Step-By-Step Nicoise Salad

Summer might be coming to an end, but that doesn’t mean we have to stop enjoying delicious summer salads! Nicoise Salad is a classic French salad composed of Boston or butter lettuce, boiled green beans, potatoes, eggs, tuna, olives, and fresh tomatoes. Here’s our Pasolivo spin on it.

What you’ll need to make 1 Nicoise Salad:

•1 can tuna or Spanish Tuna

•2 hardboiled eggs

•2 small potatoes, boiled

•1/2 cup fresh green beans, boiled

•1 head butter lettuce (or Boston lettuce) torn into pieces

•Handful cherry tomatoes, halved

•1/4 cup Pasolivo Tuscan Sun Baked Olives

For the vinaigrette:

•1/2 cup Pasolivo Tuscan Olive Oil

• 1/3 cup Pasolivo Sparkling Citrus Vinegar

•1 tsp Pasolivo Roasted Garlic Champagne Mustard

• 1 tsp fresh thyme, chopped finely

• 1 tsp fresh oregano, chopped finely

• 1 Tbsp shallot, chopped finely

• Pinch of Pasolivo Kosher Flake Sea Salt

• Pepper to taste

Step 1: After boiling potatoes, while still warm, cut into pieces and soak in Pasolivo Sparkling Citrus Vinegar, salt, and pepper. Set aside. After boiling green beans and eggs, separately rinse in cold water and set aside.

Step 2: For vinaigrette, combine all ingredients and whisk until emulsified.

Step 4: Arrange bed of lettuce and top with potatoes, green beans, sliced eggs, olives, and tomatoes. Dress to taste and serve with pepper to taste.


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Our Favorite Pasolivo Bagel Toppings

Let’s face it, bagels can be boring. However, when you add Pasolivo and the right ingredients, you can come up with a mouthwatering meal. Here are our 4 favorite Pasolivo bagel toppings.

Bagel brushed with Pasolivo Red Jalapeño Olive Oil and toasted. Smeared with cream cheese mixed with Red Jalapeno Olive Oil and fresh, finely chopped jalapenos, topped with a fried egg and sprinkled with Pasolivo Sriracha Sea Salt or Ghost Pepper Salt.

Bagel toasted with Pasolivo Tangerine Olive Oil, topped with chocolate hazelnut spread, sliced bananas and a sprinkle of Pasolivo Sugar & Spice Blend.

Bagel brushed with Pasolivo Lemon Olive Oil, topped with Pasolivo Artichoke Lemon Tapenade, fresh tomatoes and onions, and sprinkled with Pasolivo Spring Blend.

Bagel brushed with Pasolivo Garlic-Lemon Olive Oil, topped with cream cheese and smoked salmon with a sprinkle of Pasolivo Seafood Blend or Pasolivo Smokey Spice Blend.

Let us know how which is your favorite!

3 Ways to Use Watermelon

There are so many ways to use watermelon, both sweet and savory! Here are our top 3 favorite Pasolivo ways.

Watermelon Spritzer

Combine watermelon, fresh mint, lime, Pasolivo Sparkling Citrus Vinegar, Pasolivo Orange Blossom Honey, optional vodka or gin, and ice in a blender. Serve immediately.

Watermelon Feta Salad

Watermelon, feta, blueberries, and mint with a delicious Pasolivo dressing including Orange Blossom Honey, Classic Olive Oil, and Kosher Flake Sea Salt. Find the full recipe here.

Watermelon Kebabs

Prosciutto, watermelon balls, and fresh mint with a drizzle of Pasolivo Aged Balsamic Vinegar reduction.

Grilled Corn Season!

Is there anything more quintessential “summertime” than corn, fresh off the grill? Here are some of our favorite Pasolivo corn toppings.

Grilled with Cilantro Lime Olive Oil, topped with Cilantro Lime Crema (sour cream, lime, lime zest, cilantro, mayonnaise, Kosher Flake Sea Salt), sprinkle of Smokey Spice Blend

Grilled with Tangerine Olive Oil, rubbed with salted Orange Blossom Honey Butter, sprinkle of Sugar and Spice Blend

Grilled with Lemon Olive Oil, topped with Pasolivo Lemon Parsley Pesto Recipe

Grilled with Lime Olive Oil, topped with Coconut Curry Nut Crumbs, Central Coast Curry Spice Blend, Sriracha Sea Salt, and extra drizzle of Lime Olive Oil

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How to Make Donuts (Without a Donut Pan!)

Craving donuts, but don’t have a donut pan handy? We’re here to help. These Pasolivo Lemon Rosemary Olive Oil Donuts are easy to make, and all you need is a muffin pan and foil!


1/2 cup sugar

1 cup flour

1 tsp baking powder

1/4 cup whole milk

1/4 cup sour cream

1/8 tsp vanilla

1/4 Pasolivo Lemon Olive Oil

Zest of 1 lemon

Juice of 1 lemon

1 tsp Pasolivo Winter Ambrosia Vinegar or Sparkling Citrus Vinegar

Pinch of Pasolivo Kosher Flake Sea Salt

2 Tbsp chopped fresh rosemary (plus extra for sprinkling on top)

For Glaze:

1 cup powdered sugar

2 Tbsp milk

1 tsp lemon juice

1/2 tsp lemon zest

1. Preheat oven to 375 F. Use foil to form donut shape with long cylinder shape in middle, in small muffin pan.

2. Brush foil with Pasolivo Lemon Olive Oil.

3. In large bowl combine flour, sugar, baking powder, and Pasolivo Kosher Flake Sea Salt.

4. In separate bowl, combine milk, vanilla, lemon juice, zest, rosemary, sour cream, Pasolivo Lemon Olive Oil, and Pasolivo Winter Ambrosia Vinegar. Combine wet and dry ingredients.

5. Pour batter into tin. Fill only halfway and be sure the middle cylinder reaches far above as the donuts will rise. Bake for 15-20 minutes at 350°F, or until a toothpick comes out clean.

6. For glaze, add powdered sugar to milk and lemon zest until desired thickness.

7. Remove donuts from tin foil and cool on rack.

8. Once cooled, drizzle with glaze and sprinkle with fresh rosemary.

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Sweet & Savory Crepe Toppings

Introducing our FAVORITE Pasolivo crepe toppings.  Whether it’s sweet or savory, everyone will surely be satisfied with these delicious toppings.


Pasolivo Pear Blueberry Sauce (find the recipe here!)



Roasted red pepper, spinach, feta, Roasted Garlic Sea Salt, Garlic-Lemon Olive Oil




Mascarpone mixed with Sugar & Spice, Orange Blossom Honey, and a pinch of Kosher Flake Salt, topped with a raspberry





Cream cheese topped with Boozy Cran-Cherry Chutney



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The Art of Toast with Pasolivo

Toast is such a versatile snack!  Sweet, savory, spicy, fresh, it can go so many ways.  Here are a few of our Pasolivo favorites.


Avocado, Cherry Tomatoes, Cilantro Lime Olive Oil, Sriracha Sea Salt



Artichoke Lemon Tapenade, Shredded Parmesan, Basil



Homemade Vierge (find the recipe video here), Lemon Olive Oil, Goat Cheese


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Creamy Peanut Butter, Banana Slices, Cinnamon, Orange Blossom Honey



Tomato, Tuscan Olive Oil, Aged Balsamic Vinegar, Goat Cheese



Lime Olive Oil, Chimichurri Spice Blend, Egg, Avocado




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Harvest Is Approaching!

It’s approaching our favorite time of year.  Leaves begin falling, the weather cools of slightly (the high temperatures still linger for the most part here in Paso Robles), and the olives begin reaching the proper ripeness for picking.  Beginning November 23rd, everyone at Pasolivo will come together for the most important time of year – harvest!  Harvest is a magical time full of plucking olives straight from the tree and running them through the mill to create delicious Olio Nuovo (fresh olive oil), all in the same day.  Harvest will last approximately three weeks. We look forward to enjoying the magic with you!



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Tuscan Olive Oil

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Classic Olive Oil

Cucina Olive Oil





Make Your Own Croutons!

We have several variations of these deliciously crunchy croutons – California Blend, Tuscan Blend, Lemon, Rosemary, and Basil.  Try them all using your leftover bread and Pasolivo’s signature spices and olive oils. Let us know your favorite!


1. California Blend Croutons


• 10 oz. bread (ciabatta or day old works well), cut into 1/2 inch cubes (should equal about 8 cups after cubing)

• 1/3 cup Pasolivo California Olive Oil

• 6 tsp. Pasolivo Smokey Spice Blend



2. Tuscan Blend Croutons


• 10 oz. bread, cut into 1/2 inch cubes

• 1/3 cup Pasolivo Tuscan Olive Oil

• 6 tsp. Pasolivo Spring Blend

Tuscan (2)Spring Blend

3. Lemon Croutons


• 10 oz. bread, cut into 1/2 inch cubes

• 1/3 cup Pasolivo Lemon Olive Oil

• 6 tsp. Pasolivo Lemon Pepper


4. Rosemary Croutons


• 10 oz. bread, cut into 1/2 inch cubes

• 1/3 cup Pasolivo Rosemary Olive Oil

• 6 tsp. Pasolivo Tuscan Blend


5. Basil Croutons


• 10 oz. bread, cut into 1/2 inch cubes

• 1/3 cup Pasolivo Basil Olive Oil

• 6 tsp. Pasolivo Spicy Italian Blend

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Directions: Pre-heat oven to 350 F. Put bread into baking dish and stir in the oil, mixing well. Then stir in the seasoning 1 seasoning tsp. at a time, mixing well, without breaking up the bread. Bake for 15 minutes, then stir, and bake for another 10. Time will vary depending on bread, but you want it to be crunchy when done. Let cool.

*If desired, these are delicious if sprinkled with cheese after stirring the first time, before baking the remaining 10 minute