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 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 Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Margee Berry, a customer of We Olive & Wine Bar at the OC Mix. Margee’s recipe is a slightly spicy Thai style fresh pineapple chutney served on top of grilled salmon and a quick-pickled cucumber salad that helps round out the… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Gail Meredith, a We Olive Belmont Shore customer. Gail says of her refreshing salsa: “Imagine barbecuing while sipping on a mojito or drinking champagne… Barbequed pork with the salsa will make you believe that you are now listening to the waves while sitting… read more
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Joey Cattone, a We Olive El Dorado Hills customer. Joey says: ” This easy preparation and simple saute using two of We Olive signature olive oils and their Pineapple Balsamic, turn an ordinary vegetable into a flavorful fix ahead dish fit for a… read more
Serves 8 Ingredients 1 pint strawberries, hulled and sliced 1 medium pineapple, cut into ½ inch chunks 3 tablespoons We Olive Pineapple White Balsamic Vinegar or We Olive Strawberry White Balsamic Vinegar 1 32 ounce container vanilla yogurt 1 recipe Olive Oil Granola* Toss the strawberries and pineapple with the vinegar and let sit for… read more
This recipe, which we’ve adapted from one by Chef Benjamin D’Amico, is delicious over grilled fish or shrimp tacos. If you’re not a fan of cilantro, basil or mint also work nicely here. Makes 3 cups Ingredients: 1/2 cup mango, peeled and diced 1/2 cup pineapple, peeled and diced 1/2 cup kiwi, peeled and diced… read more
This simple recipe for roasted, pineapple glazed ham will make feeding a crowd for a holiday a snap! Serves 20 Ingredients: 1 10 lb ham 1/4 cup plus 2 tablespoons dijon mustard * 1/4 cup plus 2 tablespoons honey 1/2 cup Pineapple White Balsamic Vinegar Preheat oven to 350 degrees. Combine mustard, honey and vinegar… read more
