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Feb 03

Product Review Of Vancouver Olive Oil Company

My friends over at EAT! Vancouver contacted me to let me know that this year they are highlighting gluten free exhibitors. This is great news for myself and many other people who are gluten sensitive or celiac. They were kind enough to contact some vegan and gluten free exhibitors to send me some samples of their products for review. I love doing reviews! I’m also going to be working one day at the festival so I will get to meet all these lovely people.

Up first in a series of product reviews is olive oil and balsamic vinegar from Vancouver Olive Oil Company. The beautiful and extensive samples were hand delivered by the owner, Michaelanne. I loved that! I love meeting new people and it is great to be able to put a face to the name. I thought that was a really nice touch. It adds to my experience and already was winning me over. She also gave me a little run down on the company and how they source their oils.

Their exclusive supplier has quite the reputation for providing high quality oils since 1924. They import over 24,000 litres of oil from around the world every year! Woah! By working with a company that has such a great reputation and standards, it allows Vancouver Olive Oil Company (VOOC) to keep their own high standards. They always taste and test before they buy to ensure that they are providing the high quality oils we need and desire.

Butter olive oilProducts received:

  • Persian lime olive oil
  • Blood orange olive oil
  • Arbequina olive oil
  • Honey ginger balsamic
  • Espresso balsamic
  • Traditional balsamic

 The butter olive oil does not contain butter. It is infused with magic. lol I can’t remember what Michaelanne said they infused it with but I say magic because that’s what it is. Magical. It really does give a buttery taste. Unfortunately I could not try the Honey Ginger balsamic as I’m vegan and I don’t consume honey but I’m going to give it to my dad who’s a big foodie. He can have some fun with it and let me know what he thinks.

I did some research on how to properly taste oils and one article said you put it in a small glass, warm it in between your hands to smell it and then taste it. Then you make some recipes with it using very clean and simple ingredients. The options were basically endless. I tasted the Persian lime and the blood orange but the others I just cooked with. The espresso and the honey ginger balsamic are the only ones I haven’t tasted yet.

Peanut lime coleslaw

Ingredients

  • 1-1/2 cups unsalted raw peanuts
  • 1/2 of a medium-large cabbage
  • 1 basket of tiny cherry tomatoes, halved
  • 1 jalapeno chili, seeded and diced
  • 3/4 cup cilantro, chopped
  • 1/4cup Persian lime olive oil
  • 1/4 tsp sea salt

 Directions:

In a skillet roast the peanuts for 5 – 10 minutes, stirring often to prevent burning, until golden and toasted.

Cut the cabbage in half and core it. The goal is to cut the cabbage into bite size pieces. Use a mandolin food slicer to shred the cabbage.  Combine the cabbage, tomatoes, jalapeno and cilantro in a bowl.  Add the Persian lime flavoured olive oil to the mixture and gently stir.  Just before serving fold in the peanuts (add them too early and they loose some of their crunch).  Taste and add more salt if needed.

I also tossed one of my usual salads with some of the blood orange olive oil and the traditional balsamic vinegar. I tasted both of these on their own before combining. The balsamic was sweet and refreshing. Actually so was the olive oil but not quite as strong.

Dinner was quite lovely!! These salads would go really great for a summer picnic or BBQ. The simplicity of the recipe and the use of such high quality, infused olive oils make the dishes ingredients really come to life.

Next up is the butter olive oil. Game changer. I did another simple dinner. I tossed a head of broccoli in the butter olive oil, paprika, sea salt and a little nutritional yeast and roasted for 40 minutes along side a acorn squash. Once cooked I scraped out and mashed the acorn squash with some of the olive oil, garlic powder and nutritional yeast. Wow. I could not believe how much you could taste this butter flavor! It was fantastic and I’m not obsessed.

It was such a pleasure to cook with such great oils and such simple recipes. It really let the natural flavors of the ingredients shine.

Check out Vancouver Olive Oil Company on West Broadway. They have a blog section of the website which has some great recipes to try out. I definitely give this company two thumbs up! The butter olive oil is my favorite. Michaelanne called it too. She said vegans go crazy for it. lol She was right!

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