This lemon herb marinade is our go-to for summer grilling. It’s the perfect seafood marinade but it also works beautifully on chicken and vegetables. We used fresh oregano and parsley in this version, but you can swap out any fresh herbs you have on hand. If you don’t have Meyer Lemon Olive Oil, use regular extra virgin olive oil and the zest of a couple of lemons instead.
The combination of our Fresh Basil Olive Oil and our Blackberry Balsamic Vinegar is somehow reminiscent of perfectly ripe tomatoes. Drench all of your favorite summer veggies in this before they go on the grill. Our favorites are zucchini, summer squash, eggplant, peppers and mushrooms!
The flavors in this marinade are bold and make for a delicious Spanish-inspired meal from the grill. We Olive’s fruity and aromatic Blood Orange Olive Oil is paired with oregano, garlic and smoked paprika and works equally well on both meats and vegetables. Try it with this recipe for Spanish Blood Orange Pork Kebabs.
We Olive balsamic vinegars are tangy and sweet making them a great finishing sauce for anything off the grill. It’s a great technique for grilling fruit that you want to serve in both sweet and savory applications! The key to glazing with a We Olive balsamic is all about timing. Brush on the balsamic in the last 5 – 10 minutes of cooking so that the natural sugars in the vinegar don’t begin to burn before your meat is cooked. The balsamic vinegar glaze will add a deeply flavorful finish to anything you grill.
Thursday, June 21st is National Selfie Day, which means there is officially a holiday for everything. It also means that when you participating We Olive locations, snap a selfie and post to social media, you’ll get a 15% discount on your entire purchase. Get the details on this promotion here:
Surprise dad with this unique etched bottle this Father’s Day! Each bottle is etched and hand-painted by skilled artisans. This commemorative bottle can be enjoyed for many years to come. Choose your favorite olive oil or vinegar. The bottle can be refilled in any of our We Olive locations (price per ounce may vary per location). Be sure to bring your bottle back clean and dry. Hand-wash only. Please allow 7-10 days for processing, plus 2-7 days for shipping from California.
Feel the delicious burn with our Jalapeno Flavored Olive Oil. Fresh jalapenos are crushed with the olives to create this naturally flavored olive oil. This wonderfully vibrant olive oil has a nice heat without being over-powering. Try our Jalapeno Flavored Olive Oil with We Olive Pineapple White Balsamic Vinegar for a sweet heat dressing for salad or slaws. Or, slather pork chops with Jalapeno Olive Oil and We Olive Peach White Balsamic vinegar for a sticky, sweet, & spicy supper.
Bring your meals to life with We Olive’s delicious seasonings and salts! A great addition to your favorite chef’s kitchen! Flavors include: Sriracha Hot Chili Seasoning, Ghost Pepper Sea Salt, Garlic Salt with Parsley, Chili Barbecue Spice Rub and All Purpose Seasoning Salt.
Milk, semi-sweet and dark chocolate are combined with rich, tangy balsamic vinegar to create this deliciously unique, all natural, Triple Chocolate Balsamic Vinegar. Try it on your favorite dessert or grilled fruit. Be extra creative by adding a drizzle to your favorite cheeses, on salads and in pork and chicken dishes.
A little collection of what we consider to be the We Olive essentials. Your pantry should never be without these popular items! Includes: We Olive Aged Balsamic Vinegar, We Olive Arbequina Extra Virgin Olive Oil, Spicy Green Olive Tapenade, Black Olive Tapenade and Dipping Dish packed neatly in a gift box.
This extravagant gift box is the perfect gift for any serious foodie! A delectable assortment of essential We Olive products to explore your every culinary whim. This gift comes complete with olive wood serving pieces and “The Passionate Olive” by Carol Firenze, where you’ll learn 101 things you can do with olive oil! Arrives attractively gift boxed. Includes: We Olive Arbequina Extra Virgin Olive Oil, We Olive Aged Balsamic Vinegar, We Olive Roasted Garlic Dipping Oil & Pasta Toss, We Olive All Purpose Seasoning Salt, The Passionate Olive Book, We Olive Parmesan Asiago Dip, We Olive Black Olive Tapenade, We Olive Wasabi Sake Mustard, We Olive Gourmet Green Olives, An Olive Pick, (2) Olive wood dipping bowls, An olive wood serving board.
Are you planning a wedding or special event? We Olive has fantastic options for unique wedding favors and gifts for your special day.
Custom Label Bottles
Our Custom Label Bottle program allows you to choose your favorite olive oil or vinegar in a variety of bottle sizes and add a personalized label for your special day! Choose from our collection of wedding labels or upload your own design!
Our etched bottles make great gifts for members of your wedding party, VIP guests or for table decor! Each bottle is etched and hand-painted by skilled artisans and can be personalized with custom text. There are several designs to choose from for your special day as well as holidays!
This commemorative bottle can be enjoyed for many years to come. Choose your favorite olive oil or vinegar. The bottle can be refilled in any of our We Olive locations (price per ounce may vary per location). Be sure to bring your bottle back clean and dry. Hand-wash only.
We are never short on recipe inspiration when it comes to olive oil! Here, we’ve rounded up our 10 best olive oil recipes for you. These recipes don’t just use EVOO, they showcase the unique flavors and characteristics of the olive oil chosen for the recipe. You’ll find everything from sauces to cocktails to desserts on our list. Get our best olive oil recipes now!
Spaghetti with Olive Oil, Chili & Garlic
This classic Italian pasta is quick and easy and insanely flavorful!
This olive oil cake, developed in the We Olive test kitchen, is the best olive oil cake ever for two reasons. It’s ridiculously easy to make and it’s moist and delicious. AND you can adapt it in about a million ways, which is just a whole lot of fun. That’s three reasons, but who’s counting?
Hard-boiled eggs are a nutritional superstar! They’re packed with protein and amino acids in a delicious low-calorie package. They’re even better when paired with polyphenol-rich extra virgin olive oil. We like to keep them in our fridge for a post-workout snack (drizzled with EVOO of course) or chop them up and add them to a veggie-packed salad. Here are our go-to recipes for hard-boiled eggs.
Lightened Up Egg Salad – Egg salad done right is delightful. We came up with this lighter-on-the-mayo version that has satisfying eggy flavor, a nice crunch of celery and zippy hint of lemon. We like it on toast or in a crisp lettuce cup in lieu of the traditional sandwich. Try it with regular EVOO or our Meyer Lemon Olive Oil.
We love garlic in all forms so it’s no surprise to us that our Fresh Garlic Olive Oil is one of our bestselling products. It’s perfect for sauteéing, drizzling, roasting and marinading ANYTHING to which you want to add a dash of fresh garlic flavor. We’ve rounded up our favorite recipes and uses for our Fresh Garlic Olive Oil to give all you garlic lovers an extra dose of inspiration.
Food fraud—or the act of deceiving consumers about a food or ingredient for the sake of profit—affects as much as 10 percent of the global food supply. Of all the instances of food fraud in the United States, according to a scholarly database tracking this very thing, olive oil leads the way, making up 16 percent of cases (followed by milk, honey, saffron, and orange juice). This type of deception has been around for basically as long as we’ve packaged food: Researchers have excavated mislabeled Roman jars containing counterfeit samples of oil.
One of the reasons oil is so often faked is that it’s bottled before you use it, and it travels far before it lands on grocery store shelves. The United States imports more olive oil than any other country and yet regulations on the labeling of said oil are voluntary. House and Senate subcommittees have urged the Food and Drug Administration to take a harder look at the issue; in a draft report accompanying the Agriculture Appropriations Bill for fiscal year 2017, the House committee stated it was “concerned with reports that consistently describe the prevalence of adulterated and fraudulently labeled olive oil imported into the US.”
Since extra-virgin olive oil is the most valuable oil category in the United States, shady producers and dealers have plenty of incentive to mess with it in hopes of reaping more profit. They defraud consumers in three main ways: by (1) diluting real extra-virgin olive oil with less expensive oils, like soybean or sunflower oil; (2) diluting high-quality olive oil with low-quality olive oil; or (3) making low-quality extra-virgin olive oil, typically incorporating older—and often rancid—stocks of oil held over from bumper crops of previous seasons. When the University of California–Davis researchers tested olive oil bought off the shelf in 2010, they found that 69 percent of imported “extra-virgin” samples failed to meet international standards, based primarily on sensory and chemical testing.
Aside from imparting rotten flavors and ripping people off, this fraud deprives people of some of the health benefits that may have prompted them to buy the oil in the first place: Fresh extra-virgin olive oil is higher in polyphenols, which may reduce the risk of heart disease. It’s also low in saturated fat and contains antioxidants.
So what’s the best way to avoid getting fooled?
1. Price. If you’re buying a liter of olive oil for $8 a bottle, you’re probably not buying 100% olive oil and there’s a slim chance that it’s extra virgin. True extra virgin olive oil is not cheap to produce, which is why some large oil producers blend olive oil with seed oils or use practices and extraction methods that do not comply with the standards for being designated ‘extra virgin’.
2. Harvest date. A good quality extra virgin olive oil will list a harvest date on the bottle. OliveOlive oil often makes headlines for its health benefits with new studies popping up each year highlighting the properties in EVOO that fight heart disease and cancer. In recent years though, olive oil is also making news for darker reasons. This story on 60 Minutes about the Italian mafia’s practice of producing fake extra virgin olive oil aired recently and has olive oil consumers rightfully concerned. This mafioso-made fake olive oil often makes its way across the Atlantic and lands on grocery store shelves around the United States. As a consumer, how can you know that you are buying the real deal? Here are some tips for what to look for and what to avoid when shopping for EVOO. oil is a fresh product that should be consumed within a year or so of bottling and a good producer wants you to enjoy their product at its best. If you don’t see a harvest date, move on!
3. Country of origin. This one is tricky. The majority of grocery store olive oils bear the label language ‘Made in Italy’. Italy produces some fantastic olive oils, but they probably aren’t sitting on your grocery store shelf. A lot of the oil you see touting Italian heritage is often made from olives grown in other countries like Morocco or Tunisia, and then shipped to Italy for bottling. There’s very little regulation on labeling of imports so it’s difficult to know if you’re actually getting what the label tells you. Phony imports often can sit in a warehouse for months before being sold, which is no way to treat a fresh product! If you buy California olive oil that is certified extra virgin by the California Olive Oil Council (COOC), you can trust that you’re getting the freshest, true extra virgin olive oil. If you are buying imported olive oil, make sure it has a harvest date!
4. Know your retailer. You are most likely to find true extra virgin olive oil from a specialty retailer. Larger grocery stores may carry certified extra virgin olive oil, but you have to know your labels. Shopping a smaller retailer where you can talk directly with someone who knows exactly where the olive oil came from is your best bet.
At We Olive, we’ve created a tasting room environment for you to experience and enjoy our fresh, certified extra virgin olive oils, learn about the farmer that produced the olives, and even how to use it in your cooking. Find a location near you or buy your certified EVOO in our online shop today!
Portions of this article originally appeared on Mother Jones. Find the full original article here.
The month of March is designated as Women’s History Month with March 8th marking International Women’s Day, a day celebrating the social, economic, cultural and political achievements of women. The day also marks a call to action for accelerating gender parity. We wanted to show you what that looks like at We Olive, with many of our locations being women-owned and women-managed and with our corporate team being led by women. We’re proud to introduce you to the Women of We Olive!
My current product obsessionis…We Olive Arbequina EVOO. It’s so versatile to use every day that it’s the perfect go-to EVOO and also delicious on vanilla ice cream with a sprinkle of sea salt!
When I am not at We Olive, I am…I’m talking about We Olive! There’s so much to talk about and it’s so exciting to bring We Olive to our community!
Natalie Sollock, Training & Development Manager, We Olive
My current product obsessionis…the Bondolio Olio Nuovo (no longer in stores) on my grilled chicken salads with avocado, so fresh and delicious. I’ve also really been into our Wasabi Sake Mustard, I dip pretty much everything in it… flatbreads, pastry pups, cheese, make salad dressings…mmm!
When I am not at We Olive, I am…on a hike, biking to the beach, at a yoga class or at the San Diego Zoo.
My current product obsessionis…Jalapeno Olive Oil! I love to spice up anything from soups, to salads, hummus, popcorn, make tortilla chips, it’s my go-to oil for eggs!
When I am not at We Olive, I am…I am out in nature (as much as I can be in So Cal), hiking, whale watching, picnicking in the park. When I can get a couple days off, I am up in Paso Robles visiting my family, with a little wine tasting too. I enjoy quiet time as well, meditation, astrology, exploring holistic healing. Massage, Reiki, etc… I love how healing olive oil is and now exploring essential oils.
Fresh extra virgin olive oils produced from the most recent harvest are in and we can’t wait for you taste them! Learn why freshness is so important and how to keep olive oil fresh.
If you experienced Olio Nuovo right after the harvest in the fall, you’ll understand why we are so excited. Olio Nuovo, which is the freshest olive oil you’ll ever experience, is picked, milled and bottled within a day or so of harvest. Olive oil producers typically only make a small amount of Olio Nuovo because it doesn’t have as long a shelf life as regular extra virgin olive oil.
Olive oil producers will mill all of the harvested olives, just like Olio Nuovo, but they allow the milled oil to rack for a few months so the tiny olive pieces can settle. This process gives EVOO a shelf life of about 18 – 24 months vs. the 3 – 6 months you’ll get from Olio Nuovo. That means we start to get the fresh olive oil that has been racking right around this time each year. And it is delicious!
Here is a lesser-known fact: Extra virgin olive oil is fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age.
How to keep olive oil fresh and extend the shelf life.
Many people save good quality extra virgin olive oil for special occasions, but it’s a fresh product that should be consumed! Once bottlled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date and should be used up within six months of opening. We recommend using up the oil within 30 to 60 days upon opening. Remember, high-quality extra virgin olive oil provides the best health benefits and flavor when it’s fresh.
Protect it from light
Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil. Olive oil should be packaged in dark glass or tin to cut down on light exposure. It should also be stored away from direct light as exposure to light dramatically shortens the shelf life of extra virgin olive oil.
Store it properly
Store extra virgin olive oil away from light, air and heat. These elements accelerate the process of oxidation which leads to rancidity. As oxidation occurs naturally over time, it is best to use the oil up once it is open within the first 6 months.
Olive oil should not be stored next to the stove as this exposes the oil to consistent heat. It is also not recommended to store oil in the refrigerator because condensation within the bottle may lead to off flavors. Store your oil in a cool, dark cabinet or pantry.
The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Exposure to warmer temperatures causes unpleasant flavors to develop in the olive oil.
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