This sweet and savory spread makes a lovely DIY gift for the holidays. It’s delicious on sandwiches, flatbreads, and works beautifully with artisan cheese and salami. Makes 2 cups Ingredients 8 cups thinly sliced yellow onions (about 4 onions) ¼ cup We Olive Fresh Garlic Olive Oil 1 tablespoon light brown sugar ¼ cup We… read more
We never met a roasted vegetable that we didn’t like and this dish is no exception. Carrots and parsnips are tossed with a garlicky-herb olive oil marinade and roasted to sweet, caramelized perfection. Serve this side dish with roast chicken, turkey or pork. Serves 4 1 lb carrots 1 lb parsnips 2 tablespoons Fresh Garlic… read more
This recipe was adapted slightly from a favorite by Ina Garten. These Balsamic Brussels sprouts become crisp and tender at the same time with a deep caramelized flavor. We Olive Aged Balsamic Vinegar is the perfect finish to this super side dish. The original recipe can be found here. 1 1/2 pounds Brussels sprouts, trimmed… read more
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
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
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
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
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
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
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
