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Month: June 2017

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“THE WILD WOODS”

OliveOilGuru
Olive Us Oil & Vinegar Tasting Room created “The Wild Woods” cocktail for the Wine, Women & Woods fundraiser for breast cancer research at Predator Ridge Golf Resort in 2015.   This delicious, refreshing beverage is easy to enjoy anytime! 1 1/2 oz good quality Vodka 1 oz Olive Us Cranberry Pear White Balsamic 1/2…

Neapolitan Herb Bloody Mary

OliveOilGuru
Ingredients Freshly cracked pepper to taste 1/2 ounce fresh squeezed lemon juice 3/4 ounce Olive Us Neapolitan Herb Dark Balsamic Vinegar 1 1/2 teaspoons horseradish 1/4 teaspoon kosher salt (or try a sea salt from the Olive Us collection…maybe Olive Us Lemon Twist Sea Salt!) 1/2 ounce Worcestershire sauce 12 ounces tomato juice (or Clamato…

Shrimp Etouffée with Baklouti Green Chili Agrumato Roux

OliveOilGuru
(A note from Chef Rachel!:  I know. Just stop. Breathe (deeply). Now let’s collectively get over it. If you’re familiar with Cajun cuisine then you know about roux.  And if you know about roux, you know it’s a sacred pillar of the cuisine, revered and always made with a mixture of copious amounts of butter…

Sweet Summer Corn Bisque with Crispy Shallots & EVOO

OliveOilGuru
This is summer in a bowl! Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup…

Strawberry Lemongrass Mint Dressing

OliveOilGuru
Strawberries or other fruit can add wonderful flavour, colour and texture as well as help thicken dressings.  Creating your own dressing is quick and adaptable to any dish or taste preference. Dijon mustard is commonly used as an emulsifier for dressings.  Great on a spinach salad, this delicious dressing can also be used as a…

Marinated Ginger Lime Chicken Thighs

OliveOilGuru
Thanks to Chef Jason Folk for creating these delicious kabobs for a charity golf event hosted by Olive Us Oil & Vinegar Tasting Room and Gumtree Catering.  Shown here on the fabulous Mongolian Grill by Rupp Metal Works from Salmon Arm, B.C.! 2 pounds boneless, skinless chicken thighs;  cut into 1” cubes Marinade: 1” piece fresh…

Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

OliveOilGuru
SAY WHAT?!?! CHRISTMAS CAME EARLY TO THE OKANAGAN?! …ok so maybe not Santa Clause, but these beauty roasted tomatoes, fresh from Davison Orchards, in Vernon, and en-robed in Olive Us EVOO (extra virgin olive oil), are a treat to last the winter!  So much fun to pick the tomatoes with family or friends! Jan loves…

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

OliveOilGuru
For the Roasted Butternut Squash: 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 Tablespoons of robust Olive Us UP Extra Virgin Olive Oil (such as Picual, Picholine, Coratina, etc.) 2 Tablespoons of Olive Us Gravenstein Apple White Balsamic (or Cranberry Pear White Balsamic or another fav!) 1 teaspoon sea…

Apple Walnut Salad

OliveOilGuru
Taste bud blowing Apple Walnut salad made with our very own Gravenstein Apple and Maple Balsamics! Ingredients: 3 Tbsp Olive Us Roasted Walnut Oil 1 Tbsp Olive Us Gravenstein Apple White Balsamic Vinegar 1 Tbsp Olive Us Maple Dark Balsamic Vinegar ½ tsp Dijon Mustard Honey or pure maple syrup to taste (only if you…

Strawberry Spinach Salad with Strawberry Basil Vinaigrette

OliveOilGuru
Salad: 1-2 Cups Strawberries, sliced 4 oz. Chevre (fresh goat cheese) 8 Cups fresh spinach (or other greens) 1/4 Cup sweet onion, thinly sliced 1 Cup whole pecans, roasted* (see below)   Dressing: 1/4 Cup Olive Us Basil olive oil 2 – 3 Tablespoons Olive Us Strawberry Dark Balsamic 1 teaspoon good quality Dijon mustard (optional) 1/4…
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