This flatbread makes a delicious dinner for one or can be cut into pieces as a party appetizer! Look for thin pre-baked flatbread or pizza crust at your grocery store. Makes 1 flatbread 1 pre-baked pizza or flatbread crust 1 1/2 tablespoons jarred roasted red tomatoes, finely chopped* 2 teaspoons We Olive Black Olive Tapenade… read more
This heart-healthy granola is made with Blood Orange Olive Oil and maple syrup and is addictively sweet and salty. If you don’t have Blood Orange Olive Oil, a good-quality California Extra Virgin Olive Oil works well. Serve with plain Greek yogurt for a satisfying breakfast or snack. Makes about 8 cups 3 cups old-fashioned rolled… read more
This vinaigrette recipe never fails us. It’s simple but flavorful and requires a more acidic vinaigrette, like a wine or cider vinegar. Makes 1/3 cup Ingredients 1 clove garlic, pounded with a mortar and pestle to a paste 1 tablespoon wine or cider vinegar 1 teaspoon Dijon mustard Kosher salt – a few pinches Freshly… read more
This 3-ingredient dip is a crowd-pleasing appetizer that comes together in a snap, making it perfect for entertaining. Makes about 1 ½ cups Ingredients ¼ cup We Olive Parmesan Asiago Dip ¼ cup We Olive Extra Virgin Olive Oil, plus more for drizzling 8 ounces goat cheese Crackers and fresh veggies for serving In a… read more
This stuffed acorn squash makes a healthful and hearty meal or a robust side dish to a roast turkey. Omit the Italian sausage for a vegetarian option on your Thanksgiving table. Serves 4 Ingredients 2 acorn squash, cut in half lengthwise, seeds removed 1/4 cup extra virgin olive oil, divided Coarse salt and freshly ground… read more
Slightly adapted from a recipe by David Mawhinney via Food & Wine magazine. 3 pounds fingerling potatoes Kosher salt 2 large egg yolks 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 1 cup We Olive Fresh Garlic Olive Oil, plus more for frying 1 teaspoon sweet smoked paprika 2 tablespoons finely chopped… read more
This classic Spanish tapa is our favorite way to eat shrimp – drenched in garlicky olive oil! Serves 4 1/4 cup We Olive Fresh Garlic Olive Oil* 1/2 teaspoon smoked paprika 1/4 cup white wine 2 tablespoons lemon juice 1 lb large shrimp, peeled and deveined 1 tablespoon chopped flat leaf parsley kosher salt and… read more
This humble Spanish dish is a genius (and addictive) way to eat bread. Try it with our recipe for Shrimp in Garlic Sauce and a chilled bottle of Albarino! Serves 4 – 6 1 baguette, cut in half lengthwise 1/2 cup fruit extra virgin olive oil such as We Olive Arbequina EVOO 3 medium, ripe… read more
This aioli recipe comes from Alice Waters cookbook The Art of Simple Food and can be adapted with different herbs and styles of olive oil. For a basic aioli, we like to use We Olive Arbequina Extra Virgin Olive Oil for it’s mild olive flavor. You can use a more robust EVOO if you prefer bolder… read more
This lemon herb marinade is our go-to for summer grilling. It’s fantastic on chicken, seafood and especially vegetables. We used fresh oregano and parsley in this version, but you can swap out any fresh herbs you have on hand. If you don’t have Meyer Lemon Olive Oil, use regular extra virgin olive oil and the… read more
