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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!

Olive Tapenade Sandwich Mix
tested in Finger Foods cooking class
  • 1 c. chopped olives (mixed Garlic stuffed and Piquillo stuffed)

  • Extra Virgin Olive Oil (try Cobrancosa or Hojiblanca)

  • Provolone slices

  • crustless bread


Put drained olives in food processor, add extra virgin olive oil and chop until however fine you like it. To make sandwich, get bread, top with slice of Provolone, olive paste and another slice of bread. Cut into shapes.

Peach Glazed Cocktail Meatballs
tested in Finger Foods cooking class
  • 1 lb. ground pork
  • 1 egg
  • 1/2 c. soft bread crumbs
  • 1/4 c. minced onion
  • 1 tsp. Roasted Garlic Sea Salt
  • 3 Tbsp. White Wine Herb Mustard
  • 2 tsp. Oregano White Balsamic
  • 1 1/2 tsp. Fennel Olive Oil
  • 3/4 tsp. Basil Olive Oil
  • 3/4 tsp. Smashed Black Peppercorns
  • 1/4 c. Peach Balsamic for glazing
Preheat oven to 350*F. Place all ingredients in a large bowl and mix lightly, but thoroughly with hands. Form mixture into 36 mini meatballs. Place on a cookie sheet and bake for about 15 - 20 minutes or until cooked through. Toss in a Peach Balsamic glaze.
Apple Fennel Shortcake
tested in Finger Foods cooking class
  • 8 oz cream cheese, softened

  • 3 Tbsp. whipping cream

  • 3 Tbsp. Fennel Olive Oil

  • 2 tsp. Walnut Oil to drizzle

  • 1/4 tsp. salt

  • 1 tsp. Dark Chocolate Balsamic Vinegar

  • 8 slices pound cake

  • 1 Granny Smith apple, core and slice with mandolin


Mix together cream cheese, whipping cream and Fennel Olive Oil. Cut pound cake into 1/4" slices (or desired thickness). Mix Walnut Oil and chocolate balsamic. Pipe cream cheese mixture on to pound cake, top with apple slice, drizzle with walnut oil and chocolate balsamic mixture. Drizzle with more fennel olive oil if needed.

Mini BLTs
tested in Finger Foods cooking class
  • 2 3/4 c. flour

  • 2 Tbsp. sugar

  • 4 tsp. baking powder

  • 1 tsp. Smashed Peppercorns Sea Salt

  • 1 tsp. baking soda

  • 3/4 c. Basil Olive Oil

  • 1 c. buttermilk

  • cherry tomatoes

  • 12 oz. thick cut bacon, cooked and blotted on paper towels

  • 1 small bunch arugula


Preheat oven to 375*F. In a large bowl combine dry ingredients, drizzle in Basil Olive Oil and buttermilk. On a floured surface, roll dough to a 1/2 inch thickness. Using a 1-2 inch round cutter, cut out biscuits. Bake on a baking sheet until golden, about 15 minutes. Split biscuits, layer each with with mayo, a slice of cherry tomato, 2 inch piece of bacon, and arugula.

Avocado and Tuna Tapas
tested in Finger Foods cooking class
  • 1 - 12oz. can solid white tuna packed in water, drained

  • 1 Tbsp. Mayonnaise

  • 3 green onions, thinly sliced, plus extra for garnish

  • 1/2 red bell pepper, chopped

  • 1/2 tsp. Lemon White Balsamic Vinegar

  • black pepper to taste

  • 1 pinch Roasted Garlic Sea Salt

  • 2 ripe avocados, halved and pitted

  • Drizzle of Dill Olive Oil


Stir together tuna, mayonnaise, green onions, red pepper, and Lemon White Balsamic in a bowl. Season with pepper and garlic sea salt, then pack avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Lemon-Caper Parmesan Potato Salad Bites
tested in Finger Foods cooking class
  • 12 small red potatoes, halved

  • 2 tsp. Butter Olive Oil

  • 1/2 c. sour cream

  • 2 Tbsp. minced fresh chives, divided

  • 2 Tbsp. Dill Olive Oil

  • 2 Tbsp. finely chopped drained capers

  • 1 1/2 tsp. Lemon White Balsamic Vinegar

  • 1/2 tsp. Roasted Garlic Sea Salt

  • 1/2 tsp. freshly ground black pepper

  • 2 Tbsp. grated Parmesan cheese


Preheat oven to 450* F. Combine potatoes and Butter Olive Oil, toss to coat. Arrange potatoes, cut side down, in a single layer on a parchment paper lined baking sheet. Bake for about 20 minutes. Turn potaoes and bake another 10 minutes. Remove and cool for 20 minutes. Preheat broiler to high. Using a paring knife, carefully cut a circle in the cut side of the potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream,1 Tbsp. chives and the next 5 ingredients. Evenly fill the potato shells with filling, sprinkle with cheese and remaining chives. Broil potatoes for 2 minutes or until cheese is lightly browned.

Raspberry Swirl Cheesecake
Tested in Salads and Desserts Cooking Class
  • 1 c. whole fresh raspberries

  • 1 Tbsp. Raspberry Balsamic Vinegar

  • 2 eggs

  • 1/4 c. granulated sugar

  • 1 Tbsp. Lemon Olive Oil

  • 1 c. cream cheese

  • 12 round vanilla wafer cookies


Preheat oven to 350˚F. Line a muffin tin with cupcake papers.

In a small saucepan over medium heat mash the raspberries slightly with a wooden spoons. Add the balsamic and mix well. Bring to a boil, remove from heat and let cool.

In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition to form a creamy smooth mixture.

In the bottom of the muffin tins place one wafer cookie. Spoon cream cheese mixture on top to fill the paper case halfway. Add two tablespoons of the raspberry mixture on top and then top it with more of the cream cheese mixture (the cupcake papers should be 2/3 full).

Using a toothpick, swirl the raspberry mixture into the cheesecake, starting in the centre and working your way out in a spiral motion.

Bake for 12 minutes until puffed and the edges are slightly golden. Let cool completely in the pan before enjoying.

Three Bean Salad
Tested in Salads and Desserts Cooking Class
  • 1 1/2 c. canned chick peas, rinsed and drained

  • 1 c. canned red kidney beans, rinsed and drained

  • 1 c. snapped green beans, cooked

  • 1 Tbsp. chopped chives

  • 1 Tbsp. chopped parsley

  • 1/4 c. Garlic Olive Oil

  • 1/4 c. Sicilian Lemon White Balsamic Vinegar


Toss chick peas and kidney beans in a large bowl with the green beans. Sprinkle with the fresh herbs.

In a small bowl, whisk together the olive oil and balsamic. Drizzle the dressing over the salad and toss. Let it sit covered in a fridge for at least 1 hour before serving so the flavours develop.

Springtime Strawberry Spinach Salad
Tested in Salads and Desserts Cooking Class
  • 1/2. c. Chevre Goat Cheese (or your choice of a soft cheese)

  • 1 pint strawberries

  • 2 Tbsp. Traditional or Strawberry Balsamic Vinegar

  • 2 Tbsp. Basil or Blood Orange Olive Oil

  • 10-15 spinach leaves, stems removed

  • salt and pepper


In a large bowl, toss the goat cheese with the strawberries. Drizzle with balsamic and olive oil. Serve on top of spinach leaves. Season with salt and pepper, if desired.

Chocolate Covered Strawberries
Tested in Salads and Desserts Cooking Class
  • 1 pint strawberries

  • 1 Tbsp. Strawberry Balsamic Vinegar

  • 1 Tbsp. Raspberry Balsamic Vinegar

  • 1 Tbsp. Chocolate Balsamic Vinegar

  • 1/2 tsp. Espresso Balsamic Vinegar

  • 2 c. chocolate

  • 1/4 c. Espresso Balsamic Vinegar


In a large bowl, add all balsamic vinegars (except the 1/4 cup Espresso) with washed strawberries. Let stand covered in the fridge for 1 1/2 hours. Drain and dry the strawberries.

To melt the chocolate: use a double boiler with an inch of water in the bottom. Bring to a simmer. Add chocolate to the double boiler and let it melt, stirring occasionally, until there are no lumps.

Hold the stem and dip the strawberries one at a time into the chocolate. Lift the strawberry out completely and shake off excess chocolate. Put strawberries on a plate or cookies sheet and cool in the fridge until the chocolate has hardened.

For the Reduction:
In a saucepan heat 1/4 cup Espresso Balsamic on medium-high. Stir continuously to prevent burning. When the balsamic is thick enough to coat the back of a spoon it is finished. Let cool completely and then drizzle over chocolate covered strawberries.