We Olive Slo

We Olive San Luis Obispo Open Today 10-4 958 Higuera Street Downtown SLO... Good Morning, at We Olive SLO one of our most frequently asked question is can I bring my previously purchased We Olive SLO bottles in for a refill? The answer is yes, we gladly accept and fill previously purchased bottles. Our only requirement is that you bring your bottles in squeaky clean (save those corks & screw caps please) When my bottles are empty I turn them upside down at night and let them drain out on a doubled over paper towel. In the morning, I pop them in the dishwasher upside down and they come out sparkling clean ready to refill at We Olive SLO. We encourage refilling as you not only save money 25% off original purchase price but also help save the environment by reducing waste. We look forward to seeing you soon!!! Ray Russell WeSLO

We Olive SLO open today 10-4. BBQ at home, there’s nothing like gathering friends and family for a Sunday BBQ. I like to mix into ground beef We Olive SLO Jalapeño Olive Oil and We Olive SLO Pineapple Balsamic. Top with condiments of your choosing. If going spicy sweet top off with provolone or mortadella, grilled Jalapeno strips and sliced pineapple ring. We are accepting refill bottles (a six dollar savings) off your original purchase price and you’ll be helping in reducing... waste. Just bring in your previously purchased clean and dry bottles for your refill savings. Ray Russell

Classic Labor Day BBQ - Beef Marinade - A classic marinade using the more traditional method of plenty of liquids to add moisture to the beef. Enhanced greatly by the appropriate use of We Olive SLO’s Tuscan Extra Virgin Olive Oil with the beef, and We Olive SLO’s Traditional 18 year old Balsamic to add sweet, sultry undertones. Ingredients: 1 1/2 c. We Olive SLO’s Tuscan Olive Oil 3/4 c. soy sauce 1/2 c. We Olive SLO’s Traditional 18 year old Balsamic... 1/3 c. lemon juice 1/4 c. Worcestershire sauce 2 Tbsp. ground dry mustard 2 1/4 tsp. salt 1 Tbsp. ground black pepper 1 1/2 Tbsps. chopped fresh parsley 2 Tbsp. ground cloves In a quart jar, combine oil, soy sauce, vinegar, lemon juice, and Worcestershire sauce. Season with mustard, salt, pepper, parsley, and ground cloves. Shake well until it is mixed. Put meat in a large bowl. Pour marinade over meat. Cover and refrigerate 4 hours before grilling Enjoy. We Olive SLO Open M-F 1030-430 Saturday 10-5 Sunday 10-4 958 Higuera Street Downtown SLO

INGREDIENTS 10 lemons juiced, approx 1 cup of lemon juice 3/4 cup super fine sugar 4 cups water... 1 - 2 tsp We Olive SLO 18 Year Old Aged Balsamic start with 1 tsp, test it, add more balsamic if desired 1 cup vodka optional INSTRUCTIONS Combine the lemon juice, sugar and water in a large pitcher and mix to combine. Add the Balsamic and taste. Adjust amount of balsamic if needed, add vodka & stir. Pour over ice chips for a refreshing summer heat treat. WeSLO open Sunday’s 10-4.

French Onion Cottage Cheese Dip 1 medium yellow onion, chopped 2 garlic cloves, sliced thin 1 TBSP We Olive SLO Arbequina Extra Virgin Olive Oil 1 1/3 cup cottage cheese... 1 scallion, chopped 1 tsp white wine vinegar Sea Salt & Ground Pepper Pita Chips or sliced Veggies In a skillet add the We Olive SLO Arbequina and heat to medium. Add the onion and garlic and cook until golden, about 15 minutes. Season with a shake of salt and pepper. Let cool. In a food processor, add the cottage cheese and puree until smooth. Add the onion mixture, scallion, and vinegar. Blend together, and add more salt and pepper, if needed. Serve with pita chips or your favorite sliced veggies. OPEN DAILY 10:30-4:30 958 Higuera Street Downtown SLO

Butternut Squash Quesadillas 2 cups butternut squash, diced 1 small red onion, sliced Sea Salt & Ground Pepper 2 tsp We Olive SLO Garlic Olive Oil, + some for frying... 4 whole-wheat tortillas (or white if preferred) 2/3 cup extra-sharp cheddar cheese, shredded Toss diced butternut squash and sliced red onion with We Olive SLO Garlic olive oil. Place them on a baking sheet; season with salt and pepper. Roast at 400 until browned, 15-30 minutes. Divide the squash mixture between 2 tortillas and mash with a fork. Sprinkle each with 1/3 cup shredded extra-sharp cheddar. Add the other tortilla on top. Add a small amount of We Olive SLO Garlic olive oil into the middle of a heated frying pan (medium heat). Add a filled quesadilla and cook until lightly browned (crisp) and cheese has melted, flipping once. Cut into wedges and serve. WeSLO open daily 1030-430