This flavorful olive oil spread is made with our Jalapeno Olive Oil and packed with flavor from red curry paste, ginger and cilantro. Try it on grilled seafood or chicken or add it to cooking liquid when steaming mussels. It’s great on veggies – try it on a baked sweet potato! Ingredients: 1/2 cup We… read more
This sweet and spicy salad is perfect for your next backyard barbecue. The buckwheat noodles add body to this salad making a hearty but healthful side for grilled meats or seafood, like these grilled Korean short ribs. Recipe by Lauren Mahlke Prep Time:15 minutes Cook Time:5 minutes Serves 4-6 as a side dish Ingredients: 1/4… read more
Our Jalapeno Olive Oil with our Pineapple White Balsamic Vinegar is a staff favorite pairing at We Olive. It makes a beautiful vinaigrette for tropical summer salads like this recipe for Pineapple, Avocado and Buckwheat Noodle Salad. Mixing the Pineapple Balsamic, Jalapeno Olive Oil and Soy Sauce together creates a sweet and spicy teriyaki-like marinade… read more
This vegan chili gets its deep, rich flavor from chipotle peppers and cocoa. Using a combination of black, pinto and kidney beans plus butternut squash, this hearty stew is both satisfying and healthy. Serves 6 Ingredients 1 tablespoon extra virgin olive oil plus more for finishing* 2 cups onion, diced 1 tablespoon garlic, minced 2… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Chris Bowen of We Olive Ventura. Chris’s Zucchini Pie can be served fresh from the oven or at room temp – it’s delicious either way! Serves 8 Ingredients 1 roll frozen pie crust, defrosted 4 cups zucchini, sliced lengthwise and halved 1/2 cup… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Georgette Albini of We Olive & Wine Bar at the OC Mix. Georgette says: “This is a low calorie pasta dish using two of my favorite We Olive products, balsamic vinegar and jalapeno olive oil. The pasta dish can be prepared in less… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from A.J Dale of We Olive Belmont Shore. With just slight modifications, this recipe lets “you choose” chicken, fish or shrimp to fill the tortillas. Top with flavorful peach-jalapeno salsa & you have a healthy, tasty twist on tacos that everyone will love. Serves… read more
This classic Pico de Gallo recipe will become your new go to chip dip. Try it on tacos, grilled meat or seafood, or toss it with pasta and chicken for a quick pasta salad. You can use standard extra virgin olive oil in this recipe, but a chile-infused olive oil, like We Olive Jalapeno Olive… read more
Recipe by Lauren Mahlke This Spicy Peach Coleslaw has great flavor and is so much healthier than heavier mayo versions. Try on top of Mango Tequila Fish Tacos. Serves 6 Ingredients 1/2 small green or red cabbage , cored and finely shredded (4 cups) or pre-shredded cabbage in a bag 1/4 cucumber, peeled, seeded, julienne… read more
We Olive San Francisco store owner, Ferris Ferdon, shares with us his decadent brunch recipe for a southern style cheese grits souffle, which he’s famous for among family and friends. Enjoy! Serves 6-8 4 cups water 2 cups quick grits (preferably Albert’s) 1 tablespoon Arbequina extra virgin olive oil 6 slices Kraft cheddar Singles 3… read more
