This tart berry vinaigrette pairs our Red Raspberry Champagne Vinegar with a bold EVOO, like our Organic Mission. We love this dressing on an arugula or spinach salad with toasted almonds, grilled chicken, goat cheese, and fresh berries. For an added boost of herbal flavor, try swapping out the EVOO for our Fresh Basil Olive… 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
We created this vinaigrette for a salad of arugula, fresh figs, goat cheese and toasted almonds but we’ve been putting it on everything from grilled asparagus and roasted broccoli to kale and spinach salads loaded with fresh fruit, grilled chicken and crumbly cheeses! Makes 1/2 cup Ingredients 2 tablespoons fresh squeezed orange juice 2 tablespoons… read more
Ingredients: 1 cup of basil leaves, loosely packed 1/4 cup of pine nuts 1/4 cup grated Parmesan cheese 1 clove of garlic A pinch of salt 1/2 cup Extra Virgin Olive Oil Directions: In a food processor add first 5 ingredients except olive oil. Pulse a few times to coarsely chop. Turn the food processor… read more
This decadent chocolate cake is not only easy to make, but it’s also gluten and dairy free and a show stopper at the end of a meal. Because we are using extra virgin olive oil in place of butter, we can feel a little less guilty about indulging! Recipe by Lauren Mahlke Serves 8-10 Cooking… read more
This satisfying but healthful salad is a perfect meal for anyone following a Mediterranean diet. In this recipe we use We Olive’s Apple White Balsamic Vinegar* to add a bright sweetness that balances the bold briny notes of our Black Olive Tapenade. This salad is perfect for lunch, a quick and healthy weeknight dinner, or as… read more
Recipe by Emily Davis Our version of Shepherd’s Pie is comforting and rich and perfect for a chilly evening spent tucked indoors. We use beef chuck roast in place of ground meat because it provides better texture and flavor. We also add mashed cauliflower to the potato topping for a healthy upgrade to a traditionally… read more
Recipe by Lauren Mahlke This heart healthy recipe packs a ton of flavor and is perfect for an easy meatless weeknight meal. It’s also delicious cold the next day for a healthy and filling lunch. Barley is a under-appreciated whole grain that helps lower cholesterol and is loaded with vitamins while keeping your belly full and satisfied. Broccoli is also vitamin… read more
Recipe by Emily Davis Serves 4 2 eggplants, trimmed and sliced into 1/2 inch rings 2 bell peppers (preferably yellow and red), trimmed and sliced into half inch rings 1/4 cup extra virgin olive oil, divided kosher salt freshly ground pepper 2 cups loosely packed arugula 4 oz. goat cheese 12 oz. jar roasted red… read more
Sweet Potato Gnocchi with Crispy Red Kale and Arbequina Olive Oil Recipe by Chef Lauren Mahlke Serves 4, with extra gnocchi to freeze for another meal Time: 45 minutes, majority of recipe can be made ahead of time This recipe is so enjoyable to make completely from scratch and worth the effort because the pay off… read more
