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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!


Note: Recipes are still being compiled. Check back for more later!

Turkish Rissoles (Rolls)
*tested in our Turkish Cooking Class
  • 1 Tbsp. Harissa Olive Oil

  • 1 lb. ground lamb

  • 1 lb. ground beef

  • 1 tsp. salt

  • 1 tsp. ground black pepper

  • 3 Tbsp. Summer Kitchen Caramelized Onions

  • 3 Tbsp. tomato paste

  • 2 tsp. Metropolitan Chef Garlic Lovers Passion Rub

  • 1 package Turkish phyllo dough

  • feta cheese for topping

  • Butter Olive Oil for brushing


Heat Harissa Olive oil in frying pan. Add lamb and beef and sauté until meat is done. Once the meat is cooked, add the caramelized onions, tomato paste and Garlic Lovers Passion Rub. Cook until heated through. Once done set aside to cool down.

Preheat oven to 350F.

To assemble the rolls, place 1 Tbsp. meat mixture onto phyllo dough's widest end.* Sprinkle with feta cheese. Using a small amount of water, wet dough around around edges with finger tips. Fold in the sides and roll from wide end to narrow end. Arrange on baking sheet prepared with parchment paper. Brush with Butter Olive Oil. Bake until golden brown on both sides, for 15-20 minutes, turning half way through. Serve with dipping sauce, such as the Turkish Roasted Red Pepper Spread.

*Chef's Note: If using regular phyllo dough, cut triangles out of the rectangle dough to ensure an even amount of dough covers the filling after rolling up.

Shrimp Cocktail with Cocktail Sauce
Tested in Entertaining cooking class
  • 2 lb. (16-20 or 21-25) prawns

  • 1 whole onion

  • 1 stalk celery

  • 1 carrot

  • 1 bay leaf

  • 5 peppercorns

    • 1 lemon
  • For the Sauce:

  • 3 Tbsp. Honey Horseradish Mustard

  • 1 c. ketchup

  • 1 tsp. Harissa Olive Oil

  • 1 Tbsp. Lemon White Balsamic Vinegar


For the Shrimp:
In a medium sauce pot fill halfway with cold water. Add celery, carrot, onion, bay leaf, peppercorns and lemon. Bring to a boil. Simmer for 20 min. Bring back to a boil and add shrimp, 8-10 at a time. Turn to medium and cook for 6-8 minutes or until shrimp is done. Cut 1 shrimp in the thickest part if it’s opaque shrimp is done.

For the Cocktail Sauce:
Mix all ingredients for cocktail sauce and serve with cooked shrimp.

Smoked Bacon Wrapped Onion Rings with Spicy Mayo
Tested in Bacon cooking class
  • 1 pack bacon

  • 4-5 sweet onions

  • Harissa Olive Oil

  • 2 Tbsp. black pepper

    • For the Spicy Mayo:

  • 3 Tbsp. mayo

  • 1 Tbsp. Hot to Trot Rub

  • 1 tsp. lemon/lime juice

  • 1/4 tsp. Chipotle Olive Oil


Cut onion into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with homemade Harissa Olive Oil. Wrap each onion ring with bacon and secure with skewer or toothpick. Heavily cover the onion rings with pepper and grill until bacon is crispy or fry in a frying pan.

For the Spicy Mayo:
In bowl, combine all ingredients until smooth. Use as a dip or spread for your favorite dishes.

Smoked Salmon Cream Cheese
served at Customer Appreciation Days
  • 2 - 8 oz. packages cream cheese, softened

  • 12 oz. smoked salmon, chopped

  • 3 dashes Worcestershire sauce

  • 3 drops Harissa Olive Oil (may adjust to taste)

  • 1 tsp. Dill Olive Oil

  • Saltwest Lemon Dill Infused Sea Salt

  • 1 tsp. Saltwest Roasted Garlic & Onion Infused Sea Salt


In a medium sized bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, Harissa Olive Oil, Dill Olive Oil and sea salts. Mix well. Serve on crostinis, cucumber slices, crackers etc.

Butternut and Harissa Hummus
tested in Moroccan cooking class
  • 1/2 butternut squash (about 400g.), peeled and cut into 2cm pieces

  • 3 cloves minced garlic

  • 3 Tbsp. Toasted Sesame Oil

  • 1/2 Tbsp. Harissa Olive Oil, plus a little extra for drizzling

  • 1 - 540ml can chickpeas, drained and rinsed


Heat oven to 200C. Put the butternut squash in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 minutes, until the squash is really tender. Leave to cool. Tip the squash into a food processor with any juices from the tin. Add the garlic and the remaining ingredients, season with salt and blend to a paste. Scrape the hummus into a bowl. Drizzle with extra Harissa Olive Oil before serving.

Crab Cake Bites
Tested in Easy Entertaining Appetizer cooking class
    • Crab Cakes:

  • 1/4 c. mayonnaise

  • 1 egg

  • 12 soda crackers, crushed

  • 3 cans 4 oz (120 g) crab pieces, well drained

  • 1/2 c. (125 ml) unbleached all-­purpose flour

  • 1/4 c. Harissa Olive Oil

    • Garnish:

  • 2 Tbsp. mayonnaise

  • 10 cherry tomatoes, cut in 3 slices

  • 30 mini fresh basil leaves

  • Basil Olive Oil to drizzle

  • pepper


1. In a bowl, combine the mayonnaise, egg, and crackers. Let rest for about 10 minutes. Add the crab meat and stir until it breaks into small pieces. Season with salt and pepper.
2. Place the flour on a baking sheet or large plate. Set aside.
3. With your hands, shape the patties using about 15 ml (1 tablespoon) of the crab mixture for each and place on the baking sheet. Dust with flour.
4. In a large non­stick skillet, add Harissa Olive Oil and brown half the patties at a time in the oil for 3 - 4 minutes on each side. Drain on paper towel.
5. Place the crab cakes on a serving platter or board. Garnish with a little mayonnaise, a slice of tomato and a basil leaf. Season with pepper. Serve immediately.

To freeze and reheat: Freeze the cooked bites on a baking sheet lined with parchment paper and transfer them into a freezer sealable plastic bag.
When serving the already cooked bites, heat them for 15 to 20 minutes on a baking sheet in the middle of a 180 °C (350 °F) preheated oven.