This quick and easy home-made tomatillo salsa verde is one of my favorites because it is super healthy, fresh, and simple to make. Salsa verde is really easy to make from scratch, all you need are tomatillos, jalapeño, garlic, lime, and cilantro, and of course … fresh EVOO (extra virgin olive oil). All you need… read more
This olive oil pie crust recipe was developed by Chef Lauren Mahlke and it’s a genius alternative to butter or shortening. We like it with a mild, buttery or fruity olive oil like Arbequina. Swap out this olive oil pie crust dough in any of your favorite pie recipes. Makes 1 single pie crust Ingredients… read more
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
This is the perfect salad: creamy goat cheese, roasted beets, avocado. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like. Check out the original recipe at Delish. Serves 4 Ingredients For the salad 6 medium beets, scrubbed 6 cups arugula 1 avocado, sliced 4 oz goat cheese, crumbled 1/2 cup chopped toasted walnuts… read more
This Kale Salad with Butternut Squash and Almonds from Bon Appetit is simple and simply delicious. The sweet roasted squash plays on the saltiness of the Parmesan and the nutty crunch of almonds. We love this with a roast chicken or with the addition of some barley or farro to give it a little more… read more
Super Easy and Delicious Zucchini Butter This delicious butter actually contains no butter at all, but it might become your new favorite spread for toast! This is a perfect way to use the abundance of zucchini coming from your garden. Just pair it with your favorite EVOO, we like Arbequina in this one, but you… read more
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
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
