Vegetables/Side Dishes

Vegetables/Side DishesCategories
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Lychee Lime Shrimp Salad

The juicy lychee and zesty lime perfectly complement the succulent shrimp, creating a light and flavorful dish that's ideal for a healthy lunch or dinner.

Parsley, Chive Brown Butter Prawn Risotto

Start savouring this dish with succulent prawns that are delicately infused with the rich, nutty flavour of brown butter, perfectly complemented by the fresh, vibrant notes of parsley and chives. You won't regret.

Bulgar Salad with Mediterranean Vegetables & Lemony-Dill Vinaigrette

Bulgar Salad is a refreshing and nutritious dish perfect for any meal. This salad features bulgur wheat, which is soaked and fluffed to perfection, combined with a vibrant mix of vegetables. The star of the dish is the tangy lemony-dill vinaigrette, made with our Wild Fernleaf Dill olive oil which ties all the flavours together beautifully. 

Rachel’s Smoked Salmon Nicoise Salad

A healthy, cool, hearty, delicious, Mediterranean Diet inspired meal that has a little something for everyone... what more could we ask for?

Having trouble finding true Nicoise olives? Find them in-store  and online in the gourmet foods section at OlivetheBest.ca 

Crispy Roasted PotatoesThe combination of roasted garlic and onion jam, cheese, and potatoes creates a delightful symphony of flavours that is both comforting and sophisticated. The sweetness of the caramelized onions and roasted garlic in the jam pairs beautifully with the creamy, savoury notes of melted cheese. When combined with the earthy, starchy goodness of potatoes, this trio becomes a perfect blend of sweet, savoury, and umami. This flavour combination, featured in a recipe from Taste of the Okanagan, is ideal for a hearty side dish or a standout appetizer that will impress any guest.
Cara Cara Orange-Vanilla Salad DressingElevate your greens with the exquisite Cara Cara Orange-Vanilla Salad Dressing, a delightful concoction that blends the sweet, citrusy essence of Cara Cara oranges with a hint of luxurious Madagascar vanilla. This dressing is whisked together with our spicy Harissa Olive Oil and a touch of honey, creating a symphony of flavours that dance on the palate. Drizzle it over a bed of fresh greens to transform an ordinary salad into an extraordinary culinary masterpiece. It's not just a dressing; it's an experience that will bring a burst of freshness and flavour to any meal.
Spicy Roasted Cauliflower SteakTransform your dinner into a culinary adventure with our Spicy Cauliflower Steak, a dish that promises to tantalize your taste buds and leave you craving more. This vegetarian delight is not only a feast for the eyes but also a testament to how plant-based dishes can be just as satisfying as their meaty counterparts.
Roasted Delicata Squash Salad with Apricot & Milanese Gremolata VinaigretteThis salad is a perfect way to enjoy the sweet and nutty flavour of Delicata squash, a winter squash that does not need to be peeled. The squash is roasted with salt, pepper, and olive oil until tender and caramelized, then tossed with baby spinach and arugula, apple, dried apricots, cranberries, toasted Styrian pumpkin seeds, and creamy chevre cheese. The salad is then drizzled with a tangy and aromatic vinaigrette made with Milanese Gremolata olive oil, apricot white balsamic vinegar, Dijon mustard, honey, salt, and pepper. The Gremolata oil adds a burst of freshness and complexity, with notes of lemon, garlic and parsley. This salad is a delicious and nutritious side dish that can be served warm or cold, and pairs well with roasted chicken, pork, or fish.
Champagne Balsamic Roasted VegetablesI love these Balsamic Roasted Vegetables and cook them often. They are a nutritious and easy way to prepare veggies for the week. *Note: when time restricted I suggest skipping potatoes and yams as they can take 30-45 minutes. (all times for each vegetable are given in the recipe)
Creamy Pasta with Wild MushroomsA hearty and comforting dish that showcases the earthy and savoury flavours of mushrooms, garlic, and thyme, enhanced by Olive the Best French Champagne Balsamic and Ultra Premium Extra Virgin Olive Oil.
Caramelized Brussel Sprouts & MushroomsElevate your veggies with a burst of flavour! Caramelize Brussels sprouts and mushrooms to perfection, tossing them in a divine blend of Olive the Best Pomegranate Dark Balsamic and Mushroom & Sage Olive Oil for a savoury dish that's both sophisticated and simple. 🌿🍄
Garlic and Herb Olive Oil DipIf you're looking for a delicious spin on simply dipping in olive oil and balsamic and love garlic and herbs you definitely need to try this dip! Wow...
Portobello Mushroom CapsIndulge your taste buds with our Blackberry-Ginger Balsamic & Butter (vegan) Olive Oil Portobello Mushrooms – a savoury symphony of flavours! As they bake to tender perfection, bocconcini cheese melts into creamy goodness, and cherry tomatoes burst with sweetness. The finishing touch of fresh parsley and basil adds a fragrant herbaceous note, elevating this dish to a culinary masterpiece. Perfect as an appetizer or a unique side, this recipe promises a delightful fusion of textures and tastes that will leave you craving more.
Butternut Squash Soup with Pumpkin Seed Oil DrizzleAhh, the autumn has arrived. With Canadian Thanksgiving happening in October as the squash are in season it's a perfect time for inspiration. Try a drizzle of Styrian Pumpkin Seed Oil as the perfect compliment before serving.
Leek & Potato SoupReady in 30 minutes this soup can make a hardy meal especially as we get into colder days. In this recipe we use the dark greensIf you like a higher protein version try using the white beans instead.
Thai Sesame Lemongrass Mint SlawCombine the tangy flavour of our Lemongrass Mint White Balsamic with Persian Lime Oil and Sesame oil and you have a Thai flavour explosion that's hard to beat. This will change your opinion of coleslaw- guaranteed!
Balsamic Tomato & Fennel FoccaciaThis combination of the sweet balsamic tomatoes and slight aniseed flavour from the fennel work especially well in this bread which is crisp on the outside and soft and fluffy on the inside. You may be put off from the making bread due to the perceived complexity but this recipe is easy to make and only takes 30 mins to cook. Perfect for making to tear and share with friends.
Key Lime Balsamic Miso Noodle BowlThis versatile, flavour-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles as we've done in this recipe or with seafood or on sandwiches.
Tomato Cucumber SaladNothing feels like summer as much as a freshly harvested tomatoes and cucumbers cut up up into a cool, refreshing flavourful salad.
Rigatoni with SausageSweet, creamy Italian flavours combine using the Milanese Gremolata olive oil in this pasta dish. Italian sausage, Italian parsley, onion, tomato, parmesan form many of the typical Italian ingredients in this dish. The result is magnifico!
Roasted Trio Delight

Portobello Mushrooms are very dense, filling, and what we would call "meaty" (I apologize to Vegetarians and Vegans alike as my reference might be inappropriate considering it is a Veggie type meal). Nevertheless, we can agree that Portobellos make a great substitute for meat in meals.

Mushrooms and potatoes are always fantastic but do not skip the shallot vinaigrette for this. This adds the extra zip. Complete Vegetarian "Sheet Pan" meal using "Olive the Best" Milanese Gremolata Olive Oil, Garlic Olive Oil, Madagascar Black Pepper Olive Oil and Barrel-Aged Red Wine Vinegar.

Summer Garden Veggie CasseroleSummertime brings a bushel full of choices from the garden but nothing seems more abundant than zucchini and tomatoes at harvest time. Here's a recipe that can help you finish off those harvest rewards. A little spice along with cheese in one big casserole dish, this serves a great meal for a crowd of vegetarians or non-veggie heads alike.
Marinated Artichoke Hearts on ToastArtichoke hearts used to be a delicacy and today we have the luxury of the flavour. They are a delicious and healthy snack to fuel up anytime & anywhere. Take this artichoke mix to work for a quick lunch or enjoy at leisure at home.
Super Tender Olive Oil Pie CrustMake a fantastically tender, butter-free pie crust that is perfectly suited for all your pies any season! Think savoury Mushroom-Sage Infused Olive Oil for your next quiche crust like the one used in our Roasted Asparagus Quiche pictured, or try our Butter Infused Olive Oil for a gorgeous pecan pie crust!
Truffled Butternut Squash Trottole & CheeseAs kids we used to call these corkscrew pasta but Trottole is the official name of the spin top style shapes of pasta. The shapes of these pasta allow all the delicious ingredients in this dish to absorb in between so you won't miss tasting the flavours together -- the creamy butternut squash, truffle, garlic as well as gruyere, cheddar and pecorino romano cheeses --- what's not to love? try it
Portobello Mushrooms Stuffed with Baby Artichoke Spinach RisottoMushrooms are so versatile and many perfect for stuffing. The Champagne wine vinegar takes this to another level. Served as an appetizer, side or main dish this portobello is flavourful and filling. They are good for you and packed with vitamins. What's not to like?
Tortellini Salad

This Tortellini Salad is an easy and flavorful cold pasta salad made with tortellini, olives, pepperoni, cherry tomatoes, cucumbers and provolone cheese. Our Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic are the flavour ingredients for vinaigrette in this salad recipe. Add grilled chicken to the salad for a main dish. It makes a colourful & delicious dish to take to dinner parties and bbqs. Perfect for picnics too.

Roasted Hasselback PotatoesWho can resist? These hassleback potatoes are delicious anytime. A real crowd pleaser for those potato lovers. The Wild Mushroom & Sage olive oil gives them the added extra flavour -- but don't hesitate to try our Tuscan Herb, Madagascar Black Pepper or Cilantro & Roasted Onion olive oil on these potatoes and tell us what you think 😉
Lobster Mac and Cheese – inspired by Ina Garten, provided by OTB Team Member Janice RobinsonThis is an easy to make dish that is sure to get raving reviews with the combo of chunks of lobster, two types of cheese and the insanely delicious "can't be beat" Olive & Ciboulette lobster oil ! Anyone who has ever experience the Cannery seafood restaurant that once was an integral part of the Vancouver food scene, knows how amazing the lobster oil is. This ramps up the flavour level big time!
Herbes de Provence HummusEveryone loves hummus. And those that haven't tried or don't should try a different version. I make many different versions each time I need a little hummus. Freshly cooked chickpeas taste best, but busy people will often rely on canned beans—that’s okay too.
Goat Cheese RaviolisIf you've never had fresh made pasta then you haven't really experienced how good pasta can be. Ask any Italian... Mamma mia - deliziosa!!
Butternut Squash with PestoWho is ready for autumn recipes?! Here's a really fun one, BUTTERNUT SQUASH WITH PESTO. What are you cooking this weekend?
Cucumber Summer SaladSummer brings lots of goodness from the garden -- the cucumbers and tomatoes are ripe this time of year, why not take try this oregano vinaigrette to season your harvest?
Truffled Cauliflower GratinTruffle lovers have to try this dish out --- oh my! It feature Olive the Best's White Truffle oil and is an amazing compliment to the cauliflower. If you're not a cauliflower lover, you'll soon become one!
Olive Oil Fried Squash BlossomsZucchini blossoms are a tasty treat --- if you've found out that planted more than enough zucchini then now's the time to try! They are so tender and delicious
Homemade Ricotta -Using Vancouver Island Salt Co. NIGARIAn essential ingredient for traditional style tofu, liquid nigari is an all-natural product created through our sea salt harvesting process. This mineral rich brine consists of magnesium chloride, as well as magnesium sulfate, calcium sulfate and potassium chloride. It is this concentration that gives nigari its strong bitter taste (nigari is from the Japanese word for bitter). Used in creating tofu, ricotta and other types of fresh cheeses, nigari is also a game-changer in the world of fermentation and sourdough bread baking.