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The Olive Us Okanagan Riser

Posted by on 3:32 am in Blog, Recipes, Sips | 0 comments

The Olive Us Okanagan Riser

We originally created this refreshing cocktail for a golf tournament fundraiser in Vernon.  Love it so much, we’ve been enjoying it ever since!! Ingredients: 1.5 oz Gin (we love Okanagan Spirits Gin!) 1 oz. Olive Us Grapefruit White Balsamic .5 oz. Lemon Simple Syrup (Olive Us Lemon Fused Sugar dissolved 50/50 with warm water makes a great simple syrup for this cocktail!) Soda or Sparkling Water Muddled cucumber (crushed cucumber) Cucumber slice or cucumber ice cubes for garnish Directions: Muddle cucumber in base of a highball glass Mix gin, grapefruit balsamic & simple syrup together & pour over ice Add soda to taste and garnish with a cucumber slice...

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Fijian Style Chicken Curry with Baklouti Chili Fused Olive Oil

Posted by on 9:56 pm in Blog, Mains, Recipes | 0 comments

Fijian Style Chicken Curry with Baklouti Chili Fused Olive Oil

Our Baklouti Green Chili Fused Olive Oil is the only one of its kind in the world!  This wonderful oil can add flavourful heat to so many things!! Use a little or a lot…you decide! Ingredients: 3 lbs. boneless chicken thighs cut into 2″ pieces 3 large onions, finely chopped 1 Tablespoon finely grated ginger 2 Tablespoons sea salt 1⁄2 teaspoon whole mustard seed 1⁄2 teaspoon whole cumin seed 1/2 teaspoon ground cardamom 5  curry leaves (optional) 2 Tablespoons garam masala 1 Tablespoon turmeric Freshly ground pepper to taste 1 Tablespoon Olive Us Garlic olive oil 3 Tablespoons Olive Us Baklouti Green Chili Fused Olive Oil (or infused olive oil or UP EVOO of choice) 1 Tablespoon Olive Us Honey Ginger White Balsamic 1/2 cup chicken stock – low sodium 1 cup diced tomatoes 1⁄2 cup cilantro 2 thinly sliced serrano chilies – optional Directions: Heat Baklouti olive oil in a large heavy bottom Dutch oven over medium flame. Add the mustard seed, cardamom, & cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.   Taste and adjust the seasoning.   Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.   Serves 6   Thanks to Rachel Bradley for sharing her delicious...

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Greek Salad

Posted by on 9:01 pm in Blog, Recipes, Salads & Dressings | 0 comments

Greek Salad

Fresh and fabulous…our Greek Salad is always as beautiful to look at as it is to eat! Ingredients: 3-4 tomatoes, cut into wedges or bite sized pieces 1 medium red onion, cut in half then thinly sliced 1 cucumber, chopped into bite size pieces or cut in half lengthwise then slice in 1/2” thick slices 1 bell pepper (green is classic, but we use yellow or orange for color & flavor), slice into thin rings or cut into bite sized pieces 1/2 – 1 Cup Kalamata olives 1 – 1  1/2 Cup feta, cut in cubes Dressing*: 1/4 Cup Olive Us Tuscan Herb Olive Oil (or single varietal EVOO) 2-3 Tbsp Olive Us Oregano White Balsamic Vinegar Optional: 1/2  tsp Dijon Mustard & 1 clove crushed garlic Pinch coarse sea salt & cracked pepper (Optional) Sprinkle of dry oregano Directions: Place cut veggies in a large salad dish. Add Kalamata olives. Shake oil & vinegar (& Dijon & crushed garlic if desired) vigorously in jar then drizzle on salad.  Gently toss to mix. Add feta on top & sprinkle lightly with oregano, salt & pepper (if desired)   Enjoy with some fresh crusty bread or wedges of warmed pita bread! *Variation:  Dress with 1/4 C Olive Us single varietal EVOO & 2-3 Tbsp Olive Us Barrel Aged Red Wine Vinegar...

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Roasted Pepper & Potato Frittata with Harissa Aioli

Posted by on 4:49 am in Mains, Other, Recipes, Uncategorized | 0 comments

Roasted Pepper & Potato Frittata with Harissa Aioli

Frittata 2 pounds small yellow potatoes cut into 1″ pieces 2 shallots, thinly sliced 1 jar Delizia roasted red peppers, drained (available at Olive Us) 2 green onions thinly sliced 2 teaspoons fresh thyme 1/4 cup Olive Us Extra Virgin Olive Oil 10 large eggs 2 teaspoons fine sea salt Fresh ground pepper to taste Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12″ oven proof sauté pan (cast iron is ideal here) heat the EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and sauté until they just begin to take on a golden hue.  Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme. In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired. Serves 8   Aioli 1 cup Olive Us Harissa Olive Oil 1 large clove garlic 2 large egg yolks *use pasturized if available 1 tablespoon lemon juice 1 teaspoon fine sea salt In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups   Thanks to Rachel Bradley-Gomez for sharing her...

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Lake Country Chamber of Commerce Fills the Tasting Room!

Posted by on 7:57 am in Blog | 0 comments

Lake Country Chamber of Commerce Fills the Tasting Room!

Olive Us Oil & Vinegar Tasting Room in Lake Country was excited to host the Lake Country Chamber of Commerce Business After Hours! So many local business members filled the tasting room, chatted with fellow business owners and met new local entrepreneurs.  Being the fastest growing community in B.C., is easy to understand that there’s a lot going on in Lake Country! It’s wonderful to see new & innovative businesses open their doors and this was the perfect opportunity to relax, enjoy a glass of amazing local wine and make new...

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Freedom ~ The Ultimate Gift

Posted by on 4:44 am in Blog | 0 comments

Freedom ~ The Ultimate Gift

All of us are so grateful to live freely in this most wonderful country; not just once a year, but every day. We have so many to thank for their sacrifice and service. Lest we...

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

Posted by on 5:34 pm in Blog, Mains, Marinades, Rubs & Sauces, Other, Recipes, Sides, Soups & Stews | 0 comments

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

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 picking tomatoes with her mom, Pat, an ever enthusiastic pal in any adventure!! Rich with flavour and healthy as could be, here’s the recipe for year-round goodness. – approximately 15 lbs Roma tomatoes (or, enough to cover 3 roasting pans when cut in half) – 3 heads garlic – 2 sprigs fresh Rosemary – 1 1/2 – 2 Cups Olive Us EVOO (garlic, Coratina, etc.) plus a bit part way through cooking – 1/4 Cup Olive Us Rosemary Fused Olive Oil – 2 teaspoon Olive Us Himalayan pink sea salt – fresh ground pepper to cover tomatoes Preheat oven to 400°F Convection bake (when baking multiple pans).  Regular oven is fine for smaller batches! Get out three roasting pans that will fit on two racks in oven at the same time (or two large)* & make sure these pans are at least 1.5 inches deep or liquid will spill out* Rinse tomatoes. Diagonally slice each tomato in half, placing it cut side up in one of three roasting pans. Place larger tomatoes towards the edge when possible. Overlap of larger tomatoes with small is fine; they will look crowded. Once the pans are full, de-stem rosemary so that you have little sprigs and tuck them under the tomatoes to avoid burning. With the side of a large knife, partially crush garlic cloves and place in gaps (avoiding the outside of pan as they are more prone to burning there). Drizzle each pan with Olive Us Rosemary Fused olive oil and then with the remaining EVOO (garlic or a single varietal). Sprinkle with Himalayan pink sea salt and evenly grind pepper over the pans. Place pans in oven, do not cover with foil. After one hour, reduce temperature to 350°F and drizzle with a bit more EVOO. Continue cooking for another 2 hours. Tomatoes may be slightly burnt and very reduced in size, with liquid and olive oil in the bottom of the pan. Once cooled, transfer tomatoes (along with any liquids) into freezer bags/containers and freeze. Whenever you need tomato sauce just take some out and heat in a pan for an instant duo with pasta (can leave whole or blend with some cream and stock to make a sauce, or add spicy Italian sausage, etc)! Fantastic in soups, stews or anything where you want that fabulous flavour! Makes such a delicious snack right out of the oven that you just may end up with two pans instead of three!...

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60 Minutes ‘Overtime’ – How to Buy Olive Oil

Posted by on 7:38 am in Blog, Learn More, Links, Resources | 0 comments

Over the past few years, we’ve learned that olive oil is a frequent target for adulteration and the increasingly global food supply chain makes it easy for unscrupulous suppliers to sell vast quantities of fake extra virgin olive oil (EVOO).  As reported in the excellent 60 Minutes segment “The Agro-Mafia” the sale of fake EVOO is incredibly profitable and sadly very common. In fact, a significant majority of olive oil sold in North America and labelled as extra virgin, does not meet even the lax international standard for EVOO.  This 60 Minutes “Overtime” segment on How to Buy Olive Oil was aired as an addition to the 60 Minutes “Agro-Mafia” expose in January 2016.  Check out this fascinating report to learn more about how the mafia perpetrates this rampant fraud in Italian olive oil production and supply.  Then visit Olive Us Oil & Vinegar Tasting Room to learn more.  See and taste our selection of certified Ultra Premium Extra Virgin Olive Oils, check out their chemistry, crush date and origin. Or order online anytime!  We’re passionate and proud to bring you fresh, exceptional extra virgin olive oils!...

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Olive Us Smokin’ Good Burgers!

Posted by on 1:25 am in Blog, Mains, Recipes | 0 comments

Olive Us Smokin’ Good Burgers!

We love to experiment with burgers and summer is the perfect time to step outside of the box and play!!  Our most recent burgers were awesome and easy! 1 lb. lean ground beef (or use bison, etc) 2 oz Olive Us Fig Dark Balsamic 2 cloves minced garlic 1/2 teaspoon Olive Us Hickory Smoked Cracked Pepper 1/2 teaspoon Olive Us Hickory Smoked Sea Salt *Optional – 1 Tablespoon thinly sliced garlic scapes Combine together and form into 3 – 4 burger patties.  The mixture will be moist.  Grill until cooked (160 degrees F).  Top with cheese and your favourite toppings! Explore your cupboard and see what other delicious combinations you can create with Olive...

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Spinach & Chicken Salad with Strawberry Mint Dressing

Posted by on 10:54 pm in Blog, Mains, Recipes, Salads & Dressings | 0 comments

Spinach & Chicken Salad with Strawberry Mint Dressing

Thanks to Leah at Vernon’s wonderful Davison Orchards for posting this tantalizing Spinach & Chicken Salad with Strawberry Mint Dressing!!  Leah adapted an Olive Us recipe and made it a healthy main dish salad!  As delicious as it is beautiful! http://www.davisonorchards.ca/recipes/spinach-and-chicken-salad

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