Blog Archives

Blood Orange Chocolate Truffle

The perfect dessert for your next Halloween party, enjoy the perfect combination of refreshing orange and rich chocolate.  Ingredients 2 cups 12 ounces, chopped semi-sweet chocolate, or chips 2 teaspoons flaky sea salt such as Maldon 3/4 cup heavy cream 4 teaspoons light corn syrup optional 1/2 cup We Olive Blood Orange Olive Oil Halloween… read more

We Olive Blood Orange Blossom Cocktail

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

We Olive Seasonal Summer Salad

We serve this fresh and flavorful summer salad in our wine bar during the warmer months. It’s a delicious starter or side salad but it makes a light summer meal when topped with grilled chicken or shrimp. Serves 1 2 cups baby spinach 1 teaspoon lemon juice 1/2 cup sliced cherry tomatoes 1/4 cup candied… read more

Marinated Cheese

Marinated cheese is your new favorite recipe Marinated cheese is incredibly easy to make and endlessly adaptable with different flavor combinations and olive oils. You can serve marinated cheese with toasted baguette, cracker and veggies as an appetizer or add it to your favorite sandwich, salad or pizza. And the leftover oil? It’s fantastically flavorful… read more

Orange Pomegranate Salad with Buttermilk Dressing

This vibrant orange and pomegranate salad is topped with a creamy buttermilk dressing. If you don’t have We Olive Blood Orange Olive Oil, substitute your favorite extra virgin olive oil and a tablespoon of orange zest. See the original recipe at Brooklyn Supper. Ingredients For the dressing 1/4 cup We Olive Blood Orange Olive Oil 1 tablespoon orange zest 2 tablespoons orange juice… read more

Blood Orange Olive Oil Sticky Buns

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

Pumpkin Pancakes

PUMPKIN PANCAKES These pumpkin pancakes from The Brown Eyed Baker make the perfect breakfast on a chilly fall morning. We’ve swapped out the vegetable oil in the original recipe for a fruity extra virgin olive oil, but we also love these with Blood Orange Olive Oil! Makes 6 PANCAKES INGREDIENTS 1¼ cups all-purpose flour 2 tablespoons light… read more

Pan Con Chocolate

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

Fig & Olive Tapenade

This three ingredient appetizer makes entertaining a breeze! Serve with crackers or crostini or add to an artisan cheese and charcuterie board. Makes  1 ½ cups Ingredients 1 7-ounce jar We Olive Black Olive Tapenade ½ cup We Olive Balsamic Fig Almond Spread We Olive Blood Orange Olive Oil Crackers or crostini for serving In… read more

Blood Orange Infused Olive Oil Cake

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