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.’s Vegetable Soup

Prep: 15 mins | Cook: 55 mins | Total Time: 1:10 mins | Serves 6-8


  • 2 tablespoons Olive~Me & Co. Italian Herb Olive Oil
  • 2 cups thinly sliced leeks (whites)
  • 1 cup celery (diced)
  • 2 medium carrots (diced)
  • 2 cups fresh green beans (1 inch pieces)
  • 1 can peaches and cream corn
  • ~ 40 ounces chicken or  broth
  • 1 – 28 ounce can diced tomatoes (with the liquid)
  • 1 tablespoon tomato paste
  • 2 medium potatoes (chopped into small cubes)
  • Salt and pepper to taste (add a bit of cayenne for a lovely kick!)


  1. Heat Olive~Me & Co. Italian Herb Olive Oil over medium heat in large pot
  2. Add celery, leeks, salt, pepper (and cayenne)
  3. Cook about 7 minutes, stirring frequently
  4. Add broth, tomatoes (with liquid), and tomato paste
  5. Add 3 cups of water and bring everything to a boil. Reduce it to a simmer and cook about 20 minutes
  6. Add remaining ingredients and cook about 25 minute
  7. Adjust seasons, if needed, before serving

 Serving Suggestions:  

  • Drizzle a little Olive~Me & Co. Italian Herb Olive oil onto each portion just before serving.
  • Serve with warm crusty bread.

Olive~Me & Co. Cauliflower Crust Pizza

Adapted from www.domesticate-me.com



  • 2 ½ cups cauliflower, chopped in food processor or blender
  • 1/2 cup mozzarella cheese, shredded
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon salt
  • 1 egg



  • 3 teaspoons Olive~Me & Co. olive oil (Citrus Habanero, Italian Herb, Roasted Garlic, Parmesan, Basil, Oregano, Jalapeno, etc)
  • Veggies and meats of your choice
  • ¼ cup pizza sauce or pesto
  • ½ cup shredded mozzarella cheese


  1. Place a pizza stone or baking sheet in your oven and pre-heat the oven to 450 degrees. On a pizza peel or cutting board, place a piece of parchment sprayed with non-stick cooking oil.
  2. The cauliflower should be the texture of sand.
  3. Place the cauliflower in a microwave safe bowl and microwave, covered, for 4 minutes.
  4. Let your cauliflower cool completely. When cool, place the cauliflower in a towel and wring it tightly (do it in 2 batches). You want to remove as much moisture from the cauliflower as possible.
  5. Place the cauliflower in a mixing bowl and add the cheese, spices, and the egg. Mix until well combined.
  6. Form the dough into a ball and place it on the parchment-lined pizza peel or cutting board. Place a second piece of sprayed parchment on top of the dough ball and roll it out into a circle about 1/6-inch in thickness. Remove the second sheet of parchment and briefly set your pizza aside while you prepare your toppings.
  7. Roast, grill, or sauté the vegetables and meats.
  8. Carefully transfer your dough to the hot pizza stone/baking sheet. Bake for 8-10 minutes until the dough is golden brown. Carefully remove it from the oven.
  9. Spread the sauce over the pizza dough and sprinkle with an even layer of mozzarella. Top with the rest of your toppings.
  10. Return the pizza to the oven for another 5-7 minutes until the cheese is melted and bubbling slightly.
  11. Drizzle your favourite Olive~Me & Co. Olive Oil on top of pizza. Let your pizza cool for a few minutes before slicing to make sure that the crust stays intact.

Olive~Me & Co.’s Smoked Balsamic Prime Rib

Olive~Me & co. smoked balsamic prime rib recipe

Serves 6


  • 1 (5-6 pound) Prime Rib
  • Olive~Me & Co. extra virgin olive oil
  • Salt and cracked black pepper

Balsamic Glaze:

  • 1/2 cup Olive~Me & Co.’s Smoked balsamic vinegar
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons Olive~Me & Co.’s Italian Herb & Garlic olive oil


  1. On one half of your barbecue build a fire and allow to cook down until the coals are hot. Place a hand full of smoke chips that have been soaked in water in a piece of foil and wrap to enclose the chips. Poke a few holes in the packet with a knife and place on top of the coals.
  2. Drizzle the prime rib with olive oil and season well with salt and black pepper. Place on the other half of the grill without the fire below. Close the lid on the grill. Cook the Prime Rib at between 250 degrees and 300 degrees. It’s great to have an oven thermometer in your grill to help maintain the temperature. Make sure to replace the chips as need throughout the cooking. While the rib is starting to cook mix together the glaze ingredients. About every twenty minutes glaze the prime rib. Cook the Prime Rib until it reaches an internal temperature of 125 degrees. Remove from the grill and let rest about 7-10 minutes. Slice and serve warm.

Olive~Me & Co’s Italian Herb Roasted Turkey

herb roasted turkey


  • 1 12-14-pound turkey, fresh or frozen (thawed)
  • 1 medium onion, peeled and quartered
  • 1 lemon, halved
  • 5 tbsp Olive~ Me & Co’s Olive Oil or you can use Olive~Me & Co’s Italian Herb Olive Oil
  • 6 large sprigs rosemary
  • 6 large sprigs sage
  • 6 large sprigs thyme
  • 1 tsp kosher salt
  • Freshly ground pepper


  1. Pre heat oven to 425 degrees
  2. Remove giblets and neck from the turkey
  3. Place your onion, two sprigs of each herb and half of a lemon inside your turkey
  4. Secure the legs with kitchen string and place the turkey breast side up on the roasting pan.
  5. Poke holes in the skin and coat the under and over the skin of the turkey with the olive oil, remaining lemon juice, and remaining herbs chopped up. The holes allow mixture to absorb into the turkey
  6. Place the turkey in the oven uncovered for about 15 minutes or until the skin crisps up
  7. Reduce the heat to 325 degrees F and cover your turkey with tin foil to prevent the skin from burning
  8. Roast until the inside of the turkey reaches approximately 180 degrees (about 3 hours 45 minutes)
  9. Let your turkey stand for about 15 minutes before slicing
  10. Boil giblets and neck to make a great gravy!

Olive~Me & Co’s Chicken With Honey Balsamic Glaze

Olive~Me & Co honey balsamic glazed chicken


  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1  teaspoon Any Olive~Me & Co.’s olive oil
  • 4 (4 ounce) boneless skinless chicken breast halves
  • 2  tablespoons Any Olive~Me & Co.’s balsamic vinegar
  • 2  tablespoons honey


  1. Combine first 3 ingredients; sprinkle over both sides of chicken.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
  3. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

Spaghetti Squash Pasta

Instead of writing off your favourite pasta dishes, try swapping in this tasty and nutritious alternative.


  • 1 spaghetti squash
  • 1 tablespoon any Olive~Me & Co EVOO


Preheat the oven to 350 degrees F.
  1. Cut the squash in half lengthwise. This can be challenging, so be sure to use a sharp knife, and work at it carefully.
  2. Scoop out the insides of each side, and discard.
  3. Place a piece of aluminum foil over a large baking tray. Rub half a tablespoon of olive oil on each squash half. Place the cut sides down on the foil.
  4. Bake in the oven for 1 hour.
  5. Remove the squash from heat, and let cool for 5–10 minutes or until they are easy to handle.
  6. Using a fork, scrape the insides of the squash, beginning at the edges and working toward the centre. This will form long, thin strands of squash, similar in appearance to spaghetti.

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 Olive Bread


  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup chopped black olives
  • 3 tablespoons any Olive~Me & Co EVOO 
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal


  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.