Olive~Me & Co Chocolate Jalapeno Balsamic Pork Tenderloin

image source: pinterest

image source: pinterest

Recipe Adapted from http://www.epicurious.com/


  • 1 lb. Pork Tenderloin
  • 1/4 cup Olive~Me & Co Roasted Garlic Olive Oil
  • 1/2 cup Olive~Me & Co Chocolate Balsamic Vinegar
  • 1 tbsp. fresh Rosemary, finely chopped
  • 1 tsp. black pepper, course grind
  • 1/2 tsp. sea salt


  1. In a zip-lock bag, place the olive oil, balsamic vinegar, rosemary and pepper. Squeeze bag to mix.
  2. Place the pork tenderloin in the bag and place in the refrigerator to marinade, at least 30 minutes or all day. Turn bag occasionally.
  3. Preheat oven to 375 degrees.
  4. Sprinkle salt over pork tenderloin.
  5. Heat an oven-proof skillet on the stove over medium high heat. Braise the pork 2 minutes per side until nicely browned. Discard the remaining marinade.
  6. Place the skillet into the oven and roast the pork for 15-20 minutes or until pork reaches an internal temperature of 150 degrees.
  7. Remove from the oven and allow to rest for 5 minutes then slice into 1/2 inch rounds

TIPS: Add some freshly chopped garlic into the marinade if you want a stronger garlic flavour. Garnish with sprigs of rosemary.

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.

Ratatouille times four!


Image from http://www.theworldinmykitchen.com/

When it comes to summer and fall cooking I love love my vegetables, but enjoy something different from the usual salad / bbq meals to a more hearty comfort food with depth and flavours. Hence one of my favorites, Ratatouille!

This is a lovely summer dish, even served as a side dish or cold. Some of my favorite vegetables are fall root vegetables, so I take the traditional recipe and add culinary delights like squash, sweet potatoes and parsnips and even sausage to it! What I Love about ratatouille is it’s complex flavours ….you really can’t go wrong with it! Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish. It is typically prepared as a stew with each vegetable being sautéed to enhance their flavors before being layered into a baking dish and baked for several minutes to complete the cooking process.

There are many versions of ratatouille. Some more traditional – sautéing the vegetables separately and then bringing them together towards the end or sautéing them all at once. It’s up to you!! A few tips that I use when making it; I use a cast iron frying pan or dutch oven for sautéing the vegetables and I use a more robust olive oil like our House Blend or Koroneiki. Also, DON’T SKIMP ON THE OLIVE OIL! Be generous, it only adds more wonderful flavor to the recipe. The olive oil is important because in ratatouille, it’s not used merely to stop the vegetables from sticking to the pan, it’s a seasoning. Use a bold cold-pressed extra virgin olive oil that tastes like the olives it comes from, not some cheap brand with no taste or flavour. I also will use our Rosemary and Roasted Garlic olive oil to enhance the flavours and add a little fig balsamic at the end..

But most importantly, ratatouille needs time and patience. Time for the garlic, onions and bell peppers to caramelize, making them sweet and developing that signature taste that seasons the rest of the stew. Time for the ripe and colourful vegetables to soften and of course time to coax the core flavour from each ingredient, allowing them to intermingle and reduce before being absorbed by the stew.

Below is my favorite recipe by Julia Child, followed by a second variation and I also added a hot pot version of ratatouille and a fall squash version! Don’t forget to season as desired and you can ALWAYS add some heat (like our Habanero Olive Oil for example) !


Julia Child’s Ratatouille Recipe- From Mastering The Art Of French Cooking

Serve with nothing but a hunk of warm bread and a wedge of Gruyere.  Serves 6-8


  • 1 lb. eggplant
  • 1/lb. zucchini
  • 1 teaspoon salt
  • 6-7 tablespoons Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil, more if necessary
  • 1/2 lb. (about 1 1/2 cups thinly sliced yellow onions
  • 1 pound firm red tomatoes, or 1 1/2 cups pulp
  • 2 (about 1 cup) sliced green bell peppers
  • 2 cloves mashed garlic
  • salt and pepper to taste


  1. Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide.  Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices.  Place the vegetables in a bowl and toss with the salt.  Let stand for 30 minutes.  Drain.  Dry each slice in a towel.
  2. One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly.  Remove to a side dish.
  3. In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.  Stir in the garlic and season to taste.
  4. Slice the tomato pulp into 3/8 inch strips.  Lay them over the onions and peppers.  Season with salt and pepper.  Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice.  Uncover, baste the tomatoes with the juices, raise heat and boil off several minutes, until juice has almost entirely evaporated.
  5. Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley.  Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.  Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
  6. Cover the casserole and simmer over low heat for 10 minutes.  Uncover, tip casserole and baste with the rendered juices.  Correct seasoning, if necessary.  Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.  Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
  7. Set aside uncovered.  Reheat slowly at serving time or serve cold.


Ratatouille Recipe #2
(serves 4)


  • 1  large eggplant, peeled, coarsely chopped
  • 1  large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil, divided
  • 5  sprigs thyme
  • 1  large onion, halved, sliced ½ inch thick
  • 1  red bell pepper, ribs and seeds removed, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves


  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil and grated gruyere cheese!


Hot Pot Ratatouille


  • 1 tbsp Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  • 2 red onions, chopped into 2cm dice
  • 2 garlic cloves, crushed
  • 2 red peppers, cut into 2cm dice
  • 3 courgettes, cut into 2cm dice
  • 1 aubergine, cut into 2cm dice
  • 400g can chopped tomatoes
  • 3 potatoes, thinly sliced
  • ¼ nutmeg, grated
  • 150ml double cream
  • small bunch basil, chopped
  • 85g Gruyère (or vegetarian alternative), grated


  1. Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
  2. Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
  3. Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
  4. Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.


Fall Squash Ratatouille Recipe


  • 2 zucchini
  • 1 large eggplant
  • 1 red bell pepper
  •  1 yellow bell pepper
  •  1 green bell pepper
  •  2 to 3 leeks
  •  1 small butternut squash
  •  1 pint grape or cherry tomatoes
  •  1/4 cup Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  •  2 tsp dried basil
  •  1 tsp salt
  •  1 tsp dried thyme
  •  1 tsp crumbled rosemary
  •  1 lemon
  •  1 tsp granulated sugar
  •  2 garlic cloves, minced
  •  3 tbsp Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  •  1 cup shredded fresh basil, optional
  •  1 cup crumbled feta, optional


  1. Arrange oven racks in top and bottom third of oven. Preheat to 400F (200C).
  2. Slice zucchini in half lengthwise, then into large chunks. Chop unpeeled eggplant into similar size chunks. Coarsely chop peppers. Slice off and discard dark green tops and roots from leeks. Slice leeks in half lengthwise. Fan out and rinse under water. Thinly slice. Peel squash. (Microwaving on high for a couple of min. makes this easier.) Cut into pieces same size as zucchini. Place veggies and tomatoes in a very large bowl. Add olive oil, basil, salt, thyme and rosemary. Toss to coat. Spread over two large baking sheets.
  3. Roast in top and bottom third of oven until squash is tender but not mushy, 35 to 45 min. Rotate sheets and stir veggies halfway through. Squeeze juice from lemon into a bowl. Stir in sugar and garlic. Whisk in oil. Turn cooked vegetable into a large bowl. Drizzle with half of dressing and toss. Taste and add more dressing if needed. Great warm or at room temperature or cover and refrigerate up to 2 days. Add basil and feta just before serving and drizzle some basil olive oil over the top!

Olive~Me & Co’s Espresso Balsamic Steak Glaze

espresso steak


  • 4 servings of flank steak, boneless rib eye steaks (about ¾ inches thick), or any other tender beefsteaks (about 6 ounces each)
  • 3 tablespoons Olive-Me & Co EVOO
  • ½ cup chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • ½ cup Olive-Me & Co Espresso Balsamic

Directions for Steak:

  1. Coat the steaks with 1 tablespoon of the Olive-Me & Co EVOO and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thickness of the steaks.
  2. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.

Directions for Glaze:

  1. Add remaining 2 tablespoons of Olive-Me & Co EVOO to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).
  2. Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent.
  3. Add espresso balsamic vinegar and continue cooking to reduce the mixture to a glaze about 1 minute (if pan-frying steaks and using the same skillet, scrape up browned bits).
  4. Finally add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.

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 Italian Herb Roasted Turkey

herb roasted turkey


  • 1 12-14-pound turkey, fresh or frozen (thawed)
  • 1 medium onion, peeled and quartered
  • 1 lemon, halved
  • 5 tbsp Olive~ Me & Co’s Olive Oil or you can use Olive~Me & Co’s Italian Herb Olive Oil
  • 6 large sprigs rosemary
  • 6 large sprigs sage
  • 6 large sprigs thyme
  • 1 tsp kosher salt
  • Freshly ground pepper


  1. Pre heat oven to 425 degrees
  2. Remove giblets and neck from the turkey
  3. Place your onion, two sprigs of each herb and half of a lemon inside your turkey
  4. Secure the legs with kitchen string and place the turkey breast side up on the roasting pan.
  5. Poke holes in the skin and coat the under and over the skin of the turkey with the olive oil, remaining lemon juice, and remaining herbs chopped up. The holes allow mixture to absorb into the turkey
  6. Place the turkey in the oven uncovered for about 15 minutes or until the skin crisps up
  7. Reduce the heat to 325 degrees F and cover your turkey with tin foil to prevent the skin from burning
  8. Roast until the inside of the turkey reaches approximately 180 degrees (about 3 hours 45 minutes)
  9. Let your turkey stand for about 15 minutes before slicing
  10. Boil giblets and neck to make a great gravy!

Olive~Me & Co Olive Biscotti


  • 1 1/2 cup all-purpose flour
  • 2/3 cup semolina flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/3 cup black olives
  • 2/3 cup sugar
  • 1/3 cup and Olive~Me & Co. extra virgin olive oil (try our Blood Orange Olive Oil for an even more intense orange flavour)
  • 1 tablespoon freshly grated blood orange zest (or regular orange zest)
  • 2 eggs


  1. In a medium mixing bowl, combine flour, semolina, baking powder, salt, and rosemary. Set aside. If your olives are packed in oil or brine, drain. Finely chop olives and add to dry mixture.
  2. In a small mixing bowl, whisk together the sugar, oil, zest and eggs. Scrape into dry mixture and fold together until dough is fully mixed. Pat into a log about 12 inches long and nearly 3 inches wide, wrap in plastic and chill at least half an hour.
  3. Meanwhile, place a rack in the center of the oven. Preheat oven to 350°F. When ready to bake, place dough on a cookie sheet lined with parchment paper or a silicone mat, patting into an even rectangle. Place in center of oven and bake for 20 minutes, then rotate and bake another 10 minutes. To test , press lightly in center of biscotti loaf. The loaf is done when center is firm and springs back to the touch. Remove from oven and allow to cool fully.
  4. Turn oven down to 300°F. Using a serrated bread knife, gently slice cooled biscotti into 1/2 inch slices. Lay slices out on parchment or silicone-lined baking sheet and bake for 7 minutes. Touch tops of slices; if they’re still soft on the surface, bake another 2-4 minutes. Once the tops are crisp, remove baking sheet from oven, flip slices and bake until biscotti is crisp throughout, another 3 to 5 minutes. Allow to cool completely before storing in airtight containers.

Olive~Me & Co’s White Bean Dip with Rosemary EVOO


  • 1/4 cup Olive~Me & Co’s Rosemary EVOO, divided into two equal parts
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 2 tablespoons lemon juice or equivalent from freshly squeezed lemons
  • 2 teaspoons kosher salt
  • 2 sprigs fresh rosemary


  1. In a frying pan over medium heat, add half the olive oil and the 2 cloves of garlic (do not overcook the garlic) about 1 minute.
  2. Pour the oil and garlic into a food processor.
  3. Next add into the processor white beans, lemon juice, and salt.
  4. Blend until smooth.
  5. Pour into a serving dish.
  6. Drizzle the other half of the rosemary evoo over the bean dip.
  7. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

Olive~Me & Co’s Rosemary Lemon Chicken with Creamy Lemon Rice

Rosemary Lemon Chicken with Creamy Lemon Rice


Ingredients: (chicken)

  • 4 boneless skinless chicken breasts
  • Milk
  • Flour
  • Juice of 1 lemon
  • 4 Tbsp Olive~Me & Co’s Meyer Lemon
  • 2 cloves garlic
  • 1 tsp fresh rosemary
  • 1/4 cup white wine
  • 1/2 tsp salt
  • 1/2 cup chicken broth
  • 1/4 cup capers
  • 2 Tbsp butter
  • 2 Tbsp chopped parsley
  • Pepper

Instructions: (chicken)

  1. Dip chicken in milk and dredge in flour.
  2. Add olive oil to skillet at medium heat. Add chicken and cook for 4 minutes each side or until golden brown. Remove chicken and set aside.
  3. Place all remaining ingredients except parsley into skillet. Turn heat to low and add a small amount of flour and whisk until sauce thickens.
  4. Return chicken to skillet, cover and cook for 5 minutes on medium heat.
  5. Place chicken on platter, pour sauce over chicken, garnish with parsley and pepper.

Ingredients: (creamy lemon rice)

  • 1¼ cups water
  • 1 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1¼ cup white rice
  • ½ cup heavy cream
  • 2 Tbsp chopped fresh chives
  • Salt & pepper

Instructions(creamy lemon rice)

  1. Boil water, chicken broth and lemon juice in a saucepan over high heat.
  2. Add rice, cover, reduce heat to low and simmer 20 minutes.
  3. Stir in cream and cook over medium heat until sauce thickens (1-2 minutes).
  4. Season with salt and pepper, garnish with chives.

Olive~Me & Co’s Almond Crusted Strawberry Balsamic Chicken Breasts


  • 4 boneless, skinless chicken breasts
  • Salt & pepper
  • 1/3 cup finely chopped almonds
  • ¼ cup minced shallots or green onions
  • 1/3 cup chicken broth
  • 1/3 cup strawberry jam
  • 3 T. Olive~Me & Co’s Strawberry balsamic
  • 1 T. minced fresh rosemary
  • 10 oz. Fresh spinach, cooked just until tender and kept warm
  • 1 T. Olive~Me & Co’s Extra Virgin Olive Oil 


  1. Coat a large non-stick skillet with cooking spray, add oil and heat over medium-high heat.
  2. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken inskillet; sauté four minutes on each side, turning once. Remove from pan and keep warm.
  3. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes.
  4. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top.
  5. If desired, sprinkle finely chopped parsley over chicken.