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Soups and Stews

Tuscan Roasted Tomato Lentil Soup w/ Balsamic

Tuscan Roasted Tomato Lentil Soup w/ Balsamic

A cozy, healthy and nourishing soup that will warm you up, and fill you up!  This recipe calls for canned fire roasted tomatoes but if you have and abundance of fresh tomatoes and a little extra time, roast your own with our Tuscan Herb Olive Oil, salt & pepper to boost the flavour even more!



1/4 cup NOOC Tuscan Herb Olive Oil
1/4 cup NOOC 18 yr Aged Traditional Balsamic
1 large yellow onion, diced
1 tsp sea salt
4 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
2 tsp fresh thyme or 1 tsp dried
1/2 tsp dried basil
1 cup green lentils, rinsed and drained
1 28 oz can fire-roasted diced tomatoes (or roast your own!)
6 cups chicken, veggie or bone broth/stock
1/4 tsp freshly ground black pepper
More salt, if desired (depending on how salty your broth and tomatoes already are) Crumbled feta and chopped fresh basil for garnish (optional)


In a large soup pot, heat Tuscan Herb Olive Oil and onions over medium low heat and sauté until soft, translucent, and browning slightly, 15-20 mins. Increase heat to medium and add the carrots, celery, and garlic Sauté another 5-7 mins until slightly softened. Add the salt, thyme, and basil, and stir until fragrant. Add lentils, stir to coat (2 minutes), then add tomatoes and vegetable stock. Cover soup and bring to a boil. Reduce the heat to a gentle simmer and cook until lentils are tender, about 20-30 minutes. Add Traditional Balsamic and pepper, simmer low for another 5-10 minutes Adjust seasoning with more salt, pepper, or balsamic. Allow to cool, store overnight, gently reheat, and serve with a drizzle of balsamic.

*Top with a bit of crumbled feta and fresh basil for extra flavour or even add shredded cooked chicken for more of a protein hit!

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Roasted Pear & Parsnip Soup w/ Black Garlic & Ginger Olive Oil

Roasted Pear & Parsnip Soup w/ Black Garlic & Ginger Olive Oil

A wonderful and EASY soup with the unique flavours of parsnip, pear and Nelson Olive Oil Co Black Garlic & Ginger infused Olive Oil.  We strongly recommend tossing the veggies and pear in our Madagascar Black Pepper Olive Oil prior to roasting but you could also use any one of our Ultra Premium Extra Virgin Olive Oils.  Feel free to omit the cream (or substitute cashew cream) if dairy isn't your thing!  Oh yeah, and chop the parsley up nice and fine, we just kept it whole in the photo for looks!



2 tbsp NOOC Madagascar Black Pepper Olive Oil

NOOC Black Garlic & Ginger Olive Oil (for drizzling) 

2 large parsnips, peeled and chopped roughly

1 ripe pear, peeled and chopped roughly

1 large white onion, peeled and chopped roughly

6 cups chicken or vegetable stock

Heavy Cream (or cashew cream) for drizzling

Salt & pepper, to taste

Fresh parsley, finely chopped


Preheat oven to 375F

TOSS peeled and chopped onion, parsnips & pear in the Madagascar Black Pepper Olive Oil in a large bowl and season generously with salt & pepper.

SPREAD evenly on a parchment lined baking sheet and bake for 40 mins.

POUR stock to a large pot and bring to a boil, add roasted veggies and pear and simmer COVERED over medium heat for 15 mins.

BLEND THOROUGHLY with and immersion blender until smooth. You can also do it in batches using a countertop blender, just make sure you let the whole pot cool first and only fill it 3/4 full or it will likely explode and blow the lid off - I speak from experience, you don't want this to happen to you, trust me!  

Drizzle with cream and NOOC Black Garlic & Ginger Olive Oil and sprinkle with chopped parsley


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rosemary chicken bourgignon

Rosemary Chicken Bourgignon

A twist on the old Julia Child recipe! Chicken Thighs definitely work the best, DON'T cut the fat off, it will fully liquify into the broth giving it amazing flavour!  I love that you can just throw it all in the crockpot and dinner’s ready!


4 tbsp NOOC Rosemary Fused Olive Oil

¾ C NOOC Traditional Dark Balsamic

1 large onion, chopped

2-3 celery sticks, chopped

5 cloves garlic, minced

2 C sliced mushrooms

2-3 carrots, chopped

4 med potatoes, chopped into 1” cubes

½ large yam, chopped into 1” cubes

8-10 boneless, skinless chicken thighs chopped into 1” cubes

½ C white wine or sherry

1 tsp dried thyme

2 bay leaves

Chicken stock (2 cups, give or take)

2-3 tbsp NOOC Extra Virgin Olive Oil

3-4 tbsp flour (or cornstarch)


Gently sauté onion and celery in 2 tbsp of NOOC Rosemary Fused Olive Oil until translucent (about 10 mins-don’t brown)

Add minced garlic, sliced mushrooms and 2 more tbsp of Rosemary Olive Oil and cook another 5 mins.

Increase heat to high and add chicken, salt and pepper (to taste) and cook until sealed. Add 1/2c white wine or sherry, 3/4 c NOOC Traditional Dark Balsamic and cook down for a couple mins.

Chop and add 2 large carrots, 4 med potatoes, 1/2 a large yam, 1 tsp dried thyme, 2 bay leaves and enough chicken stock to submerge.

At this point you can cover and simmer on med-low, stirring occasionally for 1.5 hrs or until carrots and potatoes are soft OR transfer everything into a slow cooker and cook on low for 6-7 hrs. To thicken at the end, stir in an olive oil roux (I used Cobrancosa!) made with 3-4 tbsp of flour (or cornstarch for gluten free).

Serve with fresh crusty bread! Can you say COMFORT FOOD?!!


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"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.