Vaughn’s Recipe Corner!

Smoked Beef Brisket by Vaughn

Hello We Olive Fans!  As promised here is my recipe for preparing Beef Brisket!  Note that a Smoker is required for this recipe.

Ingredients: 8 – 10 lb Beef Brisket

1/2 cup of Fresh Cracked Black Pepper

1/2 cup of Kosher Salt

1/2 cup of Garlic Powder

1/2 cup of We Olive Sweet Balsamic Mustard

Oak pellets or oak wood chips for smoker

Wood or Pellet Smoker


  1. In a mixing bowl, mix all your dry ingredients until evenly mixed together.
  2. Rub We Olive Sweet Balsamic mustard over the entire surface of your brisket ensuring all surfaces are covered.
  3. Rub dry ingredients all over the surface of your Beef brisket
  4. Let it marinate overnight (minimum 4 hours) under refrigeration covered with plastic wrap.
  5. Remove refrigerated brisket and place on the counter and let it warm to room temperature (~45 mins).
  6. While brisket warming, set smoker temp to 250 degrees Fahrenheit.
  7. Place brisket in smoker and smoke for 4 hours or internal brisket temperature hits 165 to 170 degrees Fahrenheit.  (Add Oak wood chips or Oak pellets as needed to keep a continual even smoke)
  8. Remove brisket from smoker and wrap in 2-3 layers of aluminum foil.  Wrap as tight as possible because this is the step to keep the brisket moist and tender.
  9. Smoke an additional 2-3 hours or until the internal temperature of Brisket reaches a temperature of 190 degrees Fahrenheit based until a meat thermometer reading.
  10. Once Brisket has reached 190 degrees, remove brisket from the smoker and let rest at least 45 minutes before carving.

Enjoy your Brisket!  Send me some photos of your awesome creations!

Tomato and Mozzarella Bites


40 grape or cherry tomatoes, whole

20 fresh basil leaves

20 small squares of fresh mozzarella cheese

We Olive Blackberry Balsamic Vinegar

We Olive Basil Olive Oil

Salt and pepper to taste

20 Toothpicks


  1. Using a toothpick, spear whole tomato, a leaf of basil, a mozzarella square, and another whole tomato. Repeat with remaining ingredients.
  2. Place on serving dish and sprinkle with salt and pepper (if needed). Then drizzle on  We Olive Blackberry Balsamic Vinegar and We Olive Basil Olive Oil on bites.

Enjoy your bites!

Prime Rib Recipe by Vaughn

Hello We Olive Fans, many of you have asked me to post my recipe for preparing Prime Rib, so here it goes!


6 – 8 oz Prime Rib

5 Tablespoons of Fresh Cracked Black Pepper

5 Tablespoons of Kosher Salt

5 Tablespoons of Garlic Powder

4 Tablespoons of Extra Virgin Olive Oil (We Olive Picual works well!)


Rub Extra Virgin Olive Oil over the surface of the prime rib.

Mix all dry ingredients in a bowl thoroughly and rub all over the surface of the prime rib.

Let it rest overnight (minimum 4 hours) under refrigeration covered with plastic wrap.

Remove prime rib from refrigeration and let it warm to room temperature (~45 mins)

While Prime rib is warming, set over temp to 450 degrees.

Place prime rib in roaster uncovered and roast at 450 degrees fro 30 minutes.

Adjust oven temperature to 300 degrees and cook for an addition 2 1/2 hours or until desired doneness.

Rare: Cool red center 125 degrees F, (52 Celsius)

Medium Rare: Warm red center 135 degrees F, (57 Celsius)

Medium: Warm pink center 145 degrees F, (63 Celsius)

Medium Well: Slightly pink center 150 degrees F, (66 Celsius)

Well: Little or no pink center 160 degrees F, (71 Celsius)

Once you have reached your proper doneness, remove Prime Rib from heat and let rest an hour before carving.

Enjoy your Prime Rib!  Send me some photos of your awesome creations!

White Pear Martini by Vaughn

Hello everyone..This is one of my favorite martini’s using a fan favorite balsamic, White Pear!  It’s simple so try out this recipe and feel free to change the amounts to suit your needs/tastes!  If you have questions, stop by the store and pull me to the side
This recipe makes two (2) drinks.
In a shaker half filled with ice add:
1 to 2 Tablespoons of White Pear Balsamic (We Olive White Pear Balsamic)
4 to 6 ounces of your favorite Vodka or Gin (Depends on the route you want to take)
1 ounce of Triple sec or Cointreau (this addition counters the balsamic acidity)
Put top on shaker and shake until well mixed (Normally about 5-7 shakes)
Pour into Martini glass.
You can garnish Martini glass with fresh cut Pear slices like the photo attached and for a step above the rest, sugar coat the rim of your glass by rubbing with fresh pear, dipping the rim of your glass in sugar for an ultimate flavor profile. YUM!

Deviled Eggs with We Olive Wasabi Saki Mustard

Looking for a great side dish recipe?  Look no further than this simple Deviled Egg recipe made with We Olive Wasabi Sake mustard!

This recipe makes 8 servings (2 per person)


  • 8 eggs
  • 1 teaspoon of We Olive Wasabi Saki mustard
  • 2 tablespoons of salad dressing
  • Pepper & salt to taste
  • 1 teaspoon of Paprika
  • 1 tablespoon of Dried Dill weed

Place eggs in a 6-8 quart pot.  Cover eggs with water.  Bring to a boil.  Cover pot, remove from heat, and let eggs remain in water for ~ 15 minutes.  Remove eggs from hot water and transfer to an ice water bath.  Let rest for 5 minutes.  Peel & cut the eggs lengthwise.  Remove yolks and mix with mustard, salad dressing, salt and pepper.  Mix until smooth and consistent.  Place egg-mix in each of the egg halves and arrange on a flat dish.  Sprinkle with Paprika and Dill weed.  Enjoy!

Roasted Brussel Sprouts with Bacon by Vaughn Watson

If you are thinking what I’m thinking, yes bacon goes with just about anything! In my latest dish from the kitchen, I prepare a family favorite with a twist! Roasted Brussel Sprouts, bacon, with a twist of Citrus Spiced Balsamic we just got in the store. I wanted to use something with a Fall flair, so I went with this new Balsamic, which did not disappoint! The Citrus Spiced Balsamic has a characteristic citrus tapestry, woven with hints of nutmeg, all spice, and cinnamon! Yes, in the fall of course I am going to have a sweet potato pie and pumpkin pie recipe ready for you!
Now, let’s put together our cast of characters together for 6-8 servings:
1 lb. of Brussel sprouts, cut in half, loose leaves removed but added to the recipe (No waste here!)
8 strips of raw bacon, chopped into bite size pieces
1/2 red onion diced
4 Tablespoons of Arbosana Extra Virgin Olive Oil (We Olive)
1/4 cup of Citrus Spice Balsamic (We Olive)
Sea Salt and Fresh cracked black pepper to taste
Roasted Brussel Sprouts, Take 1:
  1. Preheat oven to 450 degrees.
  2. Wash Brussel sprouts and remove any loose leaves. Chop Brussel sprouts in half and place in a 5-quart Dutch oven or pyrex cooking pan.
  3. Add diced bacon and diced onion and mix thoroughly.
  4. Sprinkle Arbosana Oil and Citrus Spiced Balsamic to coat contents of bowl. Mix together for even coating of contents.
  5. Salt and pepper to taste.
  6. Place in oven and cook for ~25 minutes or until Brussel sprouts are tender by testing with a fork. Stir occasionally to ensure an evenly roasted batch!

Peppadew Cheese Dip recipe

Our peppadew cheese dip is a riff on classic pimiento cheese dip and uses peppadew peppers in place of pimientos. It’s creamy and cheesy with a hint of smoke and jalapeno from two of our bestselling olive oils. It comes together in minutes and will be a hit at your next party.

Makes about 2 cups

3 oz cream cheese, softened to room temperature
3 oz goat cheese
1 oz We Olive Jalapeno Olive Oil
1 oz Sonoma Smoked Olive Oil
2 oz peppadew peppers, chopped fine
5 oz Monterey Jack cheese, shredded
Extra virgin olive oil for drizzling
Fresh veggies and crackers for serving

Combine all ingredients except shredded cheese in a large bowl. Mix with a spatula until well combined. Add shredded cheese and mix until incorporated. For a smoother dip, combine all ingredients in a food processor or stand mixer fitted with the paddle attachment and mix until well combined.

To serve, place the dip in a small bowl and drizzle with EVOO. Serve with fresh veggies and crackers.


Jalapeno Pasta with Vegetables & Avocado by Georgette Albini

Georgette Albini of We Olive & Wine Bar at the OC Mix.

Georgette says: “This is a low calorie pasta dish using two of my favorite We Olive products, balsamic vinegar and jalapeno olive oil. The pasta dish can be prepared in less than 20 minutes and requires only one pan with a vegetable steamer insert. Other vegetables may be used such as asparagus or mushrooms.”

Serves 2


  • 3 sweet mini peppers (different colors) removed core, seeds and slice into strips
  • 1/3 cup shredded carrots
  • 1/3 cup frozen peas
  • ½ small zucchini – chopped
  • 1 tomato –chopped
  • 1/3 cup spinach leaves
  • 1/3 box angel hair pasta – 6oz
  • 1/4 cup We Olive Jalapeno Olive Oil
  • 1/8 tsp coarsely ground pepper
  • ¼-1/8 tsp red pepper flakes
  • 2 tablespoons We Olive Aged Balsamic Vinegar
  • ½ cup shredded Romano or parmesan cheese
  • 1 medium avocado sliced
  • 3 fresh basil leaves

1. Put sliced peppers in double broiler insert and steam 10 minutes; add shredded carrots & peas. Steam 4 minutes; add zucchini and steam 2 minutes. Remove insert top broiler from boiling water and add tomatoes to vegetables and then spinach. Set aside with lid on top. Add salt & more water to boiling water and add uncooked pasta; cook according to package directions. Reserve ¼ cup of the salted water..

2. With the vegetables still in colander insert pan, pour the pasta into the colander insert and drain. Pour pasta & vegetables into pan. Add salt, pepper, pepper flakes, balsamic vinegar and ¼-cup jalapeno olive oil. Mix together. Add pasta water if still too dry .for your taste. Place on serving dishes and add shaved cheese, basil and sliced avocado.


Cedar Plank Salmon recipe by Vaughn Watson

Hello everyone, this is a quick recipe to showcase a few of our in-store products.
Featured today are the We Olive Wasabi-Sake mustard, Smoked Brown Sugar and Smoked Olive Oil
6 to 8 servings
Prep Time: 30 minutes
Cook Time: ~15-25 minutes
Total time: 3 – 24 hours
  • 1 Filet of Salmon (~2 to 3 lb)
  • 1/4 cup Wasabi-Saki mustard (We Olive Brand)
  • 1/4 cup of Smoked Brown Sugar (available at We Olive)
  • 1/4 cup Smoked Olive Oil (available at We Olive)
  • Sea salt & Cracked Black pepper to taste (optional)
In a mixing bowl, combine Wasabi-Saki mustard and Smoked Brown sugar and mix until a paste. Coat the salmon filet with Smoked olive oil first on both sides. Place salmon fillet on a baking sheet and coat with paste mixture. Refrigerate coated salmon, uncovered, for at least 2 hours (overnight for best results). Remove from refrigerator and let warm to room temp (~1 hour). While salmon is warming up, prepare your cedar plank as per instructions on the package (soaking instructions). Prepare gas grill (if using charcoal, charcoals should have a little white ash covering surface to be ready) by turning all burners on high for 20-30 minutes. Place cedar plank on grill for 1 minute, and then flip onto other side. Place salmon on Cedar plank, over indirect heat (cook over burner that is turned off, while other burners are at medium level). Temperature should be kept around 350-375 degrees. Close grill top and let cook 15-25 minutes. Check center of Salmon with probe for temp requirements (Fish should be cooked to 145 degree internal temp). Once you have reached that temp, remove Cedar plank with Salmon from fire and let rest for 5 minutes. Salt and pepper to taste (optional)