We Olive, 1311 Park St, Paso Robles, CA (2026)

07/22/2026

🍑 The taste of summer is here!

Sweet, juicy peaches meet bright, tangy balsamic in one of our favorite seasonal pairings. Our Artisan Peach White Balsamic Vinegar is perfect for everything from crisp summer salads to grilled chicken, fresh seafood, and roasted vegetables.

For even more fresh flavor, pair it with our Blood Orange Olive Oil or Meyer Lemon Olive Oil to create a light, vibrant vinaigrette you’ll be making all season long.

How would you use it? 🥗🍗🐟
To Pickle
Try quick-pickling thinly sliced onions, as we do on our BBQ Flatbread, or as an accompaniment to grilled meats or an artisan cheese and charcuterie board.

In Cocktails
Add it to Iced Tea to make it sweet, or test your bartending skills with adding it to any cocktail.

As A Glaze
This sweet, tangy vinegar is a perfect glaze for grilled pork, poultry, and fruit.

To Dress Or Finish A Dish
Combine it with your favorite Olive Oil in equal parts to dress a salad, and drizzle it over a Caprese salad with peaches, burrata, and fresh basil. Then finish it off with a drizzle of Peach White Balsamic
and Fresh Basil Olive Oil.

On Sweets
Drizzle over Ice Cream or make a glaze for your favorite Olive Oil Cake.

Shop online or visit your nearest We Olive tasting room to discover your new summer favorite.

🍑 Stay Peachy!

SummerSalads GrillingSeason FoodieFavorites OliveOilLovers FreshIngredients EatWell ShopSmall TasteCalifornia

05/16/2026

Friday Night Flatbread Recipe 🍕 Fig balsamic flatbread with arugula and prosciutto!

Friday night dinner should be easy, delicious, and just a little special. This simple flatbread comes together fast with fresh toppings, a drizzle of EVOO, and a finishing splash of balsamic for that perfect sweet-savory bite. It’s the kind of recipe you can throw together for dinner, slice up for appetizers, or serve with a glass of wine to kick off the weekend.

How To Make: Fig Balsamic Flatbread with Arugula & Prosciutto

Ingredients:
Flatbread or naan
Fresh mozzarella or goat cheese
Prosciutto
Fresh arugula
We Olive Mission Fig Balsamic
We Olive Arbequina EVOO
Sea salt + cracked pepper

Directions:
Brush flatbread with Arbequina EVOO and top with cheese. Bake until warm, golden, and melted. Add prosciutto and fresh arugula, then finish with a generous drizzle of Mission Fig Balsamic, sea salt, and cracked pepper.

Don’t forget to share your culinary creations by tagging and using

05/13/2026

Meet the famous Paso Crack — also known as Paso Almond Brittle.

Made with local almonds, butter, and sugar, this one-of-a-kind brittle is crafted with the perfect balance of sweetness and texture. It’s not the kind that hurts your teeth — it melts in your mouth with that buttery, crunchy, almond-packed bite that keeps people coming back for more.

A local favorite for a reason. Once you try it, you’ll get the name. 😉

05/10/2026

To the women who pour their hearts into everything they do—today is for you. ❤️
From the comforting Sunday dinners to the everyday wisdom, moms truly make the world a more flavorful place. This Mother’s Day, celebrate her with the quality she deserves. Whether she’s a gourmet chef or just loves a perfect crusty bread dip, give her the gift of award-winning, artisan-produced flavors from We Olive.
Because the best moms deserve only the best ingredients.
Happy Mother’s Day!
ShopSmall MothersDayGift

05/02/2026

May is here, and the season is serving up some of its best flavors yet! From crisp greens and juicy berries to vibrant spring vegetables, this month is all about fresh, colorful ingredients. Pick up your favorites at the farmers market, then make them shine with We Olive EVOO, balsamic vinegar, and gourmet pantry staples.
Perfect Pairing for May’s freshest ingrients
Artichoke: Steam, grill, or roast these springtime favorites and serve with a drizzle of Aged Balsamic Vinegar and a pinch of sea salt—or dunk the leaves in our Garlic Olive Oil.
Asparagus: Char these tender stalks on the grill, then glaze with our Mission Fig Balsamic Vinegar or drizzle with Picual EVOO for a bright, buttery finish.
Cauliflower: Mash it, roast it, or turn it into a creamy soup—then top with our Organic Red Chili Garlic Olive Oil and fresh herbs for deep, comforting flavor.
Arugula: This peppery green shines in spring salads. Toss with Picual EVOO and a spoonful of Champagne Mimosa Vinegar for a fresh and zesty vinaigrette.
Carrot: Roast baby carrots with Garlic Olive Oil or shave raw into ribbons for a vibrant slaw dressed with Aged Balsamic Vinegar.
Kale: Massage kale leaves with Extra Virgin Olive Oil, lemon juice, and flaky sea salt for a tender salad base—or sauté with garlic and finish with a dash of Peach White Balsamic.
Corn: Fire up the grill and char fresh corn on the cob, then brush with Organic Red Chili Garlic Olive Oil and sprinkle with crumbled cotija for a smoky, spicy street corn vibe.
Zucchini: Grill thick slices or spiralize into noodles, then toss with Basil Olive Oil and freshly grated parmesan for a simple, elegant side dish.
Peach: Slice and grill peaches for salads or desserts, then drizzle with Blackberry Balsamic Vinegar or serve alongside burrata and arugula for a sweet-savory bite.
Blueberry: Toss into lemon muffins, spoon over pancakes, or top yogurt with blueberries and a splash of Peach White Balsamic for a morning refresh.
Avocado: Mash it into toast, blend it into smoothies, or top grain bowls—then finish with our smooth and buttery Extra Virgin Olive Oil for a rich, nutty layer.

04/29/2026

New Organic Koroneiki EVOO just dropped!!! 🤩 Produced in San Joaquin Valley, California estate-grown and milled. Notes of wheatgrass and sweet almonds, delicate and mild sweetness that mimics butter. Perfect for a healthier choice, complements chicken, beans, potatoes, and avocado toast. Heart-healthy recipes love this!
FLAVOR PROFILE- Bold and fruity pungency, creamy texture, a journey of taste and texture.
VISUAL- Vibrant green and gold colors, a visual feast.
LOCAL- California’s Mediterranean climate, locally sourced, straight from our backyard to your table.

What is Koroneiki?
The Koroneiki olive varietal, tracing its roots back over 3,000 years to Greece, is a testament to ancient agricultural excellence. Thriving in California’s ideal climate, these resilient trees produce olives renowned for their exceptional quality. From their Mediterranean origins to their flourishing presence in California, Koroneiki olives continue to yield some of the world’s finest extra virgin olive oil, celebrated for its robust flavor and health benefits.

04/22/2026

Happy Earth Day 🌎 ♻️ Eat Well. Waste Less.

Earth Day is a reminder that small choices made consistently add up to a big impact. And in our
world, those choices can be delicious, too. Here are a few simple ways to celebrate (and make every meal taste better):
1) Refill, Reuse, Repeat
One of the easiest ways to cut waste is to refill instead of rebuy.
Did you know you can bring any clean, dry bottle into any We Olive and refill it with your favorite olive oil or vinegar?
We charge by the ounce, so it’s:
More sustainable (less packaging waste)
More affordable (pay for exactly what you need)
High-quality (same artisan-produced oils & vinegars you love)

Pro Tip: Clean Your Refill Bottle in 2 Minutes
Add dish soap + hot water, shake and rinse, then pop the bottle in a warm low oven for 2 minutes to fully dry—no dishwasher or drying rack needed.
*Find location Near You*

2) Choose California-grown + sustainably farmed
Our olive oils come from small California growers who focus on sustainable practices. One of the advantages of California olive growing is that it’s naturally lower-risk for olive fruit fly pressure, meaning growers can often avoid heavy pesticide use compared to other regions overseas.
That’s better for the groves, better for the environment, and better for you—especially when you’re using real EVOO every day.

3) Eat fresh, local, and in season
Seasonal produce + a fresh olive oil is the easiest “healthy habit” out there. Remember to incorporate at least two tablespoons in your diet daily for heart health!

A drizzle of fresh EVOO (or a splash of bright vinegar) turns simple vegetables into something you actually crave.
If you’re near a We Olive location, bring a bottle in this week, and we’ll help you pick the perfect refill for what you’re cooking right now.

04/08/2026

A healthier you starts with the freshest seasonal ingredients! April is bursting with vibrant colors and flavors, and we have the perfect pairings to help your spring recipes shine.
Take this guide to the farmers’ market and load up on this month’s most luscious picks. Don’t forget to keep your pantry stocked with your favorite We Olive EVOOs and balsamic vinegars to bring these ingredients to life.

Spring Vegetables
Asparagus: Celebrate spring by roasting or grilling fresh asparagus. Drizzle with Meyer Lemon Olive Oil and a splash of Champagne Balsamic Vinegar for a bright, citrusy finish.

Artichoke: Tender and flavorful artichokes are ideal for steaming. Serve with a dipping sauce made from Garlic Olive Oil and fresh herbs, or brush with Basil Olive Oil before grilling.

Beet: Earthy and sweet, beets are abundant right now. Roast them with Arbequina EVOO and finish with a drizzle of Peach White Balsamic Vinegar and goat cheese.

Broccoli & Cauliflower: These nutrient-rich staples are at their peak. Toss broccoli in Red Chili Garlic Olive Oil for a spicy kick, or roast cauliflower with robust Picual EVOO and sea salt.

Root Vegetables & Greens
Carrot: Crunchy and vibrant, carrots are perfect for roasting. Glaze them with Mission Fig Balsamic Vinegar and Blood Orange Olive Oil for a savory-sweet side dish.

Kale & Leek: These hearty greens and fragrant leeks add depth to any meal. Sauté leeks in Basil Olive Oil for quiches, or massage kale with Arbequina EVOO and Champagne Balsamic Vinegar for a tender salad.

Peas & Radish: Fresh peas and peppery radishes are springtime delights. Toss them together with Arbequina EVOO and a squeeze of lemon for the ultimate fresh side.

03/11/2026

Balsamic Isn’t Just for Salad. In a We Olive kitchen, balsamic is a flavor cheat code—just a drizzle, splash, or finishing touch instantly makes everyday food taste brighter, richer, and more WOW!

Here are 4 chef-y (but easy) ways to use balsamic:
1) The 60-Second Sauté Finish (hello caramelized veggies)
Use: Artisan Peach White Balsamic Vinegar
Sauté green beans, snap peas, zucchini, or asparagus with a little EVOO until almost done. In the last 30–60 seconds, drizzle in Peach White Balsamic and toss. It lightly glazes & caramelizes the veggies and brings natural sweetness, so you’ll barely need any seasoning, if any.
Try it with: toasted almonds + a pinch of flaky salt.

2) The “Sticky” Sheet-Pan Glaze (roasted, glossy, craveable)
Use: Aged Balsamic Vinegar
Roast Brussels sprouts, carrots, cauliflower, or sweet potatoes until browned. Pull the pansheet out, drizzle Aged Balsamic, toss right on the hot pansheet, and return for 2–3 minutes.
You’ll get that deep, glossy finish like a restaurant side dish.
Try it with: cracked pepper + shaved parmesan.

3) Pan-Sauce in One Minute (for chicken, pork, salmon)
Use: Champagne Mimosa Vinegar
After cooking protein, don’t wash the pan. Lower heat. Add a small splash of Champagne Mimosa Vinegar to deglaze (scrape the tasty browned bits).
Optional: whisk in a EVOO for a silky sauce.
Bright, citrusy, and perfect when you want a lighter “sauce” without heavy ingredients.
Try it with: grilled chicken + arugula salad on the side.

4) Dessert Trick: Warm Fruit + Cold Creamy
Use: Mission Fig Balsamic or Blackberry Balsamic
Warm sliced pears, peaches, or berries in a pan for 2–3 minutes (no sugar needed). Turn off heat and drizzle balsamic to finish. Spoon over vanilla ice cream, Greek yogurt, or whipped ricotta for sweet, tangy, and ridiculously fancy healthy treat.
Mission Fig = rich, jammy depth Blackberry = bright berry pop

02/17/2026

A Taste of California in a Bottle 🫒✨
Meet your new pantry essential from California’s Central Coast. Our Mission Extra Virgin Olive Oil, grown in Paso Robles using sustainable farming practices, brings a fruity aroma and herbaceous tones with a lingering peppery finish that shines in any dish.

Mission EVOO
Produced in Paso Robles, California
Mission EVOO is our summertime hero. Crafted from olives originally brought by Spanish missionaries in the 18th century and grown sustainably in Paso Robles, this EVOO is bold, fruity, and peppery in all the right ways. Whether you’re marinating juicy steaks, tossing up a fresh summer salad, or simply dipping warm bread, Mission EVOO turns every meal into a moment.

And yes, it’s the real deal—certified extra virgin by the California Olive Oil Council. No shortcuts. Just flavor, tradition, and craftsmanship in every drop.

This is the EVOO that food lovers rave about:

“10/10—adds unbelievable flavor.”
“Best I’ve ever tasted. Mission is my go-to.”
“It brings out the best in everything I cook.”
Limited release; grab a bottle while it’s in stock.

We Olive

07/22/2026

05/16/2026

05/13/2026

05/10/2026

05/02/2026

04/29/2026

04/22/2026

04/08/2026

03/11/2026

02/17/2026

Address

Website

Alerts

Contact The Restaurant

Shortcuts

Share

Category

Listing takedown request