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
Strawberry season is in full swing and we’ve got the perfect sauce to take advantage of this sweet bounty. This recipe for Strawberry-Balsamic Sauce is a delicious topper for vanilla ice cream, pound cake, or an upgraded version of strawberry shortcake. Adapted from a recipe by Martha Holmberg, author of Modern Sauces. Makes 1 ¼… read more
Recipe by Lauren Mahlke Makes 2 dozen cookies and one dozen sandwiches Ingredients: 3 cups of All Purpose Flour 1.5 of powdered sugar 1 cup of We Olive Blood Orange Olive Oil 2 Teaspoons of Sea Salt Zest of 2 Blood Oranges Bella Cucina Blood Orange Spread Directions: Combine all ingredients excluding the Blood Orange… read more
I adapted this standard chocolate chip cookie recipe converting the butter to olive oil (typically you can substitute 1/4 cup plus 2 tablespoons of olive oil for a 1/2 cup of butter). Then I added some texture and flavor to the cookie with cranberries, coconut, and We Olive’s Blood Orange Olive Oil. The results are… read more
Lauren Mahlke, culinary whiz at We Olive Walnut Creek, shared this knockout recipe for breakfast crepes. Enjoy! Makes 18 crepes You’ll need: 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons Blood Orange Extra Virgin Olive Oil, plus 3 tablespoons for cooking the crepes For the… read more
Adapted from a recipe by Martha Stewart Ingredients ¼ cup We Olive Lemon olive oil, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and… read more
Blueberry Olive Oil Muffins Makes 9 muffins Recipe Adapted from Radically Simple by Rozanne Gold 1 1/2 cups self-rising flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 egg 1/2 cup buttermilk 1/3 cup extra virgin olive oil, such as We Olive’s fruity Arbequina 1 1/4 cups blueberries 2 tablespoons turbinado sugar 1. Preheat… read more
