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Collaborators

DISCOVER THE RECIPES THAT OUR PRECIOUS COLLABORATORS HAVE CONCOCTED FROM OLIVES ET GOURMANDISES PRODUCTS. TREAT YOURSELF!

JOHANNE JACQUES

www.cuisinemoidubonheur.com

Spread happiness one recipe at a time!

I am Johanne Jacques. I am greedy, creative and instinctive in the kitchen. I am convinced that the recipe for happiness comes from the stomach!

As I don't like to eat the same meal twice, life is too short to eat spaghetti twice a week and I love trying new flavors, I have become, over time, a "News Machine". recipes "! By offering simple recipes that will make your taste buds smile even on weekday evenings, my blog cuisinemoidubonheur.com 's mission is to inspire the desire to cook to all those who are lacking inspiration or who find that cooking is a chore.

A graphic designer by profession, creativity and a sense of aesthetics are deeply rooted in me. Because the pleasure of eating begins with the eyes, I strive to create colorful and attractive dishes.

Hoping that my passion is contagious and that it also gives you the taste of cooking recipes that feel good!

Her Olives and Gourmandises recipes

Avocado and sun-dried tomato sandwich – Garlic olive oil
Curried lentil and coconut milk soup – Curried olive oil
Cheese and sprout crackers – Espresso balsamic
Spinach and caramelized pecan salad – Maple and bourbon balsamic
Tomato and basil soup with homemade croutons – Garlic and basil olive oil
Creamy Mushroom Linguine – Wild Mushroom and Sage Olive Oil
Spring rolls – Harissa olive oil
Lentil and beetroot salad – Olive oil with Persian lime, harissa and fig balsamic
Chicken thighs with 2 mustards and hickory – Olive oil with garlic
Bulgur and warm salad with red curry – Curried olive oil and fig balsamic
Pearl couscous and coriander sprouts – Blood orange olive oil
Velvety soup with 2 apples and crunchy walnuts and bacon – Olive oil with bacon
Sweet potatoes stuffed with chickpeas – Curried olive oil
Citrus and Lemon Seafood Cream Sauce – Lemon Olive Oil
Chickpea Curry and Coconut Lime Rice – Persian Lime Olive Oil and Curry Olive Oil
Pork tenderloin with whole-grain mustard and fig balsamic – Fig balsamic
Summer salad in a tortilla bowl – Basil olive oil and strawberry balsamic vinegar
Pokebowl teriyaki – Teriyaki balsamic vinegar
Sushi pizza with mango and shrimp salsa – Lemon olive oil and teriyaki balsamic
Avocado mousse, shrimp and pine nuts – Blood orange olive oil
Sauteed mushrooms with dill and whole-grain mustard – Olive oil with dill
Brie fondant with walnuts – Harissa olive oil
Winter soup – Chipotle olive oil

FANNÉLIE STAMMÉGNA

fannelie.com

Cooking brings happiness, it must remain simple and pleasant

I'm Fannélie and here is a composition of everything I like to do: create recipes, but above all share them, explain them and give people a taste for cooking.

Today, I'm giving free live cooking classes on my Facebook Page @fanneliecuisine. I also have a website, Fannelie.com , which is a logical continuation of everything I acquired in the first 40 years of my life. There you will find recipes, videos, culinary tips and tricks with a pinch of Marseille, a spoonful of Quebec, all seasoned with professional techniques and sprinkled with unmentionable tips!

My background: gourmet cooking school in France, career in Michelin-starred restaurants, chef-owner of my restaurant in Marseille and developing recipes for Thermomix Canada, but also to feed my 3 men in the house on a daily basis who have a good appetite!

I have personally used olive oils and balsamic vinegars from Olives et gourmandises at home for several years and I am delighted to now be in collaboration with this brand. I like the originality and quality of these products, the flavors are natural and not artificial. My favorite product: Black balsamic vinegar, I'm completely addicted to it, I put it everywhere! And its little brother, maple and bourbon balsamic, is not far behind.

Her Olives and Gourmandises recipes

Dried tomatoes – Extra mild olive oil
Dried tomato and almond pesto – Extra mild olive oil
“Calzone” like in Italy – Extra mild olive oil
Watermelon cucumber and feta salad – Olive oil and balsamic vinegar of your choice
Gourmet focaccia – Extra sweet olive oil and traditional dark balsamic
Potato salad – Maple and bourbon balsamic vinegar and mixed salad spices and vinaigrette
Asparagus with egg sauce – Olive oil with Tuscan herbs, white balsamic vinegar and mixed salad and vinaigrette spices
Tomato soup, Mediterranean omelette and marinated pepper salad – Extra sweet olive oil and traditional balsamic
Pineapple and basil salmon tartare – Lemon olive oil
Lemon salmon lentil salad – Lemon olive oil
Grilled zucchini and lemon basil salmon – Basil olive oil and lemon olive oil
Cod wrapped in bacon, forest sauce – Olive oil with wild mushrooms and sage
Porcini mushroom risotto, poached eggs and foie gras shavings – Olive oil with Tuscan herbs
Spanish-style pork stew with white rice – Chipotle olive oil
Niçoise style mixed salad – Extra mild olive oil
Broccoli mango cashew salad – Traditional white balsamic
Avocado-Ranch Dip and Corn-Shrimp Salsa – Chipotle Olive Oil
Garlic flower butter – Basil olive oil
Caramelized appetizer nuts with BBQ flavor – Olive oil with Tuscan herbs
Lemon salmon lentil salad – Lemon olive oil
Fall coleslaw: squash, apple, grapes – Rosé balsamic
Maple and fig vinaigrette – Lemon olive oil and fig balsamic
Green asparagus on the plate – Olive oil with lemon and dill
Beetroot, raspberry and walnut carpaccio – Toasted walnut oil and raspberry balsamic
Grapefruit salad with shrimp – Blood orange olive oil and white grapefruit balsamic
Fruity salad, quinoa, broccoli and chicken – Mango vinegar
Green and black tapenade – Extra sweet olive oil
Celery root soup, foie gras and caramelized pecan nuts – Black or white truffle oil
Tao crispy chicken, rice and vegetables – Toasted sesame oil
Caramelized pecans with truffle flavor – White truffle oil

KATHY LABELLE-LEVESQUE

www.labellecuisine.com

Welcome to my table!

Growing up in a family of professional cooks, pastry chefs and waiters, I naturally developed a love for everything related to the art of hosting.

I worked for 10 years in the hotel and food industry, where I continued training and perfected my methods.

Now responsible for an educational daycare service and mother of a magnificent 6-year-old little girl, it is out of passion that I created Labelle Cuisine where I share my recipes with you, and which, by the way, are all gluten-free since my partner is celiac.

Her Olives and Gourmandises recipes

Fondant camembert with pancetta and grilled peppers – Chipotle olive oil

Tagliatelle Alfredo with butternut squash – Olive oil with Provence herbs

Roasted pepper and cheddar cream – Rosemary olive oil

Caprese chicken breasts – Olive oil with pesto

Creamy Vegetable Soup with Ravioli – Olive Oil with Pesto and Spice Blend Casual

Grilled chicken wings and gremolata – White balsamic with Sicilian lemon

Roasted Potato Croutons with Duck Fat – Casual Spice Blend

Breakfast tartare (WOW) – Lemon olive oil and raspberry balsamic

Raspberry and Red Onion Balsamic Vinaigrette – Extra sweet olive oil and raspberry balsamic

Pear and yellow pepper gazpacho – Extra sweet olive oil and white balsamic with pear and cranberry

Tuscan tortellini and arugula salad – Olive oil with Tuscan herbs and traditional dark balsamic

Ribs with maple and bourbon balsamic BBQ sauce – Maple and bourbon balsamic

Feta marinated with garlic and Tuscan herbs – Olive oil with Tuscan herbs

Brighetti – Extra sweet olive oil and pear and cranberry white balsamic

Strawberry jam with rosé balsamic and white pepper – rosé balsamic

Smoked salmon wrap with cheese and dill spread – Olive oil with dill

Fish and chips – Olive oil with dill

Crispy parmesan, rosemary and pancetta potatoes – Rosemary olive oil

Balsamic and bocconcini fruit salad – rosé balsamic

One Pot Pasta with Shrimp, Garlic and Lemon – Lemon Olive Oil

Antipasto style pasta skewers – Olive oil with lemon

Rolls with shrimp salad – Seafood and fish spice blend

Duck confit meal salad with strawberry vinaigrette – Strawberry balsamic

Fresh mozzarella plate – Persian lime olive oil and peach white balsamic

Caprese pork tenderloin on ratatouille – Buttered olive oil and Italian herb balsamic

Pizza-getthi – Olive oil with pesto

Duo of sausages & grilled vegetable casserole – Garlic olive oil and Italian herb balsamic

Garlic & Rosemary Roast Chicken – Rosemary Olive Oil

Queso chicken cutlets & Mexican salad – Cilantro and onion olive oil

Roast Chicken and Onion Mayonnaise – Rosemary Olive Oil and Italian Herb Balsamic

Tangerine Spritz – Tangerine Balsamic

Pork tenderloin with mango and lime-basil noodle – Basil olive oil

Grilled Vegetable Lasagna – Basil Olive Oil

Creamed spinach and caramelized onions – Maple and bourbon balsamic

Salmon burger – Seafood and fish spice blend

Thai chicken burger – Cilantro and onion olive oil

Penne Salad with Grilled Chicken – Lemon Olive Oil and Strawberry Balsamic

Chicken breast with creamy lemon sauce – White balsamic with Sicilian lemon

Osso Buco & Orange Gremolata – Blood Orange Olive Oil

Braised pork with orange – Olive oil with blood orange

Seafood lasagna with brie and white wine sauce – Seafood and fish spice blend

Mexican pizza – Chipotle olive oil

Chorizo ​​baguette & harissa mayonnaise – Harissa olive oil

Teriyaki chicken wings & mango and avocado salad – Grilled Grenoble oil

Linguine with rosé sauce and grilled peppers – Olive oil with Provence herbs

Asian style ribs – Toasted sesame oil

White truffle mayonnaise – White truffle olive oil

Pan-fried gnocchi carbonara & giant scallops with black truffle – Olive oil with black truffle

Roast pork katarosu with apricots and mustard – Apricot white balsamic

Raspberry and basil salmon carpaccio – Basil olive oil and raspberry balsamic

Spaghetti in 3 ingredients – Olive oil with pesto

Lasagna-style grilled cheese – Olive oil with pesto

Land and sea gyros and its flavored oil – Cilantro and onion olive oil

Vitamin bowl with lime and coconut pulled pork – Persian lime olive oil and coconut white balsamic

Whipped Feta Dip and Strawberry Balsamic Jam – Persian Lime Olive Oil and Dark Strawberry Balsamic

Lemon, onion and coriander vinaigrette – Lemon olive oil and coriander and onion vinaigrette

Caprese Pasta Salad – Dark Balsamic with Italian Herbs

Peach mozzarella caprese – Peach white balsamic

Tomato cream – Olive oil with Provence herbs

Tortellini Alfredo with shrimp – Olive oil and butter

Beef with carrots in the slow cooker – Beef and tartare spice blend

Tomato, pepper & roasted garlic bucatini – Olive oil pesto

Spicy Lime Chicken Wings – Persian Lime Olive Oil

Cape Cod Inspired Salad – Extra Mild Olive Oil and Traditional Dark Balsamic

Pork medallions, mushroom sauce – Maple and bourbon balsamic

KATHERINE-ROXANNE VEILLEUX

roxannecuisine.com

The pleasure of eating healthy!

I am Katherine-Roxanne Veilleux. A creative, fun woman, with a little Beauce accent and above all, passionate about healthy “meals”. I am also an entrepreneur, author of culinary magazines and mother of 3 beautiful boys.

Having suffered from obesity myself as a teenager and having managed to lose over 60 lbs. in 1 year through healthy eating, I made it my mission to help others by sharing my tips, my recipes and my discoveries. I have had the great pleasure of sharing this passion, for 10 years, with my wonderful gang of “popoteux” by offering them new recipes through my social networks and my culinary magazines.

Those who know me know that I am an instinctive cook, who has no shortage of ideas, who thrives on originality, but on simplicity at the same time. In short, what a great job to be able to create nourishing, easy, tasty recipes that we cook in everyday life. We forget the flafla, it's not in my nature. I rather like what is good franquette as they say.

May this passion also continue here as a collaborator to give you back the taste of cooking healthy dishes at home that are good for your body and your soul.

Her Olives and Gourmandises recipes

Salmon duo tartare and maple walnut crumble – Persian lime olive oil and salmon and tartare spice mix

Salmon duo salad with apples and maple and bourbon pecans – Persian lime olive oil, apricot white balsamic and salmon and tartare spice blend

Tex-Mex chicken salad with raspberries and feta – Extra virgin olive oil and raspberry balsamic

Winter Orzo Salad – Blood Orange Olive Oil and Tangerine Balsamic

Corn, edamame, bacon and bocconcini salad – Olive oil with basil

Cauliflower tabbouleh salad – Olive oil with pesto and olive oil with basil

Asian Chicken and Mandarin Salad – Blood Orange Olive Oil and Tangerine Balsamic

Cold Italian Pasta Salad – Olive Oil with Pesto and Basil

Mushroom and Grilled Cheese Salad with Bacon and Walnuts – Garlic Olive Oil, Wild Mushrooms and Italian Herb Balsamic

Mexican taco salad – Persian lime olive oil

Gourmet olive salad – Olive oil with pesto

Tuna tartare with chips – Olive oil with lemon

Cucumber, Tomato and Grilled Cheese Salad – Olive Oil with Pesto

Greek Summer Salad with Grilled Corn – Basil and Lemon Olive Oil

Festive quiche with candied onions and cheese – Olive oil with bacon

Fondant brie, walnuts, dates and maple – Olive oil with bacon and maple and bourbon balsamic

Greek Shrimp Nacho Bites – Olive Oil with Tuscan Herbs

Tuscan tortellini salad – Olive oil with basil and traditional dark balsamic

Pear, goat cheese and walnut salad – Extra sweet olive oil and pear and cranberry white balsamic

Teriyaki Chicken Breast Salad – Extra Mild Olive Oil and Teriyaki Dark Balsamic

Chicken love salad – Exquisite maple vinaigrette

Creamy Spaghettini with Chicken, Bacon and Peas – Olive Oil with Bacon

Fresh lemon pasta – Sicilian lemon balsamic

Asparagus and Chicken Pasta Salad – Olive Oil with Pesto

Date and Grilled Halloumi Salad – Olive Oil with Tuscan Herbs

Perfect Summer Salad – Tuscan Herb Olive Oil and Traditional Balsamic

Mexican crispy pork salad – Cilantro and onion olive oil

Cream of mushroom soup – Olive oil with wild mushrooms and sage

Beef and Mushroom Ramen Soup – Olive Oil with Wild Mushrooms and Sage

Sautéed grilled vegetables with sausage – Olive oil with pesto

ANNIE CARON

www.anniecaroncuisinesante.com

My mission ; give you back the taste of healthy cooking!

I am Annie Caron, a lifelong cooking enthusiast, chef-teacher, speaker, author and proud recipient of the 2019-2020 health chef title offered by the Society of Pastry Chefs and Cooks of Quebec.

I have always had my head in the kitchen and have fun inventing new recipes, inspired by my numerous travels, my visits to our fabulous restaurants, my readings and my research.

In 2011, I discovered living foods and followed several training courses. This is how the idea of ​​opening my healthy cooking school arose in me, to pass on my passion and help people improve the nutritional value of their meals and increase their vitality while enjoying succulent dishes.

Now that I have become a chef-teacher in living foods and graduated from the Alissa Cohen school in the United States, it is with pride that for 8 years, I have been introducing you to new trends in cooking to allow you to optimize your health and enjoy yourself. . I specialize in vegetarian and vegan cuisine, but I also like to take your taste buds on a journey with world cuisine.

I use Olives et Gourmandises products in the development of my recipes for the quality of the product and the finesse of the flavors which allow me to make tasty creations and mixtures of flavors from starter to dessert. You can therefore find several recipes concocted with Olive oils and vinegar and delicacies in my recipe book ''Long live Flexitarianism'. My favorite products are basil oil and pear and cranberry balsamic vinegar.

Despite different dietary preferences and health concerns, eating should still be an enjoyable experience that gives us an opportunity to come together.

Her Olives and Gourmandises recipes

Mediterranean zucchini salad – Olive oil with Tuscan herbs and fig balsamic

Chocolate-Cherry Breakfast Cookies – Blood Orange Olive Oil

Brie fondant with cranberries and pistachio nuts – Olive oil with basil and balsamic vinegar with figs

Hummus with zucchini and roasted red peppers – Harissa olive oil

Mustard and maple salmon – Olive oil with butter and spice blend Maple salmon

Velouté with Tuscan flavor – Olive oil with Tuscan herbs, white balsamic and spices Vegetables and dips

Mini Mexican Egg Casseroles – Chipotle Olive Oil

Mediterranean grilled salmon and vegetables – Olive oil with pesto, Provence herbs and Italian herb balsamic