Hello Everyone! So after a long cold winter summer is finally upon us! Oh Happy Days! I’d like to share with you what’s new and exciting with Olivado these days plus leave you with a yummy recipe for the start of the summer season!

  • Olivado successfully participated in the Dish n’ Dazzle event in Vancouver on May 1st with lots of great feedback! YAY!
  • Keep an eye out for our new look! Same great products in stylish new labels!
  • New Store Listings
  • We are happy to announce our Organic Avocado oil is now being listed in Save on Foods in Calgary! Check out our ‘where to buy’ section for store details.

The Nutrition Institute, in Slovenia, international research on Coenzyme Q10 content, found Olivado extra virgin avocado oils from Kenya and New Zealand to be very rich in Coenzyme Q10. Coenzyme Q10 levels of 85-123 mg/L make our oil one of the richest natural Coenzyme Q10 food sources.

Coenzyme Q10 is particularly important for; physically active people, smokers, vegetarians and for elderly. Its beneficial effects have been established also in various clinical aspects by a number of preclinical and clinical trials, particularly in cardiovascular diseases, neurodegenerative disorders such as Parkinson’s disease, migraine headaches and many other conditions.

Thank-you to Helene Peloquin of La Cuisine d’Hélène for developing this yummy Bean Salad recipe, we think it’s a great way to start our summer cooking!
So much is happening we could not wait to share. Olivado Natural Nutrition is now on PINTEREST! Creating new recipes and sharing other peoples recipes has been so much fun.

4 tablespoons extra-virgin avocado oil

1 tablespoons fresh lemon juice

1 teaspoon Dijon Mustard

1 garlic clove salt and pepper to taste

2 teaspoons chopped fresh oregano or
1 teaspoon dried

1 cup diced cucumbers

1 14-ounce can mix beans, rinsed

1/2 cup diced red bell pepper

1/4 cup crumbled feta cheese

1/4 cup slivered red onion

Whisk oil, lemon juice, oregano, Dijon, salt and pepper in a large bowl until combined.

Add remaining ingredients; toss to coat.

Serve at room temperature or chilled. Keep well in the fridge for couple days.


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What’s old is new again in this New Zealand Herald article. For those who like cooking with the more uncommon veggies such as: Whitloof (Belgium endive), radicchio, horseradish,  cabbage or the more popular kale, these recipes are for you!

Whitloof, Bacon, Croutons with a Feta Dressing

Lentils, Tomato, Sausage and Cavolo Nero

Celeriac Remoulade

Read the full article here.

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It’s game day! Bring on Super Bowl 68!

Today we will, no doubt, be cheering (or yelling depending on your team of choice) at our TV screens. However, the iconic Super Bowl party isn’t complete without food. So, here’s a great recipe that is sure to be a touchdown!

Dough Ingredients:

  • 1 1/2 cups warm water
  • 1 package of active dry yeast (or pizza dough yeast)
  • 3 1/2 cups all purpose flour (bread flour can be subbed for a crisper crust)
  • 3 tbsp Olivado avocado oil (divided)
  • 2 tsp salt
  • 1 tsp sugar
  • 1tsp Clubhouse Garlic Plus (optional)


  • In a large bowl, add the warm water. Sprinkle the yeast and let stand for 5 mins to dissolve.
  • Add flour, salt, sugar and 2 tbsp of oil
  • Mix and knead until dough is smooth
  • Place in a large bowl and coat with remaining oil
  • Cover with plastic wrap and place in a warm area to allow the dough to rise – will double in size after 1 1/2 hours


  • 1 medium onion – diced
  • 1 medium avocado – minced
  • 1 bunch of spinach – rinse, drained and dried
  • 1 cup shredded cheese
  • 2 tbsp Olivado avocado oil


  • Heat avocado oil on medium in sauce pan
  • Add onions and avocado, cook until onions are transparent – set aside
  • Cook spinach until leafs are wilted – add to onion mixture


  • Pre-heat oven to 400ºC
  • Roll dough into 1″ balls
  • Stretch dough into a thin circle
  • Spoon in filling mixture and top with cheese
  • Pinch close and place, seem side down, onto a greased cookie sheet
  • Bake for 20 minutes

Makes 18-24 bites. Serve warm and with pizza sauce for dipping. If you have any filling leftover, it’s great to save for the next morning and put into eggs for a tasty breakfast.

Try different fillings for different flavors: pepperoni, ham, mushrooms… get creative!

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    Randy Shore, the Vancouver Sun’s “Green Man”, evaluated the various types of oils  on the market. Sure enough, Avocado Oil was named a healthy oil amongst others (or, an oil the heals)!

    Check out the full article here: http://blogs.vancouversun.com/2014/01/09/a-primer-oils-that-heal-oils-that-harm/

    Photo credit: 1

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    In case you haven’t noticed the influx in shoppers in the stores or the faint sounds of Christmas music in the air, Christmas is just around the corner whether you like it or not. If you are like some of us in the Olivado kitchen, you are well prepared for the upcoming barrage of holiday cheer. The others… well, lets just say we could use a little help getting together some last minute gifts.

    Last minute gifting doesn’t have to be a run to the store to find a pre-packaged ‘something’, shove it in a holiday bag with some tissue  on top. It can be something you make yourself that takes little time, but leaves a lasting impression.

    Gifts in Jars are a quick (and yummy) gift to give. Here is one recipe that is sure to please.

    Candy Cane Chocolate Cookies

    What you’ll need:

    • 1 box of chocolate cake mix
    • 1 package (15 oz) of peppermint baking chips or crushed up candy canes
    • 1 quart mason jar

      How we did it:

    • Layer the cake mix and peppermint chips on top of each other inside the mason jar
    • Attach a card with the follow recipe:

    1. Beat together two eggs and 1/2 cup of Olivado Macadamia Nut Oil in a bowl
    2. Empty in the contents of the jar and mix will with a spoon
    3. Chill dough 20 minutes prior to baking
    4. Roll into 1″ balls and place onto greased baking pan and cook for 8-9 minutes (or until centers are cooked through) in a preheated oven at 350F

    Package the jar up with a bottle of Olivado Macadamia Nut Oil and you are ready to go! We hope you enjoy giving this gift as much as your receiver will enjoy making and eating it.

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    If you are a true Canadian, you’ve BBQ’d with mittens on. Winter is in full force here and that never stopped any of us from warming up the BBQ for some grilling!

    Today in the kitchen we made steak quesadillas with avocado ranch sauce. This is a great recipe to make on a winter afternoon with friends!


    Avocado Ranch Sauce

    • 1 ripe medium avocado
    • 1/3 cup sour cream
    • 1/4 cup mayonnaise
    • 1/2 tbsp Olivado Oil Oil
    • 2 tablespoons freshly chopped dill
    • 1 garlic clove, minced
    • 1 teaspoon worcestershire sauce
    • 1/2 teaspoon white vinegar
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Place all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed.

    Steak Quesadillas

    • One large beef steak of your choice (or leftover steak works just as well)
    • 1 large green pepper diced
    • 2/3 cup red onion
    • 1 cup shredded cheese
    • 6 tortillas
    • Olivado Avocado Oil to taste

    Preheat oven to 350 degrees. On stove top, heat 1 tbsp of Olivado Avocado Oil in a pan. Sauté red onions and green peppers for 5 mins. Set aside. Rub Olivado Avocado Oil onto steak and season to taste. BBQ steak to desired taste (we prefer medium rare). Slice steak into strips.

    Place 2 tortilla onto gressed backing sheet. Top with shredded cheese, green peppers, onions and steak. Sprinkle with a little extra cheese to ensure the top tortilla sticks. Place tortilla over top of the mixture and bake for 10 mins. Flip and bake for an additional 10 mins.

    Be sure to cool the dish slightly and cut into slices. Serve with salsa, sour cream and avocado ranch!

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    We all know eating well, exercising and regular sleep are all part of a healthy lifestyle. Well, by adding avocado oil into your everyday life has some major benefits to your overall health as well!

    Read about some of Avocado Oils Health Benefits on JillianMichaels.com.

    Posted in Avocado Oil, Health Benefits, Understanding Oils | Leave a comment

    Who doesn’t love bruschetta? All that tomato, onion and garlic goodness. Well, here at Olivado, we love bruschetta and have remixed this easy, classic appetizer recipe to include the great taste of avocado. We hope you enjoy!


    • 1 avocado – minced
    • 2 tomatoes – diced
    • 2/3 cup red onion – minced
    • 2 cloves of garlic – minced or crushed
    • 2 tbsp Olivado Avocado Oil
    • 1 lemon (juice of)
    • 1 French baguette – cut into 1/2″ slices
    • Feta cheese to taste (optional)

    How we did it:

    1. Preheat oven to 350 degrees
    2. Add the avocado, tomato, onion, garlic, Olivado Avocado Oil and lemon juice to a large bowl and mix.
    3. Layout sliced baguette onto a non-stick baking pan and brush with Olivado Avocado Oil
    4. Spoon the avocado bruschetta mixture over each slice
    5. Top each piece with feta cheese (optional)
    6. Drizzle oil over each piece (optional)
    7. Bake 10-15 mins until edges of baguette is golden brown.

    It will be difficult, but make sure you let the dish cool just a little before diving in to enjoy it.

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    Here at Olivado, we love a good salad! Easy to put together, part of a healthy lifestyle and tasty! So we’ve come up with this little gem for you. Enjoy!


  • 400g shrimp – peeled, deveined, cooked and cut in half
  • 2 tomatoes – diced
  • 1 avocado – diced
  • 1 jalapeño – minced or finely chopped
  • 1/2 cup red onion – chopped
  • 2 limes (juice of)
  • 1 tbsp of Olivado Avocado Oil
  • Fresh dill to taste (optional)
  • Salt & pepper to taste

  • How we did it:

    1. Combine the red onion, oil, lime juice, salt and pepper (to taste). Let stand for 5 minutes.
    2. Combine remaining ingredients.
    3. Pour onion mixture over and toss gently.

    Top with a sprig of dill and enjoy!

    The longer you refrigerate this salad the better it tastes, but don’t let that stop you from eating it right away. You won’t be disappointed.

    Posted in Avocado Oil, Extra Virgin Oils, Recipes | Leave a comment

    Check out this amazing recipe for shaved fennel, grapefruit and arugula salad with avocado oil vinaigrette! http://bit.ly/HrKlnS

    Photo: 1

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