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

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

Posted by on Aug 31, 2016 in Blog, Mains, Marinades, Rubs & Sauces, Other, Recipes, Sides, Soups & Stews | 0 comments

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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Marinated Ginger Lime Chicken Thighs

Marinated Ginger Lime Chicken Thighs

Posted by on Aug 25, 2016 in Mains, Marinades, Rubs & Sauces, Recipes, Sides | 0 comments

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 ginger, grated or minced 4 cloves garlic, minced or grated 1 teaspoon chili flakes 3 Tablespoons soya sauce 1/4 bunch cilantro, chopped 1/4 lime, juiced 5 Tablespoons Olive Us Honey Ginger White Balsamic 5 Tablespoons Olive Us Persian Lime Olive Oil Olive Us Thai Ginger Sea Salt, to finish (optional) Directions: Mix together all ingredients and toss with chicken.  Let marinade 12-24 hours.  Chicken can then be skewered and grilled on the BBQ.  Serve over Asian Coleslaw and sprinkle with Olive Us Thai Ginger Sea Salt before serving....

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Olive Us Peach Salsa

Olive Us Peach Salsa

Posted by on Jul 30, 2016 in Marinades, Rubs & Sauces, Recipes, Salads & Dressings, Sides, Starters | 0 comments

Juicy, farm fresh peaches are the base for this gorgeously delicious salsa!! Make it as mild or spicy as you like! Great as a dip with chips or condiment for meat or fish!  We’re so lucky to have fabulous, fresh produce in the Okanagan Valley!  Thanks to Davison Orchards for always being there to share, quite literally the “fruits of their labour”!! 4 fresh peaches, diced 1/2 large sweet or red onion, diced (or to taste) 1/2 jalapeno pepper, no seeds, finely diced (or to taste) 1/4 cup chopped fresh cilantro 11/2  Tablespoons Olive Us Baklouti Chili Fused Olive Oil 2 Tablespoons Olive Us Limonato Fused Olive Oil 2 Tablespoons Olive Us Peach White Balsamic 1 Tablespoon Olive Us Jalapeno White Balsamic Juice from 1/2 lime 1/4 teaspoon Olive Us Lime Fresco Sea Salt (or as desired) Directions: Combine all ingredients in a bowl and gently mix together.  The amounts can easily be adjusted to suite your own taste. Place salsa in a serving dish and serve with tortilla chips or use as a condiment for tacos, quesadillas, chicken, pork, fish, etc. Get creative and explore amazing variations of salsa using your favourite flavours from Olive...

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Olive Us Strawberry Serrano Salsa

Olive Us Strawberry Serrano Salsa

Posted by on May 28, 2016 in Marinades, Rubs & Sauces, Recipes, Salads & Dressings, Sides, Starters | 0 comments

Fresh, sweet strawberries make a beautiful salsa!! Picked up a flat of lovely strawberries from Vernon’s Davison Orchards and got to chopping! Spice this salsa up or tame it down! So delicious & versatile! 4 cups fresh strawberries, diced 1/2 cup red onion, diced 1 Tablespoon green jalapeno, finely diced (seeds removed) 1/4 cup chopped fresh mint (any variety) 1 1/2  Tablespoons Olive Us Baklouti Chili Olive Oil 2 Tablespoons Olive Us Persian Lime Olive Oil 2 Tablespoons Olive Us Serrano Honey Vinegar 1 teaspoon Olive Us Smoked Serrano Sea Salt 1 teaspoon Olive Us Lemon Organic Cane Sugar Directions: Combine all ingredients in a bowl and gently mix together. Place salsa in a serving dish and serve with tortilla chips or use as a condiment for tacos, quesadillas, chicken, pork, etc. Get creative and explore amazing variations of salsa using your favourite flavours from Olive Us! Here’s another spicy, sweet one… Olive Us Harissa Olive Oil with Olive Us Peach White...

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Strawberry Lemongrass Mint Dressing

Strawberry Lemongrass Mint Dressing

Posted by on May 25, 2016 in Marinades, Rubs & Sauces, Recipes, Salads & Dressings | 0 comments

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 sauce; think grilled chicken or pork! Ingredients: 1 Cup Olive Us Persian Lime Olive Oil or single varietal extra virgin olive oil 1 Cup Strawberries 2 Tablespoons Olive Us Lemongrass Mint White Balsamic Vinegar 1 Tablespoon Dijon mustard 1 Tablespoon garlic, minced 1/2 Lime, juice & zest 1 Tablespoon mint leaves, chopped 1/2 teaspoon sea salt 1/4  teaspoon freshly ground black pepper (optional)   Directions: Wash strawberries and remove leaves. Strawberries can be used fresh or roasted. If roasting, preheat oven to 325 degrees. Place whole strawberries on a baking sheet and roast approximately 15 minutes (or toss whole strawberries in small amount of Persian Lime olive oil and grill them on BBQ). Remove from oven and cool. Place all ingredients, except olive oil, into a blender or food processor and puree until smooth. With blender/processor on low, very gradually drizzle in the olive oil to emulsify.  Adjust seasoning to your preference. Serve immediately over greens and store left-over dressing in fridge up to 2-3 days. Options: The combinations are endless!  How about Lemon Fused Olive Oil and Cranberry Pear White Balsamic; Basil Olive Oil & Strawberry Balsamic….and on and on!...

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