Blog Archives

We Olive Peanut Sauce

INGREDIENTS 2 tablespoons freshly squeezed lime juice (from 1 lime) 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 teaspoons honey 1 teaspoon finely grated peeled fresh ginger 1 clove garlic, grated 1/4 cup creamy peanut butter 3 tablespoons Extra Virgin Olive Oil 1 tablespoon We Olive Fresh Garlic 2 teaspoons Asian sesame oil  Red pepper flakes   DIRECTIONS Make a flavorful vinaigrette. Place the lime juice, tamari or soy… read more

We Olive Italian Sandwich

This yummy sandwich is available at select We Olive locations. Ingredients Panini Bread or Ciabatta Bread 25 oz Shaved Cheese 1 oz of Salami .6 oz Pickled Onions 1 oz Prosciutto (hand-torn) 1 oz Roasted Tomatoes (chopped) .7 oz Arugula 1 oz Sweet Balsamic Mustard (.5 oz per side) We Olive Fresh Garlic Olive Oil… read more

4th of July Garlic-Jalapeño Dip

With red peppers, blue tortilla chips, and this yummy dip you can make your own American Flag appetizer! Ingredients: 8 cloves garlic, very finely minced 2 tbsp We Olive EVOO ¾ cup sliced pickled jalapenos, drained 4 oz extra-sharp white Cheddar cheese, coarsely grated 1 (8 oz) pkg cream cheese, softened 1 (32 oz) container… read more

Pan-Roasted Brussels Sprouts

This method of pan-roasting Brussels sprouts turns out tender, caramelized Brussels sprouts every time. Choose your favorite We Olive Balsamic Vinegar. It’s delicious with Aged Balsamic but also lovely with a seasonal white balsamic like D’Anjou Pear. Get the recipe for pan-roasted Brussels sprouts here. Serves 8 Ingredients: 2 pounds Brussels sprouts 6 Tablespoons We… 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

Muffaletta with Olive Tapenade

Muffaletta with olive tapenade is a sandwich that originated in New Orleans at Central Grocery where it is still made today. It’s loaded with Italian salami and a Creole olive salad so it is packed with flavor. It should be prepared an hour or so ahead of time to allow the flavors to come together,… read more

Tomato, Avocado & Burrata Toasts

Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect… read more

Holiday Brussels Sprouts

Brussels sprouts can be a delicious addition to your holiday dinner. This recipe is a celebration of fall with the addition of butternut squash. It comes from Kim Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 8 Ingredients 2 lbs Brussels sprouts, trimmed and halved 2 bags (12 oz. each) fresh cut butternut… read more

Ricotta with Fresh Herbs & Olio Nuovo

Creamy ricotta with fresh herbs and toasted baguette is the perfect partner for the bold flavors of freshly harvested Olio Nuovo. Enjoy this rare and delicious EVOO on all of your favorite fall dishes from soups and vegetables to Thanksgiving turkey. Ingredients ¾ cup fresh ricotta cheese 1 ½  T chopped cilantro 1 ½ T… read more

Pepperoni & Kale Flatbread

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