Olive~Me & Co. Roasted Brussels Sprouts & Parsnips


Photo Credit and recipe adapted from: www.thecrepesofwrath.com


Prep: 10 mins  |  Cook : 50 mins  |  Total time: 1 hour  |  Serves: 4 as a side


  • 2 large parsnips, peeled and cubed
  • 2 cups Brussels sprouts, cleaned and halved
  • 1 large shallot or ½ an onion, thinly sliced
  • 3 tablespoons Olive~Me & Co. Shallot EVOO, divided, for cooking
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons Olive~Me & Co. Chardonnay Mustard
  • 1 tablespoon Olive~Me & Co. White Balsamic Vinegar
  • 1 tablespoon Olive~Me & Co. Shallot EVOO
  • juice of ½ a lemon
  • pinch red pepper flakes



  1. Preheat oven to 400 degrees F. Heat 1 tablespoon of Shallot EVOO in a large, cast iron pan and add shallot or onion. Sauté for about 5 minutes on medium-high heat, until translucent, then remove from the pan and set aside.
  2. Add another 1 or 2 tablespoons of Shallot EVOO to the pan with the parsnips, sprouts, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook on high heat, stirring occasionally, for 8-10 minutes, until slightly browned. Whisk together Chardonnay Mustard, White Balsamic, Shallot EVOO, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and mix everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or balsamic, and serve.

Olive-Me & Co. Poppy Seed & Apple Coleslaw

poppyseed and apple coleslaw

Adapted from www.damndelicious.net



  • 2 cups green cabbage, shredded
  • 1 ½ cups red cabbage, shredded
  • 1/2 cup carrot, shredded
  • 1 Granny Smith apple, julienned
  • 2 tablespoons mayonnaise
  • 3 tablespoons Olive-Me & Co varietal EVOO or Persian Lime, Meyer Lemon Flavoured EVOO
  • 1 tablespoon Olive-Me & Co White Balsamic Vinegar (Plain or Flavoured)
  • Juice of 1 lemon
  • 1 tablespoon poppy seeds
  • Salt and pepper, to taste



  1. Combine the cabbage, carrot and apple in a large bowl.
  2. Whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper in a separate bowl.
  3. Pour dressing over cabbage mixture and stir  until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.

Olive~Me & Co.’s Meyer Lemon Kale Salad

Olive-me & Co meyer lemon kale salad

Adapted from ChungAh@www.damndelicious.net


  • 4 cups kale, chopped
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans, chopped
  • 1/4 cup goat cheese, crumbled


  • 1/4 cup Olive~Me & Co.’s Meyer Lemon Olive Oil
  • 1/4 cup Olive~Me & Co’s White Balsamic Vinegar



  1. Whisk together olive oil and balsamic vinegar in a small bowl; set aside.
  2. Place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese.
  3. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

Olive~Me & Co’s Southwest Coleslaw



  • 1 bag slaw mix (about 10 oz) or thinly sliced cabbage and carrot
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 jicama, jullienned
  • 1 roasted poblano pepper, seeds removed, 1 can green chilies or hot pepper of your choice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp Olive~Me & Co.’s Citrus Habanero Olive Oil
  • 1/4 cup Olive~Me & Co.’s White Balsamic
  • 3/4 cup mayo

Combine all ingredients and let sit for at least 2 hours before serving.

Olive~Me & Co’s Roasted Potato Salad w/ Balsamic Dressing

Olive~Me & Co red potato salad recipe



  • 10 red potatoes, scrubbed and dried with paper towels
  • 3 tablespoons any Olive~Me & Co EVOO
  • 1 tablespoon dried thyme
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 bunch green onions, sliced
  • 3/4 cup roasted red peppers, drained and diced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 (10 ounce) can artichoke hearts, drained and chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup Olive~Me & Co’s White Balsamic vinegar
  • 1/4 cup any Olive~Me & Co EVOO
  • 1 tablespoon Sutter Buttes Chardonnay Mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil salt and pepper to taste



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper.
  3. Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool.
  4. In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined.
  5. Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.

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 Avocado, Mango and Goat cheese smoothie

image source www.cearaskitchen.com

image source www.cearaskitchen.com

This one is amazing!!!!! Loved it when I tried it!!!!!

Makes 1


  • ½ ripe avocado, diced
  • 140g frozen mango (or you could use half a fresh)
  • ¾ cup milk of choice (including soy, rice or almond))
  • 2 tbsp fat free Greek yogurt
  • 25g unripened goat cheese
  • 2 tbsp vanilla flavored whey protein
  • 1 tbsp flax seed meal
  • 1 tbsp unsweetened shredded coconut or Olive~Me & Co’s White Coconut Balsamic Vinegar
  • 1 tbsp Olive~Me & Co’s White Balsamic Vinegar
  • ½ tsp pure vanilla extract
  • 5-6 fresh basil leaves, finely chopped


  1. Add all the ingredients except avocado and basil leaves in your blender and blend until smooth
  2. Add avocado and basil leaves and blend until smooth, but not fully incorporated.
  3. Transfer to serving glass and garnish with a spoonful of yogurt and basil leaves

And ENJOY! This is so delicious…was skeptical when I first came across it!!!!