This bright, zesty salad dressing is delicious on greens and grain salads but is also lovely as a sauce for grilled chicken and roasted veggies. If you don’t have Basil Olive Oil, use regular EVOO or Meyer Lemon Olive Oil and add a few extra basil leaves. 1/4 cup freshly squeezed lemon juice 1/4 cup We… read more
This Blackberry Basil Spritzer is a refreshing summer drink that will keep you hydrated. Seasonal blackberries and fresh basil pair perfectly with a hint of lime. We’ve also added some variations on this drink so you can experiment with other flavors or turn it into a cocktail! Ingredients 1 pint fresh blackberries 1 medium lime sliced into thin rounds 6-8 large basil… 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
Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect… read more
The Perfect Summer Appetizer This recipe was slightly adapted from Half Baked Harvest and we cannot get enough of it!! This super summery combination of flavors makes a delicious appetizer, but we’d be happy to eat a plate of these with a glass of wine for dinner. Our version uses our Fresh Basil Olive Oil… read more
The Bufala Negra is a bourbon-based cocktail created by master mixologist Jerry Slater. Our slightly adapted version features ginger ale, fresh basil, and Sweet Sangria Balsamic Vinegar, which is available for a limited time. If you can’t get your hands on Sangria Balsamic, our Traditional Aged Balsamic also works well here. 1 1/2 oz. bourbon… read more
You can find this mimosa at a We Olive & Wine Bar near you. It’s one of our most popular weekend sippers! Serves 1 Ingredients 1 1/2 tablespoons We Olive Peach White Balsamic Vinegar 1/2 teaspoon We Olive Fresh Basil Olive Oil 6 oz sparkling wine Add vinegar and oil to a champagne flute and then… 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
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
