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 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
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 stuffed acorn squash makes a healthful and hearty meal or a robust side dish to a roast turkey. Omit the Italian sausage for a vegetarian option on your Thanksgiving table. Serves 4 Ingredients 2 acorn squash, cut in half lengthwise, seeds removed 1/4 cup extra virgin olive oil, divided Coarse salt and freshly ground… 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
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
We are addicted to this recipe for Basil Puree from Deborah Madison. It’s the perfect way to use an abundance of basil and it keeps in the fridge for weeks. Toss it with pasta or cooked veggies, drizzle it on soups, pizzas or grilled meats, and add a tablespoon to your vinaigrette. We used We… read more
This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of… read more
