These clams make a delicious dinner for 1 or can be adapted to feed a crowd. Serve with crusty bread and a green salad. For 1 serving, you’ll need: 2 lb clams (in shell)* 2 tablespoon extra virgin olive oil, such as Organic Mission EVOO 1/4 cup pancetta, finely diced ¼ cup finely chopped onion 2… read more
This recipe is our go-to. It’s simple delicious and we can never have too much of it. Makes about 3/4 cup 3 tablespoons Aged Balsamic Vinegar 1 tablespoon Dijon Mustard 1/2 cup Extra Virgin Olive Oil salt and freshly ground pepper In a small bowl, mix together the vinegar and mustard. Slowly add the olive… read more
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
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Augustina Zaccardi. Serves 4 Ingredients 1 Egg Yolk 1 Teaspoon of Dijon Mustard 1 Tablespoon of White Vinegar Pinch of Salt 2 Tablespoons of Honey 3/4 Cup of We Olive Blood Orange Olive Oil 24 Medium Shrimp 1/2 of a Medium Zucchini 1/2… read more
This Discover Cooking with California Olive Oil recipe contest submission comes to us from Terri Crandall, a We Olive Folsom customer. Terri tells us, “this is a grilled rack of lamb with a sweet and slightly spicy glaze. It is paired with a delicious summer salad of grilled corn, peaches and nectarines. We Olive Jalapeno… 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 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
This olive oil cake, developed in the We Olive test kitchen, is the best olive oil cake ever for two reasons. It’s ridiculously easy to make and it’s moist and delicious. AND you can adapt it in about a million ways, which is just a whole lot of fun. That’s three reasons, but who’s counting?… read more
Chocolate Blood Orange Tarts with Olive Oil Crust and Almond Milk Ganache By Chef Lauren Mahlke Makes 12 tarts Pie Crust Ingredients: 2/3 cup We Olive Mission Olive Oil 1/3 cup of water 1 teaspoon of salt 2 cups flour Directions: Preheat oven to 350 degrees. Grease a standard muffin pan with olive oil or… read more
Serves 12 While the star of the Thanksgiving table is always the turkey, the show cannot go on without the mashed potatoes. Typically, Thanksgiving mashed potatoes are loaded with butter and cream, so we decided to take a different route to create a rich, flavorful mash without all the saturated fat. We used roasted garlic,… read more
