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
If you’ve been to a We Olive & Wine Bar, you know we are huge fans of the mimosa. What you may not know, is that we also love beer. And being that we’re all about equal opportunity, we figured it was high time that we gave the Beermosa its turn in the limelight. Without… read more
1 teaspoon We Olive Jalapeno Olive Oil 1 tablespoon We Olive Pineapple White Balsamic Vinegar 2 ounces tequila 1 ounce triple Sec 1 ounce fresh lime juice Lime wedge for garnish To make: Put Jalapeno Olive Oil into a highball glass. Fill 3/4th with ice. In a cocktail shaker, add tequila, triple sec, lime juice, and… 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
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
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
Our first Midwest location, We Olive & Wine Bar Cincinnati recently hosted a silent movie night complete with housemade EVOO popcorn and cinema-themed cocktails featuring We Olive olive oils and vinegars. This sweet and smoky cocktail features both We Olive Pineapple White Balsamic Vinegar and Smoked Olive Oil. It will inspire you to try more cocktails with vinegar… read more
