Blog Archives

We Olive Teriyaki Marinade

wine and bbq pairing

Our Jalapeno Olive Oil with our Pineapple White Balsamic Vinegar is a staff favorite pairing at We Olive. It makes a beautiful vinaigrette for tropical summer salads like this recipe for Pineapple, Avocado and Buckwheat Noodle Salad. Mixing the Pineapple Balsamic, Jalapeno Olive Oil and Soy Sauce together creates a sweet and spicy teriyaki-like marinade… read more

Wasabi Mustard Pork Ribs

wasabi sake mustard glazed pork ribs

By Chef Tim Kilcoyne, Sidecar Restaurant created for We Olive Thousand Oaks grand opening Serves 2-4 For the ribs: 2 racks baby back pork ribs, cut in half 2-12oz bottles Black IPA, such as Stone Brewing Sublimely Self Righteous Ale 2 T extra virgin olive oil 1 yellow onion, chopped 1 carrot, chopped 1 celery… read more

Grilled Pork Tenderloin & Strawberry Salad.

balsamic marinated pork tenderloin

Serves 6 Ingredients 2 pounds pork tenderloin 1 cup Balsamic Marinade 1 pint strawberries, hulled and cut in half lengthwise 5 oz. mixed salad greens 1/4 cup very thinly sliced red onion 2/3 cup chopped toasted pecans 2/3 cup blue cheese, crumbled 1/4 cup We Olive Balsamic Vinegar or We Olive Strawberry White Balsamic Vinegar… read more

Balsamic Marinade

This simple marinade is delicious for anything you plan to grill: pork, steak, chicken, even veggies will benefit from a soak in this sauce! Makes 1 cup marinade Ingredients 1/2 cup We Olive Aged Balsamic Vinegar 1/2 cup We Olive Fresh Garlic Olive Oil 1 teaspoon chopped fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon… read more

Sweet Peach Iced Tea

sweet peach iced tea with peach white balsamic vinegar

This is a tasty sweet tea that is great as is but can be spiked with a little vodka and peach schnapps for a grown-up kick. Serves 8 Ingredients ½ cup We Olive Peach White Balsamic Vinegar ¼ cup sugar 1 quart unsweetened iced tea 2 peaches, diced Mint leaves, to garnish 1. In a… read more

We Olive Pico de Gallo

Pico de gallo salsa

This classic Pico de Gallo recipe will become your new go to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad. You can use standard extra virgin olive oil in this recipe, but a chile-infused olive oil, like We Olive Jalapeno Olive… read more

Strawberry-Balsamic Sauce

strawberry balsamic vinegar

Strawberry season is in full swing and we’ve got the perfect sauce to take advantage of this sweet bounty. This recipe for Strawberry-Balsamic Sauce is a delicious topper for vanilla ice cream, pound cake, or an upgraded version of strawberry shortcake. Adapted from a recipe by Martha Holmberg, author of Modern Sauces. Makes 1 ¼… read more

Spicy Peach Coleslaw

coleslaw with peach vinegar and jalapeno olive oil

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

Ferris’s Southern Cheese Grits Souffle

We Olive San Francisco store owner, Ferris Ferdon, shares with us his decadent brunch recipe for a southern style cheese grits souffle, which he’s famous for among family and friends. Enjoy! Serves 6-8 4 cups water 2 cups quick grits (preferably Albert’s) 1 tablespoon Arbequina extra virgin olive oil 6 slices Kraft cheddar Singles 3… read more

Strawberry Lemon Cake

Adapted from a recipe by Martha Stewart Ingredients ¼ cup We Olive Lemon olive oil, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and… read more