A Perfect Summer Salad This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOO or for extra flavor try Meyer Lemon or Fresh… read more
1 teaspoon We Olive Jalapeno Olive Oil 1 tablespoon We Olive Pineapple White Balsamic Vinegar 2 ounces tequila 1 ounce triple Sec 1 ounce fresh lime juice Lime wedge for garnish To make: Put Jalapeno Olive Oil into a highball glass. Fill 3/4th with ice. In a cocktail shaker, add tequila, triple sec, lime juice, and… read more
Our first Midwest location, We Olive & Wine Bar Cincinnati recently hosted a silent movie night complete with housemade EVOO popcorn and cinema-themed cocktails featuring We Olive olive oils and vinegars. This spicy take on a margarita features We Olive Jalapeno Olive Oil and will inspire you to try more cocktails with olive oil! From Dusk Till… read more
This BBQ chicken flatbread is loaded with bold flavors and is a real crowd pleaser! It’s also a great way to use up leftover chicken. Makes 1 flatbread 1 pre-baked pizza or flatbread crust 2 tbsp BBQ sauce, we like Napa Jack’s Merlot BBQ Sauce 1/4 cup shredded cooked chicken breast 1/4 cup mozzarella, shredded… read more
This is not your every day Bloody Mary. This is what you make when you have an abundance of summer tomatoes and want to treat yourself. It’s bright and fresh and tastes of the garden with a bright burst of Jalapeno Olive Oil. Makes 4 servings Ingredients 3 lbs beefsteak or heirloom tomatoes, coarsely chopped… read more
These boldly-flavored curry mussels are delicious with Belgian wheat beer. Serve with crusty bread and a green salad to make it a meal. For 1 serving, you’ll need: 2 lbs mussels* 2 tablespoons Jalapeno Olive Oil ½ cup finely chopped onion 1 teaspoon finely minced peeled ginger 1 teaspoon red curry paste 1 cup beer… read more
Our pumpkin hummus is an easy-to-make, healthy snack that kids and adults alike will enjoy. The subtle sweetness of the pumpkin is a perfect foil for robust Olio Nuovo, which is available just after the olive harvest for a short time every fall. Serve with pita chips and fresh veggies for a crowd-pleasing appetizer. Makes… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Debbie Schweickert, a We Olive & Wine Bar Costa Mesa customer. Debbie tells us “This Italian style chicken sandwich is made with homemade pesto and a We Olive Oil marinade. It is garnished with cheese, avocado , onion and arugula to top it… 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
This flavorful olive oil spread is made with our Jalapeno Olive Oil and is fantastic on grilled corn on the cob, spread on warm corn bread or tossed with grilled shrimp! Ingredients: 1/2 cup We Olive Jalapeno Olive Oil 1 tablespoon chopped fresh cilantro 1 teaspoon chili powder juice and zest of 1 lime kosher… read more
