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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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Strawberry Balsamic Lemonade

Strawberry Balsamic Lemonade

Pair sweet fresh strawberries, lemonade, and some tangy Balsamic to create a great summertime beverage. Garnish with a ripe strawberry and sprig of mint for afternoon BBQ parties.

Ingredients:

  • 16 Ounces Pre-Made Lemonade
  • 4 Tablespoons More Than Olives Strawberry Balsamic Vinegar
  • 1 Tablespoon Fresh Mint, chopped
  • 2 Ounces Fresh Strawberry Puree
  • 2 Ounces Sparkling Water
  • Fresh Strawberries, for garnish
  • Fresh Sprigs of Mint, for garnish

Directions:
To make the strawberry puree, take 4-5 fresh strawberries and remove the stems. Slice them and place them in a small, deep bowl. Muddle or smash up the strawberries until they are juicy and broken up creating the puree. If you are making a larger batch of puree, you can use a blender or food processor. 

In a Serving Pitcher, add the Lemonade, the chopped mint, and the More Than Olives Strawberry Balsamic Vinegar. Stir to blend.

Then add the sparkling water and the strawberry puree. Stir gently just to incorporate. 

Fill each glass ½ way with ice and fill with the strawberry lemonade. Garnish with a strawberry and sprig of mint. 

Another variation is to slice strawberries and add a few into the glass before adding the ice and a few in the middle of the ice. Then fill the glass with lemonade and garnish with a mint sprig. 

Enjoy!

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Refreshing Aged Balsamic Lemonade

Refreshing Aged Balsamic Lemonade

Has plain old lemonade become just a little boring? Give our Aged Balsamic Lemonade a try! The bright tart lemon flavor blended with the sweet tangy flavor of our Aged Balsamic makes a refreshing drink everyone will love. 

6 servings

Ingredients:

Directions:
First, make the simple syrup. In a small saucepan, add the sugar and 1 cup of water. Bring to a simmer, stirring until the sugar dissolves completely. Remove the pan from the heat and let it cool. 

Juice the lemons until you have at least 1 cup of juice.  Any extra juice can be kept in the refrigerator for other purposes.  Depending on the size of the lemon, you will probably need 4 to 6. A trick to getting the lemons to juice easier is to roll the lemons back and forth on a counter or cutting board before cutting them in half. 

To make the lemonade pour the fresh lemon juice and the cooled simple syrup into a serving pitcher. Add 2 cups of cold water and the More Than Olives Aged Balsamic. Taste the mixture. If it is too intense, add 1 more cup of water and re-taste. Adjust the ingredients to your liking.  It is best to chill the lemonade before serving. Remember when you add ice, it will melt and naturally dilute the intensity.

Since it is hard to determine beforehand the flavor profile (sour/sweet) of the lemons you have purchased, the proportions in this recipe may need to be adjusted to create the lemonade that is just perfect for you. 

Serve with ice and sliced lemons.

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Lemon Zucchini Bread

Lemon Zucchini Bread

Fresh lemon flavor and super moist! A great way to use summer zucchini. A wonderful dessert or afternoon snack. 

Servings: 12 

Ingredients:

  • ⅓ Cup More Than Olives Meyer Lemon “Organic” Olive Oil, + oiling pan
  • 1 ½ Cups Grated Zucchini, loosely packed
  • 3 Tablespoons Fresh Lemon Zest
  • ⅓ Cup Plain Greek Yogurt
  • ¾ Cup Brown Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 ½ Cups All-Purpose Unbleached Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¾ Teaspoon Sea Salt

Lemon Glaze (Optional):

  • ¾-1 Cup Confectioner’s Sugar
  • ½ Fresh Lemon, juiced
  • ½ Teaspoon Vanilla Extract

Directions:
P
reheat the oven to 350°F. 

Begin by grating your zucchini and zesting the fresh lemons. Add them into a large bowl. 

Also add to the bowl the brown sugar, More Than Olives Meyer Lemon Olive Oil, Greek yogurt, eggs, and vanilla extract. Stir to combine. 

In a medium bowl, whisk together the flour, sea salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients. Gently stir the ingredients until they are just incorporated. 

Using a loaf pan, typically 9×5, generously brush the bottom and sides of the pan with More Than Olives Meyer Lemon Olive Oil.

Pour the batter into the prepared pan and gently jiggle the pan to settle the mixture evenly in the pan. Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes. When ready remove from the pan.  

Before serving make the glaze, if you choose to use it. In a bowl, whisk together the confectioner’s sugar, lemon juice, vanilla, and sea salt until smooth. Drizzle the glaze over the cooled bread or slice the loaf and lightly drizzle each piece. Store in an airtight container at room temperature or in the refrigerator for up to 3 days.

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