Blog Archives

We Olive Pan-Seared Steak

Rich, hearty, and oh so delicious. Ingredients 1 Rib Eye Steak (r any cut of meat, adjusting cooking times accordingly) 2 Tbsp We Olive Extra Virgin Olive Oil Salt to taste Ground Black Pepper to taste 1 Tbsp Unsalted Butter Dash of We Olive Sriracha Lime White Balsamic (this is optional but encouraged for a spicier taste) Directions… read more

We Olive Blood Orange Blossom Cocktail

Adding Olive Oil to a cocktail is an excellent way to make it a bit more of a savory experience and balance out some of the sweetness that can occur when using mixers, juices, or fruit. It also adds some light earthy notes to a drink, making it perfect for summer sipping, or to pair… read more

Sriracha Lime White Balsamic Vinegar Coleslaw

This recipe puts a twist on the traditional Coleslaw. Here we add our We Olive Siracha Lime White Balsamic Vinegar to a traditional coleslaw while also adding We Olive Jalapeño Oil for an even spicier burst of flavor! Ingredients: 3 Carrots, Shredded 4 Cups, Cabbage, Shredded ½ Cup of We Olive Jalapeño Oil ½ Cup… read more

Olive Oil Stuffing with Sausage

This classic olive oil stuffing recipe is aromatic and flavorful with lots of fresh herbs and citrus. You can swap out pork sausage for turkey sausage if you like or leave the meat out all together. Just replace the fat from the sausage with more olive oil. We’ve included instructions for cooking it in the… read more

Pan-Roasted Brussels Sprouts

This method of pan-roasting Brussels sprouts turns out tender, caramelized Brussels sprouts every time. Choose your favorite We Olive Balsamic Vinegar. It’s delicious with Aged Balsamic but also lovely with a seasonal white balsamic like D’Anjou Pear. Get the recipe for pan-roasted Brussels sprouts here. Serves 8 Ingredients: 2 pounds Brussels sprouts 6 Tablespoons We… 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

Olive Oil Pie Crust

This olive oil pie crust recipe was developed by Chef Lauren Mahlke and it’s a genius alternative to butter or shortening. We like it with a mild, buttery or fruity olive oil like Arbequina. Swap out this olive oil pie crust dough in any of your favorite pie recipes. Makes 1 single pie crust Ingredients… read more

Blood Orange Olive Oil Sticky Buns

These Blood Orange Olive Oil Stick Buns are perfect for a winter morning and especially lovely on Christmas morning or New Year’s Day. You can make the rolls the day before and bake them in the morning. We adapted this recipe from Food 52. The original recipe uses a fruity olive oil which we’ve swapped for… read more

Spiced Sangria

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

Cranberry Orange Crostini

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