Rockin' It With Rebecca

You wouldn't know it to look at her, but Rebecca Fox, our assistant store manager is the store's top Foodie.  That is to everyone's benefit as Rebecca generously shares her culinary prowess with We Olive Ventura customers and staff alike! Joining our ranks just last October, Rebecca brought with her a wealth of knowledge from her 9 years as Sales and Catering Manager and 8 more years in the same position with Coastal Hotel Group.  In addition to enjoying the people, Rebecca's favorite part of working at We Olive is 'talking recipes all day long!"  Rebecca is responsible for our customer recipe book and also helps update our Facebook page with new uses for products available at We Olive Ventura.  She recalls a funny interaction with a customer who very descriptively talked about rubbing olive oil all over her epidermus.  Having nothing to add, she looked at Perry who shrugged his shoulders and Rebecca replied "Sounds good."  When she's not recipe gabbin' Rebecca enjoys time with her husband Bryan cruising on their two-wheel drive up the coast.  Rebecca also has a 16-year old daughter and 22-year old son.  A true beachcomber, Rebecca is an avid surfer. Forget the gift basket, Rebecca suggests using one of the fabulous books, designer serving plates or brie bakers found at We Olive as a base for some delicious complimentary products all wrapped together as a clever and useful gift presentation!   Her current top three favorite We Olive products (if she has to name just three) are Wine Country Kitchen's Tres Citrus balsamic vinegar, Earth & Vine's Red Ancho Chili Jam and We Olive Parmesan Asiago Cheese Spread.  One of her many terrific recipe ideas follows:

Rebecca's Parmesan Asiago Pizza: 

·         Pizza dough (fresh and Easy/Trader Joes/from scratch)

·         We Olive Parmesan-Asiago  (approx ¼  jar)

·          Roasted Chicken Breast (Chipotle Chicken :D mmm- Fresh & Easy)

·         Mushrooms  (whatever your favorite mushrooms are)

·         Artichoke Hearts

Pre-heat oven  (usually 400-450 depending on type of dough used). Flour cutting board.  Roll out pizza dough (fresh and Easy/Trader Joes/from scratch:D) Using We Olive extra virgin olive oil, lightly oil cookie sheet  (no oil for pizza stone), slide pizza dough onto cookie sheet/pizza stone.  Spread We Olive Parmesan-Asiago onto dough.  Add Chipotle Chicken, cube or small pieces (or your favorite protein). Add mushrooms (your favorite kind) sliced or broken pieces.  Add Artichoke Hearts,  small/medium pieces.  Bake for 10-20 minutes,  depending on dough.

Take pizza out of oven.  Top with Arugula and drizzle with We Olive Basil Olive Oil. 

For some fun product sampling and wonderful recipe ideas, visit Rebecca at We Olive Ventura!