Olive's Kitchen

09/02/2026

Cooking is love made visible.

08/23/2026

08/21/2026

Weekend cravings? We’re taking orders!
Bangus in Olive Oil is cooked in rich, flavorful olive oil with just the right balance of savory goodness and a little kick from the chilies. Every bite is deeply flavorful, comforting, and unmistakably *sarap*.

Perfect with hot rice, crusty bread—or straight from the container. 😉

DM to order for the weekend! 702 7675938
Limited batches available.

08/14/2026

🐟 Ready to try a jar? #
DM me to order. First production batch is available now.
📍 Las Vegas local pickup available. Dm me! Limited stocks only! #

08/10/2026

Ay, anak ng kamote!

I LOVE camote. It’s my carb. But kawawang camote—somewhere along the way, Tagalog turned it into a metaphor for being slow, clueless, or nangangamote. Excuse me? This root crop has more substance than some people I know. 😂

So in my latest Philippine Times food column, I give the humble camote the respect it deserves—with a little sass on the side.

First: Caramelized Camote Fries with Cajun spice drizzle. Sweet, spicy, may kick. Parang Tita. 😏

Then comes my masterpiece of dietary negotiation: Sinigang na Kamote na may Baka. Please note the wording. Hindi Sinigang na Baka na may Kamote. More kamote, less baka. My veganism and I have reached an understanding. 😂

Baka nga masarap!

Grab your copy of The Philippine Times at the newsstands, try the recipes, and report back.

Eat camote. Nutritious, delicious, humble—and unfairly maligned.

As for the gas?

That is between you, your household, and the Lord. 💨🙏😂

08/10/2026

Sweet! Thank you for supporting this startup venture. What a weekend! We brought Bangus to a new height. Discover the taste. Grab your Bangus now, text 702 767 5938!

08/08/2026

Saturday mornings are great. I cook, I style, I shoot—and occasionally, I overbake the talent. 😂 Today it was focaccia. A little too long in the oven, a little too much character on the crust, but nothing that roasted tomatoes, basil, berries and strategic camera angles couldn’t rehabilitate.

Then I saw the video on screen. Ay, wow. The light moved, the berries glistened, the focaccia looked positively artisanal—and suddenly my kitchen accident had a cinematographer. 😂 This is why I love cooking for the camera: you cook with love, style with instinct, and when something goes wrong, you call it rustic. Happy Saturday! ❤️

08/07/2026

So, after much hemming and hawing, I finally did it.

The BANGUS PROJECT is here. And just like that, I get to add another hyphen to my already very hyphenated life: Food Entrepreneur.

This has been a long time coming. In many ways, it feels like coming back to an old grind—but this time, I come loaded: with all the skills gathered through the years, a little grit, a well-used palate, a big heart, and the sheer joy of cooking something good and feeding people I love.

And somehow, it all circles back to where it began.

To my mother, who taught me that food is love made visible. This one is for you.

And to my son, Jose, who kept nudging me when I kept finding perfectly good reasons to wait.

“Mom, it’s time.”

Well, anak—you were right.

It’s time. And here we are.

Welcome to Olive’s Kitchen.
The Bangus is ready. ❤️

Call now to connect with business.

07/29/2026

This is so oil-y, greasy, slippery but yes, rich! My column on Philippine Times explores the connection between butter, grease and how the words have evolved into flattery, fawning, and even facilitation money. Interesting!

07/29/2026

And how grease has evolved from layering fat to layering wallets.