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The Olive Us Okanagan Riser

The Olive Us Okanagan Riser

Posted by on Aug 8, 2017 in Blog, Recipes, Sips | 0 comments

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

Fijian Style Chicken Curry with Baklouti Chili Fused Olive Oil

Posted by on Jul 20, 2017 in Blog, Mains, Recipes | 0 comments

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

Greek Salad

Posted by on Jul 15, 2017 in Blog, Recipes, Salads & Dressings | 0 comments

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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Olive Wood Smoked Grilled Halibut

Olive Wood Smoked Grilled Halibut

Posted by on Jun 6, 2017 in Mains, Recipes | 0 comments

The unique flavour of olive wood smoke is a cross between oak and mesquite but on the medium side of intensity.  In Andalusia, Spanish olive wood is common for grilling fish, poultry, and meats. It’s prized for its long burning characteristics and the delicious flavor it imparts on the grill. 1/4 cup Olive Us Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 Tablespoons medium course sea salt or kosher salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions –  (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabella mushrooms and/or eggplant.) Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale… mmm… Allow the fillets to marinate for about 30 minutes or up to 1 hour.  You can cook your halibut to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It won’t matter, because it’s delicious any way and you’ll think you’re in Spain! Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it’s done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior. If cooking poultry, make sure to cook through to at least 165 F.  Mushrooms and eggplant will require about 15 minutes depending on taste. Serve with lemon wedges.  Makes 4 generous portions or 8 average...

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Honey Ginger Balsamic Glazed BBQ Ribs

Honey Ginger Balsamic Glazed BBQ Ribs

Posted by on May 30, 2017 in Mains, Recipes | 0 comments

These rich flavours add sweetness to those tender ribs! Looking for a little heat??  Add a splash of one of the spicy olive oils from the Olive Us collection such as Chipotle, Harissa, Baklouti or Cayenne! Marinade For the Ribs: 4 racks (8 pounds) baby back ribs 12 garlic cloves, mashed or minced 3 Tbs. Olive Us Honey-Ginger White Balsamic 3 Tbs. dark brown sugar 1 Tbs. Olive Us Dark Toasted Sesame Oil 2-3 teaspoons Sea Salt For the Glaze: 3/4 cup Olive Us Honey-Ginger White Balsamic 3 Tbs. honey 2 Tbs. Soy Sauce 1 teaspoon Olive Us Dark Toasted Sesame Oil Toasted sesame seeds for garnish – optional Directions: For the marinade:  Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times. For the Glaze:  Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of toasted sesame oil to the mixture and stir to combine.   For the ribs:  Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pan/s large enough to hold the ribs in a single layer.  Brush the glaze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.  Optional: sprinkle ribs with sesame seeds as a...

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Strawberry Spinach Salad with Strawberry Basil Vinaigrette

Strawberry Spinach Salad with Strawberry Basil Vinaigrette

Posted by on Apr 27, 2017 in Recipes, Salads & Dressings | 0 comments

Great with most types of fresh greens, so have fun with it! 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 – 1/2 teaspoon sea salt Fresh ground pepper to taste Directions: *Roasted Pecans – Preheat the oven to 325 degrees.  Mix the pecans with 3 Tablespoons maple syrup and 1/4 – 1/2 teaspoon sea salt (i.e. – Himalayan Pink, Olive Us Applewood Smoked Sea Salt, etc).  Spread on cookie sheet covered in parchment paper & roast for approximately 10 minutes. Dressing – Combine olive oil, balsamic, 1/4 – 1/2 teaspoon sea salt & cracked pepper together in a jar and shake briskly with lid on or whisk in bowl, until the mixture is thickened or emulsified.  Set aside. Arrange the greens in a bowl(s) or on a platter and dress with the Strawberry Basil vinaigrette.  Add onion, strawberries, crumbled chevre cheese and top off with the roasted pecans.  Serve immediately. Serves...

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