La Jolla, California has a ton of great little shops around town but one of my favourites to visit is We Olive located at 1158 Prospect Street. Maybe I live under a rock, but I had never walked into an olive oil and balsamic vinegar tasting bar, until We Olive came along. It’s seriously so much fun…and if you want even more fun, there’s a wine tasting bar in the back! …I will stick to the oils though.
Graeme and I spent a good hour in the store the first time we visited La Jolla. We had the friendliest lady helping us at the counter, letting us try oil after oil. (As a result we finished off a good container of bread pieces too.) We finally settled on six bottles as gifts for family, but that took a ton of deliberating. With 99 olive oils to offer, you can imagine why!
I’d definitely recommend stopping into We Olive if you’re looking for something fun to do while you’re visiting La Jolla. If you’re travelling via plane, they’ll pack your stuff up in bubble wrap so you can rest assure it will arrive back home safe and sound. As you can see below, it arrived to Canada, in tact and ready to go.
Before I get even more side-tracked by all of of the amazing oils at We Olive, I should show you the salad that I’ve been obsessing over and over and over about. I’ve made it about 7 times in the last 2 weeks, which says enough. This is a ridiculously easy one too! Just grab some greens, toast up some pecans, crumble blue cheese, cut up a pear and toss with dressing. Voila!
Pear, Blue Cheese and Pecan Salad Recipe
2 cups of spring greens, argula, spinach, romaine…whatever you fancy.
1 Tbsp blue cheese crumbled
1/4 cup toasted pecans, coarsely chopped
1 pear cored and cut into slices (no need to peel, since the peel adds to the nutrition factor!)
2 tsp olive oil
2 tsp balsamic vinegar
Heat oven to 150 F and toast pecans for 1-2 minutes on a baking sheet. Meanwhile, wash greens and spin or pat dry. Toss greens in bowl and crumble blue cheese on top. Cut pear into slivers and toss onto salad. Add chopped pecans on salad. Mix olive oil and balsamic vinegar in a separate small bowl. Drizzle dressing onto salad and toss salad with tongs. Serve immediately.