Olive-Me & Co. Poppy Seed & Apple Coleslaw

poppyseed and apple coleslaw

Adapted from www.damndelicious.net



  • 2 cups green cabbage, shredded
  • 1 ½ cups red cabbage, shredded
  • 1/2 cup carrot, shredded
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons Olive-Me & Co varietal EVOO or Persian Lime, Meyer Lemon Flavoured EVOO
  • 1 tablespoon Olive-Me & Co White Balsamic Vinegar (Plain or Flavoured)
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Salt and pepper, to taste



  1. Combine the cabbage, carrot and apple in a large bowl.
  2. Whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper in a separate bowl.
  3. Pour dressing over cabbage mixture and stir  until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.

Olive-Me & Co.’s Grilled Peach Salad

Olive-Me & Co.'s White Peach Salad

Adapted from Sylvia Fountaine, Feasting at Home Blog- June-1-2012


  • 3 peaches
  • 6 oz arugula
  • mild sheep’s milk cheese, chèvre, fresh goat cheese, or fresh mozzarella
  • 1/8 cup almonds, toasted and slivered
  • Purple basil leaves
  • Nasturtiums (optional)


  • 2 ½ tablespoons Olive-Me & Co.’s Peach Flavoured White Balsamic Vinegar
  • 4 tablespoons Olive-Me & Co.’s Extra Virgin Olive Oil (plain or flavoured)
  • Salt and pepper, to taste



  1. Mix the vinaigrette. Cut peaches in half and discard the pits. Brush peaches with some vinaigrette and place flesh down on a preheated grill at medium. Let grill for 4-6 minutes uncovered until they have noticeable grill marks. Gently turn over and grill for 1 minute. Cut peaches into wedges.
  2. Toss arugula, basil and almonds with the vinaigrette. Store remaining vinaigrette in a sealed container, and place in cool, dark cupboard. Make a bed of greens, and place grilled peaches on top with bits of cheese. Sprinkle basil and nasturtium petals on top.

Olive~Me & Co’s Olive Oil and Balsamic Bread Dip


bread dip

Serves: 12 | Prep: 10 mins | Ready in: 8 hours 10 mins.


  • 250ml of Olive~Me & Co’s extra virgin olive oil
  • 150ml Olive~Me & Co’s balsamic vinegar
  • 3 cloves garlic, finely chopped
  • 1 1/2 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, thyme, sea salt and pepper. Seal bottle and refrigerate mixture 8 hours or overnight. Shake well before serving. Store in the refrigerator


  • This is a delicious dip, which is also quick and easy to make. Extra virgin olive oil is shaken with aged balsamic vinegar and herbs.
  • Serve as a starter with bread or use as a salad dressing.
  • You can blend plain olive oil and traditional balsamic, or get creative and do a mix of flavours!

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 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 Roasted Pumpkin Salad With Honey Balsamic Dressing


  • 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces
  • olive oil cooking spray
  • 1/2 cup pine nuts
  • 200g baby spinachpumpkin

Honey and balsamic dressing:

  • 1/4 cup honey
  • 2 tablespoons Olive-Me & Co.’s Pumpkin Pie balsamic vinegar or traditional balsamic vinegar
  • 1 tablespoon olive oil



  1. Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.

Honey and balsamic dressing:

  1. Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH for 10 seconds or until honey is melted. Replace lid. Shake until well combined.


  1. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.

Olive~Me & Co’s Tuscan Kale Caesar Salad

Makes 4 to 6 servings

Ingredients:kale caesar

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup Olive~Me & Co’s extra-virgin olive oil, parmesan olive oil or roasted garlic olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale* or other kale, center stalks removed, thinly sliced crosswise


  1. Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill
  2. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl.
  3. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

* Tuscan kale has long, narrow, bumpy dark-green leaves.

Olive~ Me & Co’s White Tropical Passion Balsamic Watermelon Salad


  • 3- 3.5 cups Watermelon cut into 1 inch cubes
  • 1-1/2 cups feta cheese cut into 1 inch cubes
  • 4 paper thin slices of red onion, separated into rings
  • 3 fresh mint leaves, ribboned
  • Drizzle Olive~Me & Co White Tropical Passion Balsamic Vinegar lightly over top of salad
  • Drizzle Olive~Me & Co Koroneiki extra virgin olive oil
  • Sea salt/fresh ground pepper to taste


  1. Cut up and combine watermelon and feta cheese cubes into bowl.  Spread onion slices over top of bowl. Season with salt and pepper.  Drizzle balsamic vinegar and olive oil lightly over salad and toss gently to combine.  Roll mint leaves up and slice into ribbons.  Garnish salad and serve.

Olive~Me & Co’s Lavender Olive Oil Scones

Olive Me & Co lavender olive oil scones recipe


  • 2 cups flour
  • 1/2 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • grated peel of 1 orange (optional)
  • 1/3 cup of Olive~Me & Co Mission, House Blend or Koroneiki  Extra Virgin Olive Oil
  • 2 tsps of Olive~Me & Co’s Lavender Extra Virgin Olive Oil
  • 2 eggs (or 4 egg whites)
  • 1 egg white slightly beaten (to brush tops)
  • 1/2 cup dates, chopped (any dried or candied fruit may be used)


  1. In a mixing bowl, sift in dry ingredients; make a well in the center.
  2. Add eggs and olive oil; stir just until dough holds together.
  3. Add dates, then place on a lightly floured surface.
  4. Pat dough down to about 2/3 inch thick. Cut into rounds with a 2 inch fluted cookie cutter.
  5. Dip cutter in flour each time to keep dough from sticking.
  6. Place on a greased (or parchment lined) cookie sheet. Brush tops with beaten egg white.
  7. Bake at 375 degrees for about 15 minutes until golden. Cool on a wire rack

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.