Grilled chicken gets an instant upgrade with this zesty herb sauce for an anything-but-average meal. It also works well with fish, meat and veggies! This recipe originally appeared on My Recipes. Ingredients Gremolata: 1 cup loosely packed fresh mint leaves 2 tablespoons pine nuts, toasted 2 teaspoons grated lemon rind 2 garlic cloves, minced 4… read more
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
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 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
This savory yogurt recipe is satisfying and delicious and only 150 calories to boot! The Aged Balsamic Vinegar adds a sweet counterpoint to tangy Greek yogurt and robust EVOO. This is our go-to snack when we need an energy boost for an evening workout. Serves 1 Ingredients 1/3 cup cherry or grape tomatoes, halved 1/3… read more
This healthy tuna salad is light on calories but loaded with protein and antioxidants. It’s delicious on crisp salad greens like Romaine lettuce or as a topper on whole grain crackers or crostini. We love it as a pre or post workout mini-meal that’ll give you an energy boost. Serves 2 Ingredients 6 oz canned… read more
This pasta with fried egg recipe is perfect when your fridge is under-stocked. It makes use of things you probably keep on hand and you can whip it up in no time. The pasta is coated with garlic-chile goodness and the fried egg provides an unctuous sauce that brings that makes this dish complete. If… read more
