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
We Olive’s Dukkah, a classic Egyptian blend of nuts, seeds and spices, gives this salad fantastic flavor and texture! 2.5 oz arugula 1/4 cup roma tomato, chopped 2 tbsp red onion, chopped 2 tbsp carrots, shredded 2 tsp We Olive Dukkah 1 tbsp We Olive Red Raspberry Champagne Vinegar 1.5 tbsp Extra Virgin Olive Oil… read more
This hearty salad serves 1 as an entree or 3 – 4 as a side salad. 2 oz chopped kale 2 tbsp chopped peppadew peppers 1 tbsp chopped Kalamata olives 1 oz sliced pepperoni 2 tbsp sliced red onion 1 tbsp sliced fresh basil 1 oz fresh mozzarella, diced kosher salt and freshly ground pepper… 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 is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of… 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
This healthy tuna salad is light on calories but loaded with protein and antioxidants. It’s delicious on crisp salad greens like Romaine lettuce or as a topper on whole grain crackers or crostini. We love it as a pre or post workout mini-meal that’ll give you an energy boost. Serves 2 Ingredients 6 oz canned… read more
This gorgeous spring salad features a Lemon-Balsamic Vinaigrette and grated hard boiled eggs that add visual appeal and rich flavor. Serves 4 as a first course Ingredients 1 lb asparagus, tough ends trimmed 1 cup frozen peas 1/2 cup Lemon-Balsamic Vinaigrette 12 Romaine leaves from 1 – 2 whole hearts of Romaine 2 hard boiled… read more
This is the best egg salad recipe because it’s satisfyingly egg-y without being overloaded with mayo. Eggs work with any extra virgin olive oil, from delicate to robust, but we also like this recipe with our Meyer Lemon Olive Oil for a bright, citrusy zing! Serve it on toasted baguette, in crisp lettuce cups or… read more
We created this vinaigrette for a salad of arugula, fresh figs, goat cheese and toasted almonds but we’ve been putting it on everything from grilled asparagus and roasted broccoli to kale and spinach salads loaded with fresh fruit, grilled chicken and crumbly cheeses! Makes 1/2 cup Ingredients 2 tablespoons fresh squeezed orange juice 2 tablespoons… read more
