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Manitoba's first oil and vinegar tasting room!


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

Lasagna Soup

Serves 8

  • Hojiblanca Extra Virgin Olive Oil

  • 1 1/2 lb. Italian sausage

  • 1 lb. ground round beef

  • 1 cup onion, chopped

  • 4 garlic cloves, minced

  • 1 tsp. dried oregano

  • 1/2 tsp. crushed red pepper flakes

  • 2 Tbsp. tomato paste

  • 2 (28 oz.) cans diced tomatoes

  • 2 bay leaves

  • 6-8 c. chicken stock

  • Lasagna noodles (broken into smaller sections)

  • 1/2 c. finely chopped fresh basil

  • salt and pepper, to taste

    • For cheesy topping:

  • 8 oz. ricotta

  • 1/2 c. grated Parmesan cheese

  • 1/4 tsp. salt

  • pinch of ground pepper

  • 2 c. shredded mozzarella cheese

  • Optional: Harissa or Chipotle Olive Oil for drizzling over soup


In a large soup pot, heat Hojiblanca extra virgin olive oil over medium heat. Add sausage and beef, breaking up into bite-sized pieces and brown for about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano, and red pepper flakes. Cook for a minute. Add tomato paste and stir well to incorporate. Cook for 3-4 more minutes, or until the tomato paste is absorbed. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 min. Add uncooked pasta and cook until al dente. Pasta will continue to absorb moisture as it sits and become mushy. If making soup well ahead of serving, consider cooking the noodles separately and adding them when serving. Prepare the cheesy topping by combining the ricotta, Parmesan, salt and pepper in a small bowl. To serve, place a dollop of the cheesy topping in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Drizzle a small amount of the Harissa or Chipotle Oil over the top, if you would like, and enjoy!

Chunky Mediterranean Chicken (or Turkey) Soup

Serves 8

  • 4 Tbsp. Garlic Olive Oil

  • 1 medium yellow onion, coarsely chopped

  • 1 medium sweet greet pepper, coarsely chopped

  • 1 can (14.5 oz.) low sodium tomatoes, chopped, with their juice

  • 4 c. chicken stock or low-sodium chicken broth

  • 2 c. water

  • 1/2 c. long-grain rice

  • 1 Tbsp. fresh basil, chopped

  • 6 medium sized carrots, peeled and sliced 1/2 inch thick

  • 1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes (also can use turkey)

  • 2 c. fresh green beans, diced

  • 1/2 c. black olives, chopped

  • 1/4 tsp. black pepper

  • 1/4 tsp. cayenne red pepper


In a stockpot or 5 quart Dutch oven, heat the Garlic Oil over moderate heat. Sauté the onion and green pepper stirring occasionally 5 minutes, or until vegetables are soft. Stir in the tomatoes with their juice, chicken stock, water, rice, and basil. Bring to a boil then reduce heat to a gentle simmer. Cover and cook 10 minutes. Add the carrots and cook 5 minutes longer. Add the chicken, green beans, and olives and cook, uncovered, for 5 min or until the chicken is just cooked through. Stir in the black and red pepper.

Chicken, Lemon, and Mint Soup

6 servings

  • 48 oz. chicken stock

  • 3-4 Tbsp. Cilantro and Roasted Onion Olive Oil

  • 3 large boneless, skinless chicken breasts, diced

  • 3 cloves garlic, crushed

  • 2 Tbsp. Garlic Olive Oil

  • 2 wide strips of lemon zest

  • 1/2 c. mint, chopped

  • 1/4 tsp. red pepper flakes (or to taste)

  • 1/2 c. rice

  • juice of 1/2 lemon (about 2 Tbsp.)

  • cayenne pepper, to taste

  • salt, to taste


In a large sauce pan, add chicken stock, lemon zest strip, rice and half the mint. Simmer 15-20 min until rice is tender. Meanwhile in a sauté pan, heat Cilantro and Onion Olive Oil with the Garlic Oil, chicken breasts, garlic, and red pepper flakes. Cook until chicken is thoroughly cooked through, about 15 min. Add chicken mixture to chicken stock and rice sauce pan. Add lemon juice, remaining chopped mint, salt and cayenne pepper to taste. Garnish with a little lemon zest and serve.

Gazpacho with Persian Lime Oil
  • 3 lbs. ripe tomatoes, cored and roughly chopped

  • 2 cloves garlic, chopped

  • 1 large cucumber, peeled, seeded and roughly chopped

  • 1 mild green chile pepper or jalapeño, seeded and roughly chopped

  • 1 red bell pepper, cored, seeded and roughly chopped

  • 1 small yellow onion, roughly chopped

  • 3 Tbsps. Persian Lime Olive Oil

  • sea salt and freshly ground pepper, to taste


Put tomatoes, garlic, cucumbers, chiles, red bell peppers, onions, and lime oil into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with lime olive oil.

Strawberry Basil Soup

Yields 2 Servings

  • 1 pint fresh strawberries, hulled

  • 1/2 cup sweet sparkling rose wine

  • 1/2 cup sugar

  • 2 tbsps strawberry balsamic

  • 1 tsp grated lemon peel

  • 6 chiffonade basil leaves

  • 2 tbsps creme fraiche


In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours. Garnish with dollop of creme fraiche and basil leaves.

Roasted Fall Root Vegetables with Wild Mushrooms and Sage and Red Apple
  • 2 sweet potatoes

  • 2 butternut squash

  • 2 large beets

  • 2 turnips

  • 1 rutabaga

  • Wild Mushroom and Sage Olive Oil

  • Red Apple Balsamic Vinegar

  • salt and pepper, to taste


Preheat oven to 375 degrees. Peel and cut all vegetables into 2″ cubes and place into a bowl. Drizzle enough Wild Mushroom and Sage Olive Oil to cover vegetables. Place vegetables on a baking sheet and roast for approximately 30 minutes. Remove pan from oven and drizzle on the Red Apple Balsamic. Return pan to the oven and continue cooking for another 15 minutes or until vegetables are tender. Salt and pepper to taste.

Asparagus with Truffle Oil Vinaigrette

Serves 8-10

  • 2 pounds asparagus stalks, washed and trimmed

  • 2 Tbsp. White Truffle Oil or Black Truffle Oil

  • 1 1/2 Tbsp. Picual Extra Virgin Olive Oil

  • 1 Tbsp. French Tarragon White Balsamic Vinegar (or try Champagne Wine Vinegar)

  • 1/4 tsp. fresh squeezed lemon juice

  • 1/2 tsp. coarse sea salt

  • pinch of black pepper


In a small bowl, whisk together Truffle Oil, olive oil, vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and plunge into a cold water bath to stop the cooking process; drain well. Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Acorn Squash Stuffed with Apples and Cranberries

Serves 2

  • 1 acorn squash, halved and seeded

  • 3 Tbsp. Organic Butter Olive Oil

  • 3 Tbsp. brown sugar

  • 1/2 tsp. cinnamon

  • 1 medium Granny Smith apple, peeled, cored and cut into 1/2 inch cubes

  • 2 Tbsp. dried cranberries

  • 2 Tbsp. pecans, coarsely chopped (optional)


Preheat oven to 350 degrees. Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up. Combine remaining ingredients in a bowl and divide between the squash halves. Bake for 20 minutes more. If desired, 10 minutes before cooking time is complete, top with pecans.

Asparagus with Prosciutto and Blood Orange Olive Oil
  • 1/3 c. Blood Orange Olive Oil

  • 24 spears asparagus (ends trimmed)

  • 8 slices prosciutto

  • Parmesan cheese (shaved)


Combine orange zest and olive oil. Blanch asparagus in lightly salted boiling water for 2-3 minutes. Refresh under cold water and drain. Grill prosciutto until crisp; drain on absorbent paper, then break into pieces. Serve asparagus drizzled with olive oil and topped with prosciutto. Scatter with Parmesan.

Chipotle Lime Roasted Potatoes
  • 1 Tbsp. Chipotle Olive Oil

  • 2 tsp. Persian Lime Olive Oil

  • 1/2 tsp. kosher salt

  • 1 chipotle pepper from a can of chipotle peppers in adobo sauce

  • 2 tsp. adobo sauce

  • 1 garlic clove

  • 1 Tbsp. lime zest

  • 1 Tbsp. fresh lime juice

  • 2 Tbsp. fresh chopped cilantro (optional)


Preheat oven to 400 degrees. Slice potatoes in half and place on baking sheet. Drizzle Chipotle Olive Oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork. While the potatoes are cooking, remove one chipotle pepper from the can and mince. Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl. Peel and mince the garlic clove. Add it to the bowl as well. Next, add the lime zest, lime juice, and the 2 teaspoons of Persian Lime Olive Oil. Whisk everything together until combined. Once the potatoes are done and still hot, pour them into the chipotle lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.