Olive~Me & Co’s White Truffle Mashed Potatoes



  • 4 medium yukon gold potatoes, peeled and quartered (about 3 lbs)
  • 1/2 Cup Olive~Me & Co’s White Truffle Olive Oil (plus more to drizzle)
  • 1/2 cup whole milk (plus more if needed)
  • 1.5 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • paprika to garnish (optional)


  1. Add potato pieces to a large pot and cover and inch over with cold water. Salt the water and bring to a boil for 10 to 15 minutes until potatoes are fork tender.
  2. Drain, then return the potatoes to the pot and set over very low heat. Mash the potatoes for about 1-2 minutes. Remove from heat and continue mashing until mostly smooth.
  3. Add olive oil while mashing, then add milk, salt, and pepper until creamy. (slowly add in some milk to reach desired consistency, if needed).
  4. Serve immediately.

When serving, drizzle with olive oil and sprinkle with paprika, if desired.

Olive~Me & Co’s Truffle Devilled Eggs



  • 6 eggs
  • ¾ cup mayonnaise
  • 1 tbsp. Olive~Me & Co’s White or Black Truffle Olive Oil
  • Pinch cayenne pepper
  • 2 tbsps. fine chopped black truffle peelings
  • Chopped chives for garnish


  1. Hard boil the eggs, let stand for 15 minutes.
  2. Run eggs under cold water if you are using them right away, or refrigerate until you are ready to use them. Peel shells off eggs and cut in half lengthwise. Remove the yolks from the eggs.
  3. Mash yolks with mayonnaise, truffle olive oil, cayenne pepper and truffle peelings. Whip the yolk mixture until light and fluffy.
  4. If piping, fill pastry bag with the egg mixture, cut the tip of the bag making a ¼ inch hole then squeeze or spoon into egg whites.
  5. Sprinkle chopped chives over top to garnish.

Grandma Reta McPartlin’s Stuffing Recipe

I never had the opportunity to meet my Grandma McPartlin, she passed before I was born. Her sense of humour, love of life and kindness live on as well as this recipe… I am blessed to be able to share this treat with our customers!


  •  ¾ Cup of Olive~Me & Co. White Truffle Olive Oil
  • 1 Tablespoon Olive~Me & Co. Roasted Garlic Olive Oil
  • 1 Tablespoon of Sage or Savory (depending on your taste, I like savory with this)
  • 1 ½ Teaspoons Salt
  • ¾ Teaspoon Pepper
  • ½ Cup Parsley (minced)
  • ¾ Cup of Celery with Leaves (diced)
  • 8 ounces of mushrooms (sliced)
  • 1 Cup of chicken stock (homemade preferred)
  • 3 Cups of Onions (chopped)
  • Pinch of Poultry Seasoning
  • 11 – 12 Cups Dry Bread (diced)
  • A Handful of Raisins
  • A handful of dried cranberries
  • Olive~Me & Co. Green Apple Balsamic Vinegar


  1. In a large saute pan pour some of the White Truffle EVOO, add the sage/savory, salt, pepper, parsley, celery, mushrooms and onions.  Cook for 10-15 minutes over medium heat, stirring often. Pour this mixture over diced bread, cranberries and raisins in a bowl.
  2. Next, pour chicken stock and poultry seasoning over bread crumb mixture and toss to coat and blend ingredients, place into baking dish coated with Roasted Garlic EVOO. Drizzle remaining White Truffle EVOO evenly over mixture.
  3. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil a few times during baking and toss with fork. Remove foil and continue baking for 15 minutes until top is crusty and golden brown.
  4. Mix well, and taste for seasoning. Lightly drizzle Green Apple Balsamic over the top, enjoy!

Alternatively once you have mixed it in the bowl don’t bake it… use it to stuff a 10 lb. to 12 lb. Turkey (cut back on chicken stock if need be , add slowly and gauge the moisture level of the stuffing if using to stuff a turkey).

*you can also add 1 cup of roasted chestnuts or shucked oysters to the recipe

Olive~Me & Co’s Roasted Potato & Mushroom Salad


  • 10.5 oz.  mushrooms, trimmed
  • 2 T. Olive~Me & Co’s Porcini Olive Oil (or our White Truffle Olive Oil)
  • Salt and pepper
  • 1 lb. potatoes, quartered
  • ¼ cup fresh parsley
  • 2-3 t. Red Wine Vinegar
  • 2 T. capers


  1. Preheat oven to 450.
  2. On a baking sheet, toss mushrooms with oil, season with salt and pepper.
  3. On a second baking sheet, toss potatoes with oil and season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes.
  4. Transfer to a bowl and toss with parsley, vinegar and capers.

Olive~Me & Co’s WhiteTruffle Oil Deviled Eggs

Ingredients (pastry bag required):

  • 6 eggs
  • 1 1/2 cups mayonnaise
  • 1 tablespoon Olive~ Me & Co’s White truffle oil
  • Pinch cayenne pepper
  • 2 tablespoons finely chopped black truffle peelings
  • Chopped chives used as a finishing garnish


  1. Place the eggs in a pot and cover with water, put lid on the pot and bring to a boil until eggs are hard boiled
  2. Once boiled, turn off the heat and let the eggs stand for 15 minutes
  3. Uncover and run the eggs under cold water if you are  using them right away or  you can refrigerate until you are ready to use.
  4. Peel the shells off the eggs and cut in half lengthwise. Remove the yolks from the eggs. Mash the yolks with a fork, add the mayonnaise, white truffle oil, cayenne and truffle peelings.
  5. Whip the yolk mixture until very light and fluffy.
  6. Spoon or pipe with pastry bag (see piping directions below) the egg yolk mixture into the egg whites. Sprinkle chopped chives over top to garnish. If piping, fill the pastry bag with the egg mixture, cut the tip off the bag making a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.