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    Welcome to the We Olive Recipe page. All of the recipes use either extra-virgin olive oil, olives, or another item available at We Olive! If you have a recipe of your own that you would like to share please submit it on our feedback form. We are continually adding new recipes, so be sure to check back every so often!

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We Olive Recipes

Posts Tagged ‘butter’

We Olive Mission Olive Oil Cake with Lemon, Rosemary and Mascarpone

Thursday, April 29th, 2010

Recipe adapted from Edible Aria & Ina Garten

Tart and savory with just a hint of sweetness, this luscious cake gains body and complexity from We Olive Mission Extra Virgin Olive Oil combined with cultured butter, pastured eggs, freshly-squeezed lemon juice, rosemary and raw honey.  Try it topped with homemade mascarpone or a simple lemon glaze..

Olive Oil Cake with Lemon, Rosemary and Mascarpone

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow to separate 12-24 hours.  Mascarpone will keep in the refrigerator for about 1 week.

For the Cake (adapted from a recipe by Ina Garten)

1 cup flour
1/2 cup sprouted spelt flour
4 oz cultured butter at room temperature
1/4 cup raw honey
2 large pastured eggs at room temperature
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup We Olive Mission Extra Virgin Olive Oil
2 tablespoons fresh rosemary, coarsely chopped
1/4 cup preserved lemon peel, minced

Cream the butter and honey together in a bowl until fluffy.  Beat in the lemon peel and eggs, one at a time.

Sift together the flours, baking powder & soda and salt in a bowl. Combine the We Olive Mission Olive Oil and lemon juice in another bowl and alternately add the flour and olive oil mixtures to the honey butter mixture.

Lightly grease an 8×8 glass dish with We Olive Mission Olive Oil, then pour in the batter and smooth with a spatula. Bake in a 350-degree oven until a toothpick comes out clean, about 40 minutes.

Let cake cool at least 15 minutes, then serve topped with mascarpone and garnished with slivered lemon peel and a sprig of rosemary.

Tags: butter, cake, cream, eggs, honey, lemon juice, Mascarpone, olive oil, rosemary, spelt flour, We Olive Mission Olive Oil
Posted in Baking, Dessert, Menu, Recipes | No Comments »

Zucchini with Thyme

Friday, February 26th, 2010

INGREDIENTS

2 Tbsp Tres Osos extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Salt and freshly ground pepper

METHOD

1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.

2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Serves 4.

Recipe by Simply Recipes.

Tags: butter, onion, parsley, thyme, Tres Osos, zuccini
Posted in Recipes, Side Dish, Vegetarian | No Comments »

Roasted Parsnips

Friday, February 26th, 2010

Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking.

INGREDIENTS

  • 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
  • 4 teaspoons of Pasolivo Tuscan Blend extra virgin olive oil
  • Salt and freshly ground pepper
  • 1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
  • 3 Tbsp unsalted butter, softened
  • 4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
  • 1/2 Tbsp finely chopped flat-leaf parsley
  • 1/2 Tbsp minced chives
  • 1/2 small garlic clove, minced.

*If cooking gluten-free, use homemade stock or gluten-free packaged broth.

METHOD

1 Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

Serves 4.

Recipe by Simply Recipes.

Tags: butter, chives, garlic, horseradish, parsips, parsley, Pasolivo
Posted in Recipes, Side Dish, Thanksgiving, Vegetarian | No Comments »

Risotto al Radicchio

Monday, April 6th, 2009

INGREDIENTS:
2 tablespoons Pasolivo Olio Nuovo extra-virgin olive oil
1/2 Spanish onion
15 oz. uncooked Arborio rice
12 oz. dry white wine
3 oz. sweet butter
5 cups chicken broth
4 oz. Parmesan cheese
2 small heads radicchio

DIRECTIONS:
Chop onion, saute in pan with olive oil until golden. Add uncooked rice and quickly mix with onion, then add wine. Let wine evaporate then add broth one cup at a time, stirring occasionally. Finally, add butter, Parmesan cheese, and finely chopped radicchio. Mix well with love. Let sit for 5 minutes and serve. Serves about 6 as a side dish.

From Chef Antonio Varia of Buona Tavola

Tags: butter, Olio Nuovo, onion, parmesan, Pasolivo, radicchio, rice, risotto, white wine
Posted in Recipes, Side Dish | No Comments »

Olive-Stuffed Chicken with Almonds

Friday, March 27th, 2009

INGREDIENTS:
4 boneless chicken breast halves with skin (2 1/4 pounds total)
1 cup brine-cured green olives such as picholine, pitted and chopped
4 1/2 teaspoons Pasolivo Tuscan Blend Extra Virgin Olive Oil
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

(Gourmet April 2001)

Tags: almonds, butter, chicken breast, HEART HEALTHY, olives, parsley, Pasolivo, picholine
Posted in Entree, HEART HEALTHY, Recipes | No Comments »

Butter to Olive Oil Conversion Table

Tuesday, March 10th, 2009

To make transitioning from using butter or margarine to olive oil easier, here is a great conversion table. Print it and keep it in your kitchen for easy referencing!

Butter or Margarine to Olive Oil:

1 teaspoon = 3/4 teaspoon
1 tablespoon = 2 1/4 teaspoon
2 tablespoons = 1 1/2 tablespoons
1/4 cup = 3 tablespoons
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tablespoons
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tablespoon
1 cup = 3/4 cup

Tags: butter, Conversion Chart, HEART HEALTHY, margarine
Posted in CONVERSION CHART, HEART HEALTHY | 1 Comment »

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