PUMPKIN PANCAKES These pumpkin pancakes from The Brown Eyed Baker make the perfect breakfast on a chilly fall morning. We’ve swapped out the vegetable oil in the original recipe for a fruity extra virgin olive oil, but we also love these with Blood Orange Olive Oil! Makes 6 PANCAKES INGREDIENTS 1¼ cups all-purpose flour 2 tablespoons light… read more
This recipe comes from Chef Yotam Ottolenghi who is masterful in his handling of vegetables. This recipe, which we adapted slightly, is the perfect dish to transition from summer to fall. Serves: 4 Eggplant Sauce 2/3 cup extra virgin olive oil 1 medium eggplant, cut into 3/4-inch dice 2 teaspoons tomato paste 1/4 cup dry white wine 1 cup chopped… read more
If you’ve been to a We Olive & Wine Bar, you know we are huge fans of the mimosa. What you may not know, is that we also love beer. And being that we’re all about equal opportunity, we figured it was high time that we gave the Beermosa its turn in the limelight. Without… read more
The combination of our Fresh Basil Olive Oil and our Blackberry Balsamic Vinegar is somehow reminiscent of perfectly ripe tomatoes. It’s the perfect marinade and salad dressing. Drench all of your favorite summer veggies in this before they go on the grill. Our favorites are zucchini, summer squash, eggplant, peppers and mushrooms. Marinate chicken or… read more
This classic Italian pasta is quick and easy but delicious. It’s the perfect dish to showcase a robust olive oil. Serves 4 1 lb spaghetti 3/4 cup extra virgin olive oil 3 garlic cloves, finely chopped 1 red chili, finely chopped A large handful of flat-leaf parsley, finely chopped Salt 1 Cook the spaghetti in plenty of… read more
This Spiced Sangria is perfect for entertaining and can be adapted with any of your favorite We Olive Balsamic Vinegars. We like a darker balsamic vinegar, like our Aged Balsamic or Mission Fig. If you’d like to use a White Balsamic, like peach, try swapping the apples for peaches and nectarines! Serves 8 1 750… read more
This three ingredient appetizer makes entertaining a breeze! Serve with crackers or crostini or add to an artisan cheese and charcuterie board. Makes 1 ½ cups Ingredients 1 7-ounce jar We Olive Black Olive Tapenade ½ cup We Olive Balsamic Fig Almond Spread We Olive Blood Orange Olive Oil Crackers or crostini for serving In… read more
This wine bar menu favorite is the perfect holiday appetizer. Stuffed with goat cheese and walnuts and drizzled with Blood Orange Balsamic Vinegar and Meyer Lemon Olive Oil, these sweet and salty dates pair beautifully with wine! Makes 24 appetizers Ingredients 12 dates, cut in half lengthwise, pit removed 2 ounces sliced prosciutto, torn into… read more
This crostini makes a quick and festive appetizer for Thanksgiving and it’s a great way to use up leftover cranberry sauce. We love it with goat cheese, pistachios and Blood Orange Olive Oil, but brie, ricotta and blue cheese also work nicely here. Makes 24 appetizers 1 baguette, sliced into 24 pieces 2 tablespoons Extra… read more
Dukkah is delicious on everything but it’s especially tasty coating lemon-infused goat cheese bites. These small bites pack a powerful punch of flavor – serve them as an hor d’ouevre or add them to lightly dressed greens for an elegant salad course. Makes 24 appetizers 8 oz soft goat cheese 8 oz cream cheese ¼… read more
