Blog Archives

Roasted Brussels Sprouts Stalk

This Discover Cooking with California Olive Oil Recipe Contest entry comes from Jodi Taffel, a We Olive Thousand Oaks customer. Jodi says “This doesn’t get much easier. Simple, fresh ingredients, simply dressed are usually the tastiest, in my opinion.” Serves 6 Ingredients 1 lb. brussels sprouts on the stalk (approx. 60 sprouts) 1/2 cup We… read more

Mashed Sweet Potatoes with Lavender Sea Salt and Garlic

This Discover Cooking with California Olive Oil recipe contest submission comes from Mary Webb, a We Olive Paso Robles customer. Mary tells us “This recipe will bring a modern twist to your Thanksgiving table. The We Olive garlic olive oil and lavender sea salt are a lovely pairing for this colorful and tasty sweet potato… read more

Spinach and Apple Salad with Apple Cider Vinaigrette

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 We Olive Apple Cider Vinegar 1 teaspoon honey… read more

Olive Oil Mashed Potatoes with Garlic & Parmesan

Serves 12 While the star of the Thanksgiving table is always the turkey, the show cannot go on without the mashed potatoes. Typically, Thanksgiving mashed potatoes are loaded with butter and cream, so we decided to take a different route to create a rich, flavorful mash without all the saturated fat. We used roasted garlic,… read more

Fresh Kale Salad with Lemon & Parmesan

Serves 12 This raw kale salad packs a healthy punch, plus it’s delicious and simple to put together. Even better, this sturdy salad holds up in the fridge for next day leftovers. 3 tablespoons extra virgin olive oil 10 cups packed, torn kale leaves, stems removed Kosher salt 2 tablespoons fresh squeezed lemon juice 2/3… read more

Roasted Acorn Squash Rings with Fried Sage and Pecorino

Acorn squash is one of our favorite types of winter squash because it’s a snap to prepare. The edible skin means you don’t have to peel it and it goes from cutting board to oven in minutes. It’s subtle sweetness pairs beautifully with earthy fried sage leaves and salty Pecorino. You can also use delicata… read more

Roasted Green Beans & Mushrooms with Garlic Bread Crumbs

Serves 12 This dish mirrors some of the flavors you find in Mom’s classic grean bean casserole, but you won’t find any cream of mushroom soup or canned fried onions here. We opted to roast the green beans in lieu of steaming or blanching to extra more flavor from the vegetable itself. The garlic olive… read more

Pearls of Paso Robles

This recipe for Greek Style Pearl Couscous with Spinach, Feta, and Olives is a submission for the Discover Cooking with California Olive Oil Recipe Contest from Jan Valdez. Jan says: “Pearl couscous is the perfect vehicle for California olive oil. Like pasta, it allows the flavor and aroma of the olive oil to really shine… read more

Braised Brussels Sprouts

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Pam Boehret of We Olive Ventura. Pam says: “Braised brussels sprouts are delicious with the lemon olive oil. They are excellent with chicken. This is a very simple dish.” Serves 4 Ingredients 1 pound Brussels Sprouts ¾ teaspoon kosher salt ½ teaspoon pepper… read more

Garlic Lover’s Sauteed Kale & Tomatoes

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Jan Valdez. Jan recommends serving this kale sauté alongside salmon or grilled chicken. Serves 4 1/4 cup We Olive Collection Fresh Garlic Olive Oil 2 bunches of curly kale, stems removed, and chopped 2 garlic cloves, minced 1 pint grape tomatoes, sliced in… read more