Ingredients: 1 tablespoon We Olive White Balsamic Peach Vinegar 1-ounce vodka (optional) 3-4 ounces prosecco, chilled We Olive Fresh Basil Olive Oil, for serving (optional) fresh basil leaves and sliced peaches, for serving Directions: In a cocktail shaker or glass jar, combine the peach jam, balsamic vinegar, and vodka – if using, and shake well to combine.… read more
Ingredients: 1/2 cup Greek yogurt 1/2 cup chopped dill pickles 1 tablespoon We Olive Extra Virgin Olive Oil 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 tablespoon pickle juice 1 teaspoon lemon juice 1 tablespoon fresh chopped dill Directions: Place all ingredients into a medium bowl and mix to combine Store in the refrigerator in an airtight container up to 3… read more
Ingredients: 3 cups packed fresh basil 2/3 cup We Olive Extra Virgin Olive Oil 1/2 cup pine nuts, toasted until golden and cooled 2/3 cup grated Parmesan cheese 2-3 cloves garlic, minced Salt and pepper to taste Directions: In a food processor or blender, combine basil and about 2 tablespoons of the extra virgin olive… read more
Ingredients: 2 cups roasted beets (2–3 small-medium beets) 8 cloves roasted garlic 1/2 cup fresh parsley 1/2 cup fresh basil 1/2 cup raw walnuts, whole or chopped 1/4 teaspoon salt Freshly ground pepper, to your liking 1 tablespoon lemon juice 1 tablespoon honey, agave, or maple syrup (optional but recommended) 4 tablespoons We Olive Extra Virgin Olive Oil 1 tablespoon water Directions: In… read more
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
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
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
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
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
