Olive~Me & Co.’s Chocolate Avocado Mousse with Balsamic Topping

Olive me & Co choco-avocado-mousse

Adapted from www.crossfitwesthouston.com


Chocolate Mousse:

  • 4 large, ripe avocados
  • 6 tbsp cocoa powder
  • 4 tbsp maple syrup or honey (optional/to taste)
  • 10 tsp water


  • 1/2 cup frozen fruit of your choice
  • 2-3 tbsp Olive~Me & Co.’s Balsamic Vinegar (flavour of your choice)
  • Mint leaves for garnish


  1. Add the avocado, cocoa powder, maple syrup/honey and water to a blender. Blend until smooth, about 1 minute. Taste and adjust to desired level of sweetness. Chill in the refrigerator.
  2. In a non-reactive pan, add the balsamic vinegar and frozen fruit, heat for 3-4 minutes. When the fruits look cooked but still retain their shape, place fruit mixture in a separate container.
  3. When ready to serve, top the mousse with the fruit mixture and garnish with mint leaves.

Olive~Me & Co’s Chardonnay-Poached Pears with Raspberry Balsamic

Olive~Me & Co’s Chardonnay-Poached Pears with Raspberry Balsamic



  • 1/2 bottle Californian Chardonnay
  • 2 Bosc pears
  • 1 tbsp honey
  • 2 tbsp sugar
  • 4 tbsp Olive~Me & Co’s Raspberry Balsamic


  1. Peel pears and set aside. In a medium pot, whisk together wine and honey. Add pears and bring to a boil. Reduce heat to a simmer and allow to cook covered for 45 minutes.
  2. Once pears are cooked to the point that they could be easily pierced by a fork, remove using a slotted spoon and set aside.
  3. Leave wine mixture in pot, turn up heat, bringing the wine to a boil, and whisk in the sugar and Olive~Me & Co’s Raspberry balsamic vinegar. Stir constantly for several minutes until mixture reduces to a syrupy consistency.
  4. Serve pears in small bowls on top of a little pool of the raspberry-chardonnay reduction. Would be great on top of ice cream as well.

Olive~Me & Co’s Spinach Salad w/ Balsamic & Blood Orange Olive Oil

Serves 4-6


  • 12 ounces cleaned and dried baby spinach
  • 1/2 small head of  lettuce leaves, cleaned and dried
  • 3 ounces fresh raspberries, rinsed and dried
  • 3 ounces blackberries, rinsed and dried
  • 5-6 ounces canned drained mandarin oranges
  • 1 1/2 ounce honey roasted almonds or nuts
  • 1-2 ounce crumbled Gorgonzola cheese
  • 1 tablespoon Olive~Me & Co’s Blood Orange Olive Oil
  • 1 tablespoon Olive~Me & Co’s White Balsamic Vinegar
  • 1 tablespoon Olive~Me & Co’s Raspberry Balsamic Vinegar
  • 2 teaspoons honey
  • Salt and pepper


  1. Whisk olive oil, vinegar,  honey, and salt and pepper, taste for sweetness. Make your salad either on individual chilled salad plates or in a big salad bowl. Dress and toss just before serving.

Olive~Me & Co’s Flavoured Balsamic Cannoli

balsamic cannoli


  • 12 mini cannoli shells
  • 1 tsp freshly grated lemon zest
  • 6 ozs Mascarpone  cheese at room temperature
  • 2 Tbsp, Olive-Me & Co’s  (Raspberry, Strawberry or Fig are all amazing in this recipe!)
  • 1 Tbsp confectioner’s sugar – sifted



  1. Combine zest, Mascarpone and balsamic in a small bowl.
  2. Sift in confectioners’ sugar to avoid lumps. Mix until it reaches an even consistency.
  3. Add additional balsamic to taste.
  4. Spoon into a small plastic sandwich bag. Remove excess air and seal bag. Snip off corner of bag with scissors. Pipe mixture into cannoli shells from both ends, making sure there are no air gaps.
  5. Places shells on serving plate and lightly dust with confectioners’ sugar.
  6. Serve immediately.