This Discover Cooking with California Olive Oil Recipe Contest submission comes from Dominique Smith, a We Olive Paso Robles customer. Dominique says “Beat the heat with this tangy, refreshing gazpacho ! You probably have many of these ingredients in your garden or available at your farmers market. This appetizer is simple, healthy, and delicious. If… read more
Adapted from a recipe featured in Food & Wine contributed by Quick From Scratch Herbs & Spices Serves 4 Ingredients: 1 quart water 1 cup plus 2 tablespoons We Olive Garlic Olive Oil (or other extra virgin olive oil) 1 tablespoon We Olive Pomegranate Champagne vinegar (or other wine vinegar) 1 small onion, cut into… read more
I like to use We Olive’s Pomegranate Champagne Vinegar as a stand in for red wine vinegar because it has the bracing acidity of red wine vinegar, but with greater complexity and depth of flavor. Feel free to substitute a tart wine vinegar here. Ingredients: 1 tablespoon wine vinegar, such as We Olive Pomegranate Champagne… read more
This beautiful salad is a lively combination of flavors and texture. It’s impressive enough to serve as a first course when entertaining, but simple enough for a weeknight dinner. Serves 4 – 6 Ingredients: 1 bunch of medium beets (approximately 8 beets)* 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1… read more
We love shopping our local farmers market to get the best in-season produce available. This salad was created with some of our favorite market finds. The recipe serves 6 – 8 as a first course or side. Add cooked chicken, shrimp or tofu to make it a main dish salad for four. Ingredients: 1 bunch… read more
This is one of those meals where you’ll get a little giddy the next morning when you remember that you have leftovers to eat for lunch. It’s that yummy. I love root vegetables but don’t often feel like bothering with the peeling, chopping, and roasting that’s required. After I knocked over an entire pile of… read more
