Blog Archives

Tomatillo Salsa Verde with EVOO

Tomatillo salsa verde

This quick and easy home-made tomatillo salsa verde is one of my favorites because it is super healthy, fresh, and simple to make. Salsa verde is really easy to make from scratch, all you need are tomatillos, jalapeño, garlic, lime, and cilantro, and of course … fresh EVOO (extra virgin olive oil). All you need… read more

Olive Oil Stuffing with Sausage

This classic olive oil stuffing recipe is aromatic and flavorful with lots of fresh herbs and citrus. You can swap out pork sausage for turkey sausage if you like or leave the meat out all together. Just replace the fat from the sausage with more olive oil. We’ve included instructions for cooking it in the… read more

Olive Oil Pie Crust

This olive oil pie crust recipe was developed by Chef Lauren Mahlke and it’s a genius alternative to butter or shortening. We like it with a mild, buttery or fruity olive oil like Arbequina. Swap out this olive oil pie crust dough in any of your favorite pie recipes. Makes 1 single pie crust Ingredients… read more

Marinated Cheese

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

Roasted Beet & Goat Cheese Salad

This is the perfect salad: creamy goat cheese, roasted beets, avocado. We love arugula for its peppery bite, but feel free to swap in whatever salad green you like. Check out the original recipe at Delish. Serves 4 Ingredients For the salad 6 medium beets, scrubbed 6 cups arugula 1 avocado, sliced 4 oz goat cheese, crumbled 1/2 cup chopped toasted walnuts… read more

Turkey White Bean Soup with Olio Nuovo

This soup from Sunset Magazine is the perfect way to reinvent leftover turkey into a delicious new meal AND enjoy your freshly milled Olio Nuovo. If you don’t have enough leftover turkey meat from Thanksgiving, you can supplement it with roasted turkey breast from a deli, or even shredded rotisserie chicken. Serves 12 Ingredients  5… read more

Kale Salad with Butternut Squash and Almonds

This Kale Salad with Butternut Squash and Almonds from Bon Appetit is simple and simply delicious. The sweet roasted squash plays on the saltiness of the Parmesan and the nutty crunch of almonds. We love this with a roast chicken or with the addition of some barley or farro to give it a little more… read more

Grilled Chicken with Mint Pine Nut Gremolata

Grilled chicken gets an instant upgrade with this zesty herb sauce for an anything-but-average meal. It also works well with fish, meat and veggies! This recipe originally appeared on My Recipes. Ingredients Gremolata: 1 cup loosely packed fresh mint leaves 2 tablespoons pine nuts, toasted 2 teaspoons grated lemon rind 2 garlic cloves, minced 4… read more

Blood Orange Infused Olive Oil Cake

Blood Orange Infused Olive Oil Cake This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 16 4 large eggs 2 cups sugar, divided 1 ½ cup Roussanne or any floral, fruity white wine, such as Viognier, divided ¾ cup We Olive’s Blood Orange Olive Oil or very fresh, fruity unflavored… read more

Citrus, Date and Arugula Salad with Marcona Almonds

This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Citrus, Date and Arugula Salad with Marcona Almonds Makes approximately 1-½ cups ¾ cup shallot, finely chopped 1 teaspoon “zested” orange peel, Blood Orange or Cara Cara ¼ cup freshly squeezed orange juice, Blood Orange or Cara Cara ¼ cup… read more