This Discover Cooking with California Olive Oil Recipe Contest submission comes from Ken Hargreaves of We Olive Paso Robles. Ken says: “This is our go-to recipe for summer grilling. The foil pocket steams the fish perfectly and the citrus brings out the flavor ! We like the toasted hazelnut taste mixed with cilantro for the… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Joey Cattone, a We Olive El Dorado Hills customer. Joey says: ” This easy preparation and simple saute using two of We Olive signature olive oils and their Pineapple Balsamic, turn an ordinary vegetable into a flavorful fix ahead dish fit for a… read more
At We Olive, we believe that the best food is prepared simply and from quality ingredients. This humble bread salad, known as panzanella, is a reflection of that belief. Serves 4 as an appetizer or first course or 2 as a light meal Ingredients 1 loaf of rustic bread, sliced in half lengthwise 2 cloves… read more
Adapted from a recipe featured in Food & Wine contributed by Quick From Scratch Herbs & Spices Serves 4 Ingredients: 1 quart water 1 cup plus 2 tablespoons We Olive Garlic Olive Oil (or other extra virgin olive oil) 1 tablespoon We Olive Pomegranate Champagne vinegar (or other wine vinegar) 1 small onion, cut into… read more
This beautiful salad is a lively combination of flavors and texture. It’s impressive enough to serve as a first course when entertaining, but simple enough for a weeknight dinner. Serves 4 – 6 Ingredients: 1 bunch of medium beets (approximately 8 beets)* 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1… read more
Recipe by Lauren Mahlke This Spicy Peach Coleslaw has great flavor and is so much healthier than heavier mayo versions. Try on top of Mango Tequila Fish Tacos. Serves 6 Ingredients 1/2 small green or red cabbage , cored and finely shredded (4 cups) or pre-shredded cabbage in a bag 1/4 cucumber, peeled, seeded, julienne… read more
Serves 4 1 pound Delicata squash, cut in half lengthwise, seeded, then cut into half inch slices* 1 tablespoon extra virgin olive oil 1 tablespoon cumin seeds 2 cups Israeli couscous 2 ½ cups water 1 tablespoon We Olive Fresh Garlic Olive Oil ¼ cup Spicy Citrus Pesto (recipe follows) ¼ cup queso fresco ¼… read more
You’ll need: 1.5 lbs baby Yukon Gold potatoes 2 tablespoons extra virgin olive oil salt and pepper Slice the baby potatoes in half and toss with olive oil. Season liberally with salt and pepper. Roast in a 400 degree oven for 20 – 25 minutes until brown and crispy on the cut sides and creamy… read more
This is one of those meals where you’ll get a little giddy the next morning when you remember that you have leftovers to eat for lunch. It’s that yummy. I love root vegetables but don’t often feel like bothering with the peeling, chopping, and roasting that’s required. After I knocked over an entire pile of… read more
There are many things to love about Spring. More sunlight. Spring showers. Blooming hillsides. The thing I love most though? Seeing all those new spring veggies pop up at the farmers market. Just when I think I can’t handle another bunch of kale, I see gorgeous green and purple spring onions! Where once were boring… read more
