After visiting Olive Branch on Main, I was blown away by how complex and distinct each olive oil and vinegar tasted. The flavours literally evolve on your palate. So, when I was developing recipes for this issue, I knew I didn’t want to overcomplicate things. I kept these recipes simple, letting those exceptional notes act as the true “secret weapon” that instantly elevates a dish.
That inspiration is woven into every bite. The sweet, slightly tart lychee vinaigrette was the perfect match for brightening a grapefruit, spinach, and blackberry salad (though I was tempted to pour it over vanilla ice cream!). For a savoury punch, the distinct, vibrant kick of the Baklouti Chilli olive oil needed nothing more than a smooth bed of labneh and a few olives to absolute perfection. Finally, a drizzle of Tuscan Herb olive oil became the ultimate “level-up” for my smoked salmon crostini, tying the fish, lemon, and capers together beautifully.
If there is one thing I want readers to take away from these dishes, it is that you don’t need a massive ingredient list to create something memorable. When you start with high-quality, flavour-forward ingredients, they do all the heavy lifting for you.
A note: The olive oils and vinegars used in the following recipes can be conveniently found at Olive Branch on Main, located in Kingsville, ON.
Sweet Citrus Berry Salad with Lychee Dressing (serves 2)
Salad Ingredients
- 2-3 cups fresh baby spinach leaves
- 1 radish, thinly sliced
- 1/3 cup blackberries
- 1 small grapefruit, segmented and chopped
- thinly sliced red onion for garnish
- 1/3 cup crumbled feta
- ¼ cup praline pecans
Dressing Ingredients
- 1/8 cup Cobrancosa Olive Oil
- 2 tbsp Lychee White Balsamic
- ½ tsp salt
- pinch of pepper to taste
- Layer the spinach leaves, radishes, blackberries, grapefruit, red onions, feta, and pecans onto a large plate.
- In a cup, combine all the dressing ingredients. When you’re ready to serve, pour over the salad and enjoy!
Smoked Salmon Croustini’s with Tuscan Herb Olive Oil (serves 2)
Ingredients
- ½ baguette, sliced 1cm thick
- Tuscan Herb Olive Oil for brushing and garnishing
- 227g plain cream cheese
- 2 x 75g portions of thinly sliced smoked salmon
- ½ lemon, thinly sliced
- ¼ red onion, thinly sliced
- 1 tbsp capers, rough chopped
Directions
- Slice the baguette and brush one side with olive oil. Bake for 10 min at 375 degrees F.
- Once cooled, spread cream cheese on each piece.
- Layer salmon, lemon, onions, and capers.
- Finish with a drizzle of Tuscan Herb Olive Oil.
Mediterranean Labneh with Olives and Baklouti Olive Oil (serves 2)
Ingredients
- 3/4 cup labneh yogurt
- 1/3 cup your favourite olives
- 3-4 tablespoons of Baklouti Olive Oil
Directions
- Spread labneh yogurt onto a plate. Layer with olives, then drizzle with Baklouti Olive Oil. Enjoy with fresh pita or naan bread.
