This decadent chocolate cake is not only easy to make, but it’s also gluten and dairy free and a show stopper at the end of a meal. Because we are using extra virgin olive oil in place of butter, we can feel a little less guilty about indulging! Recipe by Lauren Mahlke Serves 8-10 Cooking… read more
This olive oil cake, developed in the We Olive test kitchen, is the best olive oil cake ever for two reasons. It’s ridiculously easy to make and it’s moist and delicious. AND you can adapt it in about a million ways, which is just a whole lot of fun. That’s three reasons, but who’s counting?… read more
Chocolate Blood Orange Tarts with Olive Oil Crust and Almond Milk Ganache By Chef Lauren Mahlke Makes 12 tarts Pie Crust Ingredients: 2/3 cup We Olive Mission Olive Oil 1/3 cup of water 1 teaspoon of salt 2 cups flour Directions: Preheat oven to 350 degrees. Grease a standard muffin pan with olive oil or… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Chris Bowen of We Olive Ventura. Chris’s Zucchini Pie can be served fresh from the oven or at room temp – it’s delicious either way! Serves 8 Ingredients 1 roll frozen pie crust, defrosted 4 cups zucchini, sliced lengthwise and halved 1/2 cup… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from We Olive Thousand Oaks customer, Kim Simons. Kim’s cake uses buttery, We Olive Mission Extra Virgin Olive Oil and We Olive Peach White Balsamic Vinegar in the tangy glaze. Serves 8 Ingredients: 1 cup all purpose flour 2 teaspoons baking powder 1 teaspoon… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Joan Constable of We Olive Paso Robles. Joan describes her recipe as “a gluten free option with a dense texture and wonderful lemon flavor. Topped with the Cherry-Lemon Sauce it is a testimony to how gluten free eating can be delicious!” Serves 8… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Margee Berry, a We Olive Costa Mesa customer. Fig preserves, ground walnuts, citrus and olive oil make up the flavors of this cake. The topping is lemon curd whisked into crème fraîche. Serves 8 Ingredients 1/2 cup plus 1 teaspoon We Olive Arbequina… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Katie Chaney of We Olive El Dorado Hills. Katie says: “This deep dark chocolaty cake is moist, delicious, and made with We Olive Blood Orange Olive Oil. You can smell and taste the orange coming through in this delightful combination while… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Margee Berry, a customer of We Olive & Wine Bar at the OC Mix. Her Peach topped spice olive oil cake is served warm with ice cream and a burnt honey vinegar sauce drizzled over. Serves 10 Ingredients: 1/2 cup plus… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Jenn Fujikawa, a We Olive Belmont Shore customer. Her creation is a crunchy chocolate cookie studded with pistachios and chocolate chips with the flavor of blood orange olive oil. Enjoy! Serves 12 Ingredients: 2 cups all-purpose flour 1/3 cup cocoa powder… read more
