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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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Apple Walnut Salad

Apple Walnut Salad

Posted by on Apr 20, 2017 in Recipes, Salads & Dressings | 0 comments

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 want extra sweetness) 4-6 cups mixed salad greens of choice 1 small red onion, sliced into thin strips 1 large apple (of your choice), chopped into bite size pieces 1/4 cup dried cranberries 1/3 cup toasted walnuts or pecans, chopped 1 cup diced feta or grated fresh parmesan cheese DIRECTIONS: Blend (or shake) together the Olive Us Walnut Oil, Gravenstein Apple Balsamic Vinegar, Maple Balsamic Vinegar, and the Dijon mustard. Add honey or pure maple syrup for additional sweetness, if desired. Toss the greens, apples, cranberries, onions and cheese together and add the dressing. Mix thoroughly, top with nuts....

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Mushroom and Sage Chicken Pot Pie

Mushroom and Sage Chicken Pot Pie

Posted by on Mar 29, 2017 in Mains, Recipes | 0 comments

Ingredients for the Pot Pie: 2 cups carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup flour 1/3 cup Olive Us Wild Mushroom & Sage Olive Oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves sea salt and pepper to taste Directions: Grease a 13″ x 9″ baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Sauté for 5 minutes until carrots are just tender.  Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits. Ingredients for the Buttermilk Biscuits: 3 cups all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 1/2 cup chilled unsalted butter, cut into 1/4-inch pieces 1 cup buttermilk 1/4 cup Olive Us Butter Olive Oil In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms. Preheat the oven to 350 F. Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden. Serves 6-8 Thanks to Rachel Bradley-Gomez for creating and sharing this recipe with Olive...

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Roasted Pepper & Potato Frittata with Harissa Aioli

Roasted Pepper & Potato Frittata with Harissa Aioli

Posted by on Mar 4, 2017 in Mains, Other, Recipes, Uncategorized | 0 comments

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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