This Discover Cooking with California Olive Oil Recipe Contest submission comes to us from Margee Berry, a customer of We Olive & Wine Bar at the OC Mix. Margee’s recipe is a slightly spicy Thai style fresh pineapple chutney served on top of grilled salmon and a quick-pickled cucumber salad that helps round out the… read more
This recipe took the Grand Prize in We Olive’s Discover Cooking with California Olive Oil Recipe Contest in 2011. Winner AJ Dale is a long time customer of We Olive Belmont Shore. Note from Contest Winner AJ Dale: Using fresh, simple ingredients, including California EVOO, this healthy, flavorful entrée takes under 20 minutes to prepare… read more
This tart recipe calls for a crust made from a combination of white and wheat flour and swaps out olive oil for butter. The ingenious crust technique comes from America’s Test Kitchen. Makes 8 servings Ingredients 1 tablespoon We Olive Garlic Olive Oil 1 medium yellow onion, diced 1 bunch asparagus (about ¾ pound), trimmed… read more
I adapted this standard chocolate chip cookie recipe converting the butter to olive oil (typically you can substitute 1/4 cup plus 2 tablespoons of olive oil for a 1/2 cup of butter). Then I added some texture and flavor to the cookie with cranberries, coconut, and We Olive’s Blood Orange Olive Oil. The results are… read more
