Sweet and Spicy pairing!

Give this “Perfect Pairing” a try: Habanero Olive Oil with Cherry Balsamic Vinegar.

  • drizzle over grilled pork, chicken, or venison
  • brush on ribs as you barbeque
  • Try as a salad dressing (with blue cheese, pecans and apples)


Olive ~ Me & Co’s Easter Balsamic Glazed Ham


  • 6- to 8-pound fully cooked smoked bone-in ham
  • 1 cup packed brown sugar
  • 2 tablespoons any Olive~Me & Co. balsamic vinegar
  • 1/2 teaspoon ground mustard
  • Orange slices, if desired
  • Maraschino cherries, if desired


  1. Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
  2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, balsamic vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
  3. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.



Olive~Me & Co.’s Chocolate Avocado Mousse with Balsamic Topping

Olive me & Co choco-avocado-mousse

Adapted from www.crossfitwesthouston.com


Chocolate Mousse:

  • 4 large, ripe avocados
  • 6 tbsp cocoa powder
  • 4 tbsp maple syrup or honey (optional/to taste)
  • 10 tsp water


  • 1/2 cup frozen fruit of your choice
  • 2-3 tbsp Olive~Me & Co.’s Balsamic Vinegar (flavour of your choice)
  • Mint leaves for garnish


  1. Add the avocado, cocoa powder, maple syrup/honey and water to a blender. Blend until smooth, about 1 minute. Taste and adjust to desired level of sweetness. Chill in the refrigerator.
  2. In a non-reactive pan, add the balsamic vinegar and frozen fruit, heat for 3-4 minutes. When the fruits look cooked but still retain their shape, place fruit mixture in a separate container.
  3. When ready to serve, top the mousse with the fruit mixture and garnish with mint leaves.

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 Cranberry Balsamic Porkchops


  • 4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 1 3/4 cups Chicken Broth or Chicken Stock
  • 1/4 cup Olive~Me & Co’s Cranberry or Cherry balsamic vinegar
  • 1/2 cup dried cranberries or dried cherries


  1. Season the pork with the lemon pepper. Cook the pork in a 10-inch  nonstick skillet over medium heat for 20 minutes or until it’s well browned on both sides and cooked through. Remove the pork from the skillet and keep warm.
  2. Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it’s tender. Stir the broth, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened.
  3. Stir in the remaining butter. Serve the pork with the sauce.

Olive~Me & Co’s Chicken Breasts with Bordeaux Cherry Balsamic Sauce


  • 2 Tbsp Olive~Me & Co’s Arbequina EVOO
  • 4 – 6 oz Chicken breasts, boneless, skin-on
  • Sea salt
  • Fresh ground pepper
  • Dried thyme
  • 1/3 cup mushrooms, finely diced
  • 2 Tbsp shallot, minced
  • 1/3 cup chicken broth
  • 1/4 cup Olive-Me & Co’s Cherry Balsamic Vinegar


  1. Pre-heat oven to 350 degrees. Dry chicken breasts then score 3 to 4 times. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat olive oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. Remove from the pan and place on a baking sheet. Bake in oven for about 6 minutes. Pour off most of the fat, leaving just enough behind to saute the mushrooms and shallots.
  2. Add the mushrooms and shallots, and saute just until the shallot is soft, 1 or 2 minutes. Add the broth and deglaze the pan allowing the broth to reduce to a few tablespoons. Add the balsamic vinegar and reduce again until the sauce is thick enough to coat the back of a spoon. Remove from heat.
  3. Slice the breasts into 1/4 inch thickness pieces. Spoon 1/2 to 1 tablespoon of Cherry Balsamic sauce over top of each breast and serve immediately. Serve with brown rice.