Blog Archives

Fingerling Papas Bravas with Smoky Aioli

tapas menu

Slightly adapted from a recipe by David Mawhinney via Food & Wine magazine. 3 pounds fingerling potatoes Kosher salt 2 large egg yolks 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 1 cup We Olive Fresh Garlic Olive Oil, plus more for frying 1 teaspoon sweet smoked paprika 2 tablespoons finely chopped… read more

Shrimp in Garlic Sauce

shrimp in garlic and olive oil sauce

This classic Spanish tapa is our favorite way to eat shrimp – drenched in garlicky olive oil! Serves 4 1/4 cup We Olive Fresh Garlic Olive Oil* 1/2 teaspoon smoked paprika 1/4 cup white wine 2 tablespoons lemon juice 1 lb large shrimp, peeled and deveined 1 tablespoon chopped flat leaf parsley kosher salt and… read more

Garlicky Black Olive Hummus

easy hummus recipe

We Olive Culinary Director Suzie Lewitan makes this three-ingredient hummus recipe as an easy appetizer for entertaining or healthy afternoon snack. Makes about 1 cup Ingredients 8oz plain prepared hummus 1.5 oz We Olive Fresh Garlic Olive Oil 2 oz We Olive Black Olive Tapenade In a bowl, add all ingredients and mix well with… read more

Olive Festival Orzo Salad

Orzo Salad with Black Olive Tapenade

We Olive Culinary Director Suzie Lewitan created this easy orzo salad recipe for the Paso Robles Olive Festival featuring  a trio of We Olive bestsellers: Fresh Garlic and Meyer Lemon Olive Oils plus Aged Balsamic Vinegar. Finishing it with Black Olive Tapenade adds complexity and depth. Serves 8 as a side or 4 – 6… read more

Aioli

This aioli recipe comes from Alice Waters cookbook The Art of Simple Food and can be adapted with different herbs and styles of olive oil. For a basic aioli, we like to use We Olive Arbequina Extra Virgin Olive Oil for it’s mild olive flavor. You can use a more robust EVOO if you prefer bolder… read more

Fig Balsamic Glazed Chicken Sandwiches

Our Fig Balsamic Vinegar adds rich flavor to a basic chicken breast making it the star of this quick-to-make sandwich. We recommend making extra chicken and using it in salads and pastas. We used a medium extra virgin olive oil to saute the chicken but Fresh Garlic or Blood Orange would also be tasty! Serves… read more

Bouillabaisse

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Candice Scheiner, a We Olive La Jolla customer. Serves 6 Ingredients Bouillabaisse 5 large garlic cloves 2 Tbsp We Olive Fresh Garlic Olive Oil 2 large leeks 2 large onions 3 lbs roma tomatoes, skins and seeds removed. 1/4 tsp of sugar 1… read more

Italian Chicken Sandwiches

This Discover Cooking with California Olive Oil Recipe Contest submission comes from Debbie Schweickert, a We Olive & Wine Bar Costa Mesa customer. Debbie tells us “This Italian style chicken sandwich is made with homemade pesto and a We Olive Oil marinade. It is garnished with cheese, avocado , onion and arugula to top it… read more

Roasted Brussels Sprouts Stalk

This Discover Cooking with California Olive Oil Recipe Contest entry comes from Jodi Taffel, a We Olive Thousand Oaks customer. Jodi says “This doesn’t get much easier. Simple, fresh ingredients, simply dressed are usually the tastiest, in my opinion.” Serves 6 Ingredients 1 lb. brussels sprouts on the stalk (approx. 60 sprouts) 1/2 cup We… read more

Stove-Top Eggplant Parmesan Napoleon

This Discover Cooking with California Olive Oil Recipe Contest entry comes from Jodi Taffel, a We Olive Thousand Oaks customer. Jodi tell us “I hate using the oven during the hot summer months. So I developed this play on eggplant parm that only uses the stovetop. I also like to try to lighten up classic… read more