Left Continue shopping
Your Order

You have no items in your cart

You might like
Free Canada-wide shipping with minimum orders of $135 | minimum $75 for free local delivery. *excludes event orders

Main Courses

Pesto Chicken Pasta with Kalamata olives and sun-dried tomatoes.
Tuscan Roasted Gnocchi with Veggies & Fresh Mozzarella
Maple Balsamic Panko Crusted Salmon
Pineapple & Baklouti Green Chile Braised Pulled Pork

Pineapple & Baklouti Green Chile Braised Pulled Pork

Definitely worth the time investment, this pulled pork recipe features Nelson Olive Oil Co. Baklouti Green Chile Oil and Pineapple White Balsamic. Sweet and spicy, it’s the perfect solution to feeding a large group. Make ahead of time and reheat just before serving. Best served on soft fresh buns with sliced dill pickles, coleslaw and a side of baked beans!
Read more
Crispy Rosemary Apple Baked Chicken

Crispy Rosemary Apple Baked Chicken

A crispy 'not-so-fried' chicken recipe that everyone will love (especially kids!) featuring Nelson Olive Oil Co. Gravenstein Apple White Balsamic & Herbes de Provence Olive Oil.  Soaking the chicken in milk makes it super moist inside and the cornmeal is the key to the outer crunch.  This is such a versatile recipe, feel free to play around with our other Balsamics and Flavoured Olive Oils, whatever you have in the cupboard, just make sure you include the garlic and milk in the marinade.  You can also substitute the flour for a gluten-free variety and the milk for dairy-free nut milk.  Chicken thighs work great too, just make sure your chicken in SKIN-ON and preferably bone-in.  
Read more
Spicy Calabrian Pesto "Zucchini" Pasta w/ Chicken & Kalamata Olives (chicken optional)
Wild Mushroom & Sage Butternut Chicken Carbonara

Wild Mushroom & Sage Butternut Chicken Carbonara

A healthier twist on a rich and creamy pasta favourite featuring Nelson Olive Oil Co's Wild Mushroom and Sage Olive Oil! The roasted butternut squash is creamy in itself so you don't need to add a lot of cheese or cream. If you love garlic, this will rock your world! If you're not a garlic fiend, just reduce the amount of roasted garlic in the recipe. Add salt and pepper to taste! This recipe feeds about 8-10 and works amazingly with Radiatore pasta because it soaks up all the sauce evenly. Cook a whole bag of it and mix it directly into the sauce for best results! The leftovers are equally incredible. Just add a little water before reheating!

Click image below for video tutorial!

4 tbsp NOOC Wild Mushroom and Sage Olive Oil
1/4 NOOC EVOO of your choice (plus more for sautéing)
1 butternut squash, halved and seeded
1 head garlic, cloves loosened and peeled
10-12 whole sage leaves
1 large onion
1 c chicken or vegetable stock
2 c sliced cremini mushrooms (or mushrooms of your choice)
2-3 chicken breasts, diced
1/2 c grated parmesan cheese
1/2 c heavy cream
Salt and pepper to taste
PREHEAT oven to 375F
BRUSH all squash flesh with 2 tbsp of the Wild Mushroom and Sage olive oil and sprinkle with salt & pepper.  Place face down on a parchment lined baking sheet and roast on middle rack for 45mins, until fork tender.
PLACE garlic cloves on a piece of foil, drizzle with EVOO and wrap up tightly.  Add it to the oven at the 15 minute mark, so it roasts for 30 mins.  Take both out at the same time, flip the squash over and open the foil to let the squash and garlic cool.
HEAT 1/4 c of NOOC EVOO in a pan over med heat, add sage leaves and fry until crispy, about 1-2 mins.
REMOVE sage leaves from pan and add onions.  Sauté for about 5 mins, until soft and translucent (you may need to turn down the heat if they start browning).  Remove onions from pan and set aside in a bowl.
DRIZZLE a little more EVOO into pan and add mushrooms.  Sauté for about 5 mins, until cooked through.  Set aside in a separate bowl.
SCOOP all roasted squash flesh into the bowl of your food processor, be careful not to include any of the skin.  Add cooked onions, roasted garlic and stock.  Puree until super smooth, about 1 minute.  now add parmesan and crispy sage leaves, puree for another 15 seconds.
In a LARGE pot, heat 2 tbsp Wild Mushroom and Sage olive oil.  Add chicken and sauté until just sealed (no pink).  Stir in squash mixture, cooked mushrooms and heavy cream.  Reduce heat to LOW and simmer COVERED for about 15 mins, stirring often. 
COOK a 500g package of pasta (Radiatore is the BEST!) according to package instructions, drain and add to the pot of sauce.  Toss thoroughly and season with salt & pepper (chili flakes too if you like it spicy!)
Read more
Pete's Blood Orange & Fig chicken w/ Caramelized Onions & Olives

Pete's Blood Orange & Fig chicken w/ Caramelized Onions & Olives

A super tasty, easy chicken recipe made with our Blood Orange Fused Olive Oil and Black Mission Fig Balsamic. The caramelized onions and Castelvetrano olives are a match made in heaven!

Click image below for the how-to video!


3-4 chicken breasts

1 medium onion, sliced thin

2 tbsp NOOC Blood Orange Olive Oil

2 tbsp NOOC Black Mission Fig Balsamic

1 tsp dried rosemary (or 1 tbsp fresh, chopped)

1 tsp dried thyme (or 1 tbsp fresh, chopped)

1 tsp ground coriander

1/2 c castelvetrano green olives

Sea salt & freshly ground pepper, to taste

2 tbsp water



PREHEAT oven to 325F

CARAMELIZE onions in 1 tbsp of the Blood Orange Olive Oil & a few shakes of salt over med heat in a large frying pan until nicely browned and soft - don't rush this step, it should take 25-30 mins, turn heat down a bit if they are browning too fast.

SEASON Chicken with herbs, salt & pepper. Move onions to the sides of the pan, add another tbsp of blood orange olive oil and increase heat to med/ high.

ADD chicken to pan and sear both sides until slightly browned (not cooked through, about 30 secs per side) and remove from pan

ADD the Fig Balsamic to the pan, reduce to medium heat and toss with the onions for about 1 minute.

PLACE chicken back in pan and turn a few times to evenly coat in onion/balsamic mixture. ADD olives and water to pan, COVER and bake for 15-20 mins (depending on thickness), until chicken is cooked through (180F). Remove from oven and let stand, covered for 5 mins. Top with the juices and bits from the pan and serve with rice and salad!

Read more
Creamy Dill Salmon Wellington

Creamy Dill Salmon Wellington

Puff pastry makes this salmon dish fun and comforting! Featuring Nelson Olive Oil Co Wild Dill Olive Oil and Sicilian Lemon White Balsamic, a crowd pleaser for sure! Use high quality salmon for best results!

Click image below for how-to video!


4 7oz salmon fillets

2 tbsp NOOC Wild Dill Olive Oil (divided)

1 tbsp NOOC Sicilian Lemon White Balsamic

2 garlic cloves minced

1 shallot, diced

1/4 cup white wine

2/3 c cream cheese

2 c chopped fresh baby spinach, packed tightly

2 tbsp Panko bread crumbs

1/4 cup grated parmesan cheese

1 package puff pastry, thawed according to package instructions

1 egg + 1 tsp water, beaten (for egg wash)

salt and pepper to taste



Preheat oven to 400F

SEASON the salmon with salt and pepper to taste.

In a large pan over medium heat, add 1 tbsp NOOC Dill Olive Oil and shallots. Sauté until the shallots become translucent, about 5 mins (do not brown, you may need to lower heat) . Add garlic and sauté for another 2 mins until fragrant.

INCREASE heat up to med/high and add the white wine. Cook, stirring often until most of the wine has evaporated, then add the cream cheese and stir until smooth.

ADD the rest of the NOOC Dill Olive Oil, NOOC Sicilian Lemon Balsamic, spinach, bread crumbs, and parmesan cheese. Stir just until the the spinach softens and everything is nicely combined. Set aside.

DIVIDE the puff pastry into 4 equal pieces with a sharp knife. Roll out each separately on a lightly floured surface (flipping a few times and adding more flour to prevent sticking) into (roughly) 8"x12" rectangles.

PLACE each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2-3 inches around the edges.

DIVIDE the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Line a baking sheet with parchment paper and place the Salmon Wellington seam side down.

Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Bake at 400F for 20-30 minutes or until the pastry is golden brown.

Read more


"Great experience. Thought I was just getting olive oil. We tried so many pairings, we had to stop to be able to decide on what we wanted. All combinations were good. The advice was good as well. We were told to think about how and what we cooked before deciding on what we wanted. This helped us to choose what we would cook with, instead of buying based on the taste. They all tased good!"
"Wandered in here on a whim and was blown away! I absolutely love olive oil and have visited some great places in growing regions in Argentina/Spain etc., but this is by far some of the best tasting flavour combinations I've ever had - not what I was expecting to find on a visit to Canada.
Highly recommend :)
I love shopping at the Nelson Olive Oil Co. Michelle and her team are there to help you find the right oil or vinegar to suit your needs. Always excellent friendly service, very fast and efficient. I refer friends and family at every opportunity. I highly recommend checking them out if you haven’t already.