-8


  • 2 tablespoons Olive~Me & Co. Italian Herb Olive Oil
  • 2 cups thinly sliced leeks (whites)
  • 1 cup celery (diced)
  • 2 medium carrots (diced)
  • 2 cups fresh green beans (1 inch pieces)
  • 1 can peaches and cream corn
  • ~ 40 ounces chicken or  broth
  • 1 – 28 ounce can diced tomatoes (with the liquid)
  • 1 tablespoon tomato paste
  • 2 medium potatoes (chopped into small cubes)
  • Salt and pepper to taste (add a bit of cayenne for a lovely kick!)


  1. Heat Olive~Me & Co. Italian Herb Olive Oil over medium heat in large pot
  2. Add celery, leeks, salt, pepper (and cayenne)
  3. Cook about 7 minutes, stirring frequently
  4. Add broth, tomatoes (with liquid), and tomato paste
  5. Add 3 cups of water and bring everything to a boil. Reduce it to a simmer and cook about 20 minutes
  6. Add remaining ingredients and cook about 25 minute
  7. Adjust seasons, if needed, before serving

 Serving Suggestions:  

  • Drizzle a little Olive~Me & Co. Italian Herb Olive oil onto each portion just before serving.
  • Serve with warm crusty bread.

Olive~Me & Co’s White Lemon Balsamic Potato Salad


  • 1 1/2 pounds yukon gold potatoes
  • 8 soft boiled eggs
  • 1 cup diced bread with butter jalapeno peppers
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup diced scallions
  • 1/2 – 1 cup Olive~Me & Co’s  White Lemon Balsamic Vinegar
  • any Olive~Me & Co EVOO


  1. Alternative to diced bread with butter jalapeno peppers: Roughly 3 whole jalapenos with 1 cup diced bread and butter pickles
  2. Combine ingredients except for vinegar and olive oil in a bowl and mix so soft eggs are coated. Slowly add the vinegar, up to 1 cup. Finish with a drizzling of the olive oil and salt to taste.

Grandma Reta McPartlin’s Stuffing Recipe

I never had the opportunity to meet my Grandma McPartlin, she passed before I was born. Her sense of humour, love of life and kindness live on as well as this recipe… I am blessed to be able to share this treat with our customers!


  •  ¾ Cup of Olive~Me & Co. White Truffle Olive Oil
  • 1 Tablespoon Olive~Me & Co. Roasted Garlic Olive Oil
  • 1 Tablespoon of Sage or Savory (depending on your taste, I like savory with this)
  • 1 ½ Teaspoons Salt
  • ¾ Teaspoon Pepper
  • ½ Cup Parsley (minced)
  • ¾ Cup of Celery with Leaves (diced)
  • 8 ounces of mushrooms (sliced)
  • 1 Cup of chicken stock (homemade preferred)
  • 3 Cups of Onions (chopped)
  • Pinch of Poultry Seasoning
  • 11 – 12 Cups Dry Bread (diced)
  • A Handful of Raisins
  • A handful of dried cranberries
  • Olive~Me & Co. Green Apple Balsamic Vinegar


  1. In a large saute pan pour some of the White Truffle EVOO, add the sage/savory, salt, pepper, parsley, celery, mushrooms and onions.  Cook for 10-15 minutes over medium heat, stirring often. Pour this mixture over diced bread, cranberries and raisins in a bowl.
  2. Next, pour chicken stock and poultry seasoning over bread crumb mixture and toss to coat and blend ingredients, place into baking dish coated with Roasted Garlic EVOO. Drizzle remaining White Truffle EVOO evenly over mixture.
  3. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil a few times during baking and toss with fork. Remove foil and continue baking for 15 minutes until top is crusty and golden brown.
  4. Mix well, and taste for seasoning. Lightly drizzle Green Apple Balsamic over the top, enjoy!

Alternatively once you have mixed it in the bowl don’t bake it… use it to stuff a 10 lb. to 12 lb. Turkey (cut back on chicken stock if need be , add slowly and gauge the moisture level of the stuffing if using to stuff a turkey).

*you can also add 1 cup of roasted chestnuts or shucked oysters to the recipe

Olive~Me & Co Balsamic Vinegar Cocktails!!!

Olive~Me & Co’s The Vinegar Cocktail

  • 2 ounces gin
  • 1 ounce juice or strong tea
  • 2 teaspoons thick sweetener, such as honey, molasses, or maple syrup
  • 1 teaspoon vinegar, any Olive~Me & Co’s Flavored balsamic or our Traditional balsamic, etc.

In a cocktail shaker, stir the last three ingredients well to combine.  Add the gin and plenty of ice.
Shake and strain into a chilled glass.

Olive~Me & Co’s Balsamic Bloody Mary

  • 24 ounces vegetable cocktail
  • 1 tsp celery seed
  • 1 tbsp black pepper (freshly ground)
  • 1 wedge lime juice (cut)
  • 1 lemons juice
  • 2 tbsp horseradish (freshly grated, 1 tablespoon)
  • 1 tsp Worcestershire sauce
  • hot pepper sauce (to taste)
  • 8 ozs vodka
  • 4 celery (stalks with leaves)
  • 4 tsps Olive~Me & Co’s Traditional balsamic vinegar
  1. In a large pitcher, combine the vegetable cocktail, celery seed, pepper, citrus juices, 2 tablespoons grated horseradish, Worcestershire sauce, and hot pepper sauce and stir well to combine. Cover and refrigerate for 1 hour.
  2. Fill 4 glasses with ice. Add 2 ounces vodka to each and fill three-quarters full with the vegetable cocktail mix. Sprinkle with the remaining horseradish, place 1 celery stalk in each glass, and squeeze a lime wedge over each glass before dropping the wedge into the glass. Float a teaspoon of balsamic vinegar on the top of each drink and serve.


Olive~Me & Co’s Strawberry Balsamic Martini

  • 1-3/4 ounces vodka
  • 1 ounce simple syrup
  • Squeeze of fresh lime juice
  • 3 strawberries, hulled
  • 1/4  ounce Olive~Me & Co’s Strawberry Balsamic vinegar (2 small spoonfuls—the better the vinegar, the better the martini will be)
  • Strawberry for garnish
  • Ice
  1. Muddle the strawberries with the balsamic vinegar, simple syrup and lime juicmhaggartye.
  2. Add the vodka and ice. Shake vigorously and strain into chilled short martini glass. Garnish with half strawberry.
  3. If you’d like the cocktail less sweet, cut back on the simple syrup.

Olive~Me & Co’s Dirty Martini

  • 1 oz Dry Gin
  • 1/4 oz Vermouth
  • 2/3 oz Olive~Me & Co’s olive brine from our Cajun Jalapeno or Garlic stuffed olives
  • 2 or more Olive~Me & Co’s Cajun Jalapeno or Garlic stuffed olives

Pour all ingredients (except olives) into a shaker with a few cubes of ice and shake vigorously for about 10 seconds then strain into glass and garnish with olives.