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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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More Than Olives Bloody Mary

More Than Olives Bloody Mary (Caeser Cocktail)

More Than Olives Bloody Mary in A Glass With Ingredients In Front of It

Our version of a Canadian classic and one of our favorite Cocktails. Traditional Aged Balsamic is our special addition!  A very refreshing cocktail. Have plenty of Clamato on hand, seems like just one won’t be enough. With all the garnish options, you almost have a snack built right into the drink! Make a batch for social gatherings or brunch. Everyone will love them. 

Servings:  1 Cocktail

Ingredients:

  • ½ Lime, cut in half
  • 3 Pinches of Sea Salt
  • 2 Pinches of Chili Powder
  • 6-8 Ounces Clamato Tomato Cocktail
  • 2 Ounces Vodka, brand of your choice
  • 2 Teaspoons More Than Olives Traditional Aged Balsamic
  • ½ Teaspoon Celery Salt
  • ¼ Teaspoon Dry Dill
  • ¼ – ½ Teaspoon Prepared Horseradish
  • 3 to 4 Dashes of Worcestershire Sauce
  • 3 to 4 Dashes of Hot Sauce, or to taste (like Tabasco)
  • Dash of Freshly Ground Black Pepper
  • Ice Cubes

Garnish Ideas:

  • Celery Rib
  • Pickled Green Beans
  • Cocktail Onions
  • Green Olives or Stuffed Green Olives
  • Cooked & Peeled Prawns
  • Sliced Salami or Crispy Bacon Strip

Directions:
On a wooden skewer, long enough to cover the width of your glass, design your choice of garnish items. Set aside until the cocktail is prepared.

Place the sea salt and chili powder into a small saucer or plate, large enough to fit the rim of the cocktail glass.  

Cut your lime in half. Using a tall cocktail glass, run the cut lime around the rim of the glass to make it wet. Invert the glass into the sea salt/chili powder mixture to coat the rim of the glass. 

Add to the glass the vodka, horseradish, Worcestershire sauce, More Than Olives Traditional Aged Balsamic, hot sauce, celery salt, dill, black pepper, and the remaining lime juice squeezed from the half-used on the rim of the glass. Using a long-handled spoon, stir to combine and break up the horseradish. Add in the Clamato Tomato Cocktail and stir one last time. 

Finish with some ice cubes and top with your garnish skewer. Add your celery rib and you are ready to relax and enjoy your cocktail. Enjoy!

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Strawberry Poppy Seed Salad Dressing

Strawberry Poppy Seed Salad Dressing

Strawberry Balsamic Poppy Seed Dressing In Mason Jar with Strawberries next to it

Fresh strawberries make this dressing bright, sweet, and tangy. Excellent on Spinach Salad, Mixed Greens with cheese and nuts, or Chicken Salad with apples.

Makes 1 Cup of Dressing

Ingredients:

Directions:
Wash and remove the stems from the strawberries. Cut the strawberries into slices. 

Place the strawberries, More Than Olives Aged Balsamic, lemon juice, honey, sea salt, and ground pepper into a blender. Pulse, then run on low until fully blended and creamy.

With the blender running add the More Than Olives Picual in a steady stream. Blend until incorporated and dressing is light and creamy. Stir in poppy seeds. Keep in the refrigerator until ready to serve. 

Any leftover dressing can be kept in the refrigerator, in a closed container, for up to 2 days. 

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Aged Balsamic Vinaigrette

Aged Balsamic Vinaigrette

Aged Balsamic Vinaigrette Pouring out of Mason Jar

This Vinaigrette is made with Traditional Aged Balsamic, uniquely sweet and tangy.  Quick and easy to prepare!  A delicious addition to mixed greens or spinach salads.

Servings: 4-8

Ingredients:

Directions:
In a small bowl, add all of the ingredients except salt and pepper. Using a whisk, stir the mixture until fully combined, thickened, and smooth. Season with sea salt and ground black pepper and whisk again. Taste the dressing and adjust the ingredients to your liking. 

Drizzle onto your salad, toss and serve immediately. 

Any leftover dressing can be kept in the refrigerator for up to a week, in a sealed container. Whisk again before serving.

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Deviled Eggs – So Many Ways

Deviled Eggs – So Many Ways

Classic Deviled Eggs on Platter

Deviled Eggs are so easy to make. Serve it as a side dish, appetizer, or a healthy snack! Try these recipes for great variations on the classic. Easy and delicious!

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Deviled Eggs with Flavored Aioli

Ingredients:

Directions:

Hard boil your eggs and cool. Carefully remove the shells and cut eggs in half lengthwise. Gently remove yolks, into a small bowl. 

Mash the yolks with a fork and add salt, pepper, mayonnaise, and Terrapin Aioli of your choice: mix well. Spoon or pipe the yolk mixture into the hole in the egg whites. Sprinkle tops with parmesan cheese and cracked pepper. Chill until ready to serve.

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Deviled Eggs with Lemon & Dill

Ingredients:

Directions:

Hard boil your eggs and cool. Carefully remove the shells and cut eggs in half lengthwise. Gently remove yolks, into a small bowl. 

Mash the yolks with a fork. Add the salt, pepper, mayonnaise, More Than Olives Meyer Lemon Olive Oil, and yellow mustard: mix well. 

Spoon or pipe the yolk mixture into the hole in the egg whites. Sprinkle each egg with a sprinkle of dill. Chill until ready to serve.

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Deviled Eggs with Dill Pickle Mustard

Ingredients:

  • 12 Large, Hard-Boiled Eggs
  • ⅓ Cup Mayonnaise
  • 2 Tablespoons Terrapin Ridge Dill Pickle Mustard
  • ¼ Teaspoon Sea Salt
  • ½ Teaspoon Ground Black Pepper
  • ¼ Teaspoon Paprika
  • Chives, Chopped for garnish

Directions:

Hard boil your eggs and cool. Carefully remove the shells and cut eggs in half lengthwise. Gently remove yolks, into a small bowl. 

Mash the yolks with a fork. Add the salt, pepper, mayonnaise, paprika, and Terrapin Ridge Dill Pickle Mustard: mix well. 

Spoon or pipe the yolk mixture into the hole in the egg whites. Sprinkle each egg with chives. Chill until ready to serve.

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Deviled Eggs with Heat

Ingredients:

Directions:

Hard boil your eggs and cool. Carefully remove the shells and cut eggs in half lengthwise. Gently remove yolks, into a small bowl. 

Mash the yolks with a fork. Add the salt, pepper, mayonnaise, and Wild Groves Haba-Jala-Peno Fiery Hot Mustard: mix well. 

Spoon or pipe the yolk mixture into the hole in the egg whites. Sprinkle each egg with a little paprika. Chill until ready to serve.

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Extra Virgin Olive Oil Hollandaise Sauce

Extra Virgin Olive Oil Hollandaise Sauce

Hollandaise sauce on top of asparagus
Hollandaise sauce on top of salmon

This creamy sauce can be drizzled over Eggs Benedict, Asparagus, Broccoli, Broiled Salmon, or sautéd Chicken. 

Ingredients:

Directions:
Separate the whites from the egg yokes. In a small bowl, whisk together the egg yolks, lemon juice, sea salt, white pepper, and 1 tablespoon of warm water. Add the mixture into the jar of a blender. 

Place the More Than Olive Oils into a microwave-safe bowl. Use the microwave low temperature setting on the microwave and warm the More Than Olives Oils. Start the blender on low and while it is continuously blending, slowly drizzle in the warm More Than Olives Olive Oils.

The sauce will thicken as you continue to blend. If the mixture thickens too quickly, add just a little more warm water. 

If you want a little zip in the sauce, add in a pinch of Cayenne pepper and blend. Taste the sauce and adjust the seasoning as needed. 

Keep the sauce in the refrigerator until ready to use. Rewarm the sauce in a pan or in the microwave. If desired, a little sprinkle of paprika across the top is a perfect garnish. 

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Frittata -Yummy Morning, Noon & Night!

Frittata -Yummy Morning, Noon & Night!

Close Up of Frittata in Pan

What is a frittata? Originated in Italy, it is basically an omelet that is flat, firm, and baked in the oven. Some call it a crustless quiche. Perfect for any meal from breakfast to dinner. They are easy, delicious, and a great dish for a brunch.

Basic Frittata Ingredients:

  • 6 Large Eggs, 8 Eggs for a 12-inch Skillet
  • ¼ Cup Milk or Half & Half or Heavy Cream
  • 2 Garlic Cloves, minced
  • ¼ Teaspoon Sea Salt
  • ¼ Freshly Ground Black Pepper
  • More Than Olives Olive Oil

Choose a recipe below or get creative and use the recipes below as a guide and incorporate ingredients you have in your refrigerator.

Fresh Veggie Frittata Ingredients:

  • 4 Scallion Onions, cleaned & chopped
  • ½ Cup Asparagus, tender parts chopped
  • ½ Cup Yellow or Crookneck Zucchini, sliced & quartered
  • ½ Cup Cherry Tomatoes, halved
  • ½ Cup Mozzarella, shredded
  • ½ Cup Cheddar Cheese, shredded
  • ¼ Cup Basil or Chives, chopped

Directions:

Preheat the oven to 400 degrees. In a small bowl, add together the ingredients of the Basic Frittata Recipe and gently whisk them, just until combined. Set aside to add into the pan later. 

Using an oven-proof 10 or 12-inch sauté pan (cast iron is great) drizzle your choice of More Than Olives Olive Oil. (Arbequina “Estate” Extra Virgin, Garlic Olive Oil, or Basil Olive Oil

Heat the More Than Olives Olive Oil and add the prepared veggies, except tomatoes, and cook until they are just beginning to get tender. Stirring occasionally.

When the veggies are ready, stir in the herbs and tomatoes. Pour in the frittata base, gently distributing it among the vegetables. Sprinkle the frittata with the cheese and put the pan in the oven. 

Bake for 15 to 20 minutes, or until the eggs are set firm and the top is lightly golden. Allow the frittata to cool slightly before slicing and serving.

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Roasted Red Pepper, Mushroom, Spinach & Sausage Frittata Ingredients:

  • 1 Shallot, cleaned & diced
  • 1 Roasted Red Bell Pepper, chopped
  • 2 Cups Fresh Spinach, chopped
  • 4 Ounces Ground Sausage, your choice of flavor (country, hot, chicken, breakfast)
  • 6 Ounce Fresh Mushrooms, sliced
  • 1 cup Mozzarella Cheese, shredded or Feta Cheese, crumbled

Directions:

Preheat the oven to 400 degrees. In a small bowl, add together the ingredients of the Basic Frittata Recipe and gently whisk them, just until combined. Set aside to add into the pan later. 

Using an oven-proof 10 or 12-inch sauté pan (cast iron is great) add the ground sausage and cook until the sausage is fully cooked. During the cooking process break up the sausage into small pieces. Drain the cooked sausage and set it aside. 

In the same pan, drizzle your choice of More Than Olives Olive Oil. (Arbequina “Estate” Extra Virgin, Garlic Olive Oil, or Basil Olive Oil) 

Heat the More Than Olives Olive Oil and add the prepared shallots and mushrooms. Sauté them until they are just beginning to get tender and the moisture from the mushrooms has evaporated. Then add into the pan the roasted red bell peppers, cooked sausage, and spinach. Stir the mixture to combine.  

Pour in the frittata base egg mixture, gently distributing it among the cooked mixture. Sprinkle the frittata with the cheese and place the pan in the oven. 

Bake for 15 to 20 minutes, or until the eggs are set firm and the top is lightly golden. Allow the frittata to cool slightly before slicing and serving.

Tips for the perfect Frittata:

The Eggs- Gently beat the eggs just enough to blend the whites and yolks. Overbeating will cause the frittata to poof up in the oven, then fall when cooling.

Cheese- A Frittata doesn’t have to have cheese but it is a great ingredient to help bind the frittata together. Any cheese will work- goat cheese, cheddar, feta, mozzarella, gouda, or Swiss.

Moisture- Watery ingredients like tomatoes, zucchini, mushrooms can make your frittata a little too juicy. Try to get that moisture to evaporate by stirring often during the sautéing process. 

Feeding a crowd- A frittata can easily be doubled and turned into an egg-bake casserole. Just use a greased 9×13-inch baking dish and bake until the eggs are set. Cool slightly and cut into squares.

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More Than Olives Fresh Guacamole

Fresh Guacamole

More Than Olives Guacamole

Fresh guacamole is always the best. This recipe is incredibly easy and delicious! Serve with
warm tortilla chips or use it in your favorite Mexican Dishes.

Ingredients:

Directions:
Slice the avocados in half and remove the pits. Using a spoon, scoop the avocado away from the outer skin, into a mixing bowl. Mash the avocado with a fork, leaving it a bit chunky.

Chop the cilantro, garlic, Roma tomatoes, and juice the lime. Add these ingredients to the avocado and stir together. Add the seasonings and the More Than Olives Meyer Lemon Olive Oil and give the mixture one last stir.

Do a taste test and adjust seasoning or lime juice, if needed.

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