This recipe puts a twist on the traditional Coleslaw. Here we add our We Olive Siracha Lime White Balsamic Vinegar to a traditional coleslaw while also adding We Olive Jalapeño Oil for an even spicier burst of flavor! Ingredients: 3 Carrots, Shredded 4 Cups, Cabbage, Shredded ½ Cup of We Olive Jalapeño Oil ½ Cup… read more
This hummus sandwich is a new addition to our wine bar menu and it is loaded with fresh, healthy toppings that will fill you up but won’t weigh you down. Use this recipe as a guideline for creating your own version with all your favorite things! Serves 1 1 foccacia or ciabatta roll, sliced in… read more
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
This Kale Salad with Butternut Squash and Almonds from Bon Appetit is simple and simply delicious. The sweet roasted squash plays on the saltiness of the Parmesan and the nutty crunch of almonds. We love this with a roast chicken or with the addition of some barley or farro to give it a little more… read more
Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect… read more
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
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
The Holy Cow Panini is named for the deliciously tangy cow’s milk cheese from Central Coast Creamery of the same name. If you can’t get your hands on it, try another semi-soft cow’s milk cheese like Havarti or Fontina. This panini recipe makes for a quick week night dinner when served with a salad. Makes 1… read more
We Olive Culinary Director Suzie Lewitan created this easy orzo salad recipe for the Paso Robles Olive Festival featuring a trio of We Olive bestsellers: Fresh Garlic and Meyer Lemon Olive Oils plus Aged Balsamic Vinegar. Finishing it with Black Olive Tapenade adds complexity and depth. Serves 8 as a side or 4 – 6… read more
This bulgur salad can be served warm or cold and is a great vehicle for any veggies, herbs and cheese you need to use up! 1 cup bulgur wheat 2 tablespoon Extra Virgin Olive Oil, divided 1 small zucchini or summer squash, thinly sliced 3/4 cup of fresh corn kernels, cut from 2 ears of… read more
