Blog Archives

Butternut Squash Tacos

These genius butternut squash tacos come from blogger Supper at Six and they are a delicious alternative to your typical taco filling. Her original recipe includes extra virgin olive oil but we highly recommend swapping it for our Jalapeno Olive Oil!  We also swapped out Tapatio hot sauce in favor of our Formosa, which comes in Jalapeno, Habanero… read more

Kale Salad with Butternut Squash and Almonds

This Kale Salad with Butternut Squash and Almonds from Bon Appetit is simple and simply delicious. The sweet roasted squash plays on the saltiness of the Parmesan and the nutty crunch of almonds. We love this with a roast chicken or with the addition of some barley or farro to give it a little more… read more

Pumpkin Pancakes

PUMPKIN PANCAKES These pumpkin pancakes from The Brown Eyed Baker make the perfect breakfast on a chilly fall morning. We’ve swapped out the vegetable oil in the original recipe for a fruity extra virgin olive oil, but we also love these with Blood Orange Olive Oil! Makes 6 PANCAKES INGREDIENTS 1¼ cups all-purpose flour 2 tablespoons light… read more

Spicy Olive Hummus

Spicy Olive Hummus While we do love a good hummus made from carefully cooked chickpeas blended to the perfect consistency, we don’t always have time to make hummus from scratch. Try this recipe to transform plain old store-bought hummus into a flavorful and delicious dip. 16 oz plain hummus 2 oz We Olive Jalapeno Olive… read more

Tomato, Avocado & Burrata Toasts

Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect… read more

Thyme, Peach, Honey & Goat Cheese Crostini

The Perfect Summer Appetizer This recipe was slightly adapted from Half Baked Harvest and we cannot get enough of it!! This super summery combination of flavors makes a delicious appetizer, but we’d be happy to eat a plate of these with a glass of wine for dinner. Our version uses our Fresh Basil Olive Oil… read more

Watermelon & Cucumber Salad

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

Spaghetti with Olive Oil, Chili and Garlic

This classic Italian pasta is quick and easy but delicious. It’s the perfect dish to showcase a robust olive oil. Serves 4 1 lb spaghetti 3/4 cup extra virgin olive oil 3 garlic cloves, finely chopped 1 red chili, finely chopped A large handful of flat-leaf parsley, finely chopped Salt 1 Cook the spaghetti in plenty of… read more

Spiced Sangria

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

Fig & Olive Tapenade

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