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 Squash and Apple Soup with Maple Balsamic


Recipe adapted from https://www.ontario.ca/foodland            Image Source:  http://nutritionstripped.com


  • 2 Ontario Onions, chopped
  • 1 tbsp (15 mL) butter
  • 1 large Ontario Butternut Squash, peeled and cubed (about 5 cups/1.25 L)
  • 2 Ontario Apples, peeled, cored and cubed
  • 2 cloves Ontario Garlic
  • 4 cups (1 L) sodium-reduced chicken or vegetable broth
  • 1 tsp (5 mL) chopped fresh Ontario Thyme Leaves
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (45 mL) Olive~Me & Co Maple Balsamic Vinegar
  • 1/2 tsp (2 mL) ground nutmeg
  • Pumpkin seeds (Pepitas) *see bottom for more ideas


  1. In a large pot, cook onions in butter over medium heat until softened, about 5 minutes. Add squash, apples, garlic, broth, 1 cup (250 mL) of water, thyme, salt and pepper; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until squash is tender. Let cool slightly.
  2. In batches, purée soup in blender until smooth. Return to pot and stir in balsamic and nutmeg. Reheat soup until hot. Serve garnished with pumpkin seeds.


  • try toasting your sunflower seeds (pepitas)! Place pepitas in a bowl and coat with a little Olive~Me & Co’s Roasted Garlic Olive oil, Salt, and cayenne pepper. Spread a single layer on a baking sheet and place in a 300 degree oven for about 10 to 15 minutes, turning a few times.  Add on top of the soup while they’re still hot – or let them cool and snack on them later!
  • drizzle a little Olive~Me & Co Roasted Garlic Olive Oil or Habanero Olive Oil onto the top of each soup bowl before serving


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 Sundried Tomato Risotto

sundried risotto

Makes 4 servings.


  • 2 tablespoons butter or 4 ½ tsp of Olive~Me & Co.’s Sundried Tomato (plus one more tablespoon set aside)
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 1 cups arborio or medium-grain rice
  • 4 whole sundried tomatoes, drained and minced (about 1/2 cup)
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken broth (homemade if possible)
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan, plus more for garnish
  • fresh basil (optional)


  1. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.
  2. Heat butter and Olive~Me & Co.’s Sundried Tomato Parmesan Garlic olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes until translucent. Add rice and stir 3 minutes. Add wine; stir until almost absorbed, about 2 minutes. Add in minced sundried tomatoes and stir.
  3. Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes. The rice should have a slight bite to it, but not be crunchy at all.
  4. Remove from heat, then stir in Parmesan. Season with salt and pepper as needed. Garnish with more Parmesan cheese and chopped basil.

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 Turkey Cutlets With Balsamic Pears


  • 4 turkey cutlets (about 1 pound total), patted dry
  • Coarse salt and ground pepper
  • 3 tablespoons unsalted butter
  • 3 large shallots, thinly sliced (about 1 cup)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme leaves, plus more for serving
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons Olive-Me &Co White Cranberry Pear balsamic or Dark Cranberry Balsamic
  • 2 teaspoons grainy mustard
  • 2 pears, cored and sliced into thin wedges


  1. Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.
  2. Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes.
  3. Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes.
  4. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes.
  5.  Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

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.

Olive~Me & Co’s Rosemary Lemon Chicken with Creamy Lemon Rice

Rosemary Lemon Chicken with Creamy Lemon Rice


Ingredients: (chicken)

  • 4 boneless skinless chicken breasts
  • Milk
  • Flour
  • Juice of 1 lemon
  • 4 Tbsp Olive~Me & Co’s Meyer Lemon
  • 2 cloves garlic
  • 1 tsp fresh rosemary
  • 1/4 cup white wine
  • 1/2 tsp salt
  • 1/2 cup chicken broth
  • 1/4 cup capers
  • 2 Tbsp butter
  • 2 Tbsp chopped parsley
  • Pepper

Instructions: (chicken)

  1. Dip chicken in milk and dredge in flour.
  2. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside.
  3. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk until sauce thickens.
  4. Return chicken to skillet, cover and cook for 5 minutes on medium heat.
  5. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.

Ingredients: (creamy lemon rice)

  • 1¼ cups water
  • 1 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1¼ cup white rice
  • ½ cup heavy cream
  • 2 Tbsp chopped fresh chives
  • Salt & pepper

Instructions(creamy lemon rice)

  1. Boil water, chicken broth and lemon juice in a saucepan over high heat.
  2. Add rice, cover, reduce heat to low and simmer 20 minutes.
  3. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes).
  4. Season with salt and pepper, garnish with chives.

Olive~Me & Co’s Almond Crusted Strawberry Balsamic Chicken Breasts


  • 4 boneless, skinless chicken breasts
  • Salt & pepper
  • 1/3 cup finely chopped almonds
  • ¼ cup minced shallots or green onions
  • 1/3 cup chicken broth
  • 1/3 cup strawberry jam
  • 3 T. Olive~Me & Co’s Strawberry balsamic
  • 1 T. minced fresh rosemary
  • 10 oz. Fresh spinach, cooked just until tender and kept warm
  • 1 T. Olive~Me & Co’s Extra Virgin Olive Oil 


  1. Coat a large non-stick skillet with cooking spray, add oil and heat over medium-high heat.
  2. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken inskillet; sauté four minutes on each side, turning once. Remove from pan and keep warm.
  3. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes.
  4. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top.
  5. If desired, sprinkle finely chopped parsley over chicken.