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
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
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
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
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
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
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 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
Serves 8 Ingredients 1 pint strawberries, hulled and sliced 1 medium pineapple, cut into ½ inch chunks 3 tablespoons We Olive Pineapple White Balsamic Vinegar or We Olive Strawberry White Balsamic Vinegar 1 32 ounce container vanilla yogurt 1 recipe Olive Oil Granola* Toss the strawberries and pineapple with the vinegar and let sit for… read more
This tart recipe calls for a crust made from a combination of white and wheat flour and swaps out olive oil for butter. The ingenious crust technique comes from America’s Test Kitchen. Makes 8 servings Ingredients 1 tablespoon We Olive Garlic Olive Oil 1 medium yellow onion, diced 1 bunch asparagus (about ¾ pound), trimmed… read more
