Sylvan Olive Co.
350 49 Hinshaw Drive T4S0K5 Sylvan Lake, AB, Canada

Our aged Fig Balsamic is naturally dense and bursting with sweet, complex fig flavor. Try in marinades, dressings, as a bread dipper or with a cheese plate This balsamic pairs well with Garlic Olive Oil, Tuscan Herb Olive Oil, Blood Orange Olive Oil

Our Soupin It Up soup mixes have been re-stocked!!

We will be open from 12-5 on Remembrance Day

Create that amazing peppercorn flavour in your favorite dishes! Our Madagascar Black Peppercorn Olive Oil is spicy and floral with notes of fresh, ground peppercorn and a lingering, tingly Szechuan peppercorn finish. Great for marinades, dressings, aioli or sautéing. Try pairing with Sicilian Lemon Balsamic, Lavender Balsamic, Garlic Olive Oil or Butter Olive Oil

SHRIMP ETOUFFEE cup Garlic Olive Oil cup Spicy Baklouti Green Chili Olive Oil + 2 tablespoons for finishing 1/2 cup all-purpose flour ... 1 1/2 cups diced onion 1/2 cup diced green bell pepper 1/2 cup diced celery 2 large garlic cloves, minced 1 (8-ounce) jar clam juice or chicken stock 1 (14-ounce) can diced tomatoes, undrained 1 1/2 teaspoons Cajun seasoning 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 teaspoon dried thyme 2 pounds shrimp, peeled and deveined green onions, sliced white rice for serving INSTRUCTIONS To make a roux, whisk cup Garlic olive Oil with cup Baklouti Olive Oil along with flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. Take your time! If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously. Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft. Add garlic and cook 30 seconds. Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to a boil and simmer 15 minutes. Add shrimp and cook 2 to 3 minutes. Turn heat off and add butter. Stir to mix it in. Serve with green onions, white rice and a drizzle of Baklouti Chili Oil to finish. Serves 6

We are now carrying Gourmet Village seasonings, marinades, and dip mixes