This Balsamic Glazed Pork Loin Roast is super simple and will feed a crowd. The leftover sliced pork make fantastic sandwiches. Serves 10 Ingredients 1 4 lb boneless pork loin roast kitchen twine kosher salt and freshly ground pepper 1 tablespoon extra virgin olive oil 1/2 cup Aged Balsamic Vinegar Preheat the oven to 325… 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 from Sue Moravec, a We Olive Thousand Oaks customer. Sue describes her dish as “the taste of summer brought to you on an easy to serve, and even easier to eat, flat bread. The perfect light dinner for 1-2, or small-plate bites to share… read more
This Discover Cooking with California Olive Oil recipe contest submission comes from Marilyn O’Neill, a We Olive La Jolla customer. Marilyn tell us, “This is a summer take on a classic bread salad, a nice way to use the season’s beautiful peaches roasted to bring out their flavor and tomatoes and basil at their peak.… 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 recipe serves 4 – 6. While we don’t ever recommend drinking bad wine, since you’re doctoring the wine with other flavors, it’s okay to go with something less expensive. If you’ve ever picked something up at the grocery store and not loved the flavor profile, turn it into sangria! For one batch, you’ll need:… read more
This olive oil cake, developed in the We Olive test kitchen, is the best olive oil cake ever for two reasons. It’s ridiculously easy to make and it’s moist and delicious. AND you can adapt it in about a million ways, which is just a whole lot of fun. That’s three reasons, but who’s counting?… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from We Olive Thousand Oaks customer, Kim Simons. Kim’s cake uses buttery, We Olive Mission Extra Virgin Olive Oil and We Olive Peach White Balsamic Vinegar in the tangy glaze. Serves 8 Ingredients: 1 cup all purpose flour 2 teaspoons baking powder 1 teaspoon… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Jody Gilmyers of We Olive Walnut Creek. Her Dessert Panzanella is a sweet rendition on the classic Italian bread salad. Serves 2 Ingredients 1/3 cup We Olive Peach White Balsamic Vinegar 2 tbsp honey 1 tbsp finely chopped mint 4 oz brioche cut… 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
