Olive~Me & Co.’s Roasted Red Pepper, Pomegranate and Walnut Dip

Olive~Me & Co.’s Roasted Red Pepper, Pomegranate and Walnut Dip

 

Ingredients

  • 3 roasted red bell peppers
  • 1/2 cup walnuts, chopped
  • 1/4 cup breadcrumbs
  • 2 garlic cloves, minced
  • 1 tablespoon Olive~Me & Co.’s Pomegranate or Black Walnut Balsamic Vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 4 tablespoon Olive~Me & Co.’s Thai Chili or Hot Pepper EVOO, plus 1 teaspoon for garnish
  • Salt to taste
  • 1 to 2 tablespoons chopped parsley, for garnish
  • Pomegranate seeds, for garnish (optional)

 

Directions

  1. Combine red peppers, walnuts, bread crumbs, garlic, pomegranate balsamic, lemon juice and cumin in a blender or food processor. Blend until smooth, and scrape sides as needed.
  2. Slowly pour in 4 tablespoons olive oil, while the machine is running. Blend until smooth. Season with salt.
  3. Transfer to a serving bowl.  Garnish with the remaining 1 teaspoon olive oil, parsley and pomegranate seeds, if desired.

 

Flavours Note: If you don’t have our Pomegranate Balsamic of Thai Chili Olive Oil, get creative with other flavour combinations! Cherry & Mushroom, Blueberry & Meyer Lemon, Pistachio & Roasted Garlic, Mango & Jalapeno, Strawberry & Basil.. etc

Olive~Me & Co’s Pomegranate Balsamic Glazed Chicken

Olive~Me & Co’s Pomegranate Balsamic Glazed Chicken

Recipe Serves: 2-3

Ingredients:

  • 6 assorted pieces chicken, with skin
  • 1/2 cup pomegranate juice
  • 1/2 cup Olive~Me & Co’s Pomegranate balsamic vinegar
  • 1/8 cup honey
  • 2 tbsp brown sugar
  • 4 sprigs fresh thyme
  • salt and pepper to taste
  • pomegranate seeds

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine pomegranate juice, Olive~Me & Co’s Pomegranate balsamic vinegar, honey, brown sugar, thyme, salt and pepper. Stir until honey and sugar dissolves.
  3. Place chicken pieces in a large zip-lock bag. Carefully pour marinade over them, press air out of bag and seal. Move bag around to ensure marinade disperses. Refrigerate bag for 30 minutes.
  4. Remove chicken from bag and place in a large glass baking dish, spacing chicken evenly. Bake for 25-30 minutes, or until chicken is tender but fully-cooked.
  5. While chicken cooks, carefully pour remaining marinade from bag into a small saucepan over high heat. Bring to a boil (to kill bacteria), then lower heat to medium-low and simmer for 12-15 minutes until marinade is thick and syrupy. Remove from heat and carefully fish out thyme stems.
  6. Once chicken has finished baking, brush glaze over each piece. Sprinkle with pomegranate seeds and serve.

Olive~Me & Co.’s Chopped Apple Salad

Olive~Me & Co.’s Chopped Apple Salad Rosato Wine Vinegar

 

Servings: 6

Ingredients

  • 4 granny smith apples, cut into small cubes
  • 2 ounces baby spinach
  • 2 large heads of Belgian endive, thinly sliced crosswise
  • 1 1/2 cups coarsely chopped walnuts, toasted
  • 1/2 pound blue cheese, crumbled (makes 2 cups)
  • pomegranate seeds

Pomegranate Vinaigrette:

  • 3 tablespoons Olive~Me & Co Pomegranate Balsamic
  • 2 tablespoons Olive~Me & Co Rosato Wine Vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1 1/2 tablespoons honey, or more to taste
  • 2/3 cup Olive~Me & Co extra virgin olive oil

Directions: 

  1. Whisk together the pomegranate balsamic, rosato wine vinegar, mustard, and honey in a medium bowl. Season with salt and pepper.
  2. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
  3. Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl.
  4. Add the vinaigrette and toss to coat. Sprinkle pomegranate seeds on top. Season with salt and pepper to taste.

Olive~Me & Co Balsamic and Olive Oil Pot Roast

Ingredients

  • 1 Sirloin Roast Beef or any beef roast
  • 3 Cloves Garlic
  • Salt
  • Pepper
  • 4 Potatoes peeled
  • 1/4 cup Balsamic Vinegar (18 year Old Traditional, Chili, Garlic Cilantro, Pomegranate, Fig or Smoked)
  • 3 tbsp Olive Oil (Rosemary, Chipotle, Chili, Habanero, Italian Herb, Sundried Tomato, Jalapeno)
  • Garlic powder
  • Worcestershire sauce
  • 1 Onion, roughly chopped
  • 1/4 cup water

Directions:

  1. Place roast beef in a pan
  2. Season roast with salt, pepper , garlic cloves top with drizzled oil and Worcestershire sauce.
  3. Peel potatoes and top them with Worcestershire sauce and then pour the balsamic vinegar over the roast and potatoes.
  4. Season with salt and pepper.
  5. Add 1/4 cup of water to pan .
  6. Cook at 400 for 2 hrs if you like medium cooked . Cook 30 to 35 minutes longer if you like well done.

Tip: periodically baste the potatoes with the pan juice to give them more flavour

Olive~Me & Co’s Salmon and Pomegranate Ginger Glaze

Ingredients:

  • 1 cup Olive~Me & Co’s Pomegranate Balsamic Vinegar
  • ½ cup honey
  • 6 slices fresh ginger
  • 2 lemons, sliced
  • 24 oz. salmon fillets
  • Sea salt and pepper
  • Arugula leaves

Instructions:

  1. Combine balsamic, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 – 15 minutes or until reduced by half. Remove ginger and lemons. Set aside to cool. The glaze will thicken as it cools.
  2. In the interim rinse salmon and pat dry. Sprinkle the salt and pepper and cook on a well-oiled grill 5-7 minutes per side until done.
  3. Serve over a bed of arugula and drizzle with the pomegranate glaze.