News

Balsamic Cedar Plank Salmon

Two of our bestsellers, We Olive Aged Balsamic Vinegar and Organic Meyer Lemon Olive Oil are a fan favorite for salad dressing. Here, Chef Lauren Mahlke uses the same combo in a genius marinade for seafood, chicken and veggies. This Balsamic Glazed Cedar Plank Salmon recipe is smokey, sweet and perfectly moist. Better yet, it’s quick, healthy and is… read more

“Mindful Eating” event at We Olive in Walnut Creek

Join me for “Mindful Eating”, an exclusive experience in eating with awareness on Thursday, August 17, 2017, from 6:00 to 8:00 p.m. will include tasting and customized pairings of small plates (tapas) and is being hosted by SAGE Career Coaching and showcases We Olive products. Thievent also includes a short meditation designed to facilitate awareness and… read more

Blood Orange Chocolate Mousse Pie

Trust us you will love this recipe, melting chocolate in microwave creates the mousse in minutes. This guilt-free recipe is also plant-based using silken tofu instead of heavy cream letting you enjoy this delicious and healthy dessert. Click picture for recipe.… read more

Smoky Citrus Marinade

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Recipe by Chef Lauren Mahlke 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… read more

CORN, TOMATO AND AVOCADO PLANT-BASED “CEVICHE”

As the temperatures heat up this plant-based “Ceviche” is perfect to help cool off your evening. Featured at our last Food & Wine Pairing with Monticello Vineyards we paired this with their 2014 Oak Knoll Chardonnay. Click on picture for recipe.… read more

Upside Down Plum Cake

The stone fruit are looking great at the farmers market this week, pick your favorite peaches, apricots and plums would be wonderful in this easy dessert which would also work great for Brunch. Click picture for recipe.  … read more

Spanish Blood Orange Kebabs

This simple grilling recipe features a bold and flavorful marinade of Blood Orange Olive Oil, garlic, herbs and smoked paprika. Serve with grilled sweet peppers and saffron infused rice with blood orange olive oil. Click picture for recipe.… read more

Herb Chicken with Colorful Couscous and Tzatziki Sauce

Looking for a healthy and flavorful weeknight meal to cook in under 20 minutes? Try Chef Lauren Mahlke’s Herb Chicken with Colorful Couscous using We Olive Arbequina Extra Virgin Olive Oil. Find the recipe at link on profile. Find the recipe by clicking the picture.… read more

Sample Saturday – June Schedule

Join us on Saturdays between 11am until 5pm (or supplies last) to sample some of our favorite culinary creations featuring We Olive products. Taste and learn new applications for your favorite olive oils, vinegars, and gourmet foods. See the monthly schedule below.   June 3 | Watermelon Salad This salad is a perfect side dish… read more

Monday We Olive Workshops

Monday Workshops Join us for Monday We Olive Workshops. A We Olive staff member will guide you through a new workshop each week. $25 per person. Please call We Olive at 925-280-4574 to sign up. Workshops start at 6:00pm. 4/3 What can I do with Vinegar? Objective: Demonstrate the use of vinegar in different food… read more