The Joy of Olives

04/11/2026

Always something to be found
Merrickville Makers Market🌷

🌿 Merrickville Makers Market This Weekend! 🌿

Looking for something fun to do this weekend? Come out to the Merrickville Community Centre and explore the Merrickville Makers Market!

✨ Discover unique, handmade goods
✨ Support talented local artisans
✨ Find one-of-a-kind gifts, treats, and treasures

It’s the perfect way to spend a spring day—bring a friend, grab a coffee, and enjoy the creativity our community has to offer!

📍 Merrickville Community Centre
📅 This Weekend

We hope to see you there! 🌷

04/03/2026

White Bean & Leek Soup
Ingredients
• 2 tbsp Wild Mushroom & Sage
• 2 large leeks, sliced
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable or chicken stock
• 1 tsp fresh thyme
• Salt and pepper, to taste
• Pinch of smoked paprika
• Sicilian Lemon White Balsamic for finishing
Instructions
1. Grab your favourite soup pot and turn up the heat to medium. Splash in some olive oil, toss in those leeks, and sprinkle a pinch of salt—let them soften up without turning brown. Next, bring in the garlic and let it sizzle for just 30 seconds, enough to make your kitchen smell amazing.
2. Now, the fun begins! Invite the potatoes, white beans, thyme, and stock to the party. Stir and let it all mingle. Once things get bubbly, lower the heat for a cozy simmer. Cover up and let the soup relax for 20–25 minutes—until the potatoes are tender and ready for action.
3. If you like your soup with a creamy twist, break out the immersion blender and give it a whirl (but not too much: you want some chunky goodness). Or, scoop half into a blender, blitz, and pour it right back in. Texture is king!
4. Give your soup a taste-test and add salt, pepper, and smoked paprika until it sings to your taste buds.
5. Ladle this golden goodness into bowls. Dress each with a drizzle of olive oil and a splash of Sicilian lemon white balsamic for a zesty finish. Pair with warm, crusty bread and let the fun begin—slurp, dip, and enjoy!

04/03/2026

Happy Easter 🐣

04/03/2026

We are pleased to welcome you 6 days a week🪻

03/07/2026

Soul-warming Cajun Inspired Chicken & Rice Soup
1 lb boneless, skinless chicken thighs or breasts
1 tsp kosher salt
½ tsp black pepper
1½ tbsp Cajun seasoning
2 tbsp Cilantro Roasted Onion olive oil
1 yellow onion, diced
1 green bell pepper, diced|
2 celery stalks, diced
4–5 cloves garlic, minced
1 can (14–15 oz) fire-roasted diced tomatoes
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp cayenne
1/2 cup long-grain white rice
5 cups chicken stock
1 bay leaf
Juice of ½ lemon
Salt & pepper to taste
Chopped green onions, parsley or red chili flakes
Instructions
Pat chicken dry and season with salt, pepper, and Cajun seasoning. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear chicken 4 minutes per side until browned (it does not need to be fully cooked). Remove and set aside.
In the same pot, add onion, bell pepper, and celery. Cook 5 minutes until softened, scraping up browned bits from the bottom. Add garlic and cook 30 seconds until fragrant.
Stir in the diced tomatoes and cook 4 minutes to let them reduce slightly. Add smoked paprika, thyme, and cayenne. Stir for 30 seconds to bloom the spices.
Add rice, chicken stock, bay leaf, and return the chicken (with juices) to the pot.
Bring to a gentle boil, then reduce to a simmer. Cover and cook 20 minutes, until rice is tender and chicken is cooked through.
Remove chicken, shred it, and return it to the soup. Stir in lemon juice. Taste and adjust seasoning as needed. Garnish with green onions, parsley or red chili flakes and serve hot

02/25/2026

Leftover Mashed Potato Gnocchi
A Playful Twist on Your Mashed Potato Remnants
Ingredients
• 2 cups cold leftover mashed potatoes
• Milanese Gremolata Olive Oil
• 1 large shallot, finely minced
• Or extra EVOO for dairy-free
• Salt and pepper, to taste
Instructions
1. Hunt down those cold mashed potatoes in your fridge. Break them up with your hands or a fork as if you're fluffing a pillow for a tiny, carb-loving mouse. Add the egg and salt, give them a friendly mix (think: polite handshake at a potato party). Shower in 1 cup of flour and fold together until you get a soft dough. If it's sticky, let it have a bit more flour—don’t smother, just accessorize!
2. Divide your dough into four heroic portions. Roll each chunk into a ¾-inch rope—pretend you're making little dough snakes, but these ones are delicious. Slice into delightful 1-inch gnocchi nuggets. Want to impress? Roll each piece over a fork for ridges—bonus points for style! Let your gnocchi chill on a floured surface, contemplating their life choices.
3. Summon a large pot of salted water and bring it to a furious, bubbling boil—it’s gnocchi hot tub time.
4. For the sauce, heat a generous splash of Milanese Gremolata Olive Oil in a skillet over medium heat. Toss in the shallot and let it sizzle for three to four minutes, until soft and on the verge of caramelized greatness. Add garlic—let it mingle for about 30 seconds, just until things get aromatic. Deglaze the pan with white wine or veggie broth (cue dramatic sizzle), and simmer until the liquid has been reduced by half—pat yourself on the back for magical evaporation skills. Swirl in butter or extra EVOO, and season with salt and pepper to taste—be bold, but not reckless.
5. Invite the gnocchi into their boiling water spa. When they float to the top, rescue them with a slotted spoon and transfer to the skillet. Toss gently, so every gnocchi gets a hug from the sauce.
6. Serve hot, sprinkle with lemon zest or Parmesan, and enjoy—because you’ve just turned leftovers into legend!

02/15/2026

Dark Chocolate Walnut Brownies
A Romance of Rich Flavours and Heartfelt Moments💖💝💖
Ingredients
• ½ cup roasted walnut oil
• 1 cup dark chocolate chips
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp dark chocolate balsamic vinegar
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup chopped walnuts (optional)
Preparation
1. Preheat your oven to 350°F, letting the gentle warmth fill your kitchen with promise. Line an 8×8-inch baking pan with parchment paper, readying it for something magical.
2. In a microwave-safe bowl or with a double boiler, melt the dark chocolate with roasted walnut oil until the mixture is luxuriously smooth. Allow it to cool slightly—just long enough for anticipation to grow.
3. Whisk in the granulated and brown sugars, watching as they dissolve into the chocolate, sweetening the moment. Add the eggs, vanilla extract, and dark chocolate balsamic vinegar, blending until the mixture is as unified as two souls in harmony.
4. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Slowly fold the dry ingredients into the chocolate mixture, bringing together all the elements with gentle care. Stir in the walnuts, should you wish to add a note of surprise.
5. Pour the batter into your prepared pan, smoothing the top as you would caress the hand of someone dear.
6. Bake for 25 to 30 minutes, letting the scent of chocolate and roasted walnuts swirl through the air like a love letter. Allow the brownies to cool before slicing, granting each square a moment to become its most tender self.

02/14/2026

Balsamic & Olive Oil BBQ Sauce
Ingredients

2 tbsp Extra Virgin Olive Oil
1 cup ketchup
½ cup Aceto Balsamico di Modena
¼ cup honey or brown sugar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
¼–½ tsp cayenne pepper (optional)
Salt & black pepper to taste

Instructions

Warm the olive oil in a medium saucepan over medium heat.

Whisk in the ketchup, balsamic vinegar, and honey (or sugar) until combined.

Stir in Dijon mustard, Worcestershire sauce, and spices. Simmer gently for 15–20 minutes – Stir occasionally to prevent sticking.

Brush the sauce on the ribs in the last 10–15 minutes of grilling or baking so it caramelizes without burning.

Serve extra sauce on the side for dipping

02/03/2026

Cara Cara Orange – Vanilla Apple Crisp
🍊🍎🍊🍎🍊
Ingredients:
Filling
2 lbs apples, cored, peeled, & sliced ¼” thick
¼ cup light brown sugar
1 Tbsp Cara Cara Orange – Vanilla White Balsamic
1 Tbsp all-purpose flour
½ tsp ground cinnamon
½ tsp salt

Crisp Topping:

9 Tbsp unsalted butter, melted
1 tsp Cara Cara Orange – Vanilla White Balsamic
¾ cup all-purpose flour
1 cup old fashioned oats
½ cup light brown sugar, tightly packed
½ tsp baking soda
½ tsp salt
¾ tsp ground cinnamon

Instructions:

Preheat oven to 375°F, lightly oil a 9×9 or 11×7 glass baking dish with EVOO

To make the filling, in a large bowl, combine the sliced apples, brown sugar, balsamic, flour, cinnamon, and salt. Stir until the apples are well coated. Set aside.

To make the topping, in a small bowl, whisk together the melted butter and balsamic. In a separate bowl, mix flour, oats, brown sugar, baking soda, salt, and cinnamon. Pour the butter/balsamic mixture into the dry ingredients and stir with a fork until clumpy.

Spread the apple mixture evenly in your prepared pan sprinkling the crumb topping evenly over the apples.

Bake for 45–50 minutes, until the topping is golden brown and the apples are tender.

Scoop warm crisp into bowls, top with a scoop of vanilla ice cream, and finish with a drizzle of your EVOO.

01/03/2026

Looking forward to seeing you ☃️

11/21/2025

can't wait to see you🎄🎁🎄🎁🎄

Christmas in Merrickville is only weeks away! Mark your calendar for Saturday, December 6!

Plan to visit our quaint village for Christmas activities and unique holiday gifts for everyone on your list.

We look forward to welcoming you to Merrickville!