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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!

Waldorf Chicken Salad
  • 2 cooked, boneless chicken breasts, chopped

  • 1 medium red apple with skin, chopped

  • 1/2 c. celery, chopped

  • 3 Tbsp. chopped walnuts

  • 2 tsp. fresh ginger, chopped

  • 2 Tbsp. Roasted Walnut Oil (more if desired)


Mix and Serve.

Alternative: add 2 tablespoons Traditional Balsamic to the Walnut Oil.

Grilled Fig and Garlic Chicken on Spring Mix Salad
    • For the Chicken:

  • 1/3 c. Fig Balsamic Vinegar

  • 1/3 c. Garlic Olive Oil

  • 2 tsp. dried oregano

  • 1/2 tsp. ground black pepper

  • 2 to 3 chicken breasts pounded to 1/2 inch thickness

    • For the Salad:

  • 6 - 8 c. spring mixed salad, rinsed and dried

  • 1/2 lb. Feta or aged goat cheese, crumbled

  • 1/2 c. sliced cucumber

  • 1 mandarin orange or tangerine, peeled and sectioned

  • 1/4 c. Fig Balsamic Vinegar

  • 3/4 c. Extra Virgin Olive Oil

  • 1 tsp. dried mustard

  • pinch salt and ground black pepper


For Chicken:
Whisk the balsamic vinegar, garlic oil, oregano and black pepper in a bowl. Brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture. Let chicken sit covered in the refrigerator for at least 1/2 hour up to 4 hours. Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts till just done. Turn the chicken twice to each side creating a cross hatch pattern if desired. Use any leftover mixture to baste. Remove from grill when done, let cool, then cut into bite sized strips. Refrigerate until ready to assemble the salad.

For Salad:
In a large bowl, toss salad greens, cucumber, mandarin or tangerine slices, and sprinkle the crumbed Feta or goat cheese over top. Add the chicken to the salad.
In a separate bowl, whisk together Extra Virgin Olive Oil, Fig Balsamic Vinegar, dried mustard and salt and pepper. Drizzle over top of salad before serving.

Spring Mix Salad with Fig Vinaigrette

Serves 8

  • 8 c. spring mix, rinsed and patted dry

  • 1/2 lb. feta or aged goat cheese, crumbled

  • 1/3 c. walnuts or pan-toasted pine nuts

  • 1 medium red onion, coarsely chopped

  • 1 mandarin orange or tangerine, peeled and separated into sections

  • 3 Tbsp. Black Mission Fig Balsamic Vinegar

  • 1 tsp. dried mustard

  • pinch of salt and ground black pepper

  • 1/2 - 3/4 c. Extra Virgin Olive Oil


Prepare salad greens, cheese, nuts, onion, and orange by arranging on plates. To make the vinaigrette, thoroughly whisk vinegar, black pepper and dried mustard together in a small bowl. Add the Extra Virgin Olive Oil in a slow stream while continuing to whisk until it is emulsified. Pour over the prepared salad, serve immediately.

Cream of Roasted Pepper and Tomato Soup


  • 2 - 28 oz. cans tomato puree

  • 1/2 c. white wine

  • 2 c. chicken or vegetable stock

  • 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained and chopped

  • 3 Tbsp. Tuscan Herb Olive Oil

  • 1 medium yellow onion, finely diced

  • 4 large cloves garlic, minced

  • 1 bunch fresh basil leaves, washed, dried and torn

  • 1 tsp. dried oregano

  • 1/2 c. grated Romano cheese

  • 1 c. heavy cream

  • sea salt and fresh ground pepper, to taste


In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half. Add the chicken stock, roasted peppers, tomato puree, basil leaves, and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano cheese and stir to combine. Adjust seasoning with salt and pepper to taste. Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Harvest Bean Soup

Serves 8

  • 1 c. Extra Virgin Olive Oil (like Frantoio)

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • 1 large sweet onion, chopped

  • 4 garlic cloves

  • 2 large fresh tomatoes, pureed

  • 10 c. water

  • 1 (16oz.) can garbanzo beans, drained, rinsed

  • 1 tsp. paprika

  • 1 tsp. black peppercorns

  • 2 bay leaves

  • 2 c. spinach leaves, chopped

  • 4 Tbsp. Chipotle Olive Oil

  • salt, to taste


In a large saucepan heat the Extra Virgin Olive Oil, add green pepper, red pepper, onion, and garlic cloves. Sauté until soft, about ten minutes over medium heat. Add the tomato puree and sauté for 15 minutes on medium heat. Transfer the mixture to a food processor and puree. Set aside. In a large pot add 10 cups of water, garbanzo beans, paprika and salt to taste. Place the peppercorns and bay leaves in a cheesecloth or tea ball and add to pot. Bring to a boil, add pureed vegetable mixture to the pot along with the spinach. Let everything boil together for 15 minutes over medium heat. Remove spices (peppercorns, bay leaves). Serve and finish with Chipotle Olive Oil.

Carrot and Apple Soup with Honey Ginger Balsamic

Serves 4-6

  • 4 Tbsp. Frantoio Extra Virgin Olive Oil

  • 1/4 c. Honey Ginger Balsamic Vinegar

  • 1 large shallot, peeled and minced

  • 1 garlic clove, peeled and minced

  • 1 lb. carrots, peeled and diced

  • 2 Gala apples, peeled, cored and diced

  • 3 sprigs thyme leaves

  • 3/4 tsp. sea salt

  • 1/2 tsp. ground cumin

  • 1 tsp. ground ginger

  • 1/2 tsp. ground nutmeg

  • 1/8 to 1/4 tsp. Spanish smoked paprika

  • 2 3/4 c. chicken stock


In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, sea salt, cumin, nutmeg and smoked paprika. Stir and cook for 1 minute. Add the chicken stock and Honey Ginger Balsamic. Bring to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes or until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.

Stuffed Green Pepper Soup

Serves 6

  • 2 lb. ground beef

  • 3 Tbsp. Garlic Olive Oil

  • 1 lg. onion, chopped

  • 5 green peppers, chopped

  • 3 Tbsp. Butter Olive Oil

  • 6 cans Campbell’s Tomato soup plus 5 cans water

  • 1 can beef broth plus 1 can water

  • 2 tsp. brown sugar

  • 2 small cans tomato sauce

  • 3/4 c. uncooked white rice (or cook rice ahead of time, then stir into soup to serve)


Brown ground beef in Garlic Oil, then simmer with onion and green peppers until cooked. Add rest of ingredients and bring to a simmer. Continue to simmer until rice is cooked through, or follow suggestion above.

Spicy Cabbage Soup

Serves 6

  • 3 Tbsp. Garlic Olive Oil

  • 1/2 onion, chopped

  • 2 cloves garlic, chopped, (or increase Garlic Oil by 2 Tbsp.)

  • vegetables of your choice (suggest finely chopped carrots, celery, corn, green beans, etc.)

  • 2 tsp. red pepper flakes

  • 2 quarts chicken stock, or water with 4 tsp. chicken bouillon

  • salt to taste (1 tsp. or less)

  • 1/2 tsp. black pepper

  • 1/2 head of cabbage, cored and coarsely chopped

  • 1-2 (14.5 oz) can(s) Italian style diced tomatoes


In large stockpot, heat oil over medium heat. Stir in onion and garlic; cook until transparent, about 5 minutes. Add vegetables of your choice. Stir in stock (or water and bouillon), salt, red pepper flakes, and pepper. Bring to a boil and simmer 10 min. Add chopped cabbage and tomatoes. Continue simmering at least 30 minutes or until cabbage and remaining vegetables are cooked through. You can add rice or pasta if desired.

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.