Olive~Me & Co Chocolate Jalapeno Balsamic Pork Tenderloin

image source: pinterest

image source: pinterest

Recipe Adapted from http://www.epicurious.com/


  • 1 lb. Pork Tenderloin
  • 1/4 cup Olive~Me & Co Roasted Garlic Olive Oil
  • 1/2 cup Olive~Me & Co Chocolate Balsamic Vinegar
  • 1 tbsp. fresh Rosemary, finely chopped
  • 1 tsp. black pepper, course grind
  • 1/2 tsp. sea salt


  1. In a zip-lock bag, place the olive oil, balsamic vinegar, rosemary and pepper. Squeeze bag to mix.
  2. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.
  3. Preheat oven to 375 degrees.
  4. Sprinkle salt over pork tenderloin.
  5. Heat an oven-proof skillet on the stove over medium high heat. Braise the pork 2 minutes per side until nicely browned. Discard the remaining marinade.
  6. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
  7. Remove from the oven and allow to rest for 5 minutes then slice into 1/2 inch rounds

TIPS: Add some freshly chopped garlic into the marinade if you want a stronger garlic flavour. Garnish with sprigs of rosemary.

Olive-Me & Co. Zucchini Scones

zucchini scones

Adapted from www.thehealthyapple.com

Gluten-Free and Vegan!


  • 1 ½ cups brown rice flour
  • 1/3 cup tapioca flour
  • 1 Tbsp. baking powder
  • ½ tsp. sea salt
  • ½ cup vegan butter
  • 1 tsp. maple syrup
  • 2 tsp. Olive-Me & Co. Balsamic Vinegar (Cinnamon Pear, Maple, Honey Date, Butter Pecan, Espresso, Chocolate, etc.)
  • ½ cup almond milk
  • 1 Tbsp. vanilla extract
  • 2 small zucchini, chopped
  • 2 Tbsp. flax seeds, ground
  • 1/4 cup gluten-free cereal
  • 2 Tbsp. dried fruit leather, finely chopped
  • Topping: 2 tsp. Olive-Me & Co. Balsamic Vinegar


  1. Preheat oven to 400 degrees F.
  2. Whisk the flour, baking powder and sea salt in a medium mixing bowl. Mix in butter.
  3. In a small bowl whisk together maple syrup, balsamic vinegar, milk and vanilla extract. Add to dry ingredients and mix well with hands. Add zucchini, flax seeds, cereal and dried fruit leather and continue to mix.
  4. Roll out golf ball-sized portions onto a cookie sheet.  Drizzle each scone with balsamic vinegar and bake for 15-20 minutes or until golden brown.
  5. Remove from the oven and let cool before serving.

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.’s Creamy Caramel Ice Cream

Olive~Me & Co.’s Creamy Caramel Ice Cream

Yield: 6-8


  • 4 cups 35 % cream (1L)
  • 1 vanilla bean, cut in half and seeds scraped
  • 6 egg yolks
  • 1 cup sugar (250 ml)
  • 1 cup Olive~Me & Co.’s Blood Orange olive oil (250 ml) (plain or flavour of choice works too!)
  • 2 cups Olive~Me & Co.’s Caramel balsamic vinegar (500 ml) (can use any other dessert or fruity flavour as well)
  • Fresh berries as a garnish (optional)



  1. Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
  2. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
  3. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add Olive~Me & Co’s Blood Orange olive oil and fold in everything together. Drizzle 3/4 of Olive~Me & Co.’s Caramel balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
  4. Put in the freezer until firm – a minimum of 4 hours.

For the serving: Scoop into bowls and serve with fresh berries, if using.

Olive~Me & Co’s Banana Dessert Rolls

banana nut caramel chocolate balsamic dessert roll



  • 1 Ripe Banana
  • 4 Sheets of Rice Paper
  • 4 Tbsp. Butter
  • Olive~Me & co.’s Chocolate Balsamic, Caramel Balsamic, Banana Nut Caramel Balsamic, Espresso Balsamic, Butter Pecan, or any of our fruit flavoured balsamic
  • Powdered Sugar
  • Creme Anglais (optional)


  1. Split the banana in half, and then slice each half in half lengthwise. Carefully wrap each banana piece in a sheet of rice paper. Lightly wet the edges of the rice paper so it sticks together and holds in place.
  2. Melt butter in a small saucepan on medium-low heat.
  3. Fry the banana rolls in the butter until golden and crispy.
  4. Drizzle with Balsamic Vinegar and sprinkle with powdered sugar.
  5. Serve with Creme Anglais for dipping, if you choose.

Olive~Me & Co.’s Balsamic Chocolate Truffles

Olive~Me & Co Chocolate balsamic truffles recipe


Total Time: 3 hours 35 mins | Yield: 36 Truffles | Level: Easy


  • 8 ½ ounces dark chocolate chopped
  • ¼ cup cream
  • 2 teaspoons Olive~Me & Co.’s Chocolate or Chocolate Raspberry Balsamic
  • ½ cup cocoa powder


  1. Melt the chocolate and cream in a double boiler over hot but not simmering water.
  2. Place melted chocolate in a small bowl.
  3. Stir in Olive~Me & Co.’s Chocolate or Chocolate Raspberry Balsamic.
  4. Cool the chocolate in the refrigerator for 1 hour.
  5. Remove from refrigerator and let sit at room temperature for 2 hours until firm but moldable.
  6. Use a teaspoon to scoop out the chocolate.
  7. Use your fingertips to shape into balls about the size of a cherry.
  8. Set the chocolate balls on a parchment-lined tray.
  9. Place the cocoa powder in a small shallow dish.
  10.  Place 6 truffles at a time in the cocoa powder and roll them around to coat.
  11.  Return the coated truffles to the baking sheet.
  12.  Continue with all the remaining truffles.
  13.  Place the truffles in a serving dish or airtight package.


Olive~Me & Co. Chocolate Raspberry Balsamic Cupcakes

vday chocolate raspberry balsamic cupcakes



  • 1 cup soy milk
  • 1 1/2 tablespoons Olive~Me & Co Balsamic Vinegar (Chocolate, Chocolate Raspberry, etc)
  • 1/3 cup Olive~Me & Co Extra Virgin Olive Oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 2 tablespoons almond meal
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/2 cup fresh raspberries plus 12 raspberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon Olive~Me & Co Balsamic Vinegar (Chocolate, Chocolate Raspberry, etc)
  • 1/2 cup butter or margarine, room temperature
  • 2 tablespoons cocoa powder
  • 3-4 cups confectioners’ sugar



  1. Preheat oven to 350 degrees F.
  2. Line muffin pan with paper liners.
  3. Whisk together the soy milk and balsamic vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, olive oil, and vanilla.
  4. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).
  5. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).
  6. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  7. Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
  8. Cream butter until smooth and fluffy, about 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes.
  9. Spread or pipe onto cooled cupcakes.

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 Butterfinger Cookie Dough Cheesecake Bars


chocolate butterfinger

Makes one 8×8 pan

Preparation: Create a sling by lining the pan with foil so that there is a one inch overhang on each side. Cover foil with baking spray.


  • 2 Tbsp Olive~Me & Co’s Chocolate or Caramel Balsamic (use as a finishing drizzle)

Chocolate chip cookie layer 

  • ½ cup butter, melted
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¾ cup flour plus 2 tablespoons
  • 5 Butterfinger, king size

Cheesecake layer

  • 8oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla



Heat oven to 375 degrees F.

To make chocolate chip cookie layer

  1. Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine.  Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside.

To make cheesecake

  1. Add all ingredients in a bowl and beat until blended. Set aside.


  1. Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer. Sprinkle chocolate chips all over top.
  2. Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.
  3. Once cool, drizzle Olive~Me & Co’s Chocolate or Caramel Balsamic over the top, cut and enjoy!


Chocolate And Extra Virgin Olive Oil Cake- Drizzled with Chocolate Raspberry Balsamic Vinegar!

You can make the  cake plain or add  in almonds, hazelnuts, walnuts or raisins into the cake mixture before baking. You could also dust the cake with icing sugar.

 I made this recipe last week and LOVED it!!!! So incredibly moist, taken from Divine Taste and added the chocolate raspberry balsamic vinegar…


  • 70 gm (10 tbsp) cornstarch
  • 150 gm plain flour (1 cup + 1 tbsp)
  • 28 gm (4 tbsp) cocoa powder
  • 150 gm (1 cup) icing sugar or fine sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 100 gm (3/4 cup) ground almonds
  • 20 ml (1 tbsp +1 tsp) clarified butter or melted butter (can substitute with ghee)
  • 60 ml (1/4 cup) Olive~Me & Co’s Mission, Arbequina or Butter olive oil
  • 50 gm dark chocolate, chopped
  • 200 ml cream (I used 25% fat, you can also use 35% fat)
  • 100 gm (1/2 cup) inverted sugar or golden syrup
  • 1 tsp vanilla extract
  • 125 ml (1/2 cup) water
  • Olive~Me & Co’s Chocolate Raspberry Balsamic Vinegar


  1. Grease and line an 8” square or a 9” round tin with greaseproof paper.
  2. In a bowl assemble all the dry ingredients except the powdered almonds, the cornstarch, flour, cocoa powder, icing sugar, baking powder and soda and sieve together to make the mixture uniform and lump free.
  3. In a saucepan, heat the clarified butter and when it melts completely stir in the olive oil. Put in the chopped chocolate and turn off the heat. Whisk with a spoon until the chocolate melts. Stir in the cream and whisk again.
  4. In a large bowl put in the golden syrup and the chocolate mixture. Stir in the vanilla extract and the water.
  5. Add the ground almonds and mix with a hand blender or a whisk if you have strong hands. (Or use a food processor).
  6. Heat the oven to 175 C/350F.
  7. Slowly mix in the sifted dry ingredients little by little and beat until you have a smooth mixture. Pour this mixture into the prepared pan and bake for about 40 minutes, reducing the temperature to 150 C/300F after 30 minutes or until a skewer comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before turning it over a rack to cool. Allow the cake to cool completely before slicing it.
  9. Drizzle Olive~Me & Co’s chocolate raspberry balsamic over top!