Sundried Tomato & Avocado Tartine layered with creamy avocado, basil lemon salt, and savoury sundried tomatoes on crisp toasted bread finished with Garlic Olive Oil.

A crisp pear and walnut salad with creamy blue cheese, tossed in a bright Sicilian Lemon Balsamic vinaigrette with optional toasted sesame oil.

A rustic roasted vegetable side of carrots and parsnips with thyme, garlic, and Pinot Noir White Balsamic for a simple seasonal dish.

Roasted beets tossed in Apricot Balsamic, garlic, and Herbes de Provence Olive Oil for a simple, earthy seasonal side dish.

A fresh basil pesto made with toasted pine nuts, parmesan, pecorino, and Premium Extra Virgin Olive Oil for a rich, vibrant sauce.

Slow-caramelized onions, Guinness, and herb olive oil form the base of this rich French onion–style soup, finished with melted cheese croutons and deep savoury flavour.

A moist walnut olive oil cake with a soft crumb, lightly sweetened and finished with a warm honey-brandy drizzle. Rustic, simple, and deeply comforting.

Warm spices, molasses, and Blood Orange Olive Oil come together in this deeply cozy zucchini cake. Soft, citrus-kissed, and finished with a bright orange glaze, it feels like gingerbread and zucchini loaf had a very good idea.

Soft caramelized pears cooked in Butter Olive Oil and warm spices sit atop creamy mascarpone and crisp crostini, finished with Honey Ginger Balsamic, walnuts, and a touch of honey. Cozy, elegant, and just sweet enough.