Hello Again my fellow Olive Oil Lovers!

I apologize for my lack of posts, but we have been VERY busy here at We Olive! However, I am back now, and the plan is to update you more diligently on the fabulous ways in which you can incorporate We Olive’s amazing EVOOs into your every day life!

As the weather here on the Central Coast heats up, I cannot help but to think of all the miraculous ways in which We Olive’s excellent EVOOs and Balsamic Vinegar can be showcased in the outdoor BBQs which are sure to start “springing” up as the weather continues to get warmer and warmer! And of course, as I am thinking of all these great recipes and uses, I just HAD to share them with you!

One of the best ways to enjoy EVOO and Balsamic, is with the abundant amount of giant strawberries that you can find in the farmer’s market or the grocery store this time of year! Just the other day, I was in We Olive’s Paso Robles store, and they were enjoying strawberries bathed in We Olive Mandarin Olive Oil and We Olive Aged Balsamic Vinegar. What a treat! While I knew that strawberries are great with a drizzle of Balsamic, I was not expecting the pairing of the Mandarin and Balsamic to be so light and refreshing!

Take this recipe to the next level by putting your mixture of strawberries, Mandarin EVOO and balsamic, and mixing it with some organic arugula and shaved Pecorrino-Romano for an excellent salad that really allows the flavors of this season to sing!

Want to impress your BBQ guests with a dessert they won’t forget?
Check out this recipe, adapted from Nourished Kitchen, that works incredibly well with We Olive’s line of Blood Orange Balsamic Vinegar and Olive Oil:

Olive Oil Ice Cream: Ingredients

• 2 blood oranges
• ¾ cup We Olive Blood Orange olive oil
• 2 cups heavy cream
• 2 cups whole milk, preferably fresh
• 6 egg yolks, beaten
• 1/3 to 1/2 cup Olive U or Braches Honey (available at select We Olive locations)
• 6 to 8 drops orange essential oil
• dash unrefined sea salt
• We Olive Blood Orange Balsamic

Olive Oil Ice Cream: Method
1. Zest the blood oranges and reserve the zest.
2. Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
3. Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
4. Vigorously whisk honey into the milk and egg mixture. If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs. If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.
5. Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.
6. If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.
7. Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer’s instructions.
8. Drizzle about 1 teaspoon of We Olive Blood Orange Balsamic Vinegar atop the ice cream, and serve.

YIELD: About 1 ½ quarts olive oil ice cream or about 12 servings.
TIME: 5 to 10 minutes (preparation), 20 to 60 minutes (freezing time, dependent on ice cream maker)
As I mentioned, this dessert is sure to impress anyone!

Let me know how it worked out for you!
Enjoy!
Drew