Olive~Me & Co.’s Sesame Udon Noodles with Chicken, Broccoli, and Mushrooms

udon broccoli



  • 2 cooked boneless, skinless, chicken breasts, chopped into bite sized pieces
  • 2 servings of udon noodles (around 56g)
  • 1 to 2 C broccoli florets (amount to your preference)
  • 2/3 C chopped cremini mushrooms
  • 1 Tbsp Olive~Me & Co.’s Extra Virgin Olive Oil (or try our Roasted Garlic, or Thai Chili)
  • ½ Tbsp minced garlic


  1. 1/4 C low sodium soy sauce
  2. 1 Tbsp Olive~Me & Co.’s Toasted Sesame Oil
  3. 1 Tbsp freshly grated ginger
  4. 1 ½ Tbsp honey


  1. Cook udon nooles to package directions (boiled or fried) (set aside once done).
  2. While noodles are cooking, mix the sauce and set aside.
  3. heat olive oil in a large skillet over medium heat, then add in garlic and mushrooms. Cook about 4-5 minutes.
  4. add in broccoli florets. Cook about 5-6 minutes (broccoli should be bright green but still have a little crunch)
  5. at this point, add in your noodles, sauce, and chicken. Stir well.

Serve and garnish with sesame seeds if desired.

Note: Tofu is an excellent substitute for the chicken! Just add it in when you start to cook the mushrooms.

What to do with those Troyer’s Spices you have

troyers shelf


We’re so excited to have Troyer’s Spices in our store.  Since so many of you bought or received them throughout December, we thought we’d give you some quick ideas on how to use some of them!


The Fish 10 Spice, Citrus Herb 8 Spice, or the Dill Popcorn Seasoning Salt are amazing on fish.  Try drizzling some of our plain EVOO all over the fish (or one of our many flavours, like Roasted Garlic or Butter), then sprinkle the spices evenly on the pieces. Let sit in the fridge for about 15 minutes then cook as usual, and your taste buds will thank you!

Chicken and Pork:

Looking for some new flavours to mix into your weekly meals? Give one of the following a try next time you have chicken or pork chop night: Debbie’s Awesome BBQ Rub, Caribbean 6 Spice, Citrus Herb 8 Spice, Italian 6 Spice, or Poultry 8 Spice. Just coat the meat with our EVOO or a flavoured Olive Oil that will pair well with the seasoning. Then evenly coat with spices, marinate in the fridge for 2-4 hours and cook as usual.


Debbie’s Awesome BBQ Rub and Troyer’s Garlic Pepper Onion blend are incredible ways to spice up your next steak. Simply coat the steak with our EVOO or flavoured Olive Oil, coat with your desired seasoning, marinate for 2 – 12 hours and cook your favourite way!


No more bland veggies – take things up a notch with Troyer’s Citrus Herb 8 Spice, Italian 6 Spice, or their delicious Vegetable 8 Spice. Toss the veggies in our EVOO or flavoured Olive Oil, add in or sprinkle on one of the blends and prepare them the way you love them (Try oven roasted… oh my…)


Troyer’s has created some delectable popcorn seasonings. From BBQ to Dill. There are many ways to use seasonings like this on your popcorn, but our two favourite ways are:

  1. Heat our EVOO or flavoured Olive Oil in a large heavy pot. When it gets hot, toss in your kernels. Have your seasoning ready because as soon as that first kernel pops you are going to add in your seasoning, mix well (and quickly!) and put the lid back on until everything’s popped. This method gives you a more intense end result.
  2. Air pop your popcorn and then drizzle or spray on your favourite Olive~Me & Co EVOO or flavoured Olive Oil, then sprinkle on your Troyer’s seasoning and mix well.

We even carry “Straws” of the spices so you can take home samples and experiment with them before purchasing a larger bag or jar (these also maker terrific gifts!)

With such a large selection of spices, seasonings, salts and rubs, these are just a few ways to use Troyer’s Spices. Get creative! Let us know YOUR favourite ways to use them.



Olive~Me & Co Spicy Mango Marinated Grilled Chicken

Recipe adapted from recipegirl.com

Prep: 10 + Marinating time | Cook: 8  | Serves: 4


  • 4 boneless chicken breasts (pounded lightly to thin out if they are too thick)
  • 1 cup mango nectar (see notes)
  • 1/3 cup Olive~Me & Co Spicy Mango Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co Persian Lime EVOO
  • 1 ½ tablespoons chopped fresh thyme
  • Salt and freshly ground black pepper
  • 1 large ripe mango, peeled and chopped


  • Combine chicken in a large zip lock bag with mango nectar, oil and thyme – along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
  • Preheat the grill to medium-high heat. Rub the grill with oil. Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through
  • Serve grilled chicken topped with chopped mango

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 Spring Chicken in a Pot

spring chicken in a pot

Recipe and image adapted from bbcgoodfood.com

Serves 2-4


  • 1 Tbs any Olive~Me & Co. plain EVOO
  • 1 onion, chopped
  • 4 skinless, boneless chicken thighs
  • 10 small new potatoes
  • 425 ml low salt vegetable or chicken stock
  • 1 small head broccoli, cut into small florets
  • 350g spring greens or curly kale, shredded
  • 140g petits pois (very small green peas)
  • bunch green onion, sliced
  • 2 Tbs pesto
  • Freshly ground black pepper, to taste


  1. Heat Olive~Me & Co. EVOO in a large, heavy pan. Add the onion,  sauté until softened (about 5 min). Add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
  2. Add the broccoli, spring greens or curly kale, petit pois and green onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Olive~Me & Co’s Blood Orange/Cranberry Pear Chicken

chicken rice broccoli

Recipe submitted by Jennifer Brooks


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons Olive-Me & Co. Blood Orange Olive Oil
  • 2 tablespoons Olive-Me & Co. Cranberry Pear Balsamic Vinegar
  • dash cayenne
  • dash cardamom
  • salt and pepper to taste


  1. Pre-heat oven to 350 degrees.
  2. Thoroughly mix all ingredients (but the chicken) in a large freezer bag. Once mixed well, add the chicken pieces and seal the bag.
  3. Marinate in the fridge (overnight is best).
  4. Empty chicken mixture into a rectangular glass baking dish and cover with foil.
  5. Bake until thoroughly cooked (about 50-60 minutes).

Serving Suggestion:

  • Serve over rice and beside garlic broccoli


Olive~ Me & Co.’s Superbowl Party Recipes



Olive~ Me & Co’s Persian Lime Olive Oil Guacamole


  • 3 avocados
  • 1/4 cup Olive~Me & Co.’s Arbequina EVOO
  • juice from half a lime
  • 1/2 large onion, small dice
  • 1/4 bunch cilantro, chopped
  • 2 roma tomatoes, chopped
  • 2 jalapenos peppers, minced
  • 2 tomatoes, minced
  • salt to taste

Mix it all up in a ceramic bowl, and enjoy


Olive~ Me & Co.’s Super Bowl Italian Cheesy Snack Mix 


  • 3 cups Wheat Chex cereal
  • 3 cups Rice Chex cereal
  • 1 cup pretzel nuggets
  • 2 cups small cheese-flavor crackers
  • 1 cup salted roasted soy nuts
  • 1/2 cup Olive~Me & Co.’s Italian Herb olive oil
  • 3 tablespoons Olive~ Me & Co.’s 18 Year Old Traditional balsamic vinegar
  • 2 teaspoons garlic salt
  • 3 teaspoons Italian seasoning
  • 1/3 cup grated Parmesan cheese


  1. Heat oven to 300°F. In large bowl, mix cereals, pretzels, crackers and soy nuts.
  2. In small bowl, mix Olive~Me & Co.’s Italian Herb olive oil, Olive~Me & Co.’s 18 Year old Traditional balsamic vinegar, garlic salt and Italian seasoning. Pour over cereal mixture, stirring to coat. Spread in ungreased 15 x 10 x 1-inch pan.
  3. Bake about 30 minutes, stirring twice, until toasted. Sprinkle with cheese; toss to coat. Cool completely, about 45 minutes. (Cereal will crisp as it cools.) Store in airtight container.


Olive~Me & Co.’s Balsamic Chicken Wings


  • 18 Chicken Wings
  • 1 cup Olive~Me & Co.’s Smoked or Chili Balsamic or any of Olive~Me & Co.’s Aged Balsamic
  • 1 cup Honey
  • 1 cup Brown Sugar
  • 2 Tablespoons ginger, grated
  • 2 garlic cloves
  • Juice and zest of 1 Lemon (medium to small size)
  • Salt and Pepper


  1. Separate the tip from the drumstick by cutting the chicken wings in between the joints
  2. Transfer the chicken to a large re-sealable plastic bag
  3. In a bowl, mix together the remaining ingredients. Pour half of the marinade into the bag with the chicken. Don’t allow for too much air in the bag, then go ahead and give them a good shake, making sure to cover each wing.
  4. Refrigerate for at least 4 hours
  5. Preheat oven to 350 F.
    In a large pan on medium heat, sear the chicken wings for about 3 minutes, until golden brown. Continue cooking in the oven for about 30 minutes turning them often to avoid burning. Add the remaining marinade to the pan. On stove top, continue cooking until the sauce is thick and coats the chicken wings evenly.
  6. Serve chicken wings on a platter and garnish with lemon zest.


Olive~Me & Co’s Italian Herb Olive Oil & Garlic Popcorn with Balsamic Vinegar

Simmer 1/4 of a cup of our 18 year old Traditional Balsamic vinegar until reduced by half, add 1/2 a stick of butter until well blended. Pop your popcorn in Olive~ Me & Co’s Italian Herb or Habanero Olive Oil. Toss the popcorn with the balsamic mixture, add fresh cracked pepper and Parmesan cheese to the top of it.. or drizzle a bit more of the Olive Oil over top…

Olive-Me & Co Balsamic Chicken Dinner

Adapted from Christine @ www.firsthomelovelife.com


  • 2 boneless skinless chicken breasts
  • 3 bell peppers, diced
  • 1 red onion, diced
  • ¾ cup Olive-Me & Co Balsamic Vinegar (Smoked, Chili, Garlic Cilantro, Traditional)
  • 2 tbsp. Olive-Me & Co EVOO (plain or flavoured)
  • salt and pepper
  • rosemary, basil, cayenne pepper, garlic powder OR seasoning blend of your choice


  1. Season the chicken breasts with salt, pepper and herbs.
  2. Heat a large skillet on medium and drizzle olive oil in the pan. Once hot, add chicken breasts and let cook through.
  3. When the chicken is fully cooked, remove from the pan and let sit for about 5 minutes.
  4. Change heat to medium-low. Add the peppers and onion to the pan. Add balsamic vinegar after a few minutes.
  5. Once the chicken has rested, dice it up and add it back into the pan and finish cooking, mixing well.
  6. Serve over potatoes, rice, noodles etc.

Olive~Me & Co.’s Slow Cooker Orange Chicken

olive me & co orange chicken

Adapted from Lisa@www.team-t-adventures.blogspot.ca



  • 3-4 boneless chicken breasts, chopped into small chunks
  • 1/3 cup flour
  • 1 T Olive~Me & Co.’s Blood Orange Olive Oil
  • ½  tbsp. salt
  • 1 teaspoon Olive~Me & Co.’s Tangerine Balsamic Vinegar
  • 3 tbsp. ketchup



  1. Mix the balsamic vinegar, salt, and ketchup in a bowl.
  2. Pour the flour into a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
  3. Pour a small amount of olive oil in a skillet and brown the chicken. The chicken doesn’t need to be fully cooked since it’s going in the crock pot.
  4. Pour the pieces of chicken into the crock pot, then cover the chicken with sauce mixture and stir.
  5. Cook on low for 5-6 hours or on high for 2-3.

Serve over rice or noodles.

Olive~Me & Co.’s Chili Balsamic Chicken and Peppers

Olive~Me & Co.’s Chili Balsamic Chicken and Peppers


  • 1/4 cup Olive~Me & Co.’s House Blend olive oil, divided
  • 4 skinless, boneless chicken breast halves – cut into strips
  • salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 1/4 cup Olive~Me & Co.’s Chili balsamic vinegar, divided


  1.  Heat 2 tablespoons Olive~Me & Co.’s House Blend olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons of Olive~Me & Co.’s Chili balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar. Serve over bed of rice, quinoa or greens.