Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8


  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish


  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!


Olive~Me & Co’s Stracciatella


Recipe adapted from Foodwishes.com



  • 6 cups broth (any will do, but chicken broth is especially lovely for this soup)
  • 3 large eggs
  • 2 Tbsp chopped parsley
  • 2 Tbsp semolina flour
  • 1 oz grated Parmigiano-Reggiano
  • salt and pepper to taste
  • Olive~Me & Co’s Habanero Olive Oil to garnish (Or, if you want to skip the heat, use any of our EVOO, or our Roasted Garlic, Basil, or even White Truffle Olive Oil)


  1. Bring seasoned stock to a simmer on high heat
  2. While waiting for the stock to come to a simmer, add the eggs, parsley, flour, cheese, salt and pepper into a bowl and whisk.
  3. Once the broth is simmering, slowly pour the egg mixture in while stirring.
  4. Bring the soup to a simmer again, then serve, topped with a few drops (or more!) of Olive Oil.

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 Spinach and Artichoke Pasta

hot pepper

Serves: 4


  • 2 Tbsp Olive~Me & Co’s Hot Pepper Olive Oil (or our Habanero Olive Oil)
  • 4 cloves garlic
  • 4 oz. cream cheese
  • ½ cup sour cream
  • ¼ cup white wine
  • ½ cup milk
  • ½ cup grated parmesan
  • 1 can (14 oz) quartered artichoke hearts
  • 10 oz chopped spinach, thawed
  • 1 tsp red pepper flakes (optional)
  • salt and pepper to taste
  • 12 oz. pasta


  1. Cook pasta according to package directions. Drain in a colander and set aside.
  2. While the pasta is cooking, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes). Be careful not to let it get too dark!
  3. Add the cream cheese, sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.
  4. Add the milk and parmesan cheese. Stir until the parmesan has melted and is evenly blended. Stir in the spinach. (This is the time that you would add the veggies if you so choose).
  5. Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.
  6. Add the cooked and drained pasta and stir to coat. Serve warm.

Bring On The Heat ! Try Our New Habanero & Chipotle Olive Oils!

Looking to spice up your winter cooking? Our new Habanero Olive Oil & Chipotle Olive Oil will do the trick! Our Habanero olive oil has a nice balanced heat with a flavour punch, great drizzled over fish, herb roasted chicken or even pasta. Our Chipotle Olive Oil has a nice smoky heat, perfect for adding to soups, stews, chili or over meat!


Olive~Me Co’s Butternut Squash and Kale Quesadillas



  • 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive~Me & Co’s Flavoured Or Unflavoured Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded
  • 8 whole Small (fajita Sized) Flour Tortillas
  • Extra Butter For Frying
  • 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
  • Sour Cream For Serving
  • Cilantro, For Serving
  • Salsa, Avocado Slices (optional) For Serving



  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to a plate and set aside.
  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
  4. Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden .
  5. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro,  salsa, avocado.

Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!

Olive~Me & Co’s Southwest Coleslaw



  • 1 bag slaw mix (about 10 oz) or thinly sliced cabbage and carrot
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 jicama, jullienned
  • 1 roasted poblano pepper, seeds removed, 1 can green chilies or hot pepper of your choice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp Olive~Me & Co.’s Citrus Habanero Olive Oil
  • 1/4 cup Olive~Me & Co.’s White Balsamic
  • 3/4 cup mayo

Combine all ingredients and let sit for at least 2 hours before serving.

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

Olive~Me & Co’s Habanero Salsa


  • 2 mangos, diced
  • 4  green onions  thinly sliced
  • 2  kiwifruit, sliced
  • 1  papaya, diced
  • 1/4 cup fresh cilantro or basil minced
  • 2  tablespoons lime juice
  • 1  jalapeno pepper, minced
  • 2  tablespoons Olive~Me & Co’s White Honey Ginger Balsamic or 18 Year Old Traditional Balsamic
  • 2  tablespoons Olive~Me & Co’s Extra Virgin Habanero Olive Oil
  • salt to taste

Combine ingredients in a bowl, cover and refrigerate until ready to serve!!! Enjoy!!!