Olive~Me & Co’s Citrus Olive Oil Cake

image source injennieskitchen.com

image source injennieskitchen.com

(Recipe adapted from foodandwine.com)


  • 7 Tbsp unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil or Blood Orange Olive Oil
  • 3 Tbsp whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or tangerines, or of one orange


  1. Preheat the oven to 350°.
  2. Butter and flour a 10-inch round cake pan.
  3. Into a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  4. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
  5. Pour the batter into pan.
  6. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.
  7. Transfer the cake to a rack and let cool before serving.


  • The cake can be stored at room temperature for up to 3 days.
  • Drizzle on a little raspberry, cherry, or chocolate balsamic just before serving
  • alternatively, sprinkle the top with icing sugar

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 Meyer Lemon Kale Salad

Olive-me & Co meyer lemon kale salad

Adapted from ChungAh@www.damndelicious.net


  • 4 cups kale, chopped
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans, chopped
  • 1/4 cup goat cheese, crumbled


  • 1/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1/4 cup Olive~Me & Co’s White Balsamic Vinegar



  1. Whisk together olive oil and balsamic vinegar in a small bowl; set aside.
  2. Place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese.
  3. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

Olive~Me & Co’s Grilled Lemon-Oregano Chicken

Olive~Me & Co’s Grilled Lemon-Oregano Chicken



  • 2 tablespoons Olive~Me & Co’s Meyer Lemon EVOO
  • 2 tablespoons coarsely chopped fresh oregano
  • 2 garlic cloves, pressed
  • 1 tablespoon Olive~Me &Co’s Oregano EVOO
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon finely grated lemon peel
  • 8 chicken drumsticks


  1. Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon re-sealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
  2. Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.

Olive~Me & Co.’s Lemon Pepper Marinade

lemon pepper marinade


  • 1 tbsp lemon rind (grated)
  • 1 tbsp lemon juice
  • 4 tbsps Olive~Me & Co.’s Meyer Lemon olive oil
  • 4 garlic cloves (crushed)
  • ½  tbsp black peppercorns (cracked)
  • ½  tsp salt


  1. Mix all the ingredients in a large glass bowl.
  2. Add your meat of choice (1 lb boneless or 2 lb bone-in).
  3. Stir to incorporate, cover and refrigerate for 4 hours (if using any type of seafood only marinate for 30 minutes).

Olive~Me & Co’s Rosemary Lemon Chicken with Creamy Lemon Rice

Rosemary Lemon Chicken with Creamy Lemon Rice


Ingredients: (chicken)

  • 4 boneless skinless chicken breasts
  • Milk
  • Flour
  • Juice of 1 lemon
  • 4 Tbsp Olive~Me & Co’s Meyer Lemon
  • 2 cloves garlic
  • 1 tsp fresh rosemary
  • 1/4 cup white wine
  • 1/2 tsp salt
  • 1/2 cup chicken broth
  • 1/4 cup capers
  • 2 Tbsp butter
  • 2 Tbsp chopped parsley
  • Pepper

Instructions: (chicken)

  1. Dip chicken in milk and dredge in flour.
  2. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside.
  3. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk until sauce thickens.
  4. Return chicken to skillet, cover and cook for 5 minutes on medium heat.
  5. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.

Ingredients: (creamy lemon rice)

  • 1¼ cups water
  • 1 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1¼ cup white rice
  • ½ cup heavy cream
  • 2 Tbsp chopped fresh chives
  • Salt & pepper

Instructions(creamy lemon rice)

  1. Boil water, chicken broth and lemon juice in a saucepan over high heat.
  2. Add rice, cover, reduce heat to low and simmer 20 minutes.
  3. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes).
  4. Season with salt and pepper, garnish with chives.