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Broccoli Salad

Broccoli Salad

Tired of traditional broccoli salad loaded with mayonnaise?
This version is packed with flavor and can sit out during your afternoon party. 

Keeps for several days in the refrigerator. 

Serves 6 – 8

Ingredients:

Directions:
Trim off the large leaves from the broccoli stem and remove the tough end of the stalk. Wash the broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins, and cheese.

In a small bowl, combine the Meyer Lemon Olive Oil and Peach White Balsamic. Add a few pinches of Sea Salt and Ground Pepper. Whisk dressing together and pour over your broccoli salad. Toss and let sit 30 minutes before serving to allow flavors to blend.

This salad can be made in advance and kept in the refrigerator until you are ready to serve. Bring it out about 20 minutes ahead of serving, to allow the dressing to warm up. Toss the salad again before serving.

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Butternut Squash Salad with Feta, Dates, & Chile

Butternut Squash Salad with Feta, Dates, & Chile

Ingredients:

Directions:
Thinly slice the chile(s) and combine in a small bowl with the vinegar.
Peel the squash and chop into thin-as-possible matchsticks. (I like to do this by cutting the top part into rounds, stacking those, and julienning. Then you can halve the bottom part, scoop out the seeds, and julienne from there.) Add the squash matchsticks to a large bowl and season generously with salt.

Halve, pit, and slice the dates. Add to the butternut squash, along with the chiles and vinegar. Break apart the feta with your fingers and sprinkle on top. Drizzle with oil and toss. Adjust the salt, vinegar, and oil as needed.

Transfer to a serving platter if that’s your thing. Eat up!

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More Than Olives Crunchy Salad

More Than Olives Crunchy Salad

4 servings

Ingredients:

Directions:
In a small bowl, mix the Balsamic Vinegar with salt and pepper. Gently whisk in the Arbequina Extra Virgin Olive Oil until dressing is well blended. 

Clean and prepare the cucumber, scallion, tomatoes, bell pepper, and apple. Add them all to a shallow bowl. Pour the dressing over the salad, toss, and let it sit for 15 minutes.

When ready to serve, sprinkle the gorgonzola over the salad and toss once more. Add the nuts to the top of the salad and serve

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Fruit, Nut, & Mixed Green Salad

Fruit, Nut, & Mixed Greens Salad

4 servings

Ingredients:

Directions:
Prepare the mixed greens and place them in a large bowl. Cut up your fruit and add to the mixed greens. 

In a small bowl, mix the Balsamic you’ve chosen, with the shallots, sea salt, and pepper. Slowly whisk in the Picual Olive Oil until completely incorporated.

Add the gorgonzola cheese and toasted nuts to the salad greens. Drizzle the dressing over the salad and gently toss the salad to distribute the dressing. Serve immediately.

*Our customers love to change up this salad. Try one of the following combinations-
Meyer Lemon Olive Oil with Peach Balsamic
Blood Orange Olive Oil with Blackberry Balsamic
Basil Olive Oil with Fig Balsamic
Arbequina Extra Virgin Olive Oil with Sex On The Beach Balsamic

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Marinated Cherry Tomato Salad

Marinated Cherry Tomato Salad

Serves 4

Ingredients:

Directions:
Place cut tomatoes in a bowl with a lid and add the red onion. In a jar, add olive oil, aged balsamic, basil, garlic and salt/pepper to taste. Shake dressing to mix all the flavors and pour over tomatoes. Stir and repeat a few times before serving. Place each lettuce wedge into its own bowl and top each one with a few spoonful’s of the tomato mixture and some of the extra dressing. Serve immediately.

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