Blog Archives

Pan Con Tomate

Grilled bread rubbed with tomato and garlic

This humble Spanish dish is a genius (and addictive) way to eat bread. Try it with our recipe for Shrimp in Garlic Sauce and a chilled bottle of Albarino! Serves 4 – 6 1 baguette, cut in half lengthwise 1/2 cup fruit extra virgin olive oil such as We Olive Arbequina EVOO 3 medium, ripe… read more

We Olive Refresher

We Olive Culinary Director Suzie Lewitan served this sparkling refresher up to the beat the heat at Paso Robles Olive Festival, but it’s a delicious drink to serve year round. Serves 4 Ingredients 16oz Sparkling water 2 oz We Olive White Balsamic Vinegar (Strawberry, Peach, Pineapple or Apple) Bunch of mint Place all ingredients in… read more

Garlicky Black Olive Hummus

easy hummus recipe

We Olive Culinary Director Suzie Lewitan makes this three-ingredient hummus recipe as an easy appetizer for entertaining or healthy afternoon snack. Makes about 1 cup Ingredients 8oz plain prepared hummus 1.5 oz We Olive Fresh Garlic Olive Oil 2 oz We Olive Black Olive Tapenade In a bowl, add all ingredients and mix well with… read more

Olive Festival Orzo Salad

Orzo Salad with Black Olive Tapenade

We Olive Culinary Director Suzie Lewitan created this easy orzo salad recipe for the Paso Robles Olive Festival featuring  a trio of We Olive bestsellers: Fresh Garlic and Meyer Lemon Olive Oils plus Aged Balsamic Vinegar. Finishing it with Black Olive Tapenade adds complexity and depth. Serves 8 as a side or 4 – 6… read more

Quick Pickled Onions

Make these once and they’ll become a staple in your fridge. Made with our Apple Cider Vinegar, they’re a delicious topper for salads, sandwiches, burgers, and grilled sausages. Use any type of onion you like! Makes 2 cups 2 cups of water 1 medium onion, about 5 ounces, peeled and thinly sliced 1/2 teaspoon salt… read more

Pineapple Pickled Peppers

This simple combination of jalapenos pickled in Pineapple White Balsamic Vinegar is a winner. Try these in stir-fry’s and on fish tacos, hot dogs, and pizza. 1/2 lb jalapeno peppers, thinly sliced 1 cup Pineapple White Balsamic Vinegar 1 cup water 2 tablespoons salt Place your sliced jalapenos in a container or jar. Heat the… read more


This aioli recipe comes from Alice Waters cookbook The Art of Simple Food and can be adapted with different herbs and styles of olive oil. For a basic aioli, we like to use We Olive Arbequina Extra Virgin Olive Oil for it’s mild olive flavor. You can use a more robust EVOO if you prefer bolder… read more

Basil Puree

We are addicted to this recipe for Basil Puree from Deborah Madison. It’s the perfect way to use an abundance of basil and it keeps in the fridge for weeks. Toss it with pasta or cooked veggies, drizzle it on soups, pizzas or grilled meats, and add a tablespoon to your vinaigrette. We used We… read more

Fresh Corn Succotash

This is the perfect summer side. Minimal cooking time. Bright, fresh flavors. And it’s versatile. We made a big batch of this and served it with fried chicken. The next day we tossed with pasta and sautéed shrimp. And on the third day we used to garnish a chilled tomato soup…with a big drizzle of… read more

Lemon Herb Marinade

This lemon herb marinade is our go-to for summer grilling. It’s fantastic on chicken, seafood and especially vegetables. We used fresh oregano and parsley in this version, but you can swap out any fresh herbs you have on hand. If you don’t have Meyer Lemon Olive Oil, use regular extra virgin olive oil and the… read more