Olive~Me & Co’s Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com


For the sweet potatoes:

  • 3  Cups  sweet potatoes, peeled and cut into one inch cubes
  • 2  Tbsp  Olive~Me & Co.’s  Roasted Garlic Olive Oil
  • 1  tsp  chili powder,
  • 1  tsp  ground cumin
  • Kosher salt to taste

For the black bean mash:

  • 2 1/2 Cups  black beans
  • 2 Tbsp  tahini
  • 1 tsp  cumin
  • juice from a half lime (about half a lime)
  • 1/4 tsp kosher salt
  • 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil

For the eggs:

  • 8 large eggs
  • splash of milk, any kind
  • 1/2 Tbsp Olive~Me & Co.’s Shallot Olive Oil
  • 1/2 yellow onion, finely diced
  • Kosher Salt and freshly ground black pepper to taste


  • 8 whole wheat tortillas
  • 1/2 Cup green chiles
  • 1/2 Cup harissa sauce (or another flavourful chili paste)
  • 1/2  Cup of canned peaches and cream corn
  • ½ yellow onion (the other half)


For the Sweet Potatoes:

  1. Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
  2. Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
  3. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  1. Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)

For the Eggs:

  1. Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
  2. Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.


Spread on about a Tbsp of black bean mash and a Tbsp  of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)

Wrap like a burrito and eat immediately or freeze for future use*.


  • To freeze:  individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
  • You can add cheese into these burritos if you’d like
  • substitute the egg for scrambled firm tofu if you wish
  • prepare rice or quinoa to add in for more fullness if desired
  • place ingredients into a bowl with some avocado slices if you want/need to skip the bread
  • try throwing some chopped kale or spinach in near the end of cooking your eggs
  • chopped cilantro makes an excellent topping/garnish
  • drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
  • left over chicken lends itself very nicely as a filling addition

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. 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 White Truffle Mashed Potatoes



  • 4 medium yukon gold potatoes, peeled and quartered (about 3 lbs)
  • 1/2 Cup Olive~Me & Co’s White Truffle Olive Oil (plus more to drizzle)
  • 1/2 cup whole milk (plus more if needed)
  • 1.5 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • paprika to garnish (optional)


  1. Add potato pieces to a large pot and cover and inch over with cold water. Salt the water and bring to a boil for 10 to 15 minutes until potatoes are fork tender.
  2. Drain, then return the potatoes to the pot and set over very low heat. Mash the potatoes for about 1-2 minutes. Remove from heat and continue mashing until mostly smooth.
  3. Add olive oil while mashing, then add milk, salt, and pepper until creamy. (slowly add in some milk to reach desired consistency, if needed).
  4. Serve immediately.

When serving, drizzle with olive oil and sprinkle with paprika, if desired.

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.

Olive~Me & Co. Vanilla Cupcakes with Strawberry Balsamic Frosting

vday strawberry balsamic cupcakes


Vanilla Cupcakes:

  • 1 1/2 cups flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 2 eggs, room temp
  • 1/2 cup milk, room temp
  • 1 tsp vanilla extract
  • 1 tbsp Olive~Me & Co Extra Virgin Olive Oil

Strawberry Balsamic Frosting:

  • 1 cup butter
  • ½ cup confectioner’s sugar
  • 1 cup strawberry puree
  • Olive~Me & Co Strawberry Balsamic Vinegar


  1. Heat oven to 350F.
  2. Whip butter until it’s light and airy. Add the sugar, mix thoroughly. Add eggs and vanilla, mix thoroughly. Mix flour, baking powder, and salt in a bowl. Mix half of the dry ingredients into the wet ingredients. Mix thoroughly. Add milk to mixture. Mix thoroughly. Add remaining dry ingredients to mixture, mix thoroughly.
  3. Bake at 350F for 15m. Yields 18 medium sized cupcakes.
  4. Reduce strawberry puree: Place your 1c strawberry puree over high heat, stirring constantly until boiling, and then reduce heat. Stir continuously until you have reduced puree to 1/2 c. Entire process should take about 20m.
  5. Whip the butter until it is light and airy. Add some confectioners’ sugar, mix thoroughly. Add strawberry puree reduction. Mix thoroughly. Keep adding sugar until you’ve attained the right level of sweetness to your liking. Splash in balsamic vinegar, mix thoroughly. Taste and repeat as necessary.
  6. Yields more than enough frosting for all the cupcakes, could likely frost 24 total cupcakes.

NOTE: Try switching out the strawberries for cherries, and substitute the Strawberry Balsamic for our Cherry Balsamic!

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.