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Walla, Walla, WA | 509-529-7537

Olive Oil Scrambled Eggs


1 tbsp. ultra-premium olive oil
2 tbsp. diced onion
1/2 c. cherry tomatoes (halved)
2 eggs – beaten
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


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 to cook the eggs, scraping the side of the pan towards the center (scrambling your egg). Cook until eggs are almost done and add in cheese, fresh herbs, and stir them in.

Remove from the heat, place them on a plate, top with extra cheese, herbs, and drizzle with olive oil. Enjoy! Add in a couple pieces or toast or grab a couple tortillas for breakfast tacos.

Roasted Bell Pepper Caprese


2 lbs bell peppers (5-6 assorted small, large peppers)
8 oz burrata or mozzarella cheese
fresh basil leaves

For the Vinaigrette

1 teaspoon dijon mustard
1/4 cup ultra-premium olive oil
splash of lemon juice (optional)
salt and pepper


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 to cool. * You can also roast your peppers on a grill using this same method.

While the peppers cool, in a small bowl, mix your lemon juice, dijon mustard, olive oil, salt and pepper

Cut up your peppers into desired sizes and then on a plate or serving tray add your peppers, burrata or mozzarella cheese, top with the fresh basil, your homemade dressing, and a sprinkle of sea salt and pepper.

Vegetable Couscous Salad

Recipe from Taste of Home


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


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 tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes
1 Tbsp minced fresh basil or 1 tsp dried basil


1. For the dressing, in a bowl, whisk first 10 ingredients. Refrigerate until serving

2. Cook the couscous according to package directions. Meanwhile brush suzzhini, peppers, and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once.

3. Chop grilled vegetables; place in a large bowl. Add tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Sheet Pan Chicken


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


1. Heat oven to 400°F (make sure the oven rack is centered)

2. Make the paste/marinade by pulsing 1/3 cup pitted green olives, 1/3 cup pitted prunes, 1/4 cup extra-virgin olive oil, 4 garlic cloves, 2 tablespoons capers, 1 teaspoon dried oregano, ½ teaspoon pepper, ½ teaspoon kosher salt and ¼ cup white wine in food processor about 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.)

3. Use the paste to marinate the chicken, by coating it completely in the paste mixture.
Place chicken on a rimmed sheet pan. Pour white wine and chicken stock onto the sheet pan, sprinkle the 1 tablespoon of capers, ⅓ cup olives halved and ⅓ cup chopped prunes around the chicken. Sprinkle the dish with brown sugar and salt.

4. Bake in the oven for 30 minutes. If you would like the meat and veggies to have a bit of char, broil for 3 minutes or until desired caramelization is achieved.

5. Remove the chicken onto a serving dish along with the olives and prunes. Pour the warm pan drippings into a small saucepan, bring to a simmer and reduce by half. Whisk in cold butter until fully incorporated.

6. Serve chicken along with sauce. Enjoy!

Green Olive Pizza


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

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 remaining olive oil and let it rest for 15 to 20 minutes.

3. Spread the dough again; it should now stretch to the edge of the baking sheet. Cover the dough evenly with the tomato sauce.

4. Sprinkle the Parmesan, mozzarella and provolone evenly over the sauce. Arrange the olives and other toppings in an even layer.

5. Transfer the baking sheet to the oven and bake until the cheese is melted and golden brown and the crust is well browned, 18 to 20 minutes.

6. Let cool 5 to 10 minutes before cutting and serving warm.

Greek Salad with Green Olives

Recipe from PureWow


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


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 pieces
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons white wine vinegar
¼ cup extra-virgin olive oil
Freshly ground black pepper
Salt as needed


1. Make the Pickled Vegetables: In a medium saucepan, combine the vinegar with 3 cups water and bring to a simmer over low heat.

2. Add the kosher salt and sugar. When both have dissolved, taste the brine; it should taste balanced, like something you would put on your salad. Adjust as needed with vinegar, salt and sugar.

3. Add the bay leaves, peppercorns, carrots and bell peppers to the brine. Return to a simmer and cook for 2 minutes, then add the celery. Return to a simmer and cook for 1 minute more, then add the onion and cook for 2 minutes more. Drain the vegetables in a colander, transfer to a large bowl and set aside to cool.

4. MAKE THE SALAD: Fill a medium bowl with ice and water. Bring a medium saucepan of water to a boil over high heat. Salt the water and, when the salt has dissolved, add the cauliflower. Cook until tender but still holding its shape, 7 to 9 minutes. Drain the cauliflower and immediately plunge it into the ice bath to cool.

5. When the cauliflower is cool, drain and transfer to the bowl of pickled vegetables. Add the olives, capers, anchovies and parsley.

6. Pour the vinegar and olive oil over the vegetables and toss to coat. Season with sea salt and black pepper. Set aside to allow the flavors to marry—at least an hour or up to two days in the refrigerator—before serving.

Egg Drop Soup


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)


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 sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you’ll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.

3. Now we’re ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

4. Ladle the soup into bowls, top with scallions, and serve!

Creamy Whipped Feta


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


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 of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the pepper, fresh herbs, and nuts.

Serve with pita chips or pita wedges.

Marinated Olives


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


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 heat and cook for 3-4 minutes, swirling the herbs in the oil, until the garlic is fragrant and the herbs sizzle. Remove from the heat, season with the kosher salt, and set aside. 

3. In a quart jar with a fitted lid, layer the olives with the garlic, and cooked and reserved fresh herbs. Pour the flavored oil over the olives. Cover and refrigerate for at least 30 minutes. The olives taste better the longer they sit in the flavored oil, up to 3 days before serving.

*These can last in the fridge for 2-3 weeks.

Greek Chicken Pita Bowls


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


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 with the olive oil and balsamic vinegar of your choice. Season them with desired spices – salt, pepper, oregano, dill are recommended.

3. In a small bowl, make the tzatziki dressing. Make the dressing by pureeing all ingredients in a blender or food processor. Chill in refrigerator until ready to use.

4. Once the chicken is cooked, allow it to rest for 5 minutes before shredding or chopping.

5. Slice the pita bread into wedges. Brush the pita bread with olive oil and arrange on a baking sheet. Bake for at 350 degrees until the pita bread is browned (6-10 minutes)

Add the chicken and vegetables to bowls,and serve topped with Greek yogurt dressing, pita bread and a wedge of remaining lemon.