Olive~Me & Co’s Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com


For the sweet potatoes:

  • 3  Cups  sweet potatoes, peeled and cut into one inch cubes
  • 2  Tbsp  Olive~Me & Co.’s  Roasted Garlic Olive Oil
  • 1  tsp  chili powder,
  • 1  tsp  ground cumin
  • Kosher salt to taste

For the black bean mash:

  • 2 1/2 Cups  black beans
  • 2 Tbsp  tahini
  • 1 tsp  cumin
  • juice from a half lime (about half a lime)
  • 1/4 tsp kosher salt
  • 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil

For the eggs:

  • 8 large eggs
  • splash of milk, any kind
  • 1/2 Tbsp Olive~Me & Co.’s Shallot Olive Oil
  • 1/2 yellow onion, finely diced
  • Kosher Salt and freshly ground black pepper to taste


  • 8 whole wheat tortillas
  • 1/2 Cup green chiles
  • 1/2 Cup harissa sauce (or another flavourful chili paste)
  • 1/2  Cup of canned peaches and cream corn
  • ½ yellow onion (the other half)


For the Sweet Potatoes:

  1. Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
  2. Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
  3. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  1. Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)

For the Eggs:

  1. Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
  2. Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.


Spread on about a Tbsp of black bean mash and a Tbsp  of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)

Wrap like a burrito and eat immediately or freeze for future use*.


  • To freeze:  individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
  • You can add cheese into these burritos if you’d like
  • substitute the egg for scrambled firm tofu if you wish
  • prepare rice or quinoa to add in for more fullness if desired
  • place ingredients into a bowl with some avocado slices if you want/need to skip the bread
  • try throwing some chopped kale or spinach in near the end of cooking your eggs
  • chopped cilantro makes an excellent topping/garnish
  • drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
  • left over chicken lends itself very nicely as a filling addition

Olive~Me & Co.’s Roasted Red Pepper, Pomegranate and Walnut Dip

Olive~Me & Co.’s Roasted Red Pepper, Pomegranate and Walnut Dip



  • 3 roasted red bell peppers
  • 1/2 cup walnuts, chopped
  • 1/4 cup breadcrumbs
  • 2 garlic cloves, minced
  • 1 tablespoon Olive~Me & Co.’s Pomegranate or Black Walnut Balsamic Vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 4 tablespoon Olive~Me & Co.’s Thai Chili or Hot Pepper EVOO, plus 1 teaspoon for garnish
  • Salt to taste
  • 1 to 2 tablespoons chopped parsley, for garnish
  • Pomegranate seeds, for garnish (optional)



  1. Combine red peppers, walnuts, bread crumbs, garlic, pomegranate balsamic, lemon juice and cumin in a blender or food processor. Blend until smooth, and scrape sides as needed.
  2. Slowly pour in 4 tablespoons olive oil, while the machine is running. Blend until smooth. Season with salt.
  3. Transfer to a serving bowl.  Garnish with the remaining 1 teaspoon olive oil, parsley and pomegranate seeds, if desired.


Flavours Note: If you don’t have our Pomegranate Balsamic of Thai Chili Olive Oil, get creative with other flavour combinations! Cherry & Mushroom, Blueberry & Meyer Lemon, Pistachio & Roasted Garlic, Mango & Jalapeno, Strawberry & Basil.. etc

Olive~Me & Co.’s Grilled Salmon Kebabs

Olive~Me & Co.’s Grilled Salmon Kebabs


  • 1 1/2 lbs salmon fillet (preferable wild caught)
    cut into 1 inch cubes
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon black sesame seeds
  • 1 tablespoons white sesame seeds
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • juice from half a lemon
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic, minced
  • splash champagne vinegar
  • 2 lemons thinly sliced into rounds
  • 12 skewers soaked in ice water for an hour
  • Olive~Me & Co’s Extra Virgin Olive Oil
  • Olive~Me & Co’s White Lemon Balsamic Vinegar



  1. Heat grill to medium. (Or you could cook on a grill pan on your stove-top)
  2. Combine dill, parsley, mustard, Worcestershire, lemon juice, red pepper, garlic, cumin, and champagne vinegar in a small bowl and set aside.
  3. Take salmon cubes and thread salmon on two skewers followed by a lemon slice folded in half. Continue until the skewer is full, beginning and ending with salmon. You should have 5-6 skewers completed when you’re done.
  4. Brush with olive oil, then spice heavily with mixture.
  5. Sprinkle with sesame seeds.
  6. Grill, turning from time to time until fish is opaque. About 4-7 minutes.
  7. Drizzle skewers with White Lemon Balsamic or pour into a dish for dipping. Serve immediately.

Olive~Me & Co’s Garlic Cilantro Pork Tacos

Olive~Me & Co garlic cilantro balsamic pork tacos


Serves 4.       Time: 7 hours in slow cooker.


  • 2 ½ pounds pork loin
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ cup water
  • ½ cup Olive~Me & Co’s Garlic Cilantro Balsamic
  • 2 Tbsp corn starch
  • 2 Tbsp water
  • 8 taco flour tortilllas or taco shells
  • Coleslaw


For the Pork:

  • Combine the spices for the pork and rub on pork. Place in a slow cooker on low for 5 hours with 1/2 cup water. After 5 hours turn cooker on high, add the Garlic Cilantro Balsamic, and cornstarch mixed with water to the pot. Stir to combine. Cook for 2 hours. Periodically turn the pork in the sauce to coat. When cooked, shred and mix with the glaze.


  • Warm the flour tortillas in the microwave for 20 seconds. Place some of the pork mixture and the coleslaw alternatively, or instead of the slaw; add onion, peppers, tomatoes and lettuce with salsa on the tortilla. Top with sliced avocado, sour cream, or tomatoes if desired.

Olive~Me & Co.’s Thai Chili Tomato Soup with Avocado Cream

Olive~Me & Co Thai Chili Tomato Avocado Soup



  • 3 lbs tomatoes
  • 2 links of chorizo sausage
  • 2 cups water
  • 1 garlic bulb
  • 2 teaspoon Olive~Me & Co.’s Thai Chili Olive Oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped cilantro
  • 1 medium sized avocado
  • 2 tablespoons fresh lemon juice


  1. Preheat the oven to 450F.
  2. Slice the tomatoes in half and spread them on a baking sheet.
  3. Take the garlic bulb and slice it in half but leave the skin on it. Put the garlic on the baking sheet and then drizzle one teaspoon Thai Chili Olive Oil and cumin seeds on the tomatoes and garlic.
  4. Roast the tomatoes and the garlic in the oven for 30 minutes.
  5. Remove the garlic from the pod and transfer them along with the tomatoes into a blender. Add the water and blend till completely smooth.
  6. In a stockpot, add the rest of the Thai Chili Olive Oil and heat on a medium flame.
  7. Remove the sausage meat from the casing and scramble the meat in the stockpot. Cook the sausage till it browns, then add the tomato puree, the sugar, turmeric, vinegar and bring the contents to boil.
  8. Immediately reduce the flame and let the soup reduce to a gentle simmer. Cover with a lid and cook for another 15 minutes.
  9. In the meantime, grind the avocado, 1 teaspoon of the cilantro, lemon juice to a smooth creamy paste.
  10. Season with salt and pepper.
  11. Serve the avocado cream as a dollop on top of the tomato soup in individual bowls, or on the side.

Note: As always you can adjust the consistency of the soup by adding more water and controlling the heat by using less Thai Chili Olive Oil and more of a plain olive oil.

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 Mahi-Mahi with Cilantro Cucumber Sauce


  • 1/2 medium cucumber
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 1/2 tablespoons Olive~Me & Co Thai Chili Olive Oil
  • 1/4 cup red onion, chopped
  • 2 large garlic cloves, chopped
  • 1 jalapeno, to taste
  • 2 tablespoons Olive~Me & Co’s White Jalapeno Lime Balsamic Vinegar
  • juice of 1 lime
  • 4 mahi-mahi fillets, about 8 oz. each
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • salt and pepper


  1. Pat fish with cumin, garlic powder, salt, and pepper. Grill about 5-6 minutes on each side.
  2. Combine cucumber, both onions, cilantro, garlic, jalapeno, White Jalapeno Lime balsamic vinegar, lime, Thai Chili Olive Oil, and salt and pepper in a food processor. Blend until chunky.
  3. Place a fillet on a plate and top with sauce.

Olive~Me & Co’s Chipotle Hummus



  • 3 15.5oz. cans garbanzo beans, drained
  • 1/3 cup Olive~Me & Co’s Chipotle Olive Oil
  • 1/3 cup lemon juice
  • 1/4 cup Olive~Me & Co Toasted Sesame Seed Oil
  • 2 large cloves garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon salt or to taste


Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita.