The Olive Oil Company

06/19/2026

What's this? A new episode of The Olive Oil Kitchen??
https://youtu.be/D3y6FWoKAQs?si=OYa1ZdLfAdt02-gr

06/19/2026

A "Morning/Breakfast Edition" of The Olive Oil Co Kitchen! Fresh ginger and Baklouti Green Chili Olive Oil will make you question everything you thought you knew about scrambled eggs!

This is a "Morning/Breakfast Edition" of The Olive Oil Co Kitchen! ...

06/19/2026

Are you a fan of spicy and seafood together? This is an easy recipe and you can make it as spicy (or moderate) as you want!

For the Sauce:
1/2 Cup dairy-free, unsweetened yogurt (coconut) or cashew cream. Or you can use mayonnaise as the base.
2 garlic cloves, minced
1 Tbsp Pineapple White Balsamic Vinegar
1 Tbsp Chipotle Infused Olive Oil
1/2 tsp Cayenne Agrumato Olive Oil (or more, to taste)
1/4 tsp salt
1/4 tsp fresh cracked black pepper
1/4 tsp onion powder

Directions:
Add all ingredients to a small mixing bowl. Whisk well to blend everything together. Either serve on the side or drizzle over top of the shrimp.

For the Breading
Wet Ingredients:
1 Egg
1 Cup milk (dairy or non-dairy)

Dry Ingredients:
1/2 Cup all purpose flour
1/2 Cup Panko breadcrumbs (or more, depending on how much shrimp you want to make)
1 tsp salt
1/2 tsp freshly cracked black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika

Directions:
Set up a dredging station for yourself. In a medium mixing bowl, whisk the egg and milk together. In another mixing bowl, mix all the dry ingredients together except the panko crumbs. (Note, for a finer crumb, pulse the Panko breadcrumbs a few times in your blender).

Dip each shrimp in the flour mixture, then dip in the egg mixture and shake off any excess, then dip them in the breadcrumb. Make sure you get nice coverage of crumb on both sides.

TO BAKE: Set oven to 400 degrees F and bake for 10 - 15 minutes, turning the shrimp over carefully halfway through.

TO FRY: lay flat on a baking sheet and refrigerate for 20 minutes. In a skillet, add a Robust EVOO (2 inches worth). Heat until oil is 350 degrees F. Put shrimp in the pan (2-3 batches) in the oil and fry for about 3 minutes, flipping halfway. When they're done, place on paper towel then serve with sauce.

06/18/2026

Can anyone guess what Derek's going to be trying tonight? 👀

06/17/2026

There's less than half a month left to grab our Dolce Mela "Sweet Apple" Organic Vinegar (like an apple cider vinegar, but sweeter) for 15% OFF in-store and online!

Official Product Info:

Our beautifully sweet-tart Dolce Mela Organic Vinegar from Italy is made from just one ingredient – organic Italian apples! With just the right acidity to balance the deep sweet fragrance of organic apples, this delightful apple vinegar tastes nothing like the apple cider vinegar you’re used to.

We recommend using over fruit, with yogurt, in marinades or BBQ sauce, with sparkling water or in dressings. It is deliciously drinkable! It pairs well with any UP Extra Virgin Olive Oil,

06/17/2026

Recently had a customer tell us they mix our Key Lime White Balsamic with their strawberry jam. Derek tried it last night before spreading some on toast, and WOW what a fantastic flavour pairing!

06/16/2026

Pasta with Mushroom & Sage Olive Oil Fried Sage Leaves & Pecorino

Ingredients:
4 tablespoons Wild Mushroom & Sage infused Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (Remove for Vegan/Vegetarian Version)
1 tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste
12 oz. dry pasta of choice, cooked al dente in lightly salted water

Directions:
While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce.Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.

Serves 4

06/16/2026

Favuzzi - Mushroom & Truffle Spread
Our hearty mushroom purée contains black truffle and porcini pieces that melt in the mouth. The delicate truffle flavour reveals hints of garlic without masking the taste of the other mushroom varieties, all complemented by black olive notes.

06/15/2026

Crispy Halibut Tacos with Spicy Habanero Avocado Crema

Fresh, spicy, and crunchy! Take your fish taco game up a level with this all-around delicious recipe!

Cabbage Slaw
½ head green cabbage, finely shredded
½ medium red onion, small diced
2 medium tomatoes, diced
¼ cup fresh cilantro, chopped
1 Tablespoon Jalapeno Olive Oil
2 tablespoons lime juice
Salt to taste

Crispy Fish
1 cup all-purpose flour
1 tablespoon chili powder
½ teaspoon baking powder
1 cup sparkling water or beer
Ultra-Premium Extra Virgin Olive Oil, for frying
1 lb. fresh cod, halibut, or other firm fleshed white fish cut into 1-inch (2-cm) thick strips

Avocado Habanero Crema
2 medium avocados
1 Tablespoon Habanero Fused Olive Oil
1 Tablespoon Garlic Infused Olive Oil
1 cup sour cream
¼ cup lime juice
Salt to taste

Instructions

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, Jalapeño Fused Olive Oil, lime juice, and salt in a large bowl. Toss well, then set aside.

Make the crispy fish: In a large bowl, combine the flour, salt, chili powder and baking powder. Add the liquid and whisk until smooth. Let sit for 15 minutes.

Heat the oil in a large pot until it reaches 350°F (180°C).

Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

Make the avocado crema: Add the avocados, sour cream, lime juice, Garlic Olive Oil, Habanero Olive Oil, and salt to a blender. Blend until smooth.

To assemble the tacos, add a bit of cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.

06/15/2026

Favuzzi - Cacio e Pepe Seasoning
Inspired by the classic Roman pasta dish that dates back to antiquity. The blend is made with only natural ingredients - hand harvested sea salt, Pecorino cheese, and black pepper - combining for a flavorful and authentic seasoning. Sprinkle it on anything from popcorn to pasta to eggs, it also enhances scalloped potatoes and grilled ribeye for a unique flavor you won't find anywhere else! Our Cacio e Pepe seasoning makes the perfect addition to any recipe and will make your dishes truly stand out!