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.


Olive~Me & Co’s Panzanella Salad

image source http://dishingouthealth.com

image source http://dishingouthealth.com

Recipe adapted from http://www.thekitchn.com


  • 1 (12- to 16-ounce) loaf artisan bread (8 to 10 very full cups) (fresh or stale)
  • 2 to 3 large heirloom tomatoes (3 pounds, about 8 cups chopped into bite sized pieces)
  • 1/2 large cucumber (chopped into bite sized pieces)
  • 1 medium red or yellow bell pepper (chopped into bite sized pieces)
  • 1/2 medium red onion (sliced and soaked in cold water 10-15 minutes before assembling salad)
  • 1/2 cup any Olive~Me & Co’s EVOO (or try our Basil Olive Oil if you don’t have fresh basil)  plus more
    oil if choosing method # 2 for the bread. See below)
  • 1/4 cup red wine vinegar (or Olive~Me & Co’s Rosato Wine Vinegar for a sweeter salad)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup thinly sliced basil
  • Fresh Parmigiano Reggiano (if choosing method #2 for the bread. See below)


1. Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes (around 10 cups of bread)

2. Dry the bread:  (note: if you have very dry bread already, simply cube it to continue)

Method # 1: place cubes on baking tray and bake in a 300°F oven until hardened on the outside but still slightly soft in the middle (about 15 to 20 minutes) stirring once or twice during baking. Let cool completely.

Method # 2: 2-3 day old stale bread , cut into 1-inch cubes. Place in large skillet, over medium heat.  Drizzle on enough olive oil so that each piece has some on it. Fry cubes until golden (add oil as needed).  Finely grate Parmigiano Reggiano to cover bread; fry until crispy and browned. Let cool completely.

3. Make the vinaigrette:

Combine the olive oil, red wine vinegar (or rosato wine vinegar), salt, and a freshly ground black pepper in a mason jar. Shake vigorously. (Or simply combine ingredients in a small bowl and whisk well)

4. Combine the cooled bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and thoroughly combine.

5. Let the salad sit between  1/2 hour to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

6. Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Olive~Me & Co. Balsamic-Glazed Steak Rolls

balsamic glazed steak rolls
Recipe adapted from https://www.tablespoon.com


  • 8 thin slices sirloin or flank steak (length and width according to personal preference)
  • Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • Fresh rosemary, chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium yellow onion, halved and then thinly sliced
  • A few white button or cremini mushrooms, cut into thin strips


  • 1 teaspoon Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1 large clove garlic, minced
  • ¼ cup Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar
  • 2 tablespoons Olive~Me & Co. Rosato Wine Vinegar
  • 2 teaspoons brown sugar
  • 2 sprigs fresh rosemary
  • ¼ cup beef  broth


  1. Rub each side of the steak slices with a little Olive~Me & Co. House Blend Extra Virgin Olive Oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  2. Heat one tablespoon of Olive~Me & Co. House Blend Extra Virgin Olive Oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
  4. Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  5. For the rosemary balsamic glaze:
  6. Heat the Olive~Me & Co. House Blend Extra Virgin Olive Oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add Olive~Me & Co. Cask 18 Traditional Balsamic Vinegar, Olive~Me & Co. Rosato Wine Vinegar, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  7. Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  8. Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Olive-Me & Co Beets with Rhubarb Salad

image source vegailcious.com

image source vegailcious.com

Recipe adapted from Food & Drink Magazine – Spring 2015


Beet Salad:

  • 2 orange beets
  • 1 red beet
  • 3 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil
  • 2 Tbs chopped shallots
  • Salt and freshly ground pepper

Rhubarb Compote:

  • 6 oz rhubarb, cut in ½ inch pieces
  • 1/3 cup red wine vinegar
  • 3 Tbs port wine
  • 1/3 cup granulated sugar
  • 1 piece orange peel, no pith, 1 inch long
  • ½ tsp salt
  • pinch cayenne


  • 1 tsp Olive-Me & Co Rosato Wine Vinegar
  • ½ tsp honey
  • 3 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil

To finish:

  • 5 oz crumbled soft sheep’s milk cheese
  • Microgreens, optional


  1. Preheat oven to 350 F
  2. Place beets individually in foil. Combine Olive-Me & Co EVOO, shallots and seasoning in a bowl. Pour over beets and twist the top of the foil together.
  3. Bake for 1 ½ to 2 hours or until very tender. Remove foil and cool.  Peel beets and cut into chunks.
  4. Combine rhubarb, Olive-Me & Co Rosato Wine Vinegar, port, sugar, orange peel, salt and cayenne in a saucepan and bring to a simmer. Remove from heat and let sit at room temperature for 30 minutes. Drain well through a strainer for 15 minutes. Reserve rhubarb, which will have a firm texture.
  5. Return rhubarb juice to saucepan and bring to a boil. Reduce heat and simmer for 3 minutes or until thick and syrupy. Remove from heat and reserve.
  6. Pool or place a streak of compote on individual places, top with beets and finish with crumbled cheese and microgreens, if desired.

Olive-Me & Co Asparagus and Carrots Salad

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 6


  • 2 Tbs roasted hazelnut oil
  • 2 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil
  • 1 Tbs finely chopped tarragon
  • 2 Tbs finely chopped chives
  • 2 tsp Olive-Me & Co Rosato Wine Vinegar
  • ¼ tsp salt
  • 1/3 cup hazelnuts
  • half a bunch of asparagus, washed and trimmed
  • 4-6 slender , young carrots, peeled
  • 1 oz (30g) shaved Parmesan or Gruyere


  1. In a small bowl, whisk together hazelnut oil and Olive-Me & Co EVOO, tarragon, chives, Olive-Me & Co Rosato Wine Vinegar and salt. Set aside for the flavours to blend while preparing the remaining ingredients (dressing may be made up to a day in advance and refrigerated until ready to serve).
  2. Toast the hazelnuts in a 350 F oven for 8 – 10 minutes or until noticeably darker and fragrant; allow to cool. Place in a clean kitchen towel, gather towel and rub hazelnuts against each other to loosen skins. Remove nuts to a board, leaving skins behind; roughly chop.
  3. Using a vegetable peeler, shave both the asparagus and carrots into long thin strips; place in a large bowl. Add hazelnuts and cheese, dress with vinaigrette and gently toss to combine. Divide salad between 6 chilled salad plates.


Olive~Me & Co’s Bacon Caprese Salad

bacon caprese

recipe adapted from www.saveur.com

Ingredients – Vinaigrette:

  • 3/4 lb bacon, diced, crisped, reserve fat
  • 1/2 cup chopped celery
  • 1/2 cup honey
  • 1/2 cup Olive~Me & Co’s Rosato Wine Vinegar
  • 1/2 cup slice shallots
  • 1 1/4 tablespoon lemon juice
  • 1/2 tablespoon Olive~Me & Co’s Chardonnay Mustard
  • 1/4 cup Olive~Me & Co’s Roasted Garlic Olive Oil
  • salt and freshly ground pepper to taste

Ingredients – Salad:

  • 1 lb fresh mozzarella, halved crosswise and thinly sliced
  • 4 heirloom tomatoes, cut into wedges
  • 1 tablespoon fresh marjoram leaves


Make the vinaigrette: In a large food processor, process 1/2 lb bacon, celery, honey, vinegar, shallots, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat, season with salt and pepper.

Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon and serve.

Olive~Me & Co.’s Chopped Apple Salad

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


Servings: 6


  • 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


  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.