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 Chili & Mango Salmon Quesadillas


Adapted from www.halfbakedharvest.com



  • ¼ cup Olive-Me & Co. Chili Balsamic
  • ½ cup Olive-Me & Co. Mango Balsamic
  • ¼ cup soy sauce
  • 1 tablespoon peanut butter
  • ½ cup coconut water or milk
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon pepper


  • 4 tablespoons Olive-Me & Co Thai Chili Olive Oil
  • 1 pound salmon, skin on
  • 2 cups Napa cabbage, chopped
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin
  • 1/2 cup chopped peanuts
  • 1 cup steamed rice
  • 8 large flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Fresh cilantro or basil

Spicy Mango

  • 2 mangoes, peeled, pitted, diced
  • 1 red chili, seeded, diced
  • ½ lime, juiced
  • Drizzle of Olive-Me & Co Thai Chili Olive Oil or Olive-Me & Co Spicy Mango Balsamic
  • Pinch of cayenne pepper
  • Pinch of salt
  • Avocado, peeled, pitted, diced



  1. Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
  2. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
  3. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
  4. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  5. To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
  6. Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.

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 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.

Olive~Me & Co’s Clean Eating BBQ Sauce


  • 1 (15 ounce) can tomato sauce – no sugar added
  • 1 (6 ounce) can tomato paste – no sugar added
  • 1 teaspoon low sodium soy sauce
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 4 tablespoons unsulfered molasses
  • 3 tablespoons honey
  • 3 tablespoons of Olive~Me & Co’s Chili, 18 year Old Traditional or Smoked Balsamic Vinegar


  1. Combine all ingredients together in a medium mixing bowl and mix well using a whisk.
  2. Use like any other bbq sauce!

Olive~Me & Co Balsamic and Olive Oil Pot Roast


  • 1 Sirloin Roast Beef or any beef roast
  • 3 Cloves Garlic
  • Salt
  • Pepper
  • 4 Potatoes peeled
  • 1/4 cup Balsamic Vinegar (18 year Old Traditional, Chili, Garlic Cilantro, Pomegranate, Fig or Smoked)
  • 3 tbsp Olive Oil (Rosemary, Chipotle, Chili, Habanero, Italian Herb, Sundried Tomato, Jalapeno)
  • Garlic powder
  • Worcestershire sauce
  • 1 Onion, roughly chopped
  • 1/4 cup water


  1. Place roast beef in a pan
  2. Season roast with salt, pepper , garlic cloves top with drizzled oil and Worcestershire sauce.
  3. Peel potatoes and top them with Worcestershire sauce and then pour the balsamic vinegar over the roast and potatoes.
  4. Season with salt and pepper.
  5. Add 1/4 cup of water to pan .
  6. Cook at 400 for 2 hrs if you like medium cooked . Cook 30 to 35 minutes longer if you like well done.

Tip: periodically baste the potatoes with the pan juice to give them more flavour