About the Store
We Olive San Luis Obispo is located on the California Central Coast, right in the heart of Downtown San Luis Obispo, or SLO as the locals call it. Since August 2007, we have provided our customers with exceptional products and superior customer service. All of our olive oils are California grown and Certified Extra Virgin by the California Olive Oil Council. Many of our oils are grown and pressed right here in the Central Coast, providing nutrient-rich products that support local producers.
Our most popular items include our fabulous house products that are sold by the ounce so you can cook and eat like a gourmet chef with out breaking the bank. We have something for everyone, from a fruity Arbequina oil that won Best of Show in the Los Angeles International Olive Oil Festival, to the number one product in our store–a mind-blowing 18 year aged balsamic vinegar. Come in taste for yourself!
In addition to our stock of over 40 different kinds of tasty extra-virgin olive oils and tangy vinegars, we carry olives (stuffed or plain), tapenades, mustards, jams, spices, salts, kitchenware, body products, and candles.
We invite you to join us at our store in Downtown San Luis Obispo to explore what we mean by the ‘We Olive Experience,’ and taste what the Central Coast has to offer you!
OLD FAVORITES ARE BACK
The tastiest fungus on the planet–the truffle–make for the yummiest flavored olive oil. We finally have da Rosario’s black and white truffle oils, which were featured on The Foodnetwork’s Iron Chef, back on our shelves. Truffle oil turns any rice, pasta and potato recipe into a dish you or your guests will never forget, so make sure to stop by to stock up before they’re gone again!
Bulk Basil Olive Oil smooth, buttery, a tasty treat. We Olive SLO’s bulk basil olive is now available. Try on scambled eggs or over pasta for a memorable treat.
3 tablespoons lime extra virgin olive oil
3 tablespoons red wine vinegar
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped
1 small clove garlic, halved
1/2 teaspoon dijon mustard
1/2 teaspoon sugar (1/8 teaspoon honey)
salt and pepper to taste
1 pinch ground cumin
1 1/2 tablespoon minced fresh cilantro
Put everything but the cilantro into a blender and puree until smooth.
Stir in the cilantro, then taste and adjust seasonings if needed. Mix before serving.
We Olive Meyer Lemon Olive Oil Cake
1 cup sugar
1/3 cup We Olive Meyer Lemon Olive Oil
1/4 cup fresh lemon juice and zest of one lemon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup whole milk
1 teaspoon vanilla or lemon extract
1/2 cup powdered sugar
1/4 cup fresh lemon juice
Preheat oven to 350 degrees. Combine sugar, oil, extract, and juice. Beat in eggs, one at a time until smooth. Sift dry ingredients and stir in alternately with milk. Add lemon zest. Pour into 8″ buttered or oiled cake pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Dissolve powdered sugar in the lemon juice on low in the microwave or over low heat on the stove. Pierce warm cake with knife or fork and cover with the topping. Cool in the pan for 1 hour. Serve bottom side up if piercings are visible, pour any remaining topping over cake. Let stand 8 hours before cutting.
– 1 lb high quality ground beef or chuck
– 12 square inches of 1/4″ thick cheese (mozz.)
– 1 whole Vidalia or Walla Walla onion
– the middle part of a round french loaf – 1 egg
– 2 ozs We Olive aged balsamic vinegar
– 2 ozs We Olive Tuscan extra virgin olive oil
Mix egg, beef, vinegar, olive oil, and form in to a large rectangle about 1″ thick. Cut ends off bread loaf so the remaining piece is about 25% smaller than beef rectangle. Slice bread in half.
Cut onion in half, then cut into semi-circle shaped segments about 1/4″ thick. Keep the long outer parts, discard the inner parts. Grill onion in pan on stove top on medium low in We Olive Mission extra virgin olive oil and a dash or three of salt until soft and translucent. Grill meat at 650 deg F for 2 minutes on each side. Flip to first side, reduce all burners to low, grill for about 4 minutes @ 350ish degrees. Flip and repeat for the second side. Flip again, add cheese to the top, put bread crust side-up on grill. Assemble all parts, cut in half; garnish with Vineyard Pantry Blue Cheese mustard or Wine Country Kitchen Kentucky Bourbon BBQ sauce; eat! Serves 2.