Blog Archives

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

Asparagus Leek Soup with Lemon Olive Oil

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

Flourless Chocolate Olive Oil Cake

This decadent chocolate cake is not only easy to make, but it’s also gluten and dairy free and a show stopper at the end of a meal. Because we are using extra virgin olive oil in place of butter, we can feel a little less guilty about indulging! Recipe by Lauren Mahlke Serves 8-10 Cooking… read more

Lemon and Matzo Crusted Chicken with Lemon Caper Dill Sauce

For Passover dinner we wanted to use matzos crackers as the breading on our pounded chicken breast served with a bright and bold lemon caper sauce. Our Organic Meyer Lemon Olive Oil is Kosher and perfect for a light Passover main course that everyone will enjoy. The lemon caper dill sauce is addictive and pairs… read more