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
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
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
We love a mint julep in the warmer months and we also love adding We Olive Balsamic Vinegars to our cocktails! We used Strawberry White Balsamic and fresh strawberries in this version, but you should definitely experiment with your favorite flavors. This recipe was adapted from a class mint julep recipe that we like over… read more
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
Blood Orange Infused Olive Oil Cake This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 16 4 large eggs 2 cups sugar, divided 1 ½ cup Roussanne or any floral, fruity white wine, such as Viognier, divided ¾ cup We Olive’s Blood Orange Olive Oil or very fresh, fruity unflavored… read more
This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Citrus, Date and Arugula Salad with Marcona Almonds Makes approximately 1-½ cups ¾ cup shallot, finely chopped 1 teaspoon “zested” orange peel, Blood Orange or Cara Cara ¼ cup freshly squeezed orange juice, Blood Orange or Cara Cara ¼ cup… read more
We love a good smash and this one features fresh peaches, mint and our Peach White Balsamic Vinegar. We use bourbon in this recipe, but vodka works nicely here as well. If you like this recipe, try our Strawberry Balsamic Smash and our Pineapple Balsamic Smash! Serves 1 1 teaspoon Peach White Balsamic Vinegar 3… read more
We love a good smash and this one features fresh strawberries, basil and our Strawberry White Balsamic Vinegar. We use gin in this recipe, but vodka works nicely here as well. If you like this recipe try our Peach Balsamic Smash and our Pineapple Balsamic Smash! Serves 1 1 teaspoon Strawberry White Balsamic Vinegar 3… read more
This soup is a celebration of leeks and asparagus abundant during the spring season. Sautéing the vegetables in We Olive Meyer Lemon Olive Oil adds a robust roasted flavor to the soup. This recipe is great for entertaining and can be made a day ahead. Recipe By Lauren Mahlke Serves 8 as a first course… read more
