Blog Archives

Citrus Spice Salad

This fall salad makes a delicious lunch but also pairs beautifully with a roasted chicken for a simple fall dinner. Makes 4 large servings ½ cup We Olive extra virgin olive oil, plus 2 tablespoons 2/3 cup of almonds, chopped Kosher salt 6 sage leaves 1/4 cup of We Olive Citrus Spice Balsamic Vinegar 1 teaspoon honey… read more

Brussels Sprout Salad with Pear, Manchego & Pecans

One of our favorite ways to prepare Brussels sprouts is to treat them like a salad green. You can shred them up raw and dress them like you would a slaw. Or you can quickly blanch the leaves to give them a toothy but tender bite, which is what we’ve done in the following recipe.… read more

We Olive Seasonal Summer Salad

We serve this fresh and flavorful summer salad in our wine bar during the warmer months. It’s a delicious starter or side salad but it makes a light summer meal when topped with grilled chicken or shrimp. Serves 1 2 cups baby spinach 1 teaspoon lemon juice 1/2 cup sliced cherry tomatoes 1/4 cup candied… read more

Broccoli Salad with Meyer Lemon Vinaigrette

We adapted this broccoli salad recipe from Sprouted Kitchen’s Emerald Salad recipe. It’s a fantastic and flavorful winter salad that is brightened up with Meyer Lemon Vinaigrette. Serves 4 Ingredients 1 lb broccolini 1 lb broccoli Juice of 1 lemon 1 leek 3 tbsp We Olive Organic Meyer Lemon Olive Oil freshly ground pepper kosher… read more

Orange Pomegranate Salad with Buttermilk Dressing

This vibrant orange and pomegranate salad is topped with a creamy buttermilk dressing. If you don’t have We Olive Blood Orange Olive Oil, substitute your favorite extra virgin olive oil and a tablespoon of orange zest. See the original recipe at Brooklyn Supper. Ingredients For the dressing 1/4 cup We Olive Blood Orange Olive Oil 1 tablespoon orange zest 2 tablespoons orange juice… read more

Kale Salad with Butternut Squash and Almonds

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

Tomato, Avocado & Burrata Toasts

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

Watermelon & Cucumber Salad

A Perfect Summer Salad This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOO or for extra flavor try Meyer Lemon or Fresh… read more

Citrus, Date and Arugula Salad with Marcona Almonds

This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Citrus, Date and Arugula Salad with Marcona Almonds Makes approximately 1-½ cups ¾ cup shallot, finely chopped 1 teaspoon “zested” orange peel, Blood Orange or Cara Cara ¼ cup freshly squeezed orange juice, Blood Orange or Cara Cara ¼ cup… read more

Fall Fig, Prosciutto and Barley Salad

Try this delicious fall salad recipe featuring our Mission Fig Balsamic Vinegar. This fall salad recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 8 1 cup pearl barley 6 ounces sliced speck or prosciutto, cut into ½-inch strips ¼ cup, plus 2 tablespoons Mission Fig Balsamic Vinegar ½ cup finely… read more