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 recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Citrus, Date and Arugula Salad with Marcona Almonds Makes approximately 1-½ cups ¾ cup shallot, finely chopped 1 teaspoon “zested” orange peel, Blood Orange or Cara Cara ¼ cup freshly squeezed orange juice, Blood Orange or Cara Cara ¼ cup… read more
We Olive’s Blood Orange Olive Oil adds the perfect amount of flavor to this simple sweet potato recipe! This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 10 ¼ cup Blood Orange Olive Oil 6 tablespoons butter 4 pounds sweet potatoes, peeled and cut into ½-inch dice (about… read more
We Olive’s Dukkah, a classic Egyptian blend of nuts, seeds and spices, gives this salad fantastic flavor and texture! 2.5 oz arugula 1/4 cup roma tomato, chopped 2 tbsp red onion, chopped 2 tbsp carrots, shredded 2 tsp We Olive Dukkah 1 tbsp We Olive Red Raspberry Champagne Vinegar 1.5 tbsp Extra Virgin Olive Oil… read more
This hearty salad serves 1 as an entree or 3 – 4 as a side salad. 2 oz chopped kale 2 tbsp chopped peppadew peppers 1 tbsp chopped Kalamata olives 1 oz sliced pepperoni 2 tbsp sliced red onion 1 tbsp sliced fresh basil 1 oz fresh mozzarella, diced kosher salt and freshly ground pepper… read more
This olive oil and herb popcorn tastes like a guilty pleasure, but is a heart-healthy, low-calorie whole grain snack! Serves 4 Ingredients 1/4 cup delicate Extra Virgin Olive Oil, plus more for drizzling 1/2 cup popcorn kernels 2 sprigs rosemary kosher salt freshly ground pepper In a large, covered pot, heat the olive oil, popcorn… 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 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
