Collingwood Olive Oil Co. is a suberbly delicious taste adventure! If you are an epicure, or simply love great tasting food will wonder how they ever lived without the wide range of flavours at their finger tips for salads, seafood and desserts. The choices are many, however, you’ll always make the right one as it takes your food to the next level.  Its hard to pick, however, crowd favorites are ‘Black Mission Fig”; Honey-Ginger Balsamic paired with Basil Olive Oil and the Coconut & Persian lime combo. Foodies will have an appreciation for the authenticity of the olive oil press and the quality of this product. In the end, it will just come down to its deliciousness and how much better things will taste with the right bottle of Collingwood Olive Oil.

After 2 1/2  years operating current web site, they have reworked their site to modify their online presence, not to just share recipes and to be able to buy their products, but to help all of the cooks, chefs and gourmands pair their products with the right dishes.

After a quick search of the site I found this recipe:

Green Chili and Lemongrass Mint Chicken

A wonderful recipe that uses the Lemongrass Mint White Balsamic and the Green Chili Olive Oil is below:

Green Chili and Lemongrass Mint Chicken


4 boneless chicken breasts
1/2 cup Green Chili Olive Oil
1/4 cup Lemongrass Mint White Balsamic
Optional: 1/2 tbsp of finely chopped fresh lemongrass
1/2 cup flour
2 tbsp of Extra Virgin Olive Oil, or Green Chili Olive Oil
Salt and pepper

Pierce each chicken breast multiple times with a fork to allow it to absorb the marinade.
Combine Green Chili Olive Oil, Lemongrass Mint Balsamic, and fresh lemongrass and shake or stir well.
Pour over the chicken breast in a large bowl, ensuring that all the chicken is well coated. Allow to sit for at least 30 minutes, no longer than 2 hours.
Coat each breast lightly with flour.
In a large skillet, heat Extra Virgin Olive Oil, or for an extra kick, Green Chili Olive Oil.
Pan fry the breasts on med-high heat, until breasts are cooked through and beginning to brown nicely on the outside.

Serve whole, or slice and serve over a bed of jasmine rice. Drizzle with any remaining oil or juices in the pan for extra flavour.
Pair with lightly steamed string green beans or steamed baby bok choy.
Salt and pepper everything to taste.

For more exciting pairings and to purchase their products, click on the link below!