Blog Archives

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

Sweet Potatoes with Orange-Mint Gremolata

We Olive’s Blood Orange Olive Oil adds the perfect amount of flavor to this simple sweet potato recipe! This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 10 ¼ cup Blood Orange Olive Oil 6 tablespoons butter 4 pounds sweet potatoes, peeled and cut into ½-inch dice (about… read more

Olio Nuovo Roast Turkey

Extra Virgin olive oil adds a depth and dimension to a holiday favorite.  This is a favorite We Olive family recipe we use every year and it is always moist and flavorful.   Feeds 18 very lucky people. You will need: 1 – 16 to 18 lb. natural or organic turkey, preferably brined using the Cook’s… read more

Ricotta with Fresh Herbs & Olio Nuovo

Creamy ricotta with fresh herbs and toasted baguette is the perfect partner for the bold flavors of freshly harvested Olio Nuovo. Enjoy this rare and delicious EVOO on all of your favorite fall dishes from soups and vegetables to Thanksgiving turkey. Ingredients ¾ cup fresh ricotta cheese 1 ½  T chopped cilantro 1 ½ T… read more

Blood Orange & Maple Olive Oil Granola

This heart-healthy granola is made with Blood Orange Olive Oil and maple syrup and is addictively sweet and salty. If you don’t have Blood Orange Olive Oil, a good-quality California Extra Virgin Olive Oil works well. Serve with plain Greek yogurt for a satisfying breakfast or snack. Makes about 8 cups 3 cups old-fashioned rolled… read more

Parmesan Asiago Dip

This 3-ingredient dip is a crowd-pleasing appetizer that comes together in a snap, making it perfect for entertaining. Makes about 1 ½ cups Ingredients ¼ cup We Olive Parmesan Asiago Dip ¼ cup We Olive Extra Virgin Olive Oil, plus more for drizzling 8 ounces goat cheese Crackers and fresh veggies for serving In a… read more

Garlic & Herb Roasted Carrots & Parsnips

Roasted carrots and parsnips

We never met a roasted vegetable that we didn’t like and this dish is no exception. Carrots and parsnips are tossed with a garlicky-herb olive oil marinade and roasted to sweet, caramelized perfection. Serve this side dish with roast chicken, turkey or pork. Serves 4 1 lb carrots 1 lb parsnips 2 tablespoons Fresh Garlic… read more

Stuffed Acorn Squash

stuffed acorn squash

This stuffed acorn squash makes a healthful and hearty meal or a robust side dish to a roast turkey. Omit the Italian sausage for a vegetarian option on your Thanksgiving table. Serves 4 Ingredients 2 acorn squash, cut in half lengthwise, seeds removed 1/4 cup extra virgin olive oil, divided Coarse salt and freshly ground… read more

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

This recipe was adapted slightly from a favorite by Ina Garten. These Balsamic Brussels sprouts become crisp and tender at the same time with a deep caramelized flavor. We Olive Aged Balsamic Vinegar is the perfect finish to this super side dish. The original recipe can be found here. 1 1/2 pounds Brussels sprouts, trimmed… read more

Savory Yogurt with Balsamic Tomatoes & Cucumber

This savory yogurt recipe is satisfying and delicious and only 150 calories to boot! The Aged Balsamic Vinegar adds a sweet counterpoint to tangy Greek yogurt and robust EVOO. This is our go-to snack when we need an energy boost for an evening workout. Serves 1 Ingredients 1/3 cup cherry or grape tomatoes, halved 1/3… read more