We love to tout the health benefits of extra virgin olive oil from it’s abundance of anti-oxidants and anti-inflammatory properties to the studies that show it’s positive impact on heart disease and stroke. But did you know that there are links between olive oil and a reduced risk of breast cancer?
Olive Oil & Breast Cancer
Study after study has shown that a Mediterranean Diet with extra virgin olive oil can not only reduce the risk of breast cancer but may also prevent a relapse of cancer. We’ve compiled a list of the most compelling data on the links between olive oil and a reduced risk of breast cancer for you here.
High Olive Oil Consumption = Lower Breast Cancer Risk
This Harvard Study shows that women who had a high consumption of olive oil had a lower risk of breast cancer.
Mediterranean Diet Reduces Risk of Deadliest Breast Cancer by 40 Percent
A study in the Netherlands has shown that women who eat a Mediterranean diet rich in fruit, vegetables, fish and olive oil are 40 percent less likely to get one of the most malignant types of breast cancer.
Researchers Isolate Component of EVOO That Attacks Breast Cancer Stem Cells
Researchers in Spain have found a molecule in EVOO that can specifically inhibit breast cancer stem cells in cell and tumor cultures. The discovery opens up promising new possibilities for directly targeting cancer stem cells (CSC), an aggressive type of cancer cell often responsible for relapse in cancer patients. Read more.
Med Diet with Extra Virgin Olive Oil Reduces Incidence of Invasive Breast Cancer
A randomized trial shows that consuming a MedDiet supplemented with extra virgin olive oil reduces invasive breast cancer by 68 percent. Learn more.
Mediterranean Diet with Olive Oil May Prevent Breast Cancer Relapse
A new study suggests that Mediterranean diet including generous amounts of olive oil may reduce the risk of breast cancer relapse compared to a normal diet. Learn more.
Need a little inspiration for how to use all that winter squash you see at the market? Check out our favorite recipes for using pumpkin and winter squash here!
These pumpkin pancakes from The Brown Eyed Bakermake the perfect breakfast on a chilly fall morning. We’ve swapped out the vegetable oil in the original recipe for a fruity extra virgin olive oil, but we also love these with Blood Orange Olive Oil! Get the recipe here.
Kale Salad with Butternut Squash and Almonds
This Kale Salad with Butternut Squash and Almonds from Bon Appetit is simple and simply delicious. The sweet roasted squash plays on the saltiness of the Parmesan and the nutty crunch of almonds. We love this with a roast chicken or with the addition of some barley or farro to give it a little more main dish heft! Get the recipe here.
Butternut Squash Tacos
These genius butternut squash tacos are a delicious alternative to your typical taco filling. Try this with Jalapeno Olive Oil and our favorite hot sauce, Formosa, which comes in Jalapeno, Habanero and Chipotle. Get the recipe here.
September is a fantastic month for so many different reasons. For some, it’s that their kids are FINALLY back in school! For others, it’s football season. For some, it’s beautiful weather that’s no longer unbearably hot and humid and not yet cold. And for a whole lot of people, it’s the food. We’re right in that sweet spot of enjoying the bounty of summer produce while daydreaming about cozy stews and pumpkin anything. This is our happy place. To savor this brief moment in time, we’ve put together our favorite recipes to cook in September. Right now. While you can.
The following recipes really wring the best and brightest out of summer. Their days are numbered but they’ll bring you warm memories when the only thing in your CSA box is kale and cabbage.
Fresh Corn Succotash
This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of EVOO. You can finish the succotash with regular EVOO or with our Fresh Basil Olive Oil for a burst of extra basil flavor.
This is not your every day Bloody Mary. This is what you make when you have an abundance of summer tomatoes and want to treat yourself. It’s bright and fresh and tastes of the garden with a bright burst of Jalapeno Olive Oil.
This sweet and tart Italian condiment is made with fresh peaches and our popular Peach White Balsamic Vinegar and is the perfect accompaniment to an artisan cheese and charcuterie plate or grilled or roasted meats.
Try this delicious fall salad recipe featuring our Mission Fig Balsamic Vinegar. It’s loaded with fresh figs, goat cheese, grains and greens so it will fill you up, but it’s not too heavy for a warm September evening.
Top a homemade flatbread or pizza with strips of prosciutto and dot with Balsamic Fig Almond Spread. When it comes out of the oven, top with fresh arugula tossed in your favorite EVOOand fresh cut figs.
If you’ve visited a We Olive & Wine Bar, you may know that we offer a carefully curated menu of plates, both large and small, that are designed to pair perfectly with wine and be shared among your table. Each item on our menu features some of our favorite We Olive olive oils, balsamic vinegars, dips and spreads. We’ve put together a list of our bestsellers and new favorites for you to recreate our wine bar recipes at home.
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.
This wine bar menu favorite is the perfect party appetizer. Stuffed with goat cheese and walnuts and drizzled with Blood Orange Balsamic Vinegar and Meyer Lemon Olive Oil, these sweet and salty dates pair beautifully with wine!
While we do love a good hummus made from carefully cooked chickpeas blended to the perfect consistency, we don’t always have time to make hummus from scratch. Try this recipe to transform plain old store-bought hummus into a flavorful and delicious dip.
The family of sour cocktails is some of our favorites and they follow a very simple formula. Margaritas, Whiskey Sours, Daiquiris and Sidecars all have something in common. They are made of a ratio of 1 part sweet: 1 part sour: 2 parts spirit. The sweet and sour parts of the ratio can slide up and down depending on taste and the ingredients you are using, but this general formula is a home bartender’s best friend!
We Olive Balsamic Vinegars, both white and dark, are balanced in sweetness and acidity making them the perfect addition to a classic sour cocktail. Simply use our adapted ratio of 1.5 – 2 parts balsamic vinegar: 2 parts spirits and a modern twist on a classic sour is born.
Simply add the desired ratio of balsamic vinegar and the spirit of your choice to a cocktail shaker filled with ice and shake well. Strain into a glass and serve neat or over ice. Check out our favorite combinations along with some fun upgrades and garnishes for modern twists on summer cocktails!
Peach White Balsamic Vinegar + Vodka
Try adding – a squeeze of lime juice to the shaker and garnish with fresh mint and a splash of sparkling wine
Peach White Balsamic Vinegar + Bourbon
Try this – Mix with Iced Tea and garnish with fresh basil
Pineapple White Balsamic Vinegar + Tequila
Try this – add a splash of orange liqueur and a squeeze of lime juice to the shaker and garnish with a lime wedge
Strawberry White Balsamic + Gin
Try this – Top with tonic and garnish with a lime wedge
Aged Balsamic Vinegar + Whiskey
Try this – top with ginger beer and garnish fresh mint
Blackberry Balsamic Vinegar + Gin
Try this – top with club soda and garnish with a lime wedge
Fig Balsamic Vinegar + Bourbon
Try this – add a splash of fresh orange juice to the shaker and garnish with an orange twist
While olive oil and vinegar may not be the first thing you think of when it comes to ice cream toppings, they just might be your new favorite! Top-quality EVOO and balsamic vinegars and richness and complexity to basic chocolate and vanilla ice cream. Here are some of our favorite ways to use olive oil and vinegar as an ice cream topping.
Extra Virgin Olive Oil
Whether you prefer a robust, grassy olive oil or a delicate, fruity EVOO, extra virgin olive oil is absolutely delicious on chocolate or vanilla ice cream. Drizzle liberally and then sprinkle with a coarse sea salt, such as Maldon, to really make the flavors pop.
We’ve put together a few of our favorite healthy recipes for summer. These dishes are stocked with summer produce, loaded with flavor and feature heart-healthy extra virgin olive oil.
Watermelon & Cucumber Salad
This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOOor for extra flavor try Meyer Lemon or Fresh Jalapeno Olive Oils. Get the recipe here.
Thyme, Peach, Honey & Goat Cheese Crostini
This recipe was slightly adapted from Half Baked Harvest and we cannot get enough of it!! This super summery combination of flavors makes a delicious appetizer, but we’d be happy to eat a plate of these with a glass of wine for dinner. Our version uses our Fresh Basil Olive Oil and Peach White Balsamic Vinegar but you can experiment with your favorite EVOO and balsamic vinegar. Get the recipe here.
Tomato, Avocado & Burrata Toasts
We adapted this recipe from How Sweet Eatsand could honestly eat this for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect way to eat peak season heirloom tomatoes and avocado toast at the same time. Get the recipe here.
This delicious butter actually contains no butter at all, but it might become your new favorite spread for toast! This is a perfect way to use the abundance of zucchini coming from your garden. Just pair it with your favorite EVOO, we like Arbequina in this one, but you can experiment! Get the recipe here.