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Savory Spinach, Artichoke & Brie Stuffing

Savory Spinach Artichoke & Brie Stuffing

Savory Spinach Artichoke & Brie Stuffing

Looking for a new stuffing recipe this year? This savory stuffing has rich creamy flavors that everyone will enjoy. Excellent the next day.

Serves: 5-6

Ingredients:

  • ¼ Cup More Than Olives Arbequina Extra Virgin Olive Oil*
  • 1 Pound Fresh Spinach Leaves, larger stems removed
  • 1 Cup Yellow Onion, chopped
  • 1 Tablespoon Fresh Garlic, chopped
  • 3 Tablespoons Dried Italian Seasoning
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Fresh Ground Pepper
  • 1 Can Artichoke Bottoms, drained and cut into ½” pieces**
  • 1 Large Egg
  • 1 Cup Heavy Cream
  • 1 Cup Chicken Broth
  • 1 Tablespoon Lemon Juice
  • 6-8 Cups Stale French Bread, cut into 1” cubes
  • 8 Ounces Brie Cheese, rind removed and cut into ½” cubes
  • ½ Cup Parmesan Cheese, grated
  • ¼ Cup Fresh Parsley, chopped

Directions:

Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9 x 9 deep-dish baking dish with olive oil.

Remove any large stems from the spinach leaves. Roughly chop the raw leaves. In a large frying pan, add 2 tablespoons of More Than Olives Arbequina olive oil. Heat the olive oil to medium heat and add the spinach leaves. Cook the spinach until the leaves are soft and wilted, stirring frequently. Cook until fully wilted and the juice from the spinach has evaporated. Transfer the spinach to a bowl to cool.

In the same frying pan heat the remaining 2 tablespoons of More Than Olives Arbequina olive oil to medium heat and add your chopped onions. Cook until the onions become tender and start to brown. Add the chopped garlic, chopped artichoke bottoms, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.  Cook for another 2-3 minutes to combine the flavors.  Set aside to cool.

In a large bowl, whisk together the egg, cream, chicken broth, 2 tablespoons Italian seasoning, lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper.  Add the cubes of bread, spinach artichoke mixture, brie cubes, ¼ cup Parmesan cheese, and chopped parsley.  Gently stir to combine the ingredients. If the mixture seems a little dry, let it sit in the bowl for 15 minutes and stir again. 

Spinach Artichoke & Brie StuffingSpoon the mixture into the baking dish. Drizzle a little More Than Olives Arbequina across the top of the stuffing. Bake until the center of the stuffing is firm and the top is beginning to turn golden brown, about an hour.  Sprinkle the remaining Parmesan cheese over the top during the last 5 minutes of cooking. 

Serve the stuffing warm so the cheese is soft.

*A little Arbequina will be needed to drizzle on the stuffing.  If More Than Olives Olio Nuovo is available, it can be used in place of Arbequina.

**If artichoke bottoms aren’t available, use a can of quartered artichoke hearts. Remove the tough outer leaves and roughly chop them.

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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Naturally thick, creamy, and perfect for dinner on cool fall nights. Incredibly easy and delicious. The leftover soup tastes even better the next day.  

Servings: 4

Ingredients:

  • 2 Tablespoons More Than Olives Picual Extra Virgin Olive Oil
  • 1 Large Yellow Onion, roughly chopped
  • 1 Medium Butternut Squash, about 2.5 lbs., peeled, seeds removed, cut into chunks
  • 2 Large Carrots, cut into 1″ pieces
  • 2 Large Celery Stalks, trimmed and cut into 1” pieces
  • 2 Tablespoon Better Than Bouillon Vegetable Base*
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Black Pepper
  • 6 Cups Water

Garnish:

Directions:

Add 2 tablespoons More Than Olives Picual Olive Oil in a medium-size stock pot. When the pot reaches medium heat, add the onions, stir to coat with olive oil, and cover the pot. Cook for about 5 minutes, stirring occasionally. Add the carrots and continue to cook covered for another 5 minutes.  

Add the bouillon base to 6 cups of boiling water. Stir until the base is dissolved. Add the broth, butternut squash, celery, turmeric, and black pepper to the stock pot. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, 20-30 minutes.
Creamy Butternut Squash Soup Cooking

While the soup is cooking, toast the pumpkin seeds for the garnish. Heat the oven to 375°F. Toss the pumpkin seeds with 2 teaspoons More Than Olives Picual Extra Virgin Olive Oil, 1/4 teaspoon turmeric, 1/4 teaspoon pepper, and ¼ teaspoon sea salt. Place the seeds on a rimmed cookie sheet and bake until golden brown and crispy, 8 to 12 minutes. Watch the seeds closely to ensure they don’t get too brown.  

When the vegetables are done, use an immersion blender to purée the soup. The soup will be hot so blend carefully. If you don’t have an immersion blender you can use a standard blender. Work in small batches until everything is blended. 

Pour soup into individual soup bowls and create a swirl with the heavy cream. Add a sprinkle of toasted pumpkin seeds, and serve immediately. 

*If you cannot find Better Than Bouillon Vegetable Base, use 6 cups of vegetable stock in place of the bouillon base and 6 cups boiling water. If using vegetable stock, you might need to add some salt, to your taste, to the recipe. 

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A Heart Healthy Substitute! Check Out Our Butter To Olive Oil Conversion Chart.

Ok, we admit it, butter tastes amazing but if you are looking for healthier ingredients in your food, fresh More Than Olives Extra Virgin Olive Oil can be the perfect substitute.

Our helpful conversion chart makes it easy to use a healthier fat for you and your family. Olive oil can help reduce cholesterol and remove saturated fat content in recipes.

Choosing the correct intensity of extra virgin olive oil is very important. If you use olive oil that is too bold for the flavors in your dish it could be overwhelming. We have listed some recommendations for you below.    

Use a delicate intensity olive oil for baking desserts. Our More Than Olives Arbosana Extra Virgin Olive Oil is perfect. It presents with a slight olive taste and has a creamy, buttery taste in your mouth. Switch to this olive oil for cooking your morning eggs, frittatas, and potatoes. You can also drizzle it on your morning toast.

Use a medium-intensity extra virgin olive oil for sautéing vegetables, chicken, or fish like our More Than Olives Arbequina or More Than Olives Picual. You won’t miss the butter!  These olive oils have a well-balanced taste profile with layers of green and ripe fruit.

Baking with olive oil will produce a moister cake, brownie, or muffin. Try using one of our infused olive oils to add a pop of flavor. More Than Olives Blood Orange Olive Oil or More Than Olives Meyer Lemon Olive Oil are great olive oils to use in baked goods.  Our website has several dessert recipes using these products.

Savory flavored olive oils can also be used in place of butter. Try using our More Than Olives Garlic Olive Oil in your next batch of mashed potatoes. Use More Than Olives Basil Olive Oil when making focaccia bread.

Use our Butter to Olive Oil Conversion Chart to gain an important healthy source of monounsaturated fatty acids. More Than Olives only sources California’s freshest olive oils. Always the current year’s harvest and certified.   

Fresh extra virgin olive oil has many health benefits for you. It is a great source of antioxidants and polyphenols that help fight inflammation in the body. Research suggests that increased intake of fresh extra virgin olive oil is linked to lower blood pressure, which may help prevent heart disease.

Olive Oil Conversion Chart

Fresh Blue Cheese Vinaigrette

Fresh Blue Cheese Vinaigrette

Fresh Blue Cheese Dressing On Salad

Classic Olive Oil and Balsamic Vinaigrette meet fresh crumbled blue cheese. Try this dressing on your next steak or wedge salad.  Delicious dressing and easy to prepare. 

Servings: 8

Ingredients:

Directions:
Have a jar with a tight-fitting lid ready to fill with the ingredients for the dressing.

Peel the garlic clove and smash it by placing it between the blade of a knife and a cutting board and giving it a whack. Add a little salt to the garlic and mince, then mash into a paste by dragging the blade over the garlic and continuing to smash it. Scoop up the paste and add to the dressing jar. 

Add to the jar the More Than Olives Picual Extra Virgin Olive Oil, Traditional Aged Balsamic Vinegar or More Than Olives White Balsamic, sea salt, black pepper, and dried herbs. Place the lid on the jar and shake vigorously for a few minutes to emulsify the ingredients. 

Lastly, add the crumbled blue cheese and gently give a few shakes to incorporate. Do not shake too much or the blue cheese will liquefy into the dressing. You want chunks of blue cheese.  Spoon the dressing over the salad and serve.

If you are making the dressing in advance, keep the dressing in the refrigerator. Take out 10-15 minutes before dressing the salad. Give a quick shake before dressing the salad. 

If you have dressing left over, it can be kept in the refrigerator for 2-3 days.

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Marinated Beef & Veggie Kabobs

Marinated Beef & Veggie Kabobs


Beef & Veggie Kabobs are loaded with tender beef and crunchy veggies. If these veggies aren’t your favorite, customize them with the vegetables of your choice.  Your protein and vegetables are all in one tasty skewer!

Serves: 4

Ingredients:

  • 2 Large Sirloin Steaks, cut into 1 ½” cubes
  • 1 Red Bell Pepper, cut into large cubes
  • 1 Green Bell Pepper, cut into large cubes
  • 2 Zucchini, about 1” in diameter, cut into 1” rounds
  • 8 Ounces Whole Cremini Mushrooms, cleaned and stem trimmed
  • Wooden Skewers

Beef Marinade:

Veggie Marinade:

Directions:
Trim the fat and any visible gristle from the steak. Cube the steak into 1 ½” cubes and place them in a gallon sized sealable bag. Add the ingredients for the beef marinade into a bowl and stir to combine. Add the marinade to the plastic bag of beef. Seal up the bag removing as much air as possible. Move around the chunks of beef to coat them with the marinade. Marinate for about an hour.

Clean and cut the vegetables and add them to a large bowl. Do not remove the whole stem of the mushroom, just trim ¾ of the stem. This will help the mushroom stay tight on the skewer. Add the Veggie Marinade ingredients to a bowl and stir to combine. Pour the marinade over the vegetables and gently stir to combine. Stir the vegetables a few times while the beef marinates. Thread the beef and vegetables onto the skewers. Each skewer should have at least 4 pieces of beef and alternating vegetables. 

Heat up the grill or your stove cast iron grill pan to medium-high heat. Place the skewers on the grill. Do not crowd them. Cook them for 8-10 minutes total, turning every 3-4 minutes. If you need the beef closer to medium/well done, cook them a little longer. Use an instant-read temperature in the meat to determine doneness. 

Remove the kabobs from the grill and let them rest on a platter for 3-5 minutes. This will allow the juices in the beef to re-distribute. Serve with a side of rice, potatoes, or a hearty spinach salad.

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Parmesan Baked Chicken Thighs

Parmesan Baked Chicken Thighs

Parmesan Baked Chicken Thighs on Counter In Front of Olive Oil

Parmesan cheese acts like breading on these chicken thighs. A great alternative to traditional breading. The melted cheese, spices, and juicy nature of chicken thighs make these delicious! 

Servings:8

Ingredients:

Directions:
P
reheat the oven to 375 degrees and line a jelly roll pan or rimmed cookie sheet with foil.

Add the More Than Olives Arbequina “Estate” Olive Oil into a shallow bowl. In a separate shallow bowl, add the Parmesan cheese, celery salt, cayenne pepper, paprika, and garlic. Stir the Parmesan mixture until well blended. 

Wash and pat dry each chicken thigh and cut each thigh in half. Dip each piece in the olive oil to cover both sides, then press only one side of the thigh in the Parmesan mixture until coated. Place the thigh on the prepared baking sheet with the coating facing up. Don’t crowd the chicken. 

Bake the thighs in the preheated oven until the chicken is no longer pink in the center and the juices run clear. Approximately 20 minutes. An instant-read thermometer inserted into the center of the thigh should read at least 165 degrees F. Remove the chicken thighs as soon as they are done. You want them to remain moist and juicy. If overcooked they will be dry.  

Serve immediately with your favorite side dishes. Enjoy!

Alternative: If you enjoy zesty chicken, try using our More Than Olives Jalapeno Olive Oil in this recipe. 

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Summer Salad (Peaches, Cucumbers, Tomato, & Basil)

Summer Salad

(Fresh Peaches, Cucumbers, Tomatoes, & Basil)

Summer Salad in Bowl

This easy summer salad highlights fresh sweet peaches, crisp crunchy cucumbers, and cherry tomatoes. More Than Olives Basil Olive Oil, fresh chives, and basil bring a wonderful herb element to the salad.  

Serves 4

Ingredients:

Directions:
Gently wash and dry the peaches. Cut each peach in half and remove the pit, then cut the halves into slices. Cut each slice into large cubes. 

Cut the tips off each end of the cucumber and cut it in half lengthwise. Slice each half into ¼” slices, roughly. You can leave them like this or cut each slice in half again. The diameter of this kind of cucumber often varies and will determine how you want to cut them. 

Wash the tomatoes and cut each cherry tomato in half. 

To create the salad, begin with a large bowl. Add the More Than Olives Basil Olive Oil and More Than Olives White Balsamic Vinegar along with the salt and pepper.  Give the ingredients a brisk whisk. Taste and adjust seasonings to your taste. 

Add into the dressing the peaches, cucumbers, and tomatoes. Gently stir to coat. Let them marinate for 30 minutes at room temperature. Place in the refrigerator if you are serving later. 

When you are ready to serve, give the salad another gentle stir. Using a slotted spoon, transfer the salad to a serving dish or individual bowls. Top with chives and basil and a light drizzle of the remaining dressing from the bowl.  Serve immediately & Enjoy! 

Additions: 
If you want to further enhance this salad, try adding 1 cup of baby arugula or baby spinach. 

Or add a sprinkle of cheese on top, such as cubed fresh mozzarella, crumbled goat, feta or gorgonzola cheese, or torn pieces of burrata.

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Fig Balsamic Old Fashioned Cocktail

Fig Balsamic Old Fashioned Cocktail

Fig Balsamic Old Fashioned on Cutting Board with Ingredients

The Old Fashion is believed to be the first drink to be labeled a “Cocktail”. The fig and orange flavors in this drink compliment the bourbon while the fig balsamic serves to deepen and round out the taste in this classic cocktail.

Serving: 1

Ingredients:

  • 1 Dried Fig
  • ½ Teaspoon Brown Sugar
  • 1 ½ Ounces Bourbon
  • ½ Ounce Pulp-Free Orange Juice
  • 1 Teaspoon More Than Olives Fig Balsamic*
  • Dash Orange Bitters
  • Rosemary Sprig
  • Orange Slice

Directions:
Remove the fig stem and cut the dried fig into quarters. Put the fig pieces in the bottom of a cocktail, shaker and add the brown sugar. Muddle the two together until it becomes a paste. 

Add the bourbon, orange juice, More Than Olives Fig Balsamic, orange bitters, and a small sprig of rosemary. Place the cover on the shaker and shake to mix the ingredients together.

Add ice cubes to the shaker and shake vigorously. Strain into an ice-filled highball glass. Garnish the side of the glass with a slice of fresh orange.

Serve immediately. Enjoy! 

*You can substitute More Than Olives Traditional Aged Balsamic

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Classic Caprese Salad

Classic Caprese Salad

Caprese Salad On Cutting Board

The best Caprese Salad is made with fresh ingredients. Sweet summer tomatoes, creamy mozzarella and fresh basil create the best taste in this classic Italian salad. This salad is easy to make and is a lovey display of color and taste on a serving platter. 

Servings: 4 servings

Ingredients:

Directions:
Wash and dry your tomatoes. Slice each one into ¼” slices. Dry your Mozzarella with a paper towel and slice into ¼” slices. Pinch the fresh basil leaves off the stem. Smaller leaves can be used without slicing them. Larger leaves should be slivered. 

On a serving platter, add a slice of tomato, then add a slice of mozzarella. Continue alternating the slices making rows or a circular pattern on the platter. 

Place fresh slivered basil leaves in between the slices. Smaller basil leaves look nice scattered on top of the slices. 

Drizzle the More Than Olives Arbequina “Estate” Olive Oil and the More Than Olives Traditional Aged Balsamic Vinegar on top of the tomato and mozzarella slices. Sprinkle with Sea Salt and Fresh Ground Pepper.

Serve immediately.

Looking for a new twist on this salad? Use one of these combinations:

More Than Olives Garlic Olive Oil   &   More Than Olives Fig Balsamic

More Than Olives Meyer Lemon Olive Oil   &   More Than Olives Blackberry Balsamic

More Than Olives Picual Olive Oil   &   More Than Olives Pomegranate Balsamic

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Spectacular Snickerdoodle Cookies

Spectacular Snickerdoodle Cookies

Snickerdoodle Cookies With Glass of Milk and Napkin

This soft and chewy cookie is coated in cinnamon sugar and made with Olive Oil. A healthier version of the classic recipe which uses butter.  A perfect cookie if you enjoy a treat that isn’t super sweet.

About 36-48 Cookies*

Ingredients:

Sugar Coating:

  • ¼ Cup White Sugar
  • 2 Teaspoon Cinnamon

Directions:
P
reheat the oven to 375 degrees.

In a large mixing bowl, add the More Than Olives Arbosana Olive Oil, sugar, eggs, and vanilla.  Blend them together until smooth. 

Add the flour, baking soda, salt, and cinnamon to the wet mixture and mix until a thick dough is formed. Do not overmix. 

To make the coating, mix the sugar and cinnamon in a small bowl. Using your hands, form walnut-sized balls with the dough. Roll each ball in the sugar coating, making sure the ball is completely covered with the sugar mixture. 

Place cookies at least 2-3 inches apart on an ungreased cookie sheet. Using a small fork, flatten them just a little to create a pattern on the top of each cookie. (optional) 

Bake for 8 to 10 minutes, until slightly brown on the bottom and still soft to the touch. Important do not overcook them.  If overbaked, the cookies will be very hard once cooled. 

Enjoy!

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