The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Summer is Upon Us!

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.


This entry was posted in News, Recipes and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>