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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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Garlic Chicken Parmesan Pasta Bake

Garlic Chicken Parmesan Pasta Bake

Posted by on Feb 26, 2017 in Mains, Recipes | 0 comments

An easy dish to adapt using ingredients often on hand. Use a rotisserie chicken, left-over cooked chicken or turkey. You could even use shrimp, asparagus or make it vegetarian.  A little drizzle of Olive Us Truffle oil when serving is deliciously decadent too! Ingredients for lasagna: 10-15 no-boil lasagna noodles 3 cups cooked, shredded chicken (i.e. – rotisserie chicken) 3/4 cup (12 oz) frozen peas 1/2  cup Parmesan or Grana Padano cheese, grated 1/2  cup Swiss cheese, grated 1 cup water 1/4  cup seasoned breadcrumbs Optional: Fresh herbs for topping (i.e. – parsley, thyme, etc) Ingredients for sauce: 6 Tablespoons Olive Us Butter infused olive oil 1 1/2 Tablespoons minced garlic 6 Tablespoons flour 1/2  teaspoon poultry seasoning 3/4 teaspoon sea salt 5 cups milk Directions: Preheat oven to 400 degrees. Thoroughly grease a 9×13 pan. Sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition & let it thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside. Lasagna: Cover the bottom of the pan with about 4-5 broken lasagna noodles, half of the chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1½ cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes. Remove dish from oven & remove the foil, sprinkle evenly with breadcrumbs, & bake 5-10 minutes more until the top is bubbly & golden brown. Sprinkle with fresh herbs if desired. Let stand 10 minutes or more before cutting and serving.   Adapted from recipe by pinch of...

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Spicy & Sweet Pork Loin

Spicy & Sweet Pork Loin

Posted by on Dec 21, 2016 in Mains, Marinades, Rubs & Sauces, Recipes | 0 comments

Here’s a quick way to enhance the flavour of pork loin, a lean, relatively inexpensive cut of meat.  Even without marinading, this simple combination will make your dish, delish!! Preheat convection oven to 325 degrees. Combine equal parts of Olive Us Chipotle Olive Oil, Peach White Balsamic and Maple Dark Balsamic together in a small jar cover with a lid and shake briskly to emulsify (or put together in a small bowl and whisk until emulsified).  The amount needed will depend on the size of your pork loin.  Approximately 1/2 cup total for 1 1/2-2 lb loin. Place the pork loin (fat side up) in a roasting pan.  Drizzle the oil and balsamic mixture over the pork loin and season liberally with Olive Us Smoked Cracked Pepper and Olive Us Smoked Sea salt.  Roast uncovered until internal temperature reaches 145 degrees fahrenheit.  Let it rest 10 minutes before cutting.  Serve with warm pan juices and...

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