Blog Archive

October 15-31, 2021

We Olive Oktoberfest 2021 celebrates all things fall! By coming together on social media using the hashtags #weoliveoktoberfest #wooktoberfest2021 we can share recipes, and activities to get excited about autumn. From going to the pumpkin patch with your family to picking apples and baking an apple pie, share with us some of your favorite fall activities.

Tag us at we_olive on Instagram!

Share photos that inspire you to celebrate fall!

Hosting a Harvest Dinner Party, or looking to create a more decorative meal inspired by Fall? You have come to the right place! Enjoy these fall-inspired recipes for your next dinner.


Butternut Squash Soup

Super easy and quick! This soup is the perfect way to use your squash this fall.


  • 2 tablespoons butter or We Olive Extra Virgin Olive Oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste


  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.


Fall Fingerlings

You can make this dish ahead of time, and your guests will love these fingerling snacks! 


  • 3 pounds fingerling potatoes
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup We Olive Fresh Garlic Olive Oil, plus more for frying
  • 1 teaspoon sweet smoked paprika
  • 2 tablespoons finely chopped flat-leaf parsley
  • flaky sea salt to taste


  1. In a large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.
  2. Meanwhile, in a medium bowl, whisk the egg yolks with the lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt.
  3. In a large saucepan, heat 1 inch of Garlic Olive Oil over medium-high heat until shimmering. Line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and salt and transfer them to a bowl. Serve right away with the smoky aioli.

Make-Ahead: The aioli can be covered and refrigerated for up to 3 days.

Slightly adapted from a recipe by David Mawhinney via Food & Wine magazine.


Maple Roasted Chicken and Squash

This simple and adaptable fall-inspired dish will have your family asking for more! Seasonal squash, your favorite maple syrup, and some hungry family members will make for an unforgettable meal.


  • 1 medium acorn squash
  • 4 medium carrots, chopped (2 cups)
  • 1 medium onion, cut into 1-inch pieces
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • ½ cup maple syrup
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground pepper
  • ½ tablespoon We Olive Extra Virgin Olive Oil


  1. Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots, and onion in a greased (We drizzled We Olive Extra Virgin Olive Oil ) 13×9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
  2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender.

Recipe inspired by Taste of Home.


Zucchini Chocolate Chip Muffins

The yummiest muffins for dessert or the following morning!


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature, lightly beaten
  • 1/2 cup We Olive Extra Virgin Olive Oil
  • 1/4 cup 2% milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped walnuts


  1. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Beat the egg, We Olive Extra Virgin Olive Oil, milk, lemon juice, and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips, and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
  2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Try this Fall Stovetop Potpourri, you’re 5 minutes away from your home smelling like the coziness of fall baking! Fill a pot with water, fruit, and spices. Bring to a boil then simmer on low heat and prepare for a full day of aromatic awesomeness. Be sure to top up the water level while it’s simmering.

The ingredients we love to use:


  • 1/2 lemon (sliced thin)
  • 1/2 an apple (sliced thin)
  • 4 tsp cinnamon sticks (or 1/2 ground cinnamon)
  • 2 tbsp whole cloves
  • 1 tsp vanilla extract
  • water


  1. Put all of the ingredients into a medium-sized saucepan and top with water.
  2. SImmer on the lowest setting and enjoy!

“The antioxidation protective benefits of Olive Oil, especially EVOO, which has a higher phenolic content promotes its role for enhancing the immune system defense against viruses.”

EVOO is a key ingredient in the Mediterranean diet that lowers cytokine levels, reducing symptoms and severity among COVID-19 patients. 

When consumed regularly, it can reduce the risk of cardiovascular disease, making it good for your heart. California olive oil reduces the levels of bad cholesterol while raising the good, meaning it can actually treat heart disease as well as offering initial prevention.

Olive oil has been used as a flavorful ingredient in food for thousands of years and has numerous health benefits.

Click here to read the portion of Ahmad Alkhatib’s study “Potential Antiviral Benefits of Olive Oil Nutraceuticals” to learn more about Antiviral Functional Foods and Exercise Lifestyle Prevention of Coronavirus.

We have a simple method for putting together a delicious salad dressing recipe and once you learn it, you’ll be able to adapt it endlessly with your favorite olive oil, vinegar, herbs, and flavors. The most important thing is to let taste guide you. If you’re using a highly acidic vinegar or lemon juice, you’ll definitely want to add the honey for balance. If you’re using sweet and tangy balsamic vinegar, you probably don’t need any honey. You can also reduce the amount of vinegar or lemon and increase the olive oil, depending on your taste preferences.

Here are our general measurements to make about a half cup of salad dressing, which will serve 4.

  • 1/4 cup vinegar or lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey
  •  A few teaspoons of other stuff like herbs and spices
  • Freshly ground salt and black pepper, to taste

To make it add all ingredients to a bowl or a mason jar and mix until well combined. If using a mason jar, you can simply put the lid on and shake the jar until well combined.

Check out our favorite variations below.

Lemon Basil Vinaigrette
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup We Olive Fresh Basil Olive Oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon chopped fresh basil
  • Freshly ground salt and black pepper, to taste

Chili Lime Vinaigrette

This salad dressing is delicious on slaw and other crunchy, shredded salads, and it’s also fantastic on roasted sweet potatoes and squash.

Blackberry Balsamic Vinaigrette

This vinaigrette is our go-to for green salads that are loaded with fruit, crumbled blue cheese, and toasted nuts. It can also be adapted with different fruit vinegar and jams so use whatever you have in your pantry!

Often referred to as the world’s healthiest diet, the Mediterranean diet wins for being delicious and healthy. Enjoy these healthy recipes!



You can make this breakfast bowl with your favorite veggies and yogurt. You want to take a simple ingredient (greek yogurt) and use a variety of fresh fruits, assorted nuts (optional), and drizzles of We Olive Artisan Peach White Balsamic Vinegar or We Olive DAnjou Pear White Balsamic Vinegar for a sweet taste.




Nuts are a great way to start your day with some protein. Almonds offer a filling and energizing combination of protein, fiber, and healthy fats to help you feel satisfied. You can even serve a small amount in the We Olive Dipping Dish.


This healthy tuna salad is light on calories but loaded with protein and antioxidants. It’s delicious on crisp salad greens like Romaine lettuce or as a topper on whole-grain crackers or crostini. We love it for a Mediterranean-inspired lunch!



Combine the first 4 ingredients in a bowl, mixing with a fork to break up tuna. Add remaining ingredients and toss. Taste and adjust seasoning with salt, pepper, and lemon juice.

*We highly recommend American Tuna’s pole caught wild albacore.



Eating olives in addition to more veggies and fruit results in some significant perks. Olives contain monounsaturated fat, the same good fat you find in nuts and avocados. We Olive Gourmet Olives make for the perfect afternoon snack.


This yummy grilled chicken and veggie recipe is delicious and healthy! This recipe works on an outdoor grill as it does in a griddle pan on the stove.


For the Marinade

  • ¼ cup We Olive Extra Virgin Olive
  • ¼ cup fresh lemon juice
  • 4 garlic cloves crushed
  • 1 tsp smoked paprika
  • ½ tsp chili flakes
  • 1 tsp dried oregano
  • 1 tsp salt
  • black pepper to taste

For Grilling/Cooking

  • 4 large chicken breasts skinless + de-boned
  • 2 bell peppers seeds were removed and sliced into thick strips
  • 2-3 large zucchini/courgette sliced into thick slices
  • Handful broccoli 
  • 2 carrots


  1. Pre-heat the grill/griddle pan. 
  2. Season the chicken with salt and allow to sit while you make the marinade.
  3. Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow marinating for a few minutes. 
  4. Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables. 
  5. Cook the vegetables to your preference. 
  6. Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Planning for Labor Day weekend? Try these delicious recipes for your next cookout.

Prosciutto-Wrapped Dates 



  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the goat cheese with the Lemon Olive Oil and mix well.
  3. Place the date halves cut side up and using a small spoon, place a teaspoon of the lemon goat cheese in the center of the date.
  4. Place a stuffed date half on the largest end of the prosciutto slice and roll the prosciutto tightly around the date.
  5. Place on a baking sheet and cook for 8 minutes until prosciutto is crisp and dates are heated through.
  6. To serve, skewer with toothpicks, drizzle with Blood Orange Balsamic and sprinkle with crushed walnuts.

Extra Virgin Deviled Eggs


Peel the hard-boiled eggs and slice them in half lengthwise. Scoop the yolks into a medium bowl and combine with mayonnaise and mustard. Work the mixture until well incorporated and smooth. Taste and season with salt and pepper. Using a small spreading knife, scoop about a tablespoon of the mixture into the empty egg white and smooth with the back of the knife. Repeat with remaining eggs. Garnish the eggs with a sprinkling of chives and sea salt and a drizzle of extra virgin olive oil.

*We love a robust, grassy olive oil that stands up to the richness of the eggs. We also like a sea salt that has a coarser grain and gives the eggs a nice bit of crunch.

Summer Panzanella


  • 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes
  • 4 tablespoons butter, melted, or We Olive EVOO
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 English cucumber, thinly sliced
  • 2 cups cherry tomatoes, halved
  • half a small red onion, peeled and thinly sliced
  • 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 batch Easy Italian vinaigrette 

Italian Vinaigrette Ingredients: 


To Make The Panzanella:

  1. Heat oven to 350°F.
  2. Spread the bread out on a large baking sheet 
  3. Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
  4. Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan, and basil.  Drizzle evenly with the Italian vinaigrette, and toss to combine.
  5. Serve immediately, garnished with extra Parmesan if desired.  Or, cover and refrigerate for up to 4 hours to let the flavors meld together more, stirring only once.

To Make The Vinaigrette:

Whisk all ingredients together until combined.

Steak Kabobs

Ingredients Marinade

  • 1/4 c We Olive EVOO
  • 1/4 c soy sauce
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 2 tsp Dijon
  • 1 tbsp minced garlic
  • 1 tsp freshly ground black pepper

Ingredients Kabobs:

  • 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch piece
  • 1 large red onion diced into chunks (about 1 1/4-inch)
  • 1 Tbsp olive oil, plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 10 wooden skewer sticks soaked in water for at least 30 minutes


  1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
  2. For the kebabs: place the steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.
  3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
  4. With veggies on the cutting board, drizzle with We Olive EVOO and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks when you thread the onion on the layer in chunks about 2 – 3 slices so they don’t burn up).
  5. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in the desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
  6. Brush grill grates lightly with We Olive EVOO. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees

Spicy Watermelon Cocktail


  • 1 c. Blanco tequila
  • 1/2 c. mezcal
  • 1 jalapeño pepper, halved, plus slices for garnish
  • 3 c. cubed seedless watermelon (preferably from small watermelons)
  • 6 tbsp. fresh lime juice, plus wedges for garnish
  • 6 tbsp. simple syrup


  1. Combine tequila, mezcal, and jalapeño in a jar or bowl. Let stand at least 20 minutes or up to 1 hour. Discard jalapeño. 
  2. Place watermelon in a pitcher and muddle until broken down. Add tequila mixture, lime juice, and simple syrup. Serve chilled in a pitcher, cup, or a hollowed-out watermelon over ice garnished with jalapeño slices and lime wedges.

We would like to start off by saying thank you for all of the Recipe Submissions. There were so many unique and yummy recipes!

Congratulations, Sandi, we had to prepare our taste buds for The Banh Mi- BLT Fusion Sammy with Frothy Olive Oil & Garlic Olive Dressed Veggies. This colorful sandwich has a beautiful presentation and is a mix between an Asian Bahn Mi sandwich and a BLT. Sandi created a frothy dressing using We Olive Calivirgin EVOO and We Olive Garlic Stuffed Olives.   It’s safe to say this is a mouth-watering sandwich.

Follow her recipe and try for yourself!


  • 1/2 cup We Olive Garlic Stuffed Olives, rough chopped
  • 1 green onion, rough chopped
  • Zest and juice of 1 lemon
  • 1/3 cup We Olive Calivirgin EVOO
  • 2 tablespoons diced shallot
  • 1/2 cup cilantro leaves, chopped
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup rainbow carrots, cut into matchsticks
  • daikon radish, cut into matchsticks (about 1/3 cup)
  • 1/2 cucumber, thinly sliced
  • 1 red jalapeño pepper, sliced into rings


  • 1/3 cup quality mayonnaise
  • 1 tablespoon truffle mustard (or dijon)
  • 1/2 tablespoon We-Olive Calivirgin Olive Oil
  • 1 teaspoon sweet soy glaze
  • 1/8 teaspoon garlic powder


  • 2 sub-type (8-9”) artisan bread loaves, split
  • 1/4 cup We-Olive Calivirgin Olive Oil
  • 2 thick-cut deli roasted pork slices
  • 4 thick-cut bacon slices
  • cut Romaine lettuce ribbons to cover bottom buns
  • 6 tomato slices


  1. To make the Frothy Garlic Olive Vegetable Dressing, in a tall 3 cup container, use an immersion blender to pulse the olives, green onion, lemon zest, juice, and olive oil several times until it becomes frothy and lumpy.
  2. Add all remaining ingredients, stir, cover, and set aside until ready to use.
  3. For the Truffle Mustard Aioli, mix all ingredients into a small container, cover, and chill until needed.
  4. To prepare the bacon, in a preheated oven at 350 degrees F., place the bacon slices on a parchment paper-lined baking sheet and bake for 15-20 minutes, or until done to your liking. Cool on paper towels.
  5. To assemble, brush the cut sides of the bread halves with oil and either toast in a heavy skillet, or brown under the broiler.
  6. Spread the toasted sides with Aioli, then cover the bottom halves with ribbons of Romaine.
  7. Top the Romaine with 3 tomato slices on each half and drizzle with some of the dressing liquid.
  8. Tear apart a slice of roasted pork to fit the surface over the tomatoes on each bottom bun.
  9. Cut the bacon strips in half and place 4 pieces on top of the roasted pork on each.
  10. Use tongs to cover the bacon with a generous amount of dressed veggies and close with the top bun.
  11. Secure 2 places on each sandwich with a skewered garlic stuffed olive and serve whole or cut in half on the bias.
  12. Serve and enjoy!!


Beautiful, colorful, and each unique in its own way, these recipes are sure to be a hit at any party this summer

Buddha Bowl Salad


  • 1 large sweet potato, cubed
  • We Olive EVOO for drizzling
  • 1 watermelon radish or 2 red radishes
  • 2 medium carrots
  • 1 cup shredded red cabbage
  • A squeeze of lemon or dash of We Olive Organic Meyer Lemon Olive Oil
  • 8 kale leaves, chopped
  • 2 cups cooked rice or another grain
  • 1 cup cooked chickpeas
  • ¾ cup other veggies
  • 2 tablespoons sesame seeds or hemp seeds
  • Microgreens, optional
  • Hard-boiled egg, optional
  • Sea salt and freshly cracked black pepper


  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Toss the sweet potatoes with We Olive EVOO, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
  3. Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
  4. Toss the radish slices, carrots, and shredded cabbage with dahs of a squeeze of lemon. Set aside.
  5. Place the kale leaves into a large bowl and toss with a dash of We Olive Organic Meyer Lemon Olive Oil or squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  6. Assemble individual bowls with rice or other grain, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, veggies, sesame seeds, and microgreens, if using. Season with salt and pepper and serve.

Shrimp Tomato Salad




  1. In a small pot, bring water to a boil with the juice of 1/2 lemon and boil the shrimp for 2-3 minutes.
  2. Remove the shrimp from the boiling water and cool in ice water. Then remove and dry.
  3. Cut the shrimp in half down the middle and set it aside in the refrigerator.
  4. In a small pot, boil enough water to cover the 2 tomatoes. Flash boil the tomatoes and remove as soon as you can easily remove the skin. Then cut the tomatoes in half and remove the seeds.
  5. In another pot, add the sugar, 1/4 teaspoon of We Olive Organic Meyer Lemon Olive OilWe Olive Aged Balsamic Vinegar, and 1 cup of water. Add the half tomatoes to the pot. Then bring the water and tomatoes to a boil. Do not mix the tomatoes. Once the water is brought to a boil, continue boiling for 2 minutes and then remove from heat, and let rest for 2 minutes. Then remove the tomatoes.
  6. Thinly slice the tomatoes into strips.
  7. In a small ramekin, cover with plastic wrap, and create layers first with shrimp, followed by tomatoes, then repeat. Create 2-3 layers each of shrimp and tomatoes, depending on the size of your ramekin. place saran wrap over the top and place in the refrigerator for at least 15 minutes.
  8. When it’s time to serve, remove the top plastic wrap layer and flip the ramekin onto a serving plate. Then remove the remaining saran wrap, and garnish with some cracked pepper and a sprig of dill.

Rainbow Salad


  • 3 tomatoes, diced
  • 2 big handfuls of fresh spinach
  • ½ cup finely chopped red cabbage
  • ½ cup carrot
  • ½ cup peeled, chopped, and roasted squash
  • ½ cup of finely chopped, steamed broccoli
  • 1 tbsp raw sunflower seeds
  • ¼ of avocado, diced
  • We Olive EVOO
  • Optional ingredients to add- cucumber, radishes, granola, and your favorite dressing.


Add everything into a bowl and top with We Olive EVOO





CONTEST DATES: August 3rd-29th, 2021


  1. Recipes are submitted online here (entries must be accompanied by a close up image of the dish)
  2. Follow us on Instagram: @we_olive


The focus of the 2021 ‘Summer Sandwich Recipe Contest’ encourage participants to create a sandwich featuring a We Olive ingredient in a non-traditional way. While most of us are familiar with the classic PB&J, We Olive wants contestants to think of a sandwich in new different ways. Imagine EVOO staring in your next sandwich and make it unique. Maybe you try lettuce instead of bread, the possibilities are endless!

  • Recipes must be original and created and owned exclusively by the contestant submitting the recipe.
  • Recipes must feature a We Olive product- any product or combination of products is acceptable.
  • Recipes must list all ingredients in order of use with a unit of measure and include COMPLETE instructions for preparation and plating.
  • Contestants may submit up to 3 recipes separately online.
  • The one Grand Prize Winner will receive a $200 shopping spree to
  • By submitting a recipe each contestant agrees to the contest rules and agrees to be bound by the decisions of the judges, which will be final.

No purchase or payment of any kind is necessary to enter or win this promotion. A purchase will not improve your chance of winning.