Olive ~ Me & Co’s Easter Balsamic Glazed Ham


  • 6- to 8-pound fully cooked smoked bone-in ham
  • 1 cup packed brown sugar
  • 2 tablespoons any Olive~Me & Co. balsamic vinegar
  • 1/2 teaspoon ground mustard
  • Orange slices, if desired
  • Maraschino cherries, if desired


  1. Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
  2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, balsamic vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
  3. Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.



Olive~ Me & Co.’s Superbowl Party Recipes



Olive~ Me & Co’s Persian Lime Olive Oil Guacamole


  • 3 avocados
  • 1/4 cup Olive~Me & Co.’s Arbequina EVOO
  • juice from half a lime
  • 1/2 large onion, small dice
  • 1/4 bunch cilantro, chopped
  • 2 roma tomatoes, chopped
  • 2 jalapenos peppers, minced
  • 2 tomatoes, minced
  • salt to taste

Mix it all up in a ceramic bowl, and enjoy


Olive~ Me & Co.’s Super Bowl Italian Cheesy Snack Mix 


  • 3 cups Wheat Chex cereal
  • 3 cups Rice Chex cereal
  • 1 cup pretzel nuggets
  • 2 cups small cheese-flavor crackers
  • 1 cup salted roasted soy nuts
  • 1/2 cup Olive~Me & Co.’s Italian Herb olive oil
  • 3 tablespoons Olive~ Me & Co.’s 18 Year Old Traditional balsamic vinegar
  • 2 teaspoons garlic salt
  • 3 teaspoons Italian seasoning
  • 1/3 cup grated Parmesan cheese


  1. Heat oven to 300°F. In large bowl, mix cereals, pretzels, crackers and soy nuts.
  2. In small bowl, mix Olive~Me & Co.’s Italian Herb olive oil, Olive~Me & Co.’s 18 Year old Traditional balsamic vinegar, garlic salt and Italian seasoning. Pour over cereal mixture, stirring to coat. Spread in ungreased 15 x 10 x 1-inch pan.
  3. Bake about 30 minutes, stirring twice, until toasted. Sprinkle with cheese; toss to coat. Cool completely, about 45 minutes. (Cereal will crisp as it cools.) Store in airtight container.


Olive~Me & Co.’s Balsamic Chicken Wings


  • 18 Chicken Wings
  • 1 cup Olive~Me & Co.’s Smoked or Chili Balsamic or any of Olive~Me & Co.’s Aged Balsamic
  • 1 cup Honey
  • 1 cup Brown Sugar
  • 2 Tablespoons ginger, grated
  • 2 garlic cloves
  • Juice and zest of 1 Lemon (medium to small size)
  • Salt and Pepper


  1. Separate the tip from the drumstick by cutting the chicken wings in between the joints
  2. Transfer the chicken to a large re-sealable plastic bag
  3. In a bowl, mix together the remaining ingredients. Pour half of the marinade into the bag with the chicken. Don’t allow for too much air in the bag, then go ahead and give them a good shake, making sure to cover each wing.
  4. Refrigerate for at least 4 hours
  5. Preheat oven to 350 F.
    In a large pan on medium heat, sear the chicken wings for about 3 minutes, until golden brown. Continue cooking in the oven for about 30 minutes turning them often to avoid burning. Add the remaining marinade to the pan. On stove top, continue cooking until the sauce is thick and coats the chicken wings evenly.
  6. Serve chicken wings on a platter and garnish with lemon zest.


Olive~Me & Co’s Italian Herb Olive Oil & Garlic Popcorn with Balsamic Vinegar

Simmer 1/4 of a cup of our 18 year old Traditional Balsamic vinegar until reduced by half, add 1/2 a stick of butter until well blended. Pop your popcorn in Olive~ Me & Co’s Italian Herb or Habanero Olive Oil. Toss the popcorn with the balsamic mixture, add fresh cracked pepper and Parmesan cheese to the top of it.. or drizzle a bit more of the Olive Oil over top…

Olive-Me & Co Balsamic Chicken Dinner

Adapted from Christine @ www.firsthomelovelife.com


  • 2 boneless skinless chicken breasts
  • 3 bell peppers, diced
  • 1 red onion, diced
  • ¾ cup Olive-Me & Co Balsamic Vinegar (Smoked, Chili, Garlic Cilantro, Traditional)
  • 2 tbsp. Olive-Me & Co EVOO (plain or flavoured)
  • salt and pepper
  • rosemary, basil, cayenne pepper, garlic powder OR seasoning blend of your choice


  1. Season the chicken breasts with salt, pepper and herbs.
  2. Heat a large skillet on medium and drizzle olive oil in the pan. Once hot, add chicken breasts and let cook through.
  3. When the chicken is fully cooked, remove from the pan and let sit for about 5 minutes.
  4. Change heat to medium-low. Add the peppers and onion to the pan. Add balsamic vinegar after a few minutes.
  5. Once the chicken has rested, dice it up and add it back into the pan and finish cooking, mixing well.
  6. Serve over potatoes, rice, noodles etc.

Olive~Me & Co.’s Smoked Balsamic Prime Rib

Olive~Me & co. smoked balsamic prime rib recipe

Serves 6


  • 1 (5-6 pound) Prime Rib
  • Olive~Me & Co. extra virgin olive oil
  • Salt and cracked black pepper

Balsamic Glaze:

  • 1/2 cup Olive~Me & Co.’s Smoked balsamic vinegar
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons Olive~Me & Co.’s Italian Herb & Garlic olive oil


  1. On one half of your barbecue build a fire and allow to cook down until the coals are hot. Place a hand full of smoke chips that have been soaked in water in a piece of foil and wrap to enclose the chips. Poke a few holes in the packet with a knife and place on top of the coals.
  2. Drizzle the prime rib with olive oil and season well with salt and black pepper. Place on the other half of the grill without the fire below. Close the lid on the grill. Cook the Prime Rib at between 250 degrees and 300 degrees. It’s great to have an oven thermometer in your grill to help maintain the temperature. Make sure to replace the chips as need throughout the cooking. While the rib is starting to cook mix together the glaze ingredients. About every twenty minutes glaze the prime rib. Cook the Prime Rib until it reaches an internal temperature of 125 degrees. Remove from the grill and let rest about 7-10 minutes. Slice and serve warm.

Olive~Me & Co’s Chicken With Honey Balsamic Glaze

Olive~Me & Co honey balsamic glazed chicken


  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1  teaspoon Any Olive~Me & Co.’s olive oil
  • 4 (4 ounce) boneless skinless chicken breast halves
  • 2  tablespoons Any Olive~Me & Co.’s balsamic vinegar
  • 2  tablespoons honey


  1. Combine first 3 ingredients; sprinkle over both sides of chicken.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
  3. Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

Olive~Me & Co’s Clean Eating BBQ Sauce


  • 1 (15 ounce) can tomato sauce – no sugar added
  • 1 (6 ounce) can tomato paste – no sugar added
  • 1 teaspoon low sodium soy sauce
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 4 tablespoons unsulfered molasses
  • 3 tablespoons honey
  • 3 tablespoons of Olive~Me & Co’s Chili, 18 year Old Traditional or Smoked Balsamic Vinegar


  1. Combine all ingredients together in a medium mixing bowl and mix well using a whisk.
  2. Use like any other bbq sauce!

Olive~Me & Co Balsamic and Olive Oil Pot Roast


  • 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


  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 Smokey Bacon BBQ Sauce

Makes approximately 3 cups of sauce


  • 1 tsp of Olive~ Me & Co’s Bacon Olive Oil
  • 2/3 cup of Olive~Me & Co’s Smoked Balsamic Vinegar
  • 2 Tbl finely chopped shallot
  • 3 cups ketchup
  • 1/4 cup dark brown sugar or Splenda Brown Sugar Blend
  • 1/3 cup honey
  • 1/4 cup spicy mustard
  • 2 Tbls horseradish (can substitute horseradish mustard instead)


  1. Heat Bacon Olive Oil in a saucepan over medium heat. Add shallots & saute for 1 minute. Add Smoked Balsamic Vinegar & cook to reduce by half. Add ketchup, brown sugar & honey.
  2. Simmer for 5 minutes.  Stir in mustard and horseradish.