Ingredients: 2 cups roasted beets (2–3 small-medium beets) 8 cloves roasted garlic 1/2 cup fresh parsley 1/2 cup fresh basil 1/2 cup raw walnuts, whole or chopped 1/4 teaspoon salt Freshly ground pepper, to your liking 1 tablespoon lemon juice 1 tablespoon honey, agave, or maple syrup (optional but recommended) 4 tablespoons We Olive Extra Virgin Olive Oil 1 tablespoon water Directions: In… read more
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
This Blackberry Basil Spritzer is a refreshing summer drink that will keep you hydrated. Seasonal blackberries and fresh basil pair perfectly with a hint of lime. We’ve also added some variations on this drink so you can experiment with other flavors or turn it into a cocktail! Ingredients 1 pint fresh blackberries 1 medium lime sliced into thin rounds 6-8 large basil… read more
This strawberry salsa recipe is adaptable and can be made with a variety of fruits and your favorite white balsamic vinegar.* Use it to top grilled chicken, fish or pork, tacos or tortilla chips. Makes 3 cups Ingredients: 2 cups diced strawberries 3/4 cup red onion, diced (1 small) 2 tablespoons jalapeno, minced (about 1)… read more
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
Muffaletta with olive tapenade is a sandwich that originated in New Orleans at Central Grocery where it is still made today. It’s loaded with Italian salami and a Creole olive salad so it is packed with flavor. It should be prepared an hour or so ahead of time to allow the flavors to come together,… read more
These Blood Orange Olive Oil Stick Buns are perfect for a winter morning and especially lovely on Christmas morning or New Year’s Day. You can make the rolls the day before and bake them in the morning. We adapted this recipe from Food 52. The original recipe uses a fruity olive oil which we’ve swapped for… read more
Super Easy and Delicious Zucchini Butter This delicious butter actually contains no butter at all, but it might become your new favorite spread for toast! This is a perfect way to use the abundance of zucchini coming from your garden. Just pair it with your favorite EVOO, we like Arbequina in this one, but you… read more
A Perfect Summer Salad This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOO or for extra flavor try Meyer Lemon or Fresh… read more
This recipe comes from Fran Gage’s The New American Olive Oil, which is an essential cookbook for any olive oil aficionado. Her Pan Con Chocolate is a revelation, decadent even its simplicity. Makes 4 to 6 servings 8 ounces 64% dark chocolate, coarsely chopped 2/3 cup heavy cream 1/3 cup powdered sugar 3 tablespoons fruity… read more
