Olive-Me & Co.’s Rib Steak with Parsley Pesto

image source bbqwar.com

image source bbqwar.com

Recipe adapted from Food & Drink magazine – Winter 2015


  • Salt and freshly ground pepper
  • 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)

Parsley pesto:

  • 1 tsp chopped garlic
  • 1/3 C oregano or cilantro leaves
  • 2 cups Italian parsley leaves
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosato Wine Vinegar)
  • ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic olive oil)
  • 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil


  1. Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
  2. Preheat oven to 450 F
  3. Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
  4. Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
  5. Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare.  Place on carving board and let sit for 10 minutes before carving.
  6. Cut into ¼ inch slices. Drizzle with pesto.


Fried Polenta with Spicy Italian Sausage Pasta Sauce


fried polenta spicy sausage

Recipe and Photo submitted by Jennifer Brooks

Makes 6 servings


  • 4 tablespoons any Olive~Me & Co EVOO, divided (perhaps try Habanero or Basil olive oil instead)
  • 2 tbs butter
  • 3-6 cloves garlic, minced  (to taste)
  • 4 Italian sausages – removed from casing
  • 4 green onions, diced
  • 1/2 red pepper, chopped
  • 1 zucchini, diced
  • 1 package mushrooms, halved
  • 1 tube of ready to heat polenta
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • fresh parsley, chopped, to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can stewed tomatoes  (with juice)
  • 1 (6 ounce) can tomato paste
  • 1/2 cup red wine
  • cayene pepper (to taste)
  • 2 tablespoons white sugar
  • salt,  to taste
  • 1/2 cup water (if needed)



  1.  Heat olive oil in a large skillet or dutch oven over medium-high heat. Saute garlic 1 minute. Place sausage in skillet with garlic until browned.
  2. Stir in mushrooms, basil and oregano; cook 5 minutes. Stir in tomato sauce, stewed tomatoes and tomato paste. Then add red wine, zucchini, red peppers, cayenne, green onions, parsley,  and sugar. Season with salt, to taste. Reduce heat to low and simmer for 1 to 3 hours (add water if sauce is too thick).

Polenta: (begin 20 min before sauce is ready)

  1. Run sharp knife under hot water, then slice polenta into 1/2 inch slices (3 per serving)
  2. Heat 2 tablespoons oil and 1 tablespoon butter in a large non-stick pan, over medium heat until bubbling.
  3. Place 4 – 6 slices of polenta into pan and heat on both sides until lightly browned (the longer you cook them, the crispier the result).
  4. Place three slices  of polenta onto each plate and spoon sauce over the top

 Serve with garlic bread or toasted baguette.



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 Spiced Shrimp with Avocado Oil

Spiced Shrimp

Yield: 5 servings


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1 1/2 tablespoons Olive~Me & Co.’s Avocado Oil, divided
  • Lime wedges


  1. Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

Olive~Me & Co’s Rosemary Olive Oil Hummus & Pita


  • 1 15 oz can of chick peas
  • 1 clove of garlic
  • 1/2 tsp of salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1 tbsp Olive~Me & Co’s Rosemary Olive Oil
  • A few sprigs of fresh rosemary (optional)
  • Juice of 1/3 lemon


Drain the chickpeas, but keep the liquid. Put the chickpeas and all other ingredients into a food processor or blender & blend until smooth. Add reserved chick pea liquid until desired consistency is achieved. You can substitute with other flavors of olive oil and spices torosemary-hummus suit your taste!



  • 1 package pita bread
  • Olive~Me & Co’s Rosemary Olive Oil
  • Salt & Pepper
  • Dried Oregano

Preheat oven to 400. Cut each pita into 8 small triangles & place on a baking sheet. Drizzle the pitas with Olive~Me & Co’s Rosemary Olive Oil. Sprinkle salt, pepper and oregano over the pitas. Bake for 7 mins or until golden and crispy.

Olive~Me & Co’s Roasted Potato Salad w/ Balsamic Dressing

Olive~Me & Co red potato salad recipe



  • 10 red potatoes, scrubbed and dried with paper towels
  • 3 tablespoons any Olive~Me & Co EVOO
  • 1 tablespoon dried thyme
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 bunch green onions, sliced
  • 3/4 cup roasted red peppers, drained and diced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 (10 ounce) can artichoke hearts, drained and chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup Olive~Me & Co’s White Balsamic vinegar
  • 1/4 cup any Olive~Me & Co EVOO
  • 1 tablespoon Sutter Buttes Chardonnay Mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil salt and pepper to taste



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
  3. Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
  4. In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
  5. Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.

Olive~Me & Co’s Famous Traditional T-Bone Steak


  • 1 T-Bone Steak
  • Salt & Freshly Ground Pepper
  • 1 TBSP Olive~Me & Co’s Roasted Garlic Extra Virgin olive Oil or Chipotle Olive Oil or any plain varietal EVOO
  • 2 tsps Olive~Me & Co’s 18 year old Traditional Balsamic Vinegar
  • 1 tsp dried Oregano
  • Coarse Salt


  1. Preheat grill to medium high heat.
  2. Sprinkle steak with salt & pepper on both sides. Sear steak quickly on both sides, cook until blood rare, this should be about 5 minutes each side. Remove from the grill to a cutting board or  platter and drizzle with oil and vinegar. Crumble or dash oregano over the meat. Let stand for approximately 5 minutes, carve diagonally across the grain into thin slices.
  3. Sprinkle with coarse salt and serve with the meat juices from the cutting board drizzled over top.