The Olive Oil Company

10/13/2026

Quinoa Stuffed Poblano Peppers - Uses Persian Lime Olive Oil

Ingredients

4 large poblano peppers
1 cup cooked quinoa
1 (15-ounce) can black beans, drained and rinsed
1 cup corn, fresh or frozen
1/3 cup diced red onion
2 cloves garlic, minced
2 tablespoons Persian Lime Olive Oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro, plus more for serving
1 cup shredded pepper jack or Monterey Jack cheese
1 avocado, diced, for serving

Instructions

Preheat oven to 400°F. Slice the poblanos in half lengthwise and remove the seeds. Arrange cut side up in a baking dish and drizzle with 1 tablespoon Persian Lime Infused Olive Oil. Roast for 10 minutes.

Heat the remaining 1 tablespoon Olive Oil in a large skillet over medium heat. Add the onion and corn and sauté for 4 minutes. Add the garlic, cumin, chili powder, and smoked paprika and cook for 1 minute.

Stir in the cooked quinoa and black beans. Cook for 3 minutes, then remove from heat. Stir in cilantro. Season with salt and pepper.

Divide the quinoa mixture among the roasted poblanos and top with shredded cheese. Return to the oven and bake for 15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Top with fresh cilantro and diced avocado. Drizzle with additional Persian Lime Olive Oil before serving.

10/09/2026

We will be open
Oct 10th,
Closed Sunday & Monday.

10/09/2026

Just putting a little cranberry-bug in your ear... 👀

10/08/2026

Derek here, and last night, a buddy and I went to a local spot, Willibald Farm Distillery & Brewery and for me, I hadn't been there in about 10 years.

I started with a flight of 5 of their spirits, vodka, 3 types of gin (their Rose Gin—aged in red w**e casks—is INCREDIBLE), and their wh**ky.

For dinner, I ordered their Sausage and Pesto pizza, which has fennel sausage, artichoke, caramelized onion, pepperu,
pesto, whipped ricotta, and mozzarella.

My buddy had the Tagliatelle Brandy pasta, which has chicken, porcini, pancetta, cream, herbs, and grana padano cheese.

When we thought we'd had enough, the waiter mentioned a tiramisu where they soaked the lady fingers in their stout b**r that they'd cooked down into a syrup 🤤

We walked away full, content, and ready to go back to try even more.

10/03/2026

Nice way to start the month 🥰

10/02/2026

For October, our Flavour of the Month is our Cinnamon-Pear Dark Balsamic Vinegar!

This delightful vinegar is spicy and warm, perfect drizzled over fresh fruit or as a dessert topping. It has the unique taste of d’anjou pear and matches well with many of our sweeter, fruity oils for a delicious marinade or salad dressing.

Olive Oil Pairings:

Basil
Baklouti Green Chili
Blood Orange
Chipotle
Lemon
Persian Lime

09/30/2026

It's the last day of the month AND the last Wednesday! You know what that means...
SENIOR'S DISCOUNT DAY!
Get 15% off your entire purchase!
*cannot be combined with any other offer.

09/28/2026

USES THE BLUEBERRY DARK BALSAMIC, ONLY ON SALE UNTIL WEDNESDAY!

When you want something sweet, but don't want the refined sugar, an easy rhubarb crumble is the way to go! This simple dessert can also be made to suit your dietary needs.

Filling Ingredients
2 Cups fresh or frozen rhubarb
2 Cups mixed berries, frozen (or for an apple version, swap for thinly sliced apples)
2 Tbsp Maple Syrup
1 Tbsp Blueberry Dark Balsamic Vinegar or other berry flavoured balsamic (for the apple version, use the Red Apple Dark Balsamic Vinegar)
1/2 tsp vanilla extract
1 tsp cornstarch or flour
1 tsp cinnamon

Topping Ingredients
1 & 1/2 Cups Oats
1/2 Cup flour (can make this Gluten-free, or use whatever flour that works for you.)
1 tsp cinnamon (or more or less, to taste)
Pinch of salt
2 Tbsp Butter Infused Olive Oil
3 Tbsp Maple Syrup
1 Tbsp Maple Dark Balsamic

Directions
First, preheat your oven or toaster oven to bake at 350 degrees.

For the filling, mix all those ingredients together in an 8x8 baking dish.

In a separate bowl, combine the dry topping ingredients. After adding the wet topping ingredients, combine thoroughly, pressing down on the mixture as you go so everything sticks together nicely.

When the oven is ready, bake for 40 minutes. To make sure it is fully cooked, find a piece of rhubarb and see if a fork goes into it easily. If the topping is golden brown, it should be ready to enjoy!

Let it sit for a few minutes for it to cool down, of course.

09/25/2026

If you want to stock up on the Blueberry Balsamic at a 15% discount, you've got under a week left!

During September, our Flavour of the Month is the Blueberry Dark Balsamic Vinegar! Grab any size bottle for 15% OFF 🥳🫐

09/25/2026

Starting today, our Italian Coratina is 15% Off all bottle sizes!
**In-store special, only**