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.
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
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.
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.
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.
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.
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.
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.
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.
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.
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
Put all of the ingredients into a medium-sized saucepan and top with water.
“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.
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.
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
This bright, zesty salad dressing is delicious on greens and grain salads but is also lovely as a sauce for grilled chicken and roasted veggies. If you don’t have Basil Olive Oil, use regular EVOO or Meyer Lemon Olive Oil and add a few extra basil leaves.
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!
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 theWe 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!
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.
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.
Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
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.
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.
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
For the marinade: In a mixing bowl whisk together all marinade ingredients.
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.
Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
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).
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).
Brush grill grates lightly with We Olive EVOO. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees
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
Combine tequila, mezcal, and jalapeño in a jar or bowl. Let stand at least 20 minutes or up to 1 hour. Discard jalapeño.
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.
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.
Add all remaining ingredients, stir, cover, and set aside until ready to use.
For the Truffle Mustard Aioli, mix all ingredients into a small container, cover, and chill until needed.
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.
To assemble, brush the cut sides of the bread halves with oil and either toast in a heavy skillet, or brown under the broiler.
Spread the toasted sides with Aioli, then cover the bottom halves with ribbons of Romaine.
Top the Romaine with 3 tomato slices on each half and drizzle with some of the dressing liquid.
Tear apart a slice of roasted pork to fit the surface over the tomatoes on each bottom bun.
Cut the bacon strips in half and place 4 pieces on top of the roasted pork on each.
Use tongs to cover the bacon with a generous amount of dressed veggies and close with the top bun.
Secure 2 places on each sandwich with a skewered garlic stuffed olive and serve whole or cut in half on the bias.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
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.
Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
Toss the radish slices, carrots, and shredded cabbage with dahs of a squeeze of lemon. Set aside.
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.
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.
Optional: ground pepper for tasting, a sprig of dill for garnish, more dressing of your choosing for more flavor.
In a small pot, bring water to a boil with the juice of 1/2 lemon and boil the shrimp for 2-3 minutes.
Remove the shrimp from the boiling water and cool in ice water. Then remove and dry.
Cut the shrimp in half down the middle and set it aside in the refrigerator.
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.
In another pot, add the sugar, 1/4 teaspoon of We Olive Organic Meyer Lemon Olive Oil, We 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.
Thinly slice the tomatoes into strips.
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.
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.
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 shop.weolive.com.
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.
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