Anniversary Dinner Plans

WeOlive challenged me to create a delicious three (3!!) course Anniversary Dinner for Martin and I, that's healthy, and I got to choose any oil I wanted from their inventory of specialty artisan-made olive oils! I chose the WeOlive Jalapeño Olive Oil to create something tasty with.

Look how pretty these bottles photograph! I love pretty things. :)

Before I chose recipes, I opened the Jalapeño Olive Oil and just tasted it. Wow! It's got a kick, y'all. A little goes a long way and, dang - its good! I'm hooked - as is Martin! We love spicy things and, on top of the kick, the oil itself is on another level. This isn't your grocery store oil, my dear. Its something special. I ended up deciding to make Pico Panzanella Salad with Blackened Chicken and Jalapeño Brownies for dessert! The recipe is below:

Dinner Recipe

TIP: Prepare the chicken marinade and coat the chicken with the blend, first. Then prepare the pico panzanella; the seasonings will melt into the skin of the chicken as it rests.

Pico Panzanella Salad


  • (6) Roma Tomatos

  • (2) Cloves of Garlic

  • (1) Thinly sliced Red Onion

  • 3 Tablespoons worth of Cilantro

  • Bunch of Basil

  • Romaine Lettuce (optional)

  • (1/4) Cup Lime Juice

  • Rice Wine Vinegar

  • Baguette

  • (1/6) Cup WeOlive Jalapeño Olive Oil

  • (1/6) Cup Olive Oil


Cut the tomatoes in half, then in quarters, then dice and place them in the bowl. Personally, I take out the middle parts - I can't stand the juicy insides! Add the minced garlic, red onion, cilantro, basil, lime juice, rice wine vinegar, WeOlive Jalapeño Olive Oil , and salt. Stir and allow to marinate while you finish the chicken.

You can't have a panzanella salad without the bread - make breadcrumbs with the baguette by toasting chunks of the bread in the oven for 5 minutes at 350 degrees after tossing them in a plastic baggie with some butter and WeOlive Jalapeño Olive Oil.

Blackened Chicken Breast



Chicken Breast

Coat all of the chicken in Jalapeño Olive Oil. On both sides, season with salt and pepper and rub in all of the seasonings (paprika, oregano, garlic powder, onion powder, and brown sugar).

Heat up a skillet on the stove to blacken the chicken with regular olive oil. Once blackened, put chicken in the oven at 400 degrees for about 12 minutes, depending on your oven.

I used organic, free-range chicken - which I think is important. It is a bit more expensive but better overall.


For dessert, I threw together brownie mix, 1 egg, 1 tablespoon of water, (1/6th) of a cup of Jalapeño Olive Oil, and then another (1/6th) cup of vegetable oil. This gave the brownies a slight kick! Don't use anymore than (1/6th) cup thinking that the taste of the oil won't come through -- it will! I tested three batches of brownies for you to know this recipe well enough to pass it on (which is also why no photos -- my kitchen was a hot mess). :) Follow the directions on the box for the correct temperature and time to bake the brownies.

Let me know if you try this recipe out and what you think!

If you have any questions feel free to shoot me an email at or drop a comment below!

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