Blog Archives

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 We Olive Blood Orange Olive Oil! Makes 6 PANCAKES Ingredients: 1¼ cups all-purpose… read more

EVOO Mashed Potatoes with Garlic and Parmesan

Blessed and mash potato obsessed, may your thanksgiving be full of all your favorite foods.  While the star of the Thanksgiving table is always the turkey, the show cannot go on without the mashed potatoes. Typically, Thanksgiving mashed potatoes are loaded with butter and cream, so we decided to take a different route to create… read more

Blackberry Balsamic Vinaigrette

This vinaigrette is our go-to for green salads that are loaded with fruit, crumbled blue cheese, and toasted nuts. It can also be adapted with different fruit vinegar and jams so use whatever you have in your pantry! 1/4 cup We Olive Blackberry Balsamic Vinegar 1/4 cup We Olive Extra Virgin Olive Oil 1 garlic clove, minced 1/2… read more

Chili Lime Vinaigrette

This salad dressing is delicious on slaw and other crunchy, shredded salads, and it’s also fantastic on roasted sweet potatoes and squash. 1/4 cup freshly squeezed lime juice 1/4 cup We Olive Jalapeno Olive Oil 1 garlic clove, minced 1/2 teaspoon We Olive Wasabi Sake Mustard 1/2 teaspoon honey 1 tablespoon minced jalapeno pepper Freshly ground salt and… read more

Lemon Basil Vinaigrette

This bright, zesty salad dressing is delicious on greens and grain salads but is also lovely as a sauce for grilled chicken and roasted veggies. If you don’t have Basil Olive Oil, use regular EVOO or Meyer Lemon Olive Oil and add a few extra basil leaves. 1/4 cup freshly squeezed lemon juice 1/4 cup We… read more

Rainbow Salad

Ingredients 3 tomatoes, diced 2 big handfuls of fresh spinach ½ cup finely chopped red cabbage ½ cup carrot ½ cup peeled, chopped, and roasted squash ½ cup of finely chopped, steamed broccoli 1 tbsp raw sunflower seeds ¼ of avocado, diced We Olive EVOO Optional ingredients to add- cucumber, radishes, granola, and your favorite… read more

Shrimp Tomato Salad

Ingredients 14 large shrimp – uncooked, peeled, and deveined juice of 1/2 lemon + 1/4 teaspoon of We Olive Organic Meyer Lemon Olive Oil 2 large red tomatoes 2 cups of sugar 1 tbsp. We Olive Aged Balsamic Vinegar  Optional: ground pepper for tasting, a sprig of dill for garnish, more dressing of your choosing… read more

Buddha Bowl Salad

Ingredients 1 large sweet potato, cubed We Olive EVOO for drizzling 1 watermelon radish or 2 red radishes 2 medium carrots 1 cup shredded red cabbage A squeeze of lemon or dash of We Olive Organic Meyer Lemon Olive Oil 8 kale leaves, chopped 2 cups cooked rice or another grain 1 cup cooked chickpeas … read more

Mediterranean Salad

Ingredients 3 bell peppers chopped into small pieces (1 green, 1 yellow, 1 red if possible) 1 zucchini sliced (quarter each slice) 1 eggplant chopped into small cubes 7 ounces mushrooms chopped into small pieces (4 medium oyster mushrooms) 9 ounces cherry tomatoes halved We Olive EVOO or cooking 10.5 ounces penne pasta dried 2/3 cup pesto Bella Cucina Porcini & Parmesan Pesto 4 tablespoons Greek yogurt optional – for a little creaminess! For sprinkling… read more

We Olive Peanut Sauce

INGREDIENTS 2 tablespoons freshly squeezed lime juice (from 1 lime) 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 teaspoons honey 1 teaspoon finely grated peeled fresh ginger 1 clove garlic, grated 1/4 cup creamy peanut butter 3 tablespoons Extra Virgin Olive Oil 1 tablespoon We Olive Fresh Garlic 2 teaspoons Asian sesame oil  Red pepper flakes   DIRECTIONS Make a flavorful vinaigrette. Place the lime juice, tamari or soy… read more