This recipe comes from Fran Gage’s The New American Olive Oil, which is an essential cookbook for any olive oil aficionado. Her Pan Con Chocolate is a revelation, decadent even its simplicity. Makes 4 to 6 servings 8 ounces 64% dark chocolate, coarsely chopped 2/3 cup heavy cream 1/3 cup powdered sugar 3 tablespoons fruity… 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
Chocolate Olive Oil Mousse Serves 6 – 8 Ingredients 8 oz bittersweet chocolate, chopped 6 large eggs, separated 2/3 cup sugar ½ cup Extra Virgin Olive Oil, plus more for garnish ¼ teaspoon fine sea salt Chocolate shavings and coarse sea salt for garnish (optional) Put the chocolate in microwave safe bowl and melt in… 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
Sugar Snap Pea Soup with Lemon Olive Oil and Asiago Crisp By Chef Lauren Mahlke Serves 4 Active Time: 20min Sugar snap peas have such sweetness and bright flavor that make them perfect for being the shinning star in this soup. The We Olive Lemon Olive Oil finishes this dish and showcases the citrus punch.… read more
Chocolate Blood Orange Tarts with Olive Oil Crust and Almond Milk Ganache By Chef Lauren Mahlke Makes 12 tarts Pie Crust Ingredients: 2/3 cup We Olive Mission Olive Oil 1/3 cup of water 1 teaspoon of salt 2 cups flour Directions: Preheat oven to 350 degrees. Grease a standard muffin pan with olive oil or… read more
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
Lauren Mahlke, culinary whiz at We Olive Walnut Creek, shared this knockout recipe for breakfast crepes. Enjoy! Makes 18 crepes You’ll need: 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons Blood Orange Extra Virgin Olive Oil, plus 3 tablespoons for cooking the crepes For the… read more
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
