Olive~Me & Co’s Caesar Dressing

image source www.naturallyloriel.com

image source www.naturallyloriel.com

 

Ingredients:

  • 4 whole anchovies OR 2 tsp anchovy paste (optional)
  • 2-3 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 Tbsp Olive~Me & Co’s Cask 18 Balsamic Vinegar OR red wine vinegar
  • 1 tsp Worcestershire Sauce
  • 2 garlic cloves, peeled
  • juice from half a lemon
  • 1/2 cup Olive~Me & Co’s EVOO
  • 1/4 cup freshly grated Parmesan
  • salt and freshly ground black pepper to taste

Directions:

  1. Place first 6 items into a food processor and pulse. Scrape down sides.
  2. Keep food processor running and drizzle and drop in the remaining items, scraping down the sides as needed.
  3. Refrigerate for at least 3 hours before serving

TIP: Use Olive~Me & Co’s Roasted Garlic Olive Oil if you don’t have any fresh garlic, or if you simply want an extra garlic boost!

Olive~Me & Co’s Fig Balsamic Glazed Rack of Lamb

lamb chop with mashed

Image source food.allwomenstalk.com

 

Ingredients:

  • 1 ½ lbs rack of lamb (about 8 chops)
  • 2 clove garlics, peeled
  • 2 Tbsp Sutter Buttes Chardonnay Mustard
  • 1 tsp coriander
  • 3.5 Tbsp Sutter Buttes Dense Fig Balsamic (which has pieces of fig throughout the bottle)
  • 3 Tbsp Olive~Me & Co. Rosemary Olive Oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Kosher Salt and Freshly ground black pepper to taste

 Directions:

  1. Place all ingredients into a food processor and blend into a paste.
  2. Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade while massaging the lamb chops through the bag to make sure everything is well incorporated. Let sit in the fridge for at least 24 hours. But, bring the lamb chops to room temperature before cooking.
  3. Preheat the over to 350.
  4. Sear the rack of lamb on the grill* on high heat (for about 2 minutes per side).
  5. Place the rack fat side down in a large oven proof dish on the middle rack of the oven and cook, uncovered for 30 minutes (or until the meat reaches an internal temperature of 145F. (see TIP below)
  6. Remove from the oven and let rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with Olive~Me & Co’s White Truffle Olive Oil Mashed Potatoes. Spoon a little remaining sauce from pan onto each serving.

* NOTE: If you don’t have a grill you can heat some peanut or avocado oil in a grill pan on the stovetop on high heat and sear the meat on all sides.

TIP:

  • Rare: 115 to 120°F
  • Medium-Rare: 120 to 125°F
  • Medium: 130 to 135°F
  • Medium-Well: 140 to 145°F
  • Well-Done: 150 to 155°F

Olive~Me & Co.’s Maple Balsamic Roast Beef

Olive~Me & Co.’s Maple Balsamic Roast Beef

 

Ingredients:

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup Olive~Me & Co.’s Maple Balsamic Vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped

Instructions:

  1. Place roast beef into your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.

Olive~Me & Co.’s Grilled Salmon Kebabs

Olive~Me & Co.’s Grilled Salmon Kebabs

Ingredients:

  • 1 1/2 lbs salmon fillet (preferable wild caught)
    cut into 1 inch cubes
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon black sesame seeds
  • 1 tablespoons white sesame seeds
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • juice from half a lemon
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic, minced
  • splash champagne vinegar
  • 2 lemons thinly sliced into rounds
  • 12 skewers soaked in ice water for an hour
  • Olive~Me & Co’s Extra Virgin Olive Oil
  • Olive~Me & Co’s White Lemon Balsamic Vinegar

 

Instructions:

  1. Heat grill to medium. (Or you could cook on a grill pan on your stove-top)
  2. Combine dill, parsley, mustard, Worcestershire, lemon juice, red pepper, garlic, cumin, and champagne vinegar in a small bowl and set aside.
  3. Take salmon cubes and thread salmon on two skewers followed by a lemon slice folded in half. Continue until the skewer is full, beginning and ending with salmon. You should have 5-6 skewers completed when you’re done.
  4. Brush with olive oil, then spice heavily with mixture.
  5. Sprinkle with sesame seeds.
  6. Grill, turning from time to time until fish is opaque. About 4-7 minutes.
  7. Drizzle skewers with White Lemon Balsamic or pour into a dish for dipping. Serve immediately.

Olive~Me & Co’s BBq Sauce

Ingredients:

  • 1 cup Olive~Me & Co’s 18 year Old Traditional Balsamic Vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Sutter Buttes Chardonnay mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Instructions:

Combine all ingredients in a sauce pan over medium heat,  stir until smooth. Allow to simmer for 15-20 minutes, or until reduced by 1/3

Olive~Me & Co Balsamic and Olive Oil Pot Roast

Ingredients

  • 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

Directions:

  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 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.