Blog Archives

Blood Orange Olive Oil Sticky Buns

These Blood Orange Olive Oil Stick Buns are perfect for a winter morning and especially lovely on Christmas morning or New Year’s Day. You can make the rolls the day before and bake them in the morning. We adapted this recipe from Food 52. The original recipe uses a fruity olive oil which we’ve swapped for… read more

Pumpkin Pancakes

PUMPKIN PANCAKES These pumpkin pancakes from The Brown Eyed Baker make 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! Makes 6 PANCAKES INGREDIENTS 1¼ cups all-purpose flour 2 tablespoons light… read more

Blood Orange Infused Olive Oil Cake

Blood Orange Infused Olive Oil Cake This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 16 4 large eggs 2 cups sugar, divided 1 ½ cup Roussanne or any floral, fruity white wine, such as Viognier, divided ¾ cup We Olive’s Blood Orange Olive Oil or very fresh, fruity unflavored… read more

Lemon Rosemary Cocktail

Try this olive oil cocktail with gin, egg whites, lemon, and our Organic Meyer Lemon Olive Oil (adapted from Marvel Bar) 2 oz. gin 1/2 oz. Cointreau 1 oz. lemon juice 1/2 tsp. vanilla extract 1/2 oz. simple syrup 1 egg white 1/2 oz. We Olive Organic Meyer Lemon Olive Oil  Ice Rosemary sprigs (optional) –… read more

Blood Orange & Maple Olive Oil Granola

This heart-healthy granola is made with Blood Orange Olive Oil and maple syrup and is addictively sweet and salty. If you don’t have Blood Orange Olive Oil, a good-quality California Extra Virgin Olive Oil works well. Serve with plain Greek yogurt for a satisfying breakfast or snack. Makes about 8 cups 3 cups old-fashioned rolled… read more

Strawberry Balsamic Vinegar Smoothie

This 130 calorie, no sugar added balsamic vinegar smoothie tastes like desert but makes a great energy-boosting breakfast before a workout! Serves 2 Ingredients 1 banana 1 cup frozen strawberries 1/2 cup nonfat milk 1/4 cup nonfat Greek yogurt 1 tablespoon Aged Balsamic Vinegar or Strawberry White Balsamic Vinegar Place all ingredients in a blender and… read more

Italian Roasted Vegetable Salad with Poached Egg & Parmesan Pine Nuts

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Nicole Hood, a We Olive Austin customer. Nicole’s recipe is completely customizable, use whatever veggies you have on hand! Nicole says, “Remember: Salad Night doesn’t have to be boring!” Serves 2 Ingredients 4-6 cups Chopped lettuce (I like Romaine and Boston Bibb) 2… read more

Basil & Arugula Pesto, Goat Cheese and Avocado Omelet

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Bambi Corso, a We Olive Thousand Oaks customer. Bambi tell us, “The unique flavors of basil combined with arugula creates a delicious pesto sauce, which combined with goat cheese and avocado make an omelet that is a complete taste thrill!” Serves 1 Ingredients… read more

Zucchini Pie

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

Greek Breakfast Sandwich

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Judith Richardson of We Olive Walnut Creek. Her recipe is a tasty, filling, lo-cal breakfast sandwich that’s easy to make! Serves 4 4 multigrain sandwich thins 4 tsp We Olive Garlic Olive Oil 1 Tbsp snipped fresh rosemary 4 eggs 2 cups baby… read more