Olive~Me & Co.’s Kickin’ Coleslaw

kickin coleslaw


recipe submitted by Jennifer Fontaine


  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)


  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

Olive~Me & Co Ham and Olive Spread

olive and ham spread


Recipe adapted and image from www.food.com

Serves 4


  • 1 cup cooked ham, ground
  • ½ cup mayonnaise
  • 2 Tbs celery, minced
  • 2 Tbs green onions
  • 1 Tbs Sutter Buttes Chardonnay or Traditional Mustard
  • 2 Tbs dice green olives, with pimentos
  • ½ Tbs parsley, minced
  • Salt and pepper
  • Dash of Tabasco sauce (optional)


  1. Placed cubed left-over ham in a food processor; pulse to grind, but not so much that it’s completely soft. You can finely mince the ham if you don’t have a food processor.
  2. Remove to mixing bowl and add remaining ingredients.
  3. Serve with baguettes, crackers, or sturdy tortilla chips.
  4. Garnish with whole olives with pimentos if desired.

Olive~Me & Co’s Truffle Devilled Eggs



  • 6 eggs
  • ¾ cup mayonnaise
  • 1 tbsp. Olive~Me & Co’s White or Black Truffle Olive Oil
  • Pinch cayenne pepper
  • 2 tbsps. fine chopped black truffle peelings
  • Chopped chives for garnish


  1. Hard boil the eggs, let stand for 15 minutes.
  2. Run eggs under cold water if you are using them right away, or refrigerate until you are ready to use them. Peel shells off eggs and cut in half lengthwise. Remove the yolks from the eggs.
  3. Mash yolks with mayonnaise, truffle olive oil, cayenne pepper and truffle peelings. Whip the yolk mixture until light and fluffy.
  4. If piping, fill pastry bag with the egg mixture, cut the tip of the bag making a ¼ inch hole then squeeze or spoon into egg whites.
  5. Sprinkle chopped chives over top to garnish.

Olive~Me & Co’s Tuna Melts with Parmesan Mayonnaise

Olive~Me & Co’s Tuna Melts with Parmesan Olive Oil Mayonnaise


For the mayonnaise:

  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup Olive~Me & Co.’s Parmesan Olive Oil
  • 1/4 cup plus 2 tablespoons canola oil

For the tuna melts:

  • 2 5-ounce cans tuna, preferably wild caught
  • 3 tablespoons of above mayonnaise
  • 1 hard boiled egg, chopped
  • 1 tablespoon capers, chopped
  • 1 tablespoon finely chopped Italian parsley
  • Lemon juice, to taste
  • Kosher salt and freshly ground black pepper
  • 4 toasted baguette slices
  • Grated Parmesan cheese, to taste


  1. For the mayonnaise, whisk the egg yolk, lemon juice, Dijon mustard, cider vinegar, and a pinch of salt in a medium sized bowl.
  2. Using a hand held mixer on medium speed, mix the egg yolk mixture while slowly adding 1/4 cup of the Parmesan Olive Oil, drop by drop, until the mixture becomes light and thick (this can take a couple of minutes). After adding the initial 1/4 cup of olive oil, the mayonnaise should be stable and emulsified; add the remaining olive oil and canola oil in a slow, steady stream until it is thick and fluffy. Season with salt and pepper; to taste.
  3. For the tuna melts, heat the broiler. Drain the tuna and thoroughly pat dry. Combine tuna, mayonnaise, egg, capers, and parsley. Season with lemon juice, salt, and pepper; to taste. Divide tuna salad among the four bread slices. Top with shredded Parmesan and run under the broiler for 1 to 4 minutes, or until the cheese is melted and golden brown.

Recipe Notes: This recipe makes more mayonnaise than the tuna melts recipe calls for. Any extra can be stored in the refrigerator for 1 week. Use for making just about anything taste better!

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’s WhiteTruffle Oil Deviled Eggs

Ingredients (pastry bag required):

  • 6 eggs
  • 1 1/2 cups mayonnaise
  • 1 tablespoon Olive~ Me & Co’s White truffle oil
  • Pinch cayenne pepper
  • 2 tablespoons finely chopped black truffle peelings
  • Chopped chives used as a finishing garnish


  1. Place the eggs in a pot and cover with water, put lid on the pot and bring to a boil until eggs are hard boiled
  2. Once boiled, turn off the heat and let the eggs stand for 15 minutes
  3. Uncover and run the eggs under cold water if you are  using them right away or  you can refrigerate until you are ready to use.
  4. Peel the shells off the eggs and cut in half lengthwise. Remove the yolks from the eggs. Mash the yolks with a fork, add the mayonnaise, white truffle oil, cayenne and truffle peelings.
  5. Whip the yolk mixture until very light and fluffy.
  6. Spoon or pipe with pastry bag (see piping directions below) the egg yolk mixture into the egg whites. Sprinkle chopped chives over top to garnish. If piping, fill the pastry bag with the egg mixture, cut the tip off the bag making a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.