This Spiced Sangria is perfect for entertaining and can be adapted with any of your favorite We Olive Balsamic Vinegars. We like a darker balsamic vinegar, like our Aged Balsamic or Mission Fig. If you’d like to use a White Balsamic, like peach, try swapping the apples for peaches and nectarines! Serves 8 1 750… read more
This three ingredient appetizer makes entertaining a breeze! Serve with crackers or crostini or add to an artisan cheese and charcuterie board. Makes 1 ½ cups Ingredients 1 7-ounce jar We Olive Black Olive Tapenade ½ cup We Olive Balsamic Fig Almond Spread We Olive Blood Orange Olive Oil Crackers or crostini for serving In… read more
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
This wine bar menu favorite is the perfect holiday appetizer. Stuffed with goat cheese and walnuts and drizzled with Blood Orange Balsamic Vinegar and Meyer Lemon Olive Oil, these sweet and salty dates pair beautifully with wine! Makes 24 appetizers Ingredients 12 dates, cut in half lengthwise, pit removed 2 ounces sliced prosciutto, torn into… read more
This crostini makes a quick and festive appetizer for Thanksgiving and it’s a great way to use up leftover cranberry sauce. We love it with goat cheese, pistachios and Blood Orange Olive Oil, but brie, ricotta and blue cheese also work nicely here. Makes 24 appetizers 1 baguette, sliced into 24 pieces 2 tablespoons Extra… read more
Dukkah is delicious on everything but it’s especially tasty coating lemon-infused goat cheese bites. These small bites pack a powerful punch of flavor – serve them as an hor d’ouevre or add them to lightly dressed greens for an elegant salad course. Makes 24 appetizers 8 oz soft goat cheese 8 oz cream cheese ¼… read more
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
Brussels sprouts can be a delicious addition to your holiday dinner. This recipe is a celebration of fall with the addition of butternut squash. It comes from Kim Kausen of Flavorful California, Cooking Classes for the Home Cook. Serves 8 Ingredients 2 lbs Brussels sprouts, trimmed and halved 2 bags (12 oz. each) fresh cut butternut… read more
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
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
