This strawberry salsa recipe is adaptable and can be made with a variety of fruits and your favorite white balsamic vinegar.* Use it to top grilled chicken, fish or pork, tacos or tortilla chips. Makes 3 cups Ingredients: 2 cups diced strawberries 3/4 cup red onion, diced (1 small) 2 tablespoons jalapeno, minced (about 1)… read more
The Hot Toddy is a classic cold-weather drink that both warms and soothes what ails you. The original version includes lemon which we’ve swapped for balsamic vinegar. It’s important that you use sweeter, syrupy balsamic like We Olive’s or the resulting drink will be very, very tart. We love this with any of our fruity… read more
The Bacchanalian is the perfect Thanksgiving cocktail because it’s quick and easy and tastes very of the season. We modified star bartender Chris Hannah’s recipe to include We Olive’s Citrus Spice Balsamic Vinegar to give this drink a wintery vibe. Ingredients 1 3/4 ounces Cognac 3/4 ounce fruity red wine, such Merlot 1 ounce We Olive Citrus… read more
This wine bar menu favorite is the perfect holiday appetizer. Stuffed with goat cheese and walnuts and drizzled with Blood Orange Balsamic Vinegar and Meyer Lemon Olive Oil, these sweet and salty dates pair beautifully with wine! Makes 24 appetizers Ingredients 12 dates, cut in half lengthwise, pit removed 2 ounces sliced prosciutto, torn into… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Kellen Moore, a We Olive Thousand Oaks customer. His inventive flatbread is made from a veggie-based crust making in both vegetarian and gluten-free! Serves 4 Ingredients 20 ounce package frozen cauliflower 1 zucchini 1 egg 1 tablespoon 24 Seasoning Blend 3/4… read more
