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Walla, Walla, WA | 509-529-7537

Olive Oil Scrambled Eggs

Ingredients 1 tbsp. ultra-premium olive oil 2 tbsp. diced onion 1/2 c. cherry tomatoes (halved) 2 eggs – beaten salt pepper 1/4 cup cheese (feta, cheddar, pepper jack ) 1 tbsp fresh herbs (dill, parsley, basil, or chives) more olive oil, cheese, and herbs for serving Directions Season eggs with salt and pepper then set aside. In a skillet (non-stick) sauce diced onion with the 2 tbsp of olive oil on medium heat, until onions are soft, but not browned. Add the cherry tomatoes and continue sautéing until soft. Add the beaten eggs to the skillet and use a spatula …

Olive Oil Scrambled Eggs

Ingredients 1 tbsp. ultra-premium olive oil 2 tbsp. diced onion 1/2 c. cherry tomatoes (halved) 2 eggs – beaten salt pepper 1/4 cup cheese (feta, cheddar, pepper jack ) 1 tbsp fresh herbs (dill, parsley, basil, or chives) more olive oil, cheese, and herbs for serving Directions Season eggs with salt and pepper then set aside. In a skillet (non-stick) sauce diced onion with the 2 tbsp of olive oil on medium heat, until onions are soft, but not browned. Add the cherry tomatoes and continue sautéing until soft. Add the beaten eggs to the skillet and use a spatula …

Roasted Bell Pepper Caprese

Ingredients 2 lbs bell peppers (5-6 assorted small, large peppers) 8 oz burrata or mozzarella cheese fresh basil leaves salt pepper For the Vinaigrette 1 teaspoon dijon mustard 1/4 cup ultra-premium olive oil splash of lemon juice (optional) salt and pepper Directions Preheat your oven to 400 degrees. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices or whole roasted small peppers. Season peppers with salt and pepper and olive oil. Roast peppers in the oven for 40-50 minutes or until soft and they have a nice char. Set peppers aside …

Roasted Bell Pepper Caprese

Ingredients 2 lbs bell peppers (5-6 assorted small, large peppers) 8 oz burrata or mozzarella cheese fresh basil leaves salt pepper For the Vinaigrette 1 teaspoon dijon mustard 1/4 cup ultra-premium olive oil splash of lemon juice (optional) salt and pepper Directions Preheat your oven to 400 degrees. On a baking sheet with parchment paper, add your assorted bell peppers either large bell peppers in slices or whole roasted small peppers. Season peppers with salt and pepper and olive oil. Roast peppers in the oven for 40-50 minutes or until soft and they have a nice char. Set peppers aside …

Vegetable Couscous Salad

Recipe from Taste of Home Ingredients 1/2 c olive oil 1/3 c balsamic vinegar 4 tsp capers, drained 4 tsp lemon juice 2 garlic cloves, minced 3/4 tsp Dijon mustard 1 1/4 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed 1 1/4 tsp minced fresh thyme or 1/2 tsp. dried thyme 1/8 tsp salt 1/8 tsp pepper Salad 1 packed (10 oz) uncooked couscous 2 medium zucchini or yellow summer squash, halved lengthwise 2 medium sweet yellow or red peppers, quartered 1 eggplant, halved lengthwise 2 Tbsp olive oil 1/4 tsp each salt and pepper 1 cup grape …

Vegetable Couscous Salad

Recipe from Taste of Home Ingredients 1/2 c olive oil 1/3 c balsamic vinegar 4 tsp capers, drained 4 tsp lemon juice 2 garlic cloves, minced 3/4 tsp Dijon mustard 1 1/4 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed 1 1/4 tsp minced fresh thyme or 1/2 tsp. dried thyme 1/8 tsp salt 1/8 tsp pepper Salad 1 packed (10 oz) uncooked couscous 2 medium zucchini or yellow summer squash, halved lengthwise 2 medium sweet yellow or red peppers, quartered 1 eggplant, halved lengthwise 2 Tbsp olive oil 1/4 tsp each salt and pepper 1 cup grape …

Sheet Pan Chicken

Ingredients 3-4 lbs bone-in, skin-on chicken legs and thighs 1 tsp Kosher salt ⅓ cup white wine 1 cup chicken stock 1 tbsp capers, drained ⅓ cup pitted green olives, halved ⅓ cup pitted prunes, chopped coarse 1-2 tbsp brown sugar 2 tbsp butter, cold 2 tbsp fresh parsley, minced Paste Marinade 1/3 cup pitted green olives (about 13) 1/3 cup pitted prunes (about 8) 1/4 cup extra-virgin olive oil 4 garlic cloves, peeled 2 tbsp capers 1 tsp dried oregano ½ tsp pepper ½ tsp kosher salt ¼ cup white wine Directions 1. Heat oven to 400°F (make sure …

Sheet Pan Chicken

Ingredients 3-4 lbs bone-in, skin-on chicken legs and thighs 1 tsp Kosher salt ⅓ cup white wine 1 cup chicken stock 1 tbsp capers, drained ⅓ cup pitted green olives, halved ⅓ cup pitted prunes, chopped coarse 1-2 tbsp brown sugar 2 tbsp butter, cold 2 tbsp fresh parsley, minced Paste Marinade 1/3 cup pitted green olives (about 13) 1/3 cup pitted prunes (about 8) 1/4 cup extra-virgin olive oil 4 garlic cloves, peeled 2 tbsp capers 1 tsp dried oregano ½ tsp pepper ½ tsp kosher salt ¼ cup white wine Directions 1. Heat oven to 400°F (make sure …

Green Olive Pizza

Ingredients 1/3 cup extra-virgin olive oil, divided 1 1/2 pounds pizza dough 1 1/3 cups tomato/pizza sauce 1 cup grated Parmesan cheese 1 cup grated mozzarella cheese 1 1/2 cups diced provolone cheese 1/2 red onion, thinly sliced 1 cup oil-packed sun-dried tomatoes 1 1/2 cups pitted marinated olives Other toppings as desired Directions 1. Preheat the oven to 450°F. Grease a baking sheet with 3 tablespoons of the extra-virgin olive oil. 2. Gently stretch the pizza dough over the baking sheet and then use your fingers to spread the dough further. Brush the surface of the dough with the …

Green Olive Pizza

Ingredients 1/3 cup extra-virgin olive oil, divided 1 1/2 pounds pizza dough 1 1/3 cups tomato/pizza sauce 1 cup grated Parmesan cheese 1 cup grated mozzarella cheese 1 1/2 cups diced provolone cheese 1/2 red onion, thinly sliced 1 cup oil-packed sun-dried tomatoes 1 1/2 cups pitted marinated olives Other toppings as desired Directions 1. Preheat the oven to 450°F. Grease a baking sheet with 3 tablespoons of the extra-virgin olive oil. 2. Gently stretch the pizza dough over the baking sheet and then use your fingers to spread the dough further. Brush the surface of the dough with the …

Greek Salad with Green Olives

Recipe from PureWow Ingredients QUICK-PICKLED VEGETABLES 3 cups white wine vinegar, plus more as needed 3 tablespoons kosher salt, plus more as needed 3 tablespoons sugar, plus more as needed 3 bay leaves 1 teaspoon whole black peppercorns 3 medium carrots, cut into ½-inch-thick rounds 2 red or yellow bell peppers, cut into 1-inch squares 2 celery stalks, cut into ½-inch-thick pieces 1 small red onion, halved and cut into ¼-inch-thick slices SALAD 1 small head cauliflower, separated into florets ½ cup olives—rinsed, pitted and halved lengthwise 2 tablespoons capers, rinsed 6 salted anchovy fillets, cleaned and cut into ¼-inch …

Greek Salad with Green Olives

Recipe from PureWow Ingredients QUICK-PICKLED VEGETABLES 3 cups white wine vinegar, plus more as needed 3 tablespoons kosher salt, plus more as needed 3 tablespoons sugar, plus more as needed 3 bay leaves 1 teaspoon whole black peppercorns 3 medium carrots, cut into ½-inch-thick rounds 2 red or yellow bell peppers, cut into 1-inch squares 2 celery stalks, cut into ½-inch-thick pieces 1 small red onion, halved and cut into ¼-inch-thick slices SALAD 1 small head cauliflower, separated into florets ½ cup olives—rinsed, pitted and halved lengthwise 2 tablespoons capers, rinsed 6 salted anchovy fillets, cleaned and cut into ¼-inch …

Egg Drop Soup

Ingredients 4 cups chicken stock 1/2 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon turmeric (optional) 3 tablespoons cornstarch (mixed with 1/3 cup water) 3 eggs (lightly beaten) 1 scallion (chopped) Directions 1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. 2. Next add the cornstarch and water mixture. Make …

Egg Drop Soup

Ingredients 4 cups chicken stock 1/2 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon turmeric (optional) 3 tablespoons cornstarch (mixed with 1/3 cup water) 3 eggs (lightly beaten) 1 scallion (chopped) Directions 1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. 2. Next add the cornstarch and water mixture. Make …

Creamy Whipped Feta

Ingredients 8 ounces quality feta cheese, drained ¾ cup Greek yogurt 1 lemon zest 2 tablespoon extra virgin olive oil, more as needed 1 teaspoon red pepper flakes (to your taste) 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh parsley Pine nuts for garnish Directions In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture. Transfer the whipped feta to a serving plate. With the back …

Creamy Whipped Feta

Ingredients 8 ounces quality feta cheese, drained ¾ cup Greek yogurt 1 lemon zest 2 tablespoon extra virgin olive oil, more as needed 1 teaspoon red pepper flakes (to your taste) 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh parsley Pine nuts for garnish Directions In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture. Transfer the whipped feta to a serving plate. With the back …

Marinated Olives

Ingredients 5-6 ounces green olives 5 ounces of kalamata olives 1 cup D’Olivo Ultra-Premium olive oil 5 cloves garlic , peeled and smashed 4 sprigs fresh rosemary 4 sprigs fresh thyme 6-8 black peppercorns 1/2 teaspoon red chile flakes 1/4 teaspoon kosher salt zest of 1 lemon Directions 1. Drain the olives in a colander and rinse in cool water. Set aside to drain. 
 2. In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), lemon zest, red chile flakes, and black peppercorns. Bring to medium …

Marinated Olives

Ingredients 5-6 ounces green olives 5 ounces of kalamata olives 1 cup D’Olivo Ultra-Premium olive oil 5 cloves garlic , peeled and smashed 4 sprigs fresh rosemary 4 sprigs fresh thyme 6-8 black peppercorns 1/2 teaspoon red chile flakes 1/4 teaspoon kosher salt zest of 1 lemon Directions 1. Drain the olives in a colander and rinse in cool water. Set aside to drain. 
 2. In a medium skillet, add the oil, smashed garlic cloves, half of the fresh herbs (reserve the rest for packing with the olives), lemon zest, red chile flakes, and black peppercorns. Bring to medium …

Greek Chicken Pita Bowls

Ingredients 2-3 boneless, skinless chicken breasts 1/2 red onion 1 cup cherry tomatoes 1 large cucumber 2 Tbsp green or kalamata olives 1/4 c sliced pepperoncini Pita bread Tzatziki Dressing 1/2 English cucumber – peeled and diced 2 cups cold – plain Greek yogurt 4 teaspoons minced garlic 1/3 cup chopped fresh dill juice of 1/2 lemon 1/2 teaspoon salt – or to taste 1/4 teaspoon black pepper Directions 1. Bake chicken at 350 degrees until the internal temperature reaches 165 degrees. 2. Cut up all vegetables into desired sizes. In a large bowl mix together all vegetables and coat …

Greek Chicken Pita Bowls

Ingredients 2-3 boneless, skinless chicken breasts 1/2 red onion 1 cup cherry tomatoes 1 large cucumber 2 Tbsp green or kalamata olives 1/4 c sliced pepperoncini Pita bread Tzatziki Dressing 1/2 English cucumber – peeled and diced 2 cups cold – plain Greek yogurt 4 teaspoons minced garlic 1/3 cup chopped fresh dill juice of 1/2 lemon 1/2 teaspoon salt – or to taste 1/4 teaspoon black pepper Directions 1. Bake chicken at 350 degrees until the internal temperature reaches 165 degrees. 2. Cut up all vegetables into desired sizes. In a large bowl mix together all vegetables and coat …

Green Olive Pasta Salad

Ingredients For the pasta salad: 1 lb pasta whole-wheat, gluten-free, or regular 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped 1 15 oz jar quartered artichoke hearts, drained 1 cup pitted green olives drained and cut in half 4 cups arugula 1 cup shredded Parmesan cheese For the dressing: 1/3 cup olive oil 3 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey 2 cloves garlic minced Salt and pepper to taste Instructions 1. Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and …

Green Olive Pasta Salad

Ingredients For the pasta salad: 1 lb pasta whole-wheat, gluten-free, or regular 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped 1 15 oz jar quartered artichoke hearts, drained 1 cup pitted green olives drained and cut in half 4 cups arugula 1 cup shredded Parmesan cheese For the dressing: 1/3 cup olive oil 3 tablespoons balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon honey 2 cloves garlic minced Salt and pepper to taste Instructions 1. Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and …

Roasted Acorn Squash

Ingredients 1-2 acorn squash 4 tablespoons ultra premium extra virgin olive oil Salt and pepper to taste Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. Rinse squash thoroughly and cut each squash in half lengthwise from the stem to the bottom. When cut the stem should come loose – discard the stem. Remove seeds and pulp with a spoon. Coat the inside of the squash generously with UP olive oil of your choice and sprinkle with salt and pepper. Place on lined baking sheet and bake for 50-60 minutes. Test with a fork before removing …

Roasted Acorn Squash

Ingredients 1-2 acorn squash 4 tablespoons ultra premium extra virgin olive oil Salt and pepper to taste Directions Preheat the oven to 400°F. Line a baking sheet with parchment paper. Rinse squash thoroughly and cut each squash in half lengthwise from the stem to the bottom. When cut the stem should come loose – discard the stem. Remove seeds and pulp with a spoon. Coat the inside of the squash generously with UP olive oil of your choice and sprinkle with salt and pepper. Place on lined baking sheet and bake for 50-60 minutes. Test with a fork before removing …

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