Another amazing recipe from We Olive!


Panzanella Salad w/Chicken
2 Tbsp We Olive Aged Balsamic
1 Clove Garlic Crushed w/press
¾ tsp salt
½ tsp black pepper
4 Tbsp We Olive Arbequina Extra Virgin Olive Oil
16 oz French Bread, cut into ¾” thick slices
2 medium red peppers, cut into quarters
1 med red onion, cut into ½” slices
1 lb. boneless, skinless Chicken Breast
2 lb. Plum or Roma Tomatoes, cut into 1″ chunks
¼ cup (loosely packed) small basil or 2 Tbsp chopped

Get Grill to medium heat. Prepare Vinaigrette by mixing balsamic, garlic, ½ tsp salt, ¼ tsp black pepper and 2 Tbsp Olive Oil. Whisk together, add in basil and set aside.

With remaining Olive Oil, brush bread and vegetables. Sprinkle remaining salt and pepper on the vegetables. Place bread and vegetables on grill along with chicken. Cook bread 3 minutes turning once. Cook vegetables 8 minutes or until lightly browned and soft. Cook chicken until it loses the pink throughout, turning once.

Cut bread, vegetables and chicken into ½” pieces. Pour dressing into a large bowl and then add your bread, vegetables and chicken. Toss to coat with dressing. Serve immediately.

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A la Carte: Blackberry balsamic, and gelato on a stick – San Jose Mercury News

A la Carte: Blackberry balsamic, and gelato on a stick – San Jose Mercury News.

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Under the Palapa! Authenticate your traditional Cinco De Mayo dishes and have a little fun!

Black Bean Salsa
Recipe courtesy Paula Deen modified by We Olive EDH
Prep Time: 20 min, Serves: 12 servings

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons We Olive Meyer Lemon Bulk Olive Oil
2 tablespoon Sparrow Lane Golden Balsamic
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

This recipe has been provided by one of our faithful customers, Diane Bahr. Enjoy!

4-5 lb bone-in pork shoulder
2 tablespoons Emeril’s Essence seasoning (I make my own because pre-made at the store is not as good)
2 tablespoons Mesquite seasoning
2 tablespoons California Chili Powder
Seal in plastic wrap or zip top bag and marinate overnight.

2 tablespoons We Olive Mandarin olive oil
5 cloves garlic, minced
1 medium shallot, minced
3 tablespoons We Olive Blood Orange Balsamic Vinegar
½ cup tequila
4 cups water

Sear roast in olive oil until well browned on all sides. Place roast in a slow cooker. Saute the garlic and shallots in the oil then add to slow cooker. Pour in the balsamic, tequila, and water. Cook on low for 6-8 hours until tender and meat easily separates from the bone. Cool then refrigerate several hours until the fat has solidified. Skim fat from top. Remove the roast to a cutting board and shred. Pour liquid into sauce pan and reduce by half. Combine meat with sauce and heat through.

Tastes great in tacos, quesadillas, or in pulled pork sandwiches!

Grilled Shrimp with Mango Salsa
Recipe courtesy Sandra Lee modified by We Olive EDH
Prep Time: 10 min , Serves: 8 servings


Mango Salsa:
2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon fresh cilantro leaves, finely chopped
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Kosher salt
24 large shrimp, peeled and deveined
We Olive Bulk Extra Virgin Olive Oil
1 (8-ounce) bag shredded coconut


Wooden skewers soaked in water for 30 minutes. Preheat oven to 350 degrees F.
For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
Spear 3 shrimp on each bamboo skewer.
Heat a ridged grill pan over medium-high heat and brush with Olive Oil. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
Place salsa in a decorative bowl and serve with shrimp skewers immediately.

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Don’t miss this event!

Friday Night April 29th

Join We Olive – El Dorado Hills, Dedrick’s Cheese Shop and Bumgarner Winery for an evening of fabulous pairings featuring Bumgarner’s Chardonnay, Pinot Noir, Tempranillo, Petite Syrah, “Many Hands” Cuvee Rouge & Cabernet Sauvignon. Each wine has been specially paired with a specific cheese and Olive Oil.

WOW that is a lot of tasting…Call a friend and don’t miss the fun!

6:30 at We Olive, $20.00 pp / Reservations Required

1000 White Rock Road
Suite 300
El Dorado Hills, CA. 95762
916 933-1650

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Here’s a great cupcake recipe. Perfect for an Easter treat!

Chocolate & Blood Orange Olive Oil Cupcakes

February 2nd, 2010 by We Olive

From Love and Olive Oil Blog

Makes 12 cupcakes.


1 cup coconut milk
1/3 cup We Olive Blood Orange Olive Oil
1 teaspoon vanilla extract
1 teaspoon blood orange zest, finely grated
3/4 cup sugar
1 cup all-purpose flour
1 tablespoon almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For Frosting:
1/2 cup butter or margarine, room temperature
2-3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3 tablespoons blood orange juice
1 teaspoon blood orange zest, finely grated
1-2 tablespoons soy creamer or heavy cream (as needed)

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.

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Welcome to my new obsession! Olives, olives and more olives!

I was strolling around the Montano shopping plaza in El Dorado Hills, CA. I popped into We Olive, a small shop carrying everything olive. The owners, Ken and Joan Masegian took me on a tasting tour where I discovered that I would never go back to eating regular old brownies again. The tiny chocolate morsel had a hint of blood orange flavor. Joan told me the secret was simple; a box of brownie mix and substitute the oil/butter with Blood Orange Olive Oil. Delightful! So, of course, I’m now obsessed! I’ll never go back to regular olive oil either. We Olive hosts events which include featured chefs (who share their recipes), wine pairings and tastings. So, come to this blog for updates on what is going on, try out the shared recipes and let’s have some fun!

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