$9.99 flat rate shipping, and FREE SHIPPING OVER $75
Sign Up for 10% off your first order
Address 713 Sutter St. Folsom, CA 95630 Hours Monday–Thursday: 10:00AM–4:00PM Friday–Sunday: 10:00AM–5:00PM

Rainbow Pasta Salad

Rainbow Pasta Salad

Rainbow Pasta Salad with peice of basil on top in white bowl

Colorful and tasty too! Everyone loves this hearty pasta salad tossed in Extra Virgin Olive Oil and Balsamic Vinegar. Great as a side dish or serve it for lunch.

Servings: 8

Ingredients:

Directions:

Prepare your Fusilli as per the instructions on the package. You want the pasta firm not overcooked, but still cooked through. If overcooked the pasta will break up when you dress the salad. When pasta is done, drain the pasta and run cold water over it to keep them from sticking together. Set drained pasta aside in a large bowl.  

In a small bowl, place the Sea salt, pepper, fresh basil, garlic, More Than Olives White Balsamic, and More Than Olives Picual Extra Virgin Olive Oil. Whisk them together and let them sit until you are ready to dress the pasta. 

Cut the salami into slices and then cut each slice into 4 quarters. Drain your artichoke bottoms and cut each one into 9-10 pieces. Cut the cherry tomatoes in half. Dice your red onion. Did you know that the flatter the onion, the sweeter it will taste? Halve the kalamata olives and cube the cheese, to about the size of the salami. Add all of this to the bowl holding the cooked pasta. 

You are now ready to finish the salad by pouring the dressing you have made over the ingredients in the pasta bowl.  Mix the salad to ensure the dressing has coated everything.  Taste the pasta for seasoning and adjust to your liking. Remember that as the salad sits it will develop deeper flavors. The olives and the salami are adding some salt to the dish, so don’t over-salt the salad. 

If you aren’t serving the salad right away, keep it in the refrigerator until you are ready to serve. The pasta may absorb a bit of the dressing and you may need to add a bit more Olive Oil and Balsamic right before serving. 

*More Than Olives has several Artisan Salami options to choose from. Pick one that sounds good to you. 

**If you don’t have the More Than Olives White Balsamic at home, you can substitute our More Than Olives Traditional Barrel Aged Balsamic. It will taste amazing but might darken your pasta a bit.

Recipe Categories

Continue reading

Pan-Seared Salmon Fillets

Pan-Seared Salmon Fillets

pan-seared salmon fillets garnished with lemon and garlic

Tired of your Salmon recipe? Our Pan-Seared Salmon recipe creates an exciting tropical flavor on your fish and a bit of crunch on top with sautéed garlic! 

Ingredients:

Directions:

Prepare your fillets 1 hour before you plan to cook them.  Rinse the fillets and pat them dry with a paper towel. Place them in a plastic bag or plastic container. 

In a small bowl, add together the Sea salt, pepper, dill, More Than Olives Pineapple White Balsamic, and More Than Olives Jalapeno Olive Oil. Whisk them together and pour the marinade mixture over the fillets.  Let this sit for 1 hour at room temperature. 

While fillets marinate, place 1 tablespoon of More Than Olives Jalapeno Olive Oil in the frying pan you will be cooking the Salmon in. Turn the heat to medium and add your chopped fresh garlic.  Sauté the garlic until lightly brown. Remove the garlic from the pan and set it aside in a bowl. 

When the Salmon has marinated for 1 hour, heat your frying pan to medium-high heat. Place each piece of marinated Salmon in the frying pan, skin side down. Brush some of the marinade over the fillets to ensure they are well coated with the marinade.  Cover the frying pan with a lid to keep the heat around the fillets. Depending on the thickness of the fillets, they will take 10-15 minutes to cook. They are ready when firm to the touch. Halfway through the cooking process, brush on more of the marinade. Discard any excess marinade. 

Place the finished fillets on a platter or on individual plates. Sprinkle on the sautéed garlic and garnish with lemon slices. Serve immediately. 

*Not a fan of Jalapenos? Simply replace the Jalapeno Olive Oil with our More Than Olives Meyer Lemon Olive Oil. Still a tropical delight!

Recipe Categories

Continue reading

Zesty Black Bean & Corn Salad

Zesty Black Bean & Corn Salad

Black bean and corn salad in three bowls on a serving tray

This colorful salad can be used as your side dish for Fajita’s, Fish, Chicken, and Pork. Colorful and packed with flavor! A favorite at outdoor get-togethers. 

Serves: 6 to 8

Ingredients:

  • 2 cans Black Beans, drained (15 oz each)
  • 2 can Corn, drained (14.5 oz each)
  • 2 Roma Tomatoes, diced
  • ¼ cup Orange Bell Pepper, diced
  • ¼ cup Red Onion, diced
  • 1 tablespoon fresh Cilantro Leaves, chopped
  • ½ cup fresh Pineapple or Mango, diced (optional)
  • 1 tablespoon Sea Salt
  • 1 teaspoon fresh Black Pepper
  • Pinch ground Cumin
  • ⅓ cup More Than Olives Pineapple White Balsamic
  • ⅓ cup More Than Olives Jalapeno Olive Oil

Directions:

Prepare each ingredient and add them to a bowl. 

If you want this dish to present with a bit more spice, add a tablespoon or two of seeded, chopped fresh jalapeno.

In a small bowl, whisk together the More Than Olives Pineapple White Balsamic, More Than Olives Jalapeno Olive Oil, Sea salt, fresh ground pepper, and cumin. 

Pour the dressing over the salad ingredients and stir until well blended and everything is coasted. Refrigerate for 1 hour before serving to allow flavors to blend together. 

 

Recipe Categories

Continue reading

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Roasted Rosemary Potatoes on plate with fresh rosemary sprig

This recipe will have your family asking for roasted potatoes every week, with fresh Rosemary adding a bit of heartiness to the potatoes. Rosemary is a great backyard plant that can be picked year round to enhance your recipes.  

Servings: 3 to 4

Ingredients:

Directions:

Preheat the oven to 400 degrees F.  Brush the inside of an oven-proof shallow roasting pan with Olive Oil. 

Wash the potatoes and cut them in half or quarters and rinse them to remove the starch released where the potatoes were cut.  Pat them dry and place them in a bowl.  

Remove the fresh rosemary from the stems, mince the leaves and sprinkle them over the potatoes.  Drizzle the potatoes with the More Than Olives Arbequina Olive Oil, add the Sea Salt, pepper, and freshly minced garlic. Stir the potato mixture until the potatoes are well coated add a bit more Olive Oil if they seem a little dry.  

Place the potatoes into your roasting pan and spread them out to 1 layer; roast in the oven for at least 1 hour, or until cooked through, a bit browned and crisp, flipping them twice with a spatula during cooking to ensure they cook evenly. 

When they are ready, remove the potatoes from the oven. Taste one and adjust seasoning to your taste. Serve immediately. 

Another Extra Virgin Olive Oil that can be used in this recipe is the More Than Olives Picual . Our Picual is a bit more herbaceous and will enhance the taste of this dish even more! 

 

Recipe Categories

Continue reading

Blood Orange Olive Oil Pancakes

Blood Orange Olive Oil Pancakes

Blood Orange Olive Oil Pancakes Having Syrup Poured on A Stack of Them

Turn up the flavor at breakfast with these Blood Orange pancakes!

(If you don’t have time to make pancakes from scratch, just add MTO Blood Orange Olive Oil, cinnamon, and vanilla to packaged pancake mix.)

Servings- 4 medium pancakes

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoons brown sugar
  • 1 egg
  • 2 tablespoons More Than Olives Blood Orange Olive Oil
    plus more for the pan
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ½ cup milk, plus more if needed
  • Maple syrup, or your favorite pancake topping

Directions:
In a bowl, add the milk, egg, MTO Blood Orange Olive Oil, and mix well.

Add in the salt, brown sugar, cinnamon, and vanilla. Stir together until just blended.

Add in the flour and baking powder and mix until combined. If the batter seems too thick, add in some more milk. You want a smooth, not too runny, batter. The less liquid you add, the lighter, fluffier, and taller your olive oil pancakes will be.

Heat a frying pan to medium and grease it with a little of the MTO Blood Olive Oil. Pour a ladleful of your batter into the pan and cook until you see small bubbles come and pop. Flip the pancake onto the other side and cook until golden on both sides.

Serve pancakes hot with syrup.

Recipe Categories

Continue reading

Meyer Lemon Blueberry Loaf

Meyer Lemon Blueberry Loaf

Slices of Meyer Lemon Blueberry Loaf

Our Meyer Lemon Olive Oil brings a fresh sweet flavor to this incredibly moist fruit bread. Your family will enjoy this as both a dessert and a breakfast treat.

Ingredients:

Bread:

  • 1 ½ Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Greek Yogurt
  • 1 Cup Granulated Sugar
  • 3 Eggs, large
  • ½ Teaspoon Vanilla Extract
  • ½ Cup More Than Olives Meyer Lemon Olive Oil
    +more for pan
  • 1 Cup (heaping) Blueberries, fresh or frozen
  • 1 Tablespoon All-Purpose Flour for Blueberries

Glaze (optional):

  • 1 Cup Powdered Sugar
  • 3-4 Tablespoons Fresh Lemon Juice

Directions:

Preheat oven to 350 degrees F. Brush the bottom and sides of a 9×5 loaf pan with More Than Olives Meyer Lemon Olive Oil.

In a medium bowl, add the flour, baking powder, and salt. Whisk together to incorporate.

In a large bowl, add the yogurt, sugar, eggs, vanilla, and More Than Olives Meyer Lemon Olive Oil. Beat the ingredients together until well blended.

Slowly fold in the dry ingredients into the wet ingredients, just until incorporated.

In a small bowl, mix the blueberries with 1 Tablespoon of flour. Take ¾ of the blueberries and gently fold them into the batter, being careful not to break open the blueberries. Pour the batter into the oiled pan and top with the last of the blueberries.

Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Take the loaf out of the oven and place on a rack to cool completely before adding the glaze (if you are glazing).

Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice. With a spoon, drizzle glaze over the top of the cooled loaf.

 

Recipe Categories

Continue reading

Hearty Spinach Salad with Fresh Peaches

Hearty Spinach Salad with Fresh Peaches

Spinach Salad with Fresh Peaches on a plate with fork

Sweet summer peaches combined with fresh young crisp spinach leaves set the stage for the additions of bacon, gorgonzola, and toasted pecans. A salad with lots of textures that work so well together! 

4-6 Servings

Ingredients:

Directions:

To make the dressing, add together the More Than Olives Blood Orange Olive Oil and the More Than Olives Fig Balsamic into a small jar or plastic container with a lid. Add in the Sea Salt and Ground Pepper.  Shake to combine the ingredients and set aside.

You can lightly toast the pecans in a frying pan or in the oven. Add the More Than Olives Arbequina Olive Oil to the nuts and stir. Give them a light dusting of sea salt. Watch them closely, nuts will quickly burn if not attended to. This process just takes a few minutes. Let them cool before adding to the salad. 

Cook your bacon and let it rest. Prepare the spinach, peaches, and cucumbers and set them into a large salad bowl. When the bacon has cooled, crumble it and add it to the salad bowl.

Gently toss the salad, to mix the ingredients. Shake your dressing once again to reincorporate the Olive Oil and Balsamic Vinegar. Pour the dressing onto the salad and gently toss again. 

Transfer the salad onto a platter or into individual serving bowls. Sprinkle the Gorgonzola cheese and toasted pecans over the salad and serve immediately. 

You can get creative with this salad and use other More Than Olives Olive Oils and Balsamic Vinegars for the dressing.  Other flavors to consider: Meyer Lemon, Basil, or Picual Olive Oil. Peach, Cranberry Pear, or Blackberry Balsamic Vinegars

 

Recipe Categories

Continue reading

Sautéed Green Beans & Walnuts

Sautéed Green Beans & Walnuts

Sautéed Green Beans & Walnuts in pan

Using More Than Olives Blood Orange Olive Oil really makes the green beans and the nuts explode with flavor. No need for Orange zest in this recipe. 

Servings: 6

Ingredients:

  • 3 tablespoons More Than Olives Blood Orange Olive Oil
  • 1 pound Fresh Green Beans, washed and stem-end trimmed
  • 1 teaspoon Sea Salt
  • 3 tablespoons Water
  • Sea salt and freshly ground black pepper
  • ½ cup Walnuts Halves split in half

For a fun addition, add some dried fruit, such as cranberries or cherries, the last few minutes of cooking, 1/4 -1/3 of a cup.

Directions:

Wash and trim your green beans. They can be left whole or cut down to smaller sections.  Prepare your walnuts by breaking each half in two. 

Add the More Than Olives Blood Orange Olive Oil to a large frying pan and heat the pan to medium heat.

Add the green beans to your heated pan and sauté the green beans for a few minutes. Make sure the green beans are coated with the More Than Olives Blood Orange Olive Oil. Continue to stir them often, so they do not burn.

Add the water and cover the pan. Cook until the green beans just begin to soften. If your pan seems too hot, turn it down to simmer. Fresh young beans will cook very quickly, whereas larger older beans will take more time to soften. Continue to watch them closely, you want them to remain a bit crisp when done. 

When the beans are just about done, remove the cover and add in your walnuts and sea salt. Leave the cover off and continue to stir often as your water will be gone and you don’t want to burn the walnuts. If the mixture seems to be getting dry, add more of the More Than Olives Blood Orange Olive Oil. You just need to warm walnuts and toast them a bit, which should just take another 2 minutes.

If adding dried fruit, add it in with the walnuts. 

Serve warm.

Recipe Categories

Continue reading

Mouthwatering Cucumber Skewers

Mouthwatering Cucumber Skewers

Cucumber Skewers on Platter with Ingredients Next To Skewers
Cucumber Skewers Closeup on Platter

This year-round favorite is packed with flavor and can be beautifully displayed on a platter! Easy to prepare and assemble.

The amount you will need of each item will depend on how many skewers you want to make. You will want for each skewer: 1 appetizer stick, 2 cherry tomatoes, 2 mozzarella balls, and 2 cucumber rounds

Ingredients:

Directions:

Place your fresh mozzarella balls on a paper towel to let the extra moisture drain off the cheese. Place the balls in a bowl large enough for all the elements on the skewer. 

Wash your cherry tomatoes and lay them on a towel to dry. When dry, place them into the bowl. 

Cut the end tips off the cucumbers. Using a peeler, peel down the length of the cucumbers in sections to give a ribbon look to the outside of the cucumber. Cut the cucumbers into ½” rounds and add them to the bowl.

 (if you can’t find Persian Cucumbers, you can use an English Cucumber. These tend to be larger in diameter, so you may need to cube them or cut them into quarters.) 

Take the basil leaves off the stem and lay them on top of each other. Using a knife, cut down through the leaves, creating slivers. Add these into the bowl as well.  

Gently toss everything in the bowl. Sprinkle the ingredients with a bit of sea salt and freshly ground pepper.

Drizzle More Than Olives Basil Olive Oil and Traditional Aged Balsamic over the mixture. You want to drizzle just enough to coat everything. Give the mixture another gentle toss. 

The mixture can sit for a few hours in the refrigerator before skewering, giving it a gentle toss a few times. It is best if it sits for at least half an hour before skewering and serving.  

Once skewered, place them on your serving platter and drizzle the remaining marinade over the skewers. Serve and enjoy!!

Recipe Categories

Continue reading

Blood Orange Brownies

Amazing Chocolate Brownies

Blood Orange Brownies on Plate

You will be the hit of the Party when you bring these brownies. Rich, fudgy, with a lingering flavor of Orange. Top them as you like with more chocolate shavings, powdered sugar, or nuts!

Ingredients:

  • ½ cup unbleached all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 ¼ cups granulated sugar
  • ½ cup More Than Olives Blood Orange Olive Oil*
  • 2 teaspoons pure vanilla extract
  • Optional- chopped nuts, chocolate chunks

Directions:

Heat your oven to 325 degrees and position a rack in the center of the oven.

Brush an 8-inch square baking pan with MTO Blood Orange Olive Oil. Cut a piece of parchment paper to fit just the bottom of the dish, place it, and lightly oil that also. 

Sift the flour, cocoa, and salt into a bowl. 

In a mixer fitted with the paddle attachment set to medium speed beat the eggs for a minute. Increase the speed to medium-high while adding the sugar into the bowl 1/2 cup at a time. Beat until incorporated and the eggs are pale, thick, and creamy.

Decrease mixer speed and slowly add the MTO Blood Orange Olive Oil in a thin stream. Add the vanilla extract. Mix again to incorporate. 

Stir the flour mixture into the egg mixture, in 3 or 4 batches. Mix until just incorporated, do not over blend, scraping down the bowl as needed.

Pour the batter into the prepared baking dish. Sprinkle the top with any additions, such as nuts, chocolate chunks. 

Bake 30- 35 minutes, or until a toothpick inserted into the center of the brownies comes out mostly dry. 

Cool the pan on a rack before cutting it into serving pieces.

Don’t have time to bake these from scratch? No problem!  

Purchase a fudge or dark chocolate brownie mix and use our MTO Blood Orange Olive Oil in place of the vegetable oil the box calls for. 

*Plus a little extra for baking pan

Recipe Categories

Continue reading


Need some help?

Email, Call, or Learn More About Us By Clicking The Links Below.

$9.99 flat rate shipping, and FREE SHIPPING OVER $75

© More Than Olives. 713 Sutter St. Folsom, CA 95630. (916) 933-1650.