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Fresh Olives and Extra Virgin Olive Oils on a table

March 6th, 2020

How To Use The New Farm Boy Extra Virgin Olive Oils!


Maybe you’ve seen our lineup of new Extra Virgin Olive Oils – a collection of fantastic quality olive oil from Spain, Portugal, and Greece. Each bottle has it’s own special taste and texture, and with olive oil being one of our favourite essential ingredients, we’re so excited to show you some of the ways we love to showcase these beautiful oils.

First, let’s break down a few things. Extra Virgin is a classification of olive oils in general – when anything is classified or delineated like this, it means there are rules involved. The rules for EVOO?

Extra virgin olive oil is of exceptional quality, aroma, and taste. The oil comes from the first pressing of the olives, and no chemicals or hot water are added during processing. 

Perfect. Just what we like. In terms of the profiles of the different oil, this is what we found in a taste test at Farm Boy HQ:

Portuguese: This is a full-bodied olive oil, with earthy, delicate flavour.

Spanish: A little bit “greener” in taste – our Spanish oil is grassy, fresh, with a peppery kick.

Greek: Fruity, creamy, and well-balanced with a slightly peppery finish.

You don’t need us to tell you that all of these oils are delicious when drizzled on salad, used as a bread dipper, or as a finishing touch on meat and veggies. You can bake or sautée with them, you can use them for grilling, or add a swirl to soups. But if you’re looking for a way to showcase their exceptional quality and flavours, here are a few thing we love to do to make them sing!

1. Maple & Olive Oil Granola


Crunchy, homemade granola is one of the great things in life! It seems like one of those things that might be complicated to DIY, but it’s extremely easy and completely customizable. Use up any leftover seeds, nuts, and dried fruit! Try a mix of grains! Make a double batch and bring it with you as host gifts for weeks to come.

It’s delicious with milk, over yogurt, with a fruity compote, or try it as an ice cream topping.



Please use this as a guideline only! Feel free to experiment and change the ratios to suit your tastes. 

4.5 cups oats
1.5 cups sunflower seeds
1.5  cups pumpkin seeds
1.5 cups nuts (we used pecans, broken into pieces)
1.5 cups dried cranberries
3/4 cup Farm Boy Extra Virgin Olive Oil – Portuguese.
1 cup Farm Boy Maple Syrup
Pinch of Farm Boy Fleur de Sel


Preheat oven to 300°F
Combine all ingredients in large bowl and mix well.
Spread granola on a parchment-lined baking sheet.
Bake for 45 minutes, stirring mixture every 10 minutes.
Let toasted granola cool before jarring/eating/gifting!

2. Marinated Feta Cheese


Is there anything better than crumbly, creamy pieces of feta cheese? It makes every salad, mezze board, pizza or flatbread infinitely more delicious. This quick trick – marinating feta with your choice of herbs and spices – imparts so much extra flavour. Did you know at our Cheese Counter we stock a variety of feta cheese – this fresh Greek feta seemed like the perfect pairing to our Greek olive oil.



Feta cheese
Farm Boy Extra Virgin Olive Oil – Greek
Herbs of choice (we used rosemary, thyme, and dill)
Red pepper flakes


In a medium-sized jar, layer chunks of feta with herbs, and pepper flakes.
Submerge all ingredients in olive oil.
Let sit or stand in the fridge for 24 hours to marinate.
Use within 2 weeks.

3. Oil Poached Salmon with Fennel & Blood Orange


A foolproof way to avoid cooking dry fish is poaching it gently at a low temperature for a long stretch of time (you might have heard reference to low and slow before!) By using a generous pour of olive oil, the fish is baked to a tender, juicy, medium-rare and is a true pleasure to eat.

Here, we oil poached our salmon on a bed of fennel and blood orange salad, but you can use any veggies you like, or none at all.



Fillet of salmon (the size is up to you, adjust to guest number)
3/4 cup Farm Boy Extra Virgin Olive Oil – Greek
1 bulb fennel, thinly sliced (put fronds aside for serving)
1 blood orange, thinly sliced
1 habanero chile, thinly sliced
Farm Boy Fleur de Sel


Preheat oven to 275°F
Toss fennel, blood orange, chile and a pinch of salt together.
Season salmon with salt (and pepper if you wish!)
Fill a baking dish with fennel salad, top with salmon, and pour olive oil over the whole dish.
Bake for 40 minutes until tender.
Serve on bed of fennel salad topped with fennel fronds.

4. Olive Oil Roasted Tomatoes with Mozzarella


If you make a big pan of roasted tomatoes at the beginning of the week, you’ll be able to easily upgrade almost everything you eat. Juicy, sweet, and salty, they are spectacular in this rustic salad-appetizer hybrid, but add them to omelettes, put them on pasta, perch them on a grilled chicken breast, toss with a bowlful of arugula, or scoop onto toast. Use the flavourful leftover oil (mixed with a splash of vinegar) as dressing or marinade for absolutely anything. Do yourself a favour and make these tomatoes.



Grape or cherry tomatoes
Farm Boy Extra Virgin Olive Oil – Spanish
Farm Boy Fleur de Sel
Farm Boy Cracked Black Pepper
(Optional) fresh mozzarella, crackers or baguette.


Heat oven to 300°F
Line a baking dish with parchment paper for easy cleanup.
Toss tomatoes with olive oil, more than you think you need.
Generously sprinkle with salt and pepper.
Slow roast for 90 minutes, checking and stirring every 20 minutes or so.
Enjoy in any way you like, they keep well for 5 days in the fridge.


What do you think? Any of these going on your “To Make” list? How have you been using our new oils?


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Farm Boy