Blog Archives

Fall Fig, Prosciutto and Barley Salad

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

Spiced Pomegranate Sparkler

This festive sparkling wine cocktail is the perfect way to kick off a holiday party! This cocktail also works well with cranberry juice and fresh cranberries. Serves `1 Ingredients 1 teaspoon We Olive Mulled Spice Balsamic Vinegar 1 teaspoon pomegranate juice 4 ounces sparkling wine 1 teaspoon pomegranate seeds A drizzle of We Olive Blood… read more

Parmesan Asiago Dip

This 3-ingredient dip is a crowd-pleasing appetizer that comes together in a snap, making it perfect for entertaining. Makes about 1 ½ cups Ingredients ¼ cup We Olive Parmesan Asiago Dip ¼ cup We Olive Extra Virgin Olive Oil, plus more for drizzling 8 ounces goat cheese Crackers and fresh veggies for serving In a… read more

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

This recipe was adapted slightly from a favorite by Ina Garten. These Balsamic Brussels sprouts become crisp and tender at the same time with a deep caramelized flavor. We Olive Aged Balsamic Vinegar is the perfect finish to this super side dish. The original recipe can be found here. 1 1/2 pounds Brussels sprouts, trimmed… read more

Sparkling Apple Pomegranate Punch

We love a good cocktail. And just like we eat with the seasons, we also drink with the seasons. This sparkling punch recipe featuring our White Apple Balsamic Vinegar has festive flavors that make it the perfect party punch for colder months. Serves 10 – 12 Ingredients 1 orange, thinly sliced crosswise 1/2 cup pomegranate… read more

Roasted Pears Glazed in Mulled Spice Vinegar

Recipe By Chef Lauren Mahlke This dish is so versatile it can be served with brunch topped with mascarpone or ricotta cheese or with vanilla ice cream as a winter dessert. Roasting in the cinnamon and clove We Olive Mulled Spice Balsamic Vinegar adds a bakeshop essence for a sweet and tart dish. I only eat ripe pears as… read more

Pineapple Glazed Ham

pineapple white balsamic

This simple recipe for roasted, pineapple glazed ham will make feeding a crowd for a holiday a snap! Serves 20 Ingredients: 1 10 lb ham 1/4 cup plus 2 tablespoons dijon mustard * 1/4 cup plus 2 tablespoons honey 1/2 cup Pineapple White Balsamic Vinegar Preheat oven to 350 degrees. Combine mustard, honey and vinegar… read more

Cranberry Orange Chocolate Chip Cookies

I adapted this standard chocolate chip cookie recipe converting the butter to olive oil (typically you can substitute 1/4 cup plus 2 tablespoons of olive oil for a 1/2 cup of butter). Then I added some texture and flavor to the cookie with cranberries, coconut, and We Olive’s Blood Orange Olive Oil. The results are… read more

Citrusy Brussels Sprout Salad

I didn’t always love brussels sprouts. I have memories, like most people I think, of steamed, yellow-green balls of blah. But brussels got a bad rap and they are in fact, incredibly delicious and versatile. You can roast them in EVOO to bring out their naturally nutty flavor. You can caramelize them with balsamic vinegar… read more