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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Shop Extra Virgin Olive Oil


Tuscan Olive Oil

California Olive Oil

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





2 Ways to Use Pasolivo Barbecue Sauce

Our Pasolivo Smokey Chipotle Barbecue Sauce is a versatile sauce with a smokey flavor, a hint of sweetness and a slight kick. The garlic-chipotle flavor and thickness of this sauce is great for BBQ meats, a dipping sauce, or marinade for vegetables.  Here are two special Pasolivo recipes that feature Smokey Chipotle BBQ Sauce.

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Slow Cooker Pulled Pork


• 1 tbsp. Pasolivo California Olive Oil
• Approximately 2.5 lbs pork shoulder or pork butt
• 2 tbsp Pasolivo Smokey Spice Blend
• 1 tsp Pasolivo Kosher Flake Sea Salt
• 1 cup chicken broth
• 1 & 1/4 cups Pasolivo Smokey Chipotle BBQ Sauce
• Buns for serving

Dry meat with a paper towel and cut into 3 inch cubes. Toss meat with Pasolivo Smokey Spice Blend and Pasolivo Kosher Flake Sea Salt. Warm Pasolivo California Olive Oil in a large frying pan. Add seasoned pork to pan and brown about 4 minutes to get each side. Add chicken broth to slow cooker, then add pork and cook on high for 3-4 hours, until tender. Remove pork from pan and place on a cutting board. Shred with two forks. Place pork in a bowl and stir in Pasolivo Smokey Chipotle BBQ Sauce. Serve on buns and top with Pasolivo Pickled Red Onions.

Pasolivo Barbecue Beans


•1 tbsp. Pasolivo California Olive Oil
•1 cup red onion, chopped small
•1/8 tsp. Pasolivo Kosher Flake Sea Salt
•8 oz. pork or 4 oz. turkey bacon, cooked crisp, drained and chopped
•1 cup Pasolivo Smokey Chipotle BBQ Sauce
•3/4 cup water
•3-15oz. cans pinto beans, drained and rinsed
•1 tsp. baking soda
•1/4 tsp. Pasolivo Kosher Flake Sea Salt

Warm Pasolivo California Olive Oil in sauce pan. Add red onion and Pasolivo Kosher Flake Sea Salt. Cook until tender and lightly browned. Add remaining ingredients, then bring to broil. Reduce heat and simmer for 12-15 minutes.
*Slow Cooker Option: reduce water to 1/2 cup and, after cooking onion, add all of the ingredients except the bacon to a slow cooker. Cook on high for 1/2-2 hours.
*Can also use a combination of any 3 cans of beans such as pinto, black, lima, or garbanzo

Top 3 Ways To Cut An Onion


Best used in soups, casseroles, dips, stews, sautéing and omelettes.


  1. Cut off one end of the onion
  2. Peel off skin and first layer
  3. Cut the onion in half
  4. Slice in lines towards the stem without cutting through the root end
  5. Keeping the onion together with one hand, slice the onion halfway through the middle, through the lines you cut in the previous step
  6. Cut the onion top down and work your way towards the root


Perfect for salads, stir fries, pickled onions, sandwiches, caramelized onions.


  1. Cut off one end of the onion
  2. Peel off skin and first layer
  3. Cut the onion in half
  4. Slice in lines making your way towards the root


Burgers, onion rings, fajitas, salads.


  1. Cut 1/4” off one curved side to create a flat edge
  2. Peel off skin and first layer
  3. Rest onion on flat edge and slice in lines downward, working your way towards the root

But what’s our all time favorite way to prepare onions, you may ask?

Cooked up with our award-winning Pasolivo Tuscan Olive Oil and Pasolivo Sriracha Sea Salt, of course!