xmlns:og='http://ogp.me/ns#'> A Modern Gentleman and Lady: We Olive

Friday, May 5, 2017

We Olive

We went shopping at Trolley Square and stopped at We Olive to check it out. Towards the back of the store, there is a wine bar where you can order drinks and food.  We sat down and ordered a few drinks and some things to snack on.  Som ordered a glass of Rose, Wine by Joe which was nice and refreshing.  Sothea ordered their We Olive Peach Basil Mimosa. This is their signature mimosa sweetened by their Peach White Balsamic Vinegar with aromatics from their Fresh Basil Extra Virgin Olive Oil.  It is quite an interesting drink.  It taste really good.  The flavors of the peach and the basil are all there.  What makes it interesting is the bit of oil feel that you get from it.  Balsamic vinegar and olive oil are supposed to be chuck full of health benefits and what better way to get them then having a mimosa?!?!  It's a definitely must try.









We were brought out this plate of their olive oils to try.  The basil and pineapple one was our favorite. We ended up buying a bottle of it.  We loved that they brought this out because we probably wouldn't have tried them on our own.


We ordered the prosciutto wrapped dates.  It has goat cheese, walnuts, blood orange balsamic, and meyer lemon olive oil.  Best prosciutto wrapped dates ever!  Hands down.  Next time, we make them at home we've got to include walnuts and their balsamic and olive oil.


We also ordered the Dip Duo.  We chose the Albacore Dip with comes with fresh basil, cream cheese, smoked olive oil, and meyer lemon olive oil.  We aren't going to lie, we kind of fought over this one. It was devoured in no time.  We also chose the hummus which has black olive tapenade, garlic olive oil and dukkah.  This was also good. But we tried that Albacore one first and already fell in love.


This was our first time there and it won't be our last time.  We definitely want to go back and try more of their food.  FYI they have happy hour food specials Monday - Friday 3:30 - 6:30.

No comments:

Post a Comment