Olive~Me & Co.’s Fresh Corn Salad

corn salad
Recipe adapted from http://www.olivesandsprigs.com/

Serves: 8

Ingredients:

  • 1/2 cup Olive~Me & Co White Jalapeno Lime Balsamic Vinegar
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 ears fresh corn, cooked
  • 1/2 cup finely diced red onion
  • 1/2 cup cucumber, diced
  • 1/2 cup orange pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 3 tablespoons fresh parsley, finely torn
  • 1 tablespoon fresh basil leaves, pulled apart
  • 1 tablespoon fresh jalapeño, seeds removed, diced very fine
  • 1/2 teaspoon sea salt
  • (optional) 1-2 cups small arugula leaves (for more iron, vitamin K, and fiber)

Instructions:

  1. For dressing, in a glass bowl, whisk together the balsamic vinegar, sugar, 1 teaspoon sea salt and black pepper. Let stand while preparing salad.
  2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except the sea salt and arugula leaves.
  3. To serve, transfer salad to large serving bowl. Season with the 1/2 teaspoon sea salt.  Add the dressing, gently thread in arugula leaves.  Serve immediately.

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

Ingredients:

  • 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

Directions:

  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.

 

Olive~Me & Co.’s Olive Oil Potatoes Gratin

scallop potatoes

(recipe adapted from cookscounty.com)

Ingredients:

  • 2  onions, halved and thinly sliced
  • 1.5 tsp salt
  • ¾ tsp freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  tsp minced fresh thyme  (divided)
  • 1  cup low-sodium chicken broth  (divided)
  • 3-4  LB Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1/2  cup Olive~Me & Co.’s Arbequina EVOO  (divided)
  • ½ cup Sutter Buttes Parmesan Asiago Spread
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne (optional)
  • 2  ounces Pecorino Romano cheese, grated (about 1 cup)
  • 1/4  cup panko bread crumbs
  • 1 tbs finely chopped parsley (optional – garnish)

Directions:

  1. Adjust oven rack to upper-middle position and heat oven to 400 F. Grease 13 by 9-inch baking dish.
  2. Heat 2 Tbs oil in a large skillet over medium heat until shimmering. Add onions, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
  3. Toss potatoes, 3 TB oil, Sutter Buttes Parmesan Asiago Spread, 1 tsp salt, 1/2 tsp pepper, nutmeg, cayenne, and remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
  4. While the potatoes are baking, combine Pecorino, ¼ cup Sutter Buttes Parmesan Asiago Spread, 3 tablespoons of the oil, panko, and 1/2 teaspoon pepper in bowl; set aside for final step.
  5. After baking for 1 hour, remove foil, top gratin with Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Garnish with parsley. Serve.

 

  • Try one of these olive oils in place of the Arbequina: shallot, roasted garlic, oregano, or habanero

Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 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

DIRECTIONS:

  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 Spaghetti with Avocado Sauce

spaghetti with avocado sauce

You won’t believe there isn’t cream in this recipe once you taste it!

Below is the basic outline for the recipe, and below that is a list of ideas to change things up a bit. If you’re adventurous, try coming up with your own fun ideas!

Ingredients:

  • 450g (~15 oz) spaghetti
  • 2 avocados – halved, pitted, peeled
  • 1 garlic clove, smashed
  • 3 green onions, chopped
  • juice of one lemon (or 1/2 a lemon, if you’re not that into lemon!)
  • 1/4 cup Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1/2 cup parsley, chopped (and a bit to garnish)
  • kosher salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions
  2. While the pasta is cooking, make your sauce: in a food processor, add avocado, garlic, green onion, lemon juice, parsley, salt & pepper. Pulse the mixture until it starts to blend well.
  3. Once your pasta is cooked, set aside about a 1/2 cup of pasta water. Then drain your pasta.  Add the reserved water into the avocado mixture and blend until smooth.
  4. Pour the sauce onto your pasta and toss to coat.  Garnish with parsley.

IDEAS:

  • try replacing the lemon with lime, and the parsley with cilantro
  • try topping each dish with a fried egg, over easy to over medium
  • add cayenne pepper into your sauce for a kick of heat
  • try sprinkling your servings with nutritional yeast flakes for a nutty/cheesy flavour
  • try different noodles. Shells, bowties, etc.
  • omit the garlic and use our Roasted Garlic Olive Oil instead of our House Blend Olive Oil

 

Olive~Me & Co’s Stracciatella

Stracciatella

Recipe adapted from Foodwishes.com

 

Ingredients:

  • 6 cups broth (any will do, but chicken broth is especially lovely for this soup)
  • 3 large eggs
  • 2 Tbsp chopped parsley
  • 2 Tbsp semolina flour
  • 1 oz grated Parmigiano-Reggiano
  • salt and pepper to taste
  • Olive~Me & Co’s Habanero Olive Oil to garnish (Or, if you want to skip the heat, use any of our EVOO, or our Roasted Garlic, Basil, or even White Truffle Olive Oil)

Directions:

  1. Bring seasoned stock to a simmer on high heat
  2. While waiting for the stock to come to a simmer, add the eggs, parsley, flour, cheese, salt and pepper into a bowl and whisk.
  3. Once the broth is simmering, slowly pour the egg mixture in while stirring.
  4. Bring the soup to a simmer again, then serve, topped with a few drops (or more!) of Olive Oil.

Olive~Me & Co’s Penne Pasta with Spicy Tuna Sauce

penne with spicy tuna sauce

Photo credit and recipe adapted from http://www.save.ca/community/

Ingredients
  1. 1 medium-sized onion, finely chopped
  2. 3 tablespoons of Olive~Me & Co’s Extra Virgin Olive Oil
  3. 2 tablespoons of Sutter Buttes Spicy Antipasto Spread (add more to make it hotter!)
  4. 1 can diced tomatoes
  5. 1⁄2 bottle of tomato puree
  6. 1 can of tuna packed in olive oil
  7. 1⁄3 cup of fresh parsley chopped
  8. 1 package of Penne
  9. 1 tablespoon of Sutter Buttes Habanero Pepper Sea Salt (or just kosher salt if you’ve got enough heat in here already)
Instructions
  1. In a saucepan lightly sauté onion in olive oil until translucent (about 5 minutes)
  2. Add diced tomatoes and tomato purée. Let simmer on med/low heat for 10-15 minutes
  3. Boil water, add salt and cook pasta as directed on the package less 1 minute. Drain tuna and add to sauce just before adding the cooked pasta, making sure not to over-drain the pasta
  4. Gently toss pasta into sauce over med/low for 1-2 minutes, turn off heat, add fresh parsley and serve

Fried Polenta with Spicy Italian Sausage Pasta Sauce

 

fried polenta spicy sausage

Recipe and Photo submitted by Jennifer Brooks

Makes 6 servings

Ingredients:

  • 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)

Directions:

Sauce:

  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 Peppered Tuna with Olive Salsa

Recipe adapted from Food & Drink magazine – Winter 2015

Serves 4 as a main, or 6 as an appetizer

Ingredients:

  • 2 cups cherry tomatoes
  • ¼ cup any plain Olive-Me & Co EVOO 
  • 1 cup Nicoise or other black olives, pitted and quartered
  • 2 Tbs capers
  • ¼ cup chopped flat-leaf parsley
  • 2 tsp lemon rind
  • Salt and freshly ground pepper
  • 1 1/2 lbs sushi grade tuna, at least 1 inch thick
  • salt
  • 3 Tbs finely ground black pepper
  • 1 Tbs any plain Olive-Me & Co EVOO

Directions:

  1. Preheat oven to 450 F. Toss cherry tomatoes with 1 Tbs Olive-Me & Co EVOO and place on baking sheet/. Bake for 5 to 7 minutes or until tomatoes burst. Remove them from oven.
  2. Coarsely chop tomatoes and combine with remaining Olive-Me & Co EVOO, olives, capers, parsley and lemon rind in a medium bowl. Season with salt and pepper.
  3. Slice tuna into four  2 ½ x 1 inch rectangles. Season with salt and let sit for 10 minutes/ Roll each loin in pepper, coating all sides.
  4. Heat Olive-Me & Co EVOO in a frying pan over high heat. Add 2 pieces of tuna and cook for 2 minutes on each side for very rare. Cook for 3 minutes on each side for less rare.  Transfer to a plate and reserve. Repeat with remaining pieces of tuna. Serve tuna with olive salsa.

Note: This dish can be served hot or at room temperature.

Olive~Me & Co Oil-Poached Tuna with Warm Tomatoes & Herbs

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 6

Ingredients:

  • 1 cup any plain Olive~Me & Co Extra Virgin Olive Oil (or try our Basil Olive Oil for extra basil flavour)
  • 5 cloves garlic, peeled
  • 1 ½ cups loosely packed basil leaves, divided
  • 3 sprigs thyme
  • 2 B.C. albacore tuna loin steaks, 1 inch thick, each 12 to 14 oz
  • salt and freshly ground black pepper
  • 2 cups multicolored cherry tomatoes
  • ½ cup loosely packed flat-leaf parsley leaves
  • ¼ cup loosely packed tarragon leaves
  • ¼ cup loosely packed chervil or mint leaves
  • 1 tsp lemon juice

Directions:

  1. In a deep skillet just large enough to hold the 2 pieces of fish side by side, heat Olive-Me & Co EVOO, garlic, 1 cup basil and thyme over medium-low. Gently simmer aromatics for the 10 minutes; remove herbs and garlic and discard solids.
  2. Season tuna generously with salt and freshly ground pepper. Add fish to oil in skillet, increase heat to medium; return to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes per side for medium-rare. Allowing as much oil as possible to drain back into skillet, remove fish to a cutting board and let rest while preparing tomatoes and herbs.
  3. Add tomatoes to oil; cook for 5 minutes, stirring occasionally. Using slotted spoon, remove to a bowl.
  4. In a separate small bowl, combine remaining 12 cup basil, parsley, tarragon and chervil. Dress with 1 Tbs warm poaching oil, lemon juice and a pinch of salt; toss to combine.
  5. Slice tuna into generous ½ inch thick slices. Divide fish, tomatoes and herbs amongst 6 plates.

Note: this dish is best warm or room temperature.