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 Strawberry Balsamic Salsa

Olive-Me & Co Strawberry-Salsa

Recipe adapted from MarieDittmer@www.healthyideasplace.com


  • 3 cups strawberries, diced
  • 1 Tbsp. Olive-Me & Co.’s Strawberry Balsamic Vinegar
  • ¼ cup red onion, diced
  • 1 mango, diced
  • ¼ tsp. fresh ground black pepper
  • ⅛ tsp. red pepper, diced
  • 2 Tbsp. fresh basil, chopped



  1. Place the strawberries in a bowl, pour the balsamic vinegar over the strawberries and gently toss together.
  2. Add the red onion, mango, black pepper, red pepper, and basil into the bowl of strawberries.
  3. Gently mix all the ingredients together.
  4. Let it sit in the refrigerator overnight, and then serve with chips, pitas or baguettes.

Olive~Me & Co. Vanilla Cupcakes with Strawberry Balsamic Frosting

vday strawberry balsamic cupcakes


Vanilla Cupcakes:

  • 1 1/2 cups flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 2 eggs, room temp
  • 1/2 cup milk, room temp
  • 1 tsp vanilla extract
  • 1 tbsp Olive~Me & Co Extra Virgin Olive Oil

Strawberry Balsamic Frosting:

  • 1 cup butter
  • ½ cup confectioner’s sugar
  • 1 cup strawberry puree
  • Olive~Me & Co Strawberry Balsamic Vinegar


  1. Heat oven to 350F.
  2. Whip butter until it’s light and airy. Add the sugar, mix thoroughly. Add eggs and vanilla, mix thoroughly. Mix flour, baking powder, and salt in a bowl. Mix half of the dry ingredients into the wet ingredients. Mix thoroughly. Add milk to mixture. Mix thoroughly. Add remaining dry ingredients to mixture, mix thoroughly.
  3. Bake at 350F for 15m. Yields 18 medium sized cupcakes.
  4. Reduce strawberry puree: Place your 1c strawberry puree over high heat, stirring constantly until boiling, and then reduce heat. Stir continuously until you have reduced puree to 1/2 c. Entire process should take about 20m.
  5. Whip the butter until it is light and airy. Add some confectioners’ sugar, mix thoroughly. Add strawberry puree reduction. Mix thoroughly. Keep adding sugar until you’ve attained the right level of sweetness to your liking. Splash in balsamic vinegar, mix thoroughly. Taste and repeat as necessary.
  6. Yields more than enough frosting for all the cupcakes, could likely frost 24 total cupcakes.

NOTE: Try switching out the strawberries for cherries, and substitute the Strawberry Balsamic for our Cherry Balsamic!

Olive~Me & Co. Balsamic Cupcakes

Olive~Me & Co. Balsamic Cupcakes

vday balsamic cupcakes

Makes 1 dozen cupcakes.




  • 1 Tsp Olive~Me & Co. Dark Balsamic (flavour of your choice)
  • 1/3 Cup Olive~Me & Co. Blood Orange, Butter or plain Olive Oil
  • 1 cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Sugar
  • 1 Cup flour
  • 1/3 Cup Cocoa
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt


  • 1/4 Cup Butter, softened
  • 1/4 Cup Cream Cheese, softened
  • 2 Cups Confectioners’ Sugar
  • 1 Tbsp Olive~Me & Co. Dark Balsamic (flavour of your choice)



Preheat oven to 350˚F.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix until combined.
Put about 1/4 cup in each cupcake wrapper.
Bake for 20 minutes or until risen and a toothpick comes out clean.
For icing, mix butter, cream cheese and sugar in a bowl until smooth. Add vinegar and mix until well blended. Taste and add more if desired.
Wait for cupcakes to cool, and decorate with icing.

Olive~Me & Co’s Strawberry Surprise Smoothie

image source www.parsnipsandpastries.com

image source www.parsnipsandpastries.com

Makes One Smoothie


  • 1 cup of frozen whole or sliced strawberries
  • ¾ cup of ice cold water
  • 1 Tbsp of Olive~Me & Co’s 18 year old Traditional Balsamic Vinegar or Strawberry Balsamic Vinegar
  • 1 Tbsp of Honey

Blend all together in a blender and enjoy! Makes one smoothie!

Olive ~Me & Co’s Strawberry Balsamic Milkshake

Makes 2 milkshakes

  • 1 c. vanilla ice cream
  • 1 c. chopped fresh strawberries
  • 1 T. honey
  • 1 tsp. Olive~Me & Co’s 18 year old Traditional Balsamic Vinegar or Strawberry Balsamic Vinegar

Combine all ingredients in a blender.  Process until smooth.  Pour into glasses and serve immediately.

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.

Olive~Me & Co Balsamic Vinegar Cocktails!!!

Olive~Me & Co’s The Vinegar Cocktail

  • 2 ounces gin
  • 1 ounce juice or strong tea
  • 2 teaspoons thick sweetener, such as honey, molasses, or maple syrup
  • 1 teaspoon vinegar, any Olive~Me & Co’s Flavored balsamic or our Traditional balsamic, etc.

In a cocktail shaker, stir the last three ingredients well to combine.  Add the gin and plenty of ice.
Shake and strain into a chilled glass.

Olive~Me & Co’s Balsamic Bloody Mary

  • 24 ounces vegetable cocktail
  • 1 tsp celery seed
  • 1 tbsp black pepper (freshly ground)
  • 1 wedge lime juice (cut)
  • 1 lemons juice
  • 2 tbsp horseradish (freshly grated, 1 tablespoon)
  • 1 tsp Worcestershire sauce
  • hot pepper sauce (to taste)
  • 8 ozs vodka
  • 4 celery (stalks with leaves)
  • 4 tsps Olive~Me & Co’s Traditional balsamic vinegar
  1. In a large pitcher, combine the vegetable cocktail, celery seed, pepper, citrus juices, 2 tablespoons grated horseradish, Worcestershire sauce, and hot pepper sauce and stir well to combine. Cover and refrigerate for 1 hour.
  2. Fill 4 glasses with ice. Add 2 ounces vodka to each and fill three-quarters full with the vegetable cocktail mix. Sprinkle with the remaining horseradish, place 1 celery stalk in each glass, and squeeze a lime wedge over each glass before dropping the wedge into the glass. Float a teaspoon of balsamic vinegar on the top of each drink and serve.


Olive~Me & Co’s Strawberry Balsamic Martini

  • 1-3/4 ounces vodka
  • 1 ounce simple syrup
  • Squeeze of fresh lime juice
  • 3 strawberries, hulled
  • 1/4  ounce Olive~Me & Co’s Strawberry Balsamic vinegar (2 small spoonfuls—the better the vinegar, the better the martini will be)
  • Strawberry for garnish
  • Ice
  1. Muddle the strawberries with the balsamic vinegar, simple syrup and lime juicmhaggartye.
  2. Add the vodka and ice. Shake vigorously and strain into chilled short martini glass. Garnish with half strawberry.
  3. If you’d like the cocktail less sweet, cut back on the simple syrup.

Olive~Me & Co’s Dirty Martini

  • 1 oz Dry Gin
  • 1/4 oz Vermouth
  • 2/3 oz Olive~Me & Co’s olive brine from our Cajun Jalapeno or Garlic stuffed olives
  • 2 or more Olive~Me & Co’s Cajun Jalapeno or Garlic stuffed olives

Pour all ingredients (except olives) into a shaker with a few cubes of ice and shake vigorously for about 10 seconds then strain into glass and garnish with olives.

Olive~Me & Co’s Chocolate Balsamic Dressing with Strawberry Salad


  • Baby greens
  • ½ cucumber
  • 2 cups strawberry, halved
  • ¼ cup Stilton cheese
  • Black pepper


  • ½ cup of Olive~Me & Co’s Strawberry Balsamic
  • 2 squares of dark chocolate


Divide the greens between plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the cheese, cucumber and strawberries on the greens. Dissolve chocolate with balsamic in saucepan for dressing and drizzle dressing on top.

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.