Blog Archives

Muffaletta with Olive Tapenade

Muffaletta with olive tapenade is a sandwich that originated in New Orleans at Central Grocery where it is still made today. It’s loaded with Italian salami and a Creole olive salad so it is packed with flavor. It should be prepared an hour or so ahead of time to allow the flavors to come together,… read more

Butternut Squash Tacos

These genius butternut squash tacos come from blogger Supper at Six and they are a delicious alternative to your typical taco filling. Her original recipe includes extra virgin olive oil but we highly recommend swapping it for our Jalapeno Olive Oil!  We also swapped out Tapatio hot sauce in favor of our Formosa, which comes in Jalapeno, Habanero… read more

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

This recipe comes from Chef Yotam Ottolenghi who is masterful in his handling of vegetables. This recipe, which we adapted slightly, is the perfect dish to transition from summer to fall. Serves: 4 Eggplant Sauce 2/3 cup extra virgin olive oil 1 medium eggplant, cut into 3/4-inch dice 2 teaspoons tomato paste 1/4 cup dry white wine 1 cup chopped… read more

Spaghetti with Olive Oil, Chili and Garlic

This classic Italian pasta is quick and easy but delicious. It’s the perfect dish to showcase a robust olive oil. Serves 4 1 lb spaghetti 3/4 cup extra virgin olive oil 3 garlic cloves, finely chopped 1 red chili, finely chopped A large handful of flat-leaf parsley, finely chopped Salt 1 Cook the spaghetti in plenty of… read more

Grilled Chicken with Mint Pine Nut Gremolata

Grilled chicken gets an instant upgrade with this zesty herb sauce for an anything-but-average meal. It also works well with fish, meat and veggies! This recipe originally appeared on My Recipes. Ingredients Gremolata: 1 cup loosely packed fresh mint leaves 2 tablespoons pine nuts, toasted 2 teaspoons grated lemon rind 2 garlic cloves, minced 4… read more

Olive Oil Poached Salmon

This olive oil poached salmon recipe yields moist, flavorful fish. Poaching fish is a great, easy way to cook the protein while ensuring that it retains all its moisture. And poaching something in olive oil takes that to the next level. You’ll want to use a tasty extra virgin olive oil for this because the fish will absorb a… read more

Olio Nuovo Roast Turkey

Extra Virgin olive oil adds a depth and dimension to a holiday favorite.  This is a favorite We Olive family recipe we use every year and it is always moist and flavorful.   Feeds 18 very lucky people. You will need: 1 – 16 to 18 lb. natural or organic turkey, preferably brined using the Cook’s… read more

Balsamic Glazed Steak Rolls

Looking for a summertime BBQ recipe? Try these mouthwatering balsamic glazed steak rolls! Recipe by Daring Gourmet Ingredients: 8 thin slices sirloin or flank steak We Olive EVOO Salt and freshly ground black pepper Fresh rosemary, chopped 1 red bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips 1 medium… read more

BBQ Chicken Flatbread

BBQ chicken pizza

This BBQ chicken flatbread is loaded with bold flavors and is a real crowd pleaser! It’s also a great way to use up leftover chicken. Makes 1 flatbread 1 pre-baked pizza or flatbread crust 2 tbsp BBQ sauce, we like Napa Jack’s Merlot BBQ Sauce 1/4 cup shredded cooked chicken breast 1/4 cup mozzarella, shredded… read more

Pepperoni & Kale Flatbread

This flatbread makes a delicious dinner for one or can be cut into pieces as a party appetizer! Look for thin pre-baked flatbread or pizza crust at your grocery store. Makes 1 flatbread 1 pre-baked pizza or flatbread crust 1 1/2 tablespoons jarred roasted red tomatoes, finely chopped* 2 teaspoons We Olive Black Olive Tapenade… read more