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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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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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Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Roasted Butternut Squash with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

Posted by on Sep 17, 2016 in Recipes, Salads & Dressings, Sides | 0 comments

For the Roasted Butternut Squash: 1 medium butternut squash peeled, and cut in to 3″-4″ “sticks” no more than 1″ thick 2 Tablespoons of robust Olive Us UP Extra Virgin Olive Oil (such as Picual, Picholine, Coratina, etc.) 2 Tablespoons of Olive Us Gravenstein Apple White Balsamic (or Cranberry Pear White Balsamic or another fav!) 1 teaspoon sea salt freshly ground pepper Preheat the broiler or oven to 500 F. and adjust rack to the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash.  Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet.  Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown. Toasted Pumpkin Seed & Sage Pesto: 1/4 cup tightly packed fresh sage leaves 1/3 cup  + 1/4 cup shelled, toasted pumpkin seeds 1/3 cup Olive Us super fruity medium intensity UP Extra Virgin Olive Oil or an infused olive oil such as Wild Mushroom & Sage Olive Oil, Milanese Gremolata Olive Oil, or Garlic Olive Oil 1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute sea salt and pepper to taste In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese.  Process until the paste is fine in consistency.  Season with salt and pepper to taste. To Assemble: Arrange the butternut squash on a decorative platter.  (i.e. – you can build tall stacks with the butternut squash sticks as shown in the photo). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese.  Serve warm. Serves 4-6...

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Torn Basil, Heirloom Tomatoes & Mozzarella Fresca Salad

Torn Basil, Heirloom Tomatoes & Mozzarella Fresca Salad

Posted by on Aug 13, 2016 in Recipes, Salads & Dressings, Sides, Starters | 0 comments

It doesn’t get easier or more elegant than this! Using mouth-watering heirloom tomatoes right at their peak-of-ripeness with the freshest olive oil in the world makes an incredible combination! 6 cups baby arugula washed, spun dry 2 cups of sliced heirloom tomatoes 1/3 cup freshly torn basil leaves 1/2 small red onion, very thinly sliced 1/2 pound mozzarella fresca, thinly sliced or bocconcini sliced in half 1/2 cup Olive Us Ultra Premium (UP) extra virgin olive oil 2 Tablespoons Olive Us Champagne Vinegar 2 Tablespoons Olive Us Apricot White Balsamic  (or white balsamic of choice) 1 teaspoon grainy mustard 1/2 teaspoon salt freshly ground pepper to taste   Directions:  Combine the Champagne vinegar and white balsamic in a small bowl and place the red onions in the bowl to quickly “pickle” for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.  Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.   Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.   Serves...

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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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