Unique Recipes to Try at Home: Olive Oil and Balsamic Vinegar Recipes

Looking for new ways to use your favorite Temecula Olive Oil Company olive oils and vinegars? We love finding unique recipes to try, and for years now we’ve experimented with recipes of all sorts and posted some of our favorites here to share with you! So whether you’re feeling like a savory balsamico vinegar recipe for your chopped salad or a delicious margarita pizza with a spicy kick, we hope you’ll enjoy these recipes featuring our extra virgin olive oils and balsamico vinegars as much as we do.

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Blood Orange Garlic Shrimp Stir-Fry

Ingredients: 1 lb large shrimp, peeled and deveined 1/4 cup Temecula Olive Oil Company’s Fresh Blood Orange Olive Oil 2 tablespoons Temecula Olive Oil Company’s Fresh Garlic Olive Oil 1 red bell pepper, thinly sliced 1 cup snap peas, ends trimmed 3 green onions, sliced 2 tablespoons soy sauce 1 tablespoon honey 1 teaspoon sesame Read More »

Garlic and Basil Pesto Pasta

Ingredients: 1 lb linguine or your favorite pasta 1/3 cup Temecula Olive Oil Company’s Fresh Garlic Olive Oil 1/4 cup Temecula Olive Oil Company’s Fresh Basil Olive Oil 3 cloves garlic, minced 1 cup fresh basil leaves, packed 1/2 cup pine nuts, toasted 1/2 cup grated Parmesan cheese Salt and pepper to taste Instructions: Cook Read More »

Citrus Basil Grilled Chicken Skewers

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes 1/4 cup Temecula Olive Oil Company’s Fresh Basil Olive Oil 2 tablespoons Temecula Olive Oil Company’s Fresh Blood Orange Olive Oil 3 cloves garlic, minced 2 tablespoons fresh basil, chopped Salt and pepper to taste Wooden skewers, soaked in water Instructions: In a bowl, combine Read More »

Olivum Olive Oil Chocolate Mousse

Ingredients: 200g dark chocolate, chopped 1/2 cup Temecula Olive Oil Company Olivum Olive Oil 1/4 cup honey 4 eggs, separated 1/4 cup Fresh Pomegranate Balsamico (for drizzling) Fresh berries (for garnish) Instructions: Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, remove from heat and let it cool slightly. In a Read More »

Balsamico Bianco with Honey Roasted Vegetables

Ingredients: Assorted vegetables (e.g., carrots, Brussels sprouts, red onions, and butternut squash), chopped 1/4 cup Temecula Olive Oil Company Olivum Olive Oil Salt and pepper, to taste 1/4 cup Balsamico Bianco with Honey Fresh thyme, chopped (for garnish) Instructions: Preheat the oven to 400°F (200°C). Toss chopped vegetables with Olivum Olive Oil, salt, and pepper. Read More »

Pomegranate Balsamic Glazed Salmon

Ingredients: 4 salmon fillets 1/4 cup Temecula Olive Oil Company Olivum Olive Oil Salt and pepper, to taste 1/2 cup Fresh Pomegranate Balsamico 2 tablespoons honey Fresh parsley, chopped (for garnish) Instructions: Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet and drizzle with Olivum Olive Oil. Season with salt and Read More »

Mediterranean Orzo Salad

Ingredients: 1 cup orzo pasta, cooked according to package instructions 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup Kalamata olives, pitted and halved 2 tablespoons fresh parsley, chopped Read More »

Mediterranean Roasted Vegetables

  Ingredients: Assorted vegetables (such as zucchini, eggplant, bell peppers, and red onion), cut into chunks 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil Salt and pepper to taste Fresh oregano leaves for garnish Instructions: Preheat the oven to 400°F (200°C). Place the assorted vegetable Read More »

Mediterranean Grilled Chicken Skewers

Ingredients: 1 lb chicken breast, cut into cubes 2 tablespoons Temecula Olive Oil Roasted Garlic Olive Oil 1 tablespoon Temecula Olive Oil Fresh Oregano Olive Oil 2 cloves garlic, minced 1 teaspoon dried oregano Juice of 1 lemon Salt and pepper to taste Cherry tomatoes Red onion, cut into chunks Bell peppers, cut into chunks Read More »

Tomato and Oregano Olive Oil Bruschetta

Ingredients: 4 large tomatoes, diced 1/4 cup fresh oregano olive oil 2 cloves garlic, minced 1/4 cup fresh basil, chopped Salt and pepper to taste Baguette, sliced Instructions: In a bowl, combine diced tomatoes, fresh oregano olive oil, minced garlic, chopped basil, salt, and pepper. Allow the mixture to marinate for at least 15 minutes. Read More »

Oregano Olive Oil Roasted Vegetables

Ingredients: 4 cups mixed vegetables (such as cherry tomatoes, zucchini, bell peppers, and red onion), chopped 1/4 cup fresh oregano olive oil 2 cloves garlic, minced 1 teaspoon dried oregano Salt and pepper to taste Instructions: Preheat the oven to 400°F (200°C). In a large bowl, toss the chopped vegetables with fresh oregano olive oil, Read More »

Grilled Lemon-Oregano Chicken Skewers:

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into chunks 1/4 cup fresh oregano olive oil 2 tablespoons lemon juice 3 cloves garlic, minced 1 teaspoon dried oregano Salt and pepper to taste Wooden skewers, soaked in water Instructions: In a bowl, mix fresh oregano olive oil, lemon juice, minced garlic, dried oregano, salt, and Read More »

Pumpkin Soup

For the soup: Ingredients: -2 Tbsp Roasted Garlic olive oil -1 15 oz can pure pumpkin (you can roast fresh pumpkin if you prefer) -1/4 tsp nutmeg -1 /2 tsp cinnamon -1/4 cup maple syrup or brown sugar -Salt and black pepper to taste -4 cups vegetable stock (or broth of choice) -1/4 cup half Read More »

Olive Oil and Orange Cake with Cranberry Compote

Ingredients: 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1 cup Temecula Olive Oil Company’s Blood Orange Olive Oil 1 cup fresh orange juice Zest of 2 oranges 1 teaspoon vanilla extract Cranberry Compote: 1 cup fresh or frozen cranberries 1/2 cup Read More »

Appetizer: Roasted Butternut Squash and Pomegranate Crostini

Ingreients: 1 baguette, sliced 1 cup butternut squash, cubed 2 tablespoons Temecula Olive Oil Company’s Roasted Garlic Olive Oil Salt and pepper to taste 1/2 cup goat cheese 1/2 cup pomegranate arils Fresh thyme for garnish Instructions: Preheat the oven to 400°F (200°C). Toss butternut squash cubes with Roasted Garlic Olive Oil, salt, and pepper. Read More »

Herb-Roasted Turkey with Citrus and Rosemary

Ingredients: 1 whole turkey (size according to your needs) 1/2 cup Temecula Olive Oil Company’s California Mission Extra Virgin Olive Oil 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped Zest of 1 orange and 1 lemon Salt and pepper to taste 1 cup chicken broth Instructions: Preheat the oven to 325°F (163°C). In Read More »

Fajita Marinade

Ingredients ⅓ cup water 2 tablespoons Fresh Lime olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 1 teaspoon salt ½ teaspoon liquid smoke flavoring ½ teaspoon cayenne pepper ½ teaspoon ground black pepper Fresh lime to taste Directions Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl. Stir in cayenne and black pepper until combined. Use to marinate 2 Read More »

Avocado Lime Hummus

Ingredients 2 cups cooked garbanzo beans 1 avocado, peeled and pitted ¼ cup water ¼ cup sesame seeds 2 tablespoons Fresh Lime olive oil 2 tablespoons chopped fresh rosemary Directions Blend garbanzo beans, avocado, water, sesame seeds, lime zest, lime olive oil, and rosemary in a blender until smooth.

Garlic Asparagus with Lime

Ingredients 1 teaspoon butter 1 tablespoon Fresh Lime olive oil 1 clove garlic, minced 1 medium shallot, minced 1 bunch fresh asparagus spears, trimmed salt and pepper to taste Directions Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Read More »

Lime Marinated Salmon

Ingredients 1 tablespoon Fresh Lime olive oil 2 teaspoons Dijon mustard ¼ teaspoon ground ginger ¼ teaspoon garlic powder ¼ teaspoon cayenne pepper ⅛ teaspoon black pepper 4 salmon steaks Directions Whisk together the lime olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, Read More »

Blood Orange Salmon

For the salmon: -2 lb piece of salmon -3-4 Tbsp Fresh Blood Orange olive oil -1/2 shallot -1-2 Tbsp maple syrup -Citrus slices of your choice -6-8 sprigs rosemary -salt & pepper to taste -Preheat oven to 425°F -Season salmon with olive oil, maple syrup, shallots, and salt and pepper. Spread evenly over its surface Read More »

Herb Roasted Chicken

Ingredients: 4 bone-in, skin-on chicken thighs 3 tablespoons Temecula Olive Oil Company Olive Oil of choice 2 teaspoons dried thyme 1 teaspoon dried rosemary Salt and pepper to taste 1 lemon, sliced Instructions: Preheat the oven to 375°F (190°C). Place the chicken thighs in a baking dish. Drizzle with Olive Oil and sprinkle with thyme, Read More »

Maple Glazed Brussels Sprouts with Bacon:

Maple Glazed Brussels Sprouts with Bacon: Ingredients: 1 lb Brussels sprouts, trimmed and halved 2 tablespoons Temecula Olive Oil Company’s Olive Oil of choice Salt and pepper to taste 4 slices bacon, cooked and crumbled 1/4 cup pure maple syrup Instructions: Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with Olive Oil, salt, Read More »

Roasted Butternut Squash Salad with Balsamic Vinaigrette

Roasted Butternut Squash Salad with Balsamic Vinaigrette: Ingredients: 1 butternut squash, peeled and cubed 2 tablespoons Temecula Olive Oil Company’s Garlic Olive Oil Salt and pepper to taste 6 cups mixed salad greens 1/2 cup pecans, toasted 1/2 cup crumbled feta cheese 3 tablespoons Temecula Olive Oil Company’s Traditional Balsamic Vinegar Instructions: Preheat the oven Read More »

Herbed Focaccia Stuffing

Temecula Olive Oil Company’s Herbed Focaccia Stuffing Ingredients: 1 loaf Artisan Herb Focaccia 1/2 cup Temecula Olive Oil Company’s Olive Oil of choice 1 large onion, finely chopped 3 celery stalks, diced 3 cloves garlic, minced 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed Salt and black pepper to taste Read More »

Balsamic Glazed Brussels Sprouts with Temecula Olive Oil Company

Ingredients: 1.5 pounds Brussels sprouts, trimmed and halved 3 tablespoons Temecula Olive Oil Company’s Olive OIl of Choice 2 tablespoons Temecula Olive Oil Company’s Fig Balsamico Vinegar of choice 2 cloves garlic, minced 1 teaspoon honey or maple syrup Salt and black pepper to taste 1/4 cup chopped walnuts, toasted (optional for garnish) Fresh parsley, Read More »

Olive Oil Herb Bread Dip

Ingredients: Temecula Olive Oil Company’s Extra Virgin Olive Oil of choice Fresh herbs (rosemary, thyme, oregano) Garlic cloves Balsamico vinegar of choice Freshly ground black pepper Artisanal bread Instructions: Mix olive oil with finely chopped herbs, minced garlic, and a splash of balsamic vinegar. Add freshly ground black pepper to taste. Serve with chunks of Read More »

Cinco De Mayo Taco Soup

Ingredients 1 1/2 lbs beef top sirloin or round steak, cut in to 3/4 inch cubes 1 medium onion, chopped 1 Tbsp Temecula Olive Oil Company’s Fresh Jalapeno Olive Oil 2 15 oz cans Pinto Beans, drained and rinsed 2 14.5 oz cans of diced tomatoes & green chiles 2 cups water 1 15 oz Read More »

Baked Sweet Potatoes

Ingredients 2 tablespoons Temecula Olive Oil Company olive oil of choice 3 large sweet potatoes 2 pinches Italian Herbs 2 pinches Sea Salt 2 pinches ground Black Pepper Directions Prep: 10 m Cook: 1 h 5 m Ready In: 1 h 15 m Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of Read More »

Garlic Shrimp Linguine

Ingredients 1 pound uncooked linguine 2 tablespoon Temecula Olive Oil Company Roasted Garlic Olive Oil 3 tablespoons white wine 2 teaspoons grated Parmesan cheese 1 teaspoon chopped fresh parsley 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Directions Prep: 10 m Cook: 20 m Ready In: 30 m Bring a Read More »

Hash Browns

Ingredients 2 medium russet potatoes, shredded 1/2 medium, finely chopped white onion 1/4 cup all-purpose flour 1 egg 1 cup Temecula Olive Oil Company olive oil for frying, or as needed (We recommend Hickory Smoked or Jalapeno) Salt and pepper to taste Directions Prep: 20 m Cook: 15 m Ready In: 35 m Rinse shredded Read More »

Kale Chips

1 bunch kale 1 tablespoon Temecula Olive Oil Company Olive Oil of choice 1 teaspoon Garden Herb Salt Prep: 10 m Cook: 10 m Ready in: 20 m Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the Read More »

Spicy Lobster Pasta

Ingredients 12 ounces spaghetti kosher salt 2 tablespoons Jalapeno Oil or Olivum extra virgin olive oil 2 tablespoons unsalted butter 1 large shallot, finely chopped 1 teaspoon crushed red pepper flakes 1 pound cherry and/or Sun Gold tomatoes, halved 1 pound picked cooked lobster meat or cooked large shrimp Freshly ground black pepper Citrus Sea Read More »

Roasted Potatoes with Lemon Salt

Ingredients 4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold 1/3 cup Olivum extra virgin olive oil 6 garlic cloves, halved 1/4 teaspoon table salt 1 tbsp Citrus Sea Salt Preparation Description Put oven rack in lower third of oven and preheat oven to 425°F. Peel potatoes and quarter. Parboil potatoes in a Read More »

Roast Salmon with Balsamic Glaze

Ingredients 5 pounds whole salmon, center bone removed 1 tablespoon lemon rind, grated 2 cloves garlic, finely chopped 2 tablespoons. fresh thyme, chopped 3 tablespoons olive oil 1/2 cup Honey Balsamico Bianco Vinegar 1 teaspoon granulated sugar 1/4 cup butter 1/2 cup red wine Preparation Description Preheat oven to 350ºF. Place salmon in baking dish. Chop Read More »

Aged Gouda Salad with Balsamic Honey Dressing

Ingredients 4 ounces Boerenkaas Gouda from Holland – crumbled (can substitute any hard, aged Gouda) 2 ounces Marcona almonds- chopped 1/4 Gala or Fuji apple- thinly sliced 2 cups mixed greens Balsamic Honey Dressing 4 1/4 ounces Honey Balsamico Bianco Vinegar  2 tablespoons Dijon mustard 2 ounces hazelnut oil 5 ounces vegetable/canola oil Salt and Read More »

Honey Thyme Vinaigrette

Ingredients 3 ounces Olivum extra virgin olive oil 3 cloves garlic, minced 2 shallots, minced 1 ounce lemon-thyme, cleaned and removed from stem 1 tablespoon Honey Zest of one lemon 1 ounce Honey Balsamico Bianco Vinegar 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper, to taste Preparation Description In saucepan, combine oil with Read More »

Grilled Citrus Olive Oil Chicken

Ingredients 1 3½–4-pound chicken, cut into 8 pieces 3 tablespoons Fresh Blood Orange Olive Oil, divided Kosher salt; freshly ground pepper 2 lemons, halved 2 oranges, halved Preparation Description Prepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. Fresh Blood Orange co-milled Extra Virgin Olive Oil; season with salt and pepper. Grill Read More »

Grilled Zucchini with Citrus, Garlic and Parmesan

Ingredients 2 tablespoon unsalted butter 2 tablespoons Fresh Blood Orange Olive Oil  1 clove of garlic, grated or finely minced zest of 1 lemon, plus juice of 1/2 a lemon 1 teaspoon Italian seasoning two pinches kosher salt two pinches freshly ground black pepper 4 zucchinis, washed, stem trimmed and cut horizontally 1/3 cup freshly Read More »

Citrus Olive Oil Cake

Ingredients 3/4 cup Fresh Citrus Collection Extra Virgin Olive Oil, plus additional for greasing pan (TOOC likes Fresh Blood Orange or D’Luscious Lemon Olive Oils) 1 large lemon 1 cup cake flour (not self-rising) 5 large eggs, separated, reserving 1 white for another use 3/4 cup plus 1 1/2 tablespoons sugar Special equipment: a 9-inch Read More »

Zahtar Arctic Char with Citrus Couscous Salad

Ingredients Zahtar Actic Char 4 – 6 oz Arctic Char Filets, skin on 2 Tbsp Olivum Reserve Extra Virgin Olive Oil 4 Tsp Zahtar Sea Salt and Fresh Ground Pepper, to taste Citrus Couscous Salas > 2 C Couscous, prepared 2 Tbsp Fresh Blood Orange Olive Oil Juice from ½ an Orange 2 Tbsp Balsamico Read More »

Valentine’s Day Ribeye Steak

Ingredients 2 Ribeye Steaks 2 Tbsp Olivum Late Harvest Extra Virgin Olive Oil 2-4 Tbsp Butter 3 Cloves of Garlic 2 Sprigs of Rosemary Salt & Pepper Preparation Remove your steak from the fride about 30 minutes prior to cooking to allow it to come up to room temperature. In a large cast-iron skillet, heat Read More »

Blueberry Pancakes

Ingredients 1 3/4 C All Purpose Flour 2 Tbsp Sugar 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 2 Large Eggs 1 Cup Milk, Plus more if needed 1 Cup Sour Cream 1/4 C plus 2 Tbsp Fresh Blood Orange Olive Oil 1/2 Tsp Vanilla Extract 1 1/2 C Fresh Blueberries 1/2 Read More »

Crispy Breakfast Pita

Ingredients 6 6 inch Pita or Naan bread rounds Rotture Di Oro Olive Oil 6 Large Eggs 3/4 C Mascarpone Cheese Zest of 1/2 Large Lemon 3 Tbsp Fresh Lemon Juice 3 Packed Cups Arugula or Baby Spinach 8 Oz Thinly Sliced Prociutto Salt & Pepper, To Taste Preparation Heat a grill pan over medium-high Read More »

Egg White Frittata with Lox and Arugula

Ingredients 8 Egg Whites, at room temperature 1/2 C Whipping Cream 6 oz Lox, Chopped 1 Lemon, Zested 2 Tbsp Olivum Olive Oil 2 Cups of Packed Arugula 1 Clove Garlic, Minced Salt & Pepper, To Taste Preparation Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Read More »

Irish Potato Calcannon

Ingredients 2.5 lbs Potatoes, Peeled and Cubed 6 Slices of Bacon 1/2 Head of Cabbage 1 Large Onion 2 Cloves Garlic, minced 1 1/2 C Milk 1/4 Cup Olivum Extra Virgin Olive Oil Salt & Pepper, To Taste Preparation Place potatoes in a pot with enough water to cover. Boil for 15 to 20 minutes, Read More »

Chicken Breast in a Lemon Herb Sauce

Ingredients 6 Boneless Skinless Chicken Breasts 1/2 C Fine Breadcrumbs 1/4 C Olivum Extra Virgin Olive Oil 3 TBSP Italian Parsley, Chopped 1 1/2 TSP Dried Oregano Salt & Pepper, To Taste 1 C Dry White Wine 1/2 C Chicken Stock 1/4 C Fresh Lemon Juice 1 TSP Crushed Red Pepper (optional) 4 Garlic Cloves, Read More »

Blood Orange Chocolate Cake

Ingredients Cake 2 cups all-purpose flour 2 cups sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 1 teaspoon espresso powder 1 cup milk ½ cup Fresh Blood Orange Olive Oil 2 eggs Zest of 1 orange 2 teaspoons vanilla extract 1 cup boiling water Preparation The Read More »

Cilantro Lime Chicken Tacos

Ingredients Chicken Marinade ½ cup fresh lime juice 2 teaspoons Sonoma Kosher salt ½ teaspoon black pepper 1 Jalapeño, seeded and finely minced 2 teaspoons garlic, minced 2 tbs cilantro, chopped ½ cup Fresh Cilantro Olive Oil 6 boneless, skinless chicken breasts Chicken Marinade Corn of Flour tortillas Chopped lettuce Tomatoes Chopped Green Onions Black Read More »

Honey Truffle Mustard Potato Salad

Ingredients 1 1/2 lbs Red Potatoes, halved or quartered 1 Tbsp California Balsamico Bianco Vinegar 1 Tbsp Honey Truffle Mustard 2 Tbsp Olivum Reserve Late Harvest Extra Virgin Olive Oil Salt and Pepper to Taste 1/4 to 1/2 Cup Fresh Chopped Parsely Preparation Place potatoes in a large pot, cover them with cold water and Read More »

D’Luscious Lemon Lamb Dinner

Ingredients 5lbs boneless leg of Lamb Asparagus Bunch – pick spears that are no thicker than a pencil, trim stem ends, resulting in 5-6 inch spears. If using jumbo asparagus, lightly peel and trim to 5-6 inch spears 1 lb Baby Carrots – cut on a bias 2-3 lbs Baby Potatoes – cut into halves Read More »

Festive Cranberry Salsa

Ingredients 1 (12-oz.) package fresh cranberries 1/4 cup sugar $ 2 to 3 chopped green onions 1 seeded and chopped jalapeño pepper 1 tablespoon Fresh Jalapeno co-milled extra virgin olive oil 1 tablespoon grated fresh ginger 1/2 tablespoon Balsamico Bianco made with Honey from our Ranch 1/2  tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 Read More »

Roasted Fennel and Cannellini Bean Dip

For the Fennel 1 large or 2 small fennel bulbs, trimmed and cut into 1 pieces 2-3 tablespoons TOOC Temecula Valley Blend extra virgin olive oil 2 cloves garlic, unpeeled Salt and pepper Preheat the oven to 400 degrees. Toss the fennel and garlic cloves with the olive oil and spread on a baking sheet. Read More »

Bacon Infused Turkey

Cooking Instructions: Cut slits in the turkey skin large enough for your bacon strips Slide bacon between skin and breast of turkey Rub outside of turkey with TOOC Hickory Smoked extra virgin olive oil Sprinkle with a little Salish Sea Salt Cook this Thanksgiving turkey with bacon according to directions of your specific bird. Enjoy!!! Read More »

Pumpkin Apple Bread

Ingredients Pumpkin Apple Bread Topping 1 tablespoon flour 5 tablespoons sugar 1 teaspoon cinnamon 1 tablespoon softened unsalted butter 3 cups flour 3/4 teaspoon salt 2 teaspoons baking soda 1-1/2 teaspoons cinnamon 1 teaspoon freshly grated nutmeg 1/4 teaspoon allspice 1-16 ounce can solid-pack pumpkin 3/4 cup TOOC Olivum Late Harvest Extra Virgin Olive Oil Read More »

Roasted Onions Agrodolce

Ingredients 5 large red onions 1/3 cup plus 1 tablespoon TOOC Olivum extra virgin olive oil 1/2 cup TOOC California Balsamico vinegar 1 teaspoon kosher salt Preparation Preheat the oven to 450 degrees. Slice the tops off the onions and peel them, keeping the roots intact. Place the onions on a board and slice them Read More »

Roasted Garlic and Rosemary Cornish Hens with Roasted Potatoes

2 1/4 tablespoon TOOC’s Roasted Garlic Olive Oil 1 medium Red Onion, chopped and divided 1/3 cup uncooked wild rice 1 cup Chicken Stock 1/2 teaspoon pink salt, TOOC’s Alaea Hawaiian Sea Salt 2 Cornish game hens Pink salt and pepper, to taste 3 tablespoons TOOC’s Fresh Rosemary Olive Oil 1 tablespoon Lemon Juice 2-3 Read More »

Arugula Salad with Honey Citrus Pomegranate Dressing

Ingredients 2 T Orange Juice 2 T California Balsamico Bianco Oo-La-Pomegranate Vinegar 1 T Honey 1/4 Cup Fresh Blood Orange Olive Oil (we like D’Luscious Lemon too) Fresh Arugula Fresh Pecorino Romano Cheese to Taste Salt & Pepper to Taste Pomegranate Seeds or Orange Slices (Optional) Preparation Blend orange juice, vinegar, honey and olive oil Read More »

Picante English Muffin Pizza

Ingredients 2-4 English Muffins Picante Pepper Jalapeno Olive Oil to taste. 5-6 Fresh Baby Spinach Leaves per Slice 4-5 Slices Turkey Pepperoni per Slice 1/8 Cup Shredded 4-Cheese Mexican Blend NOTE: Substitute our seasonal Habanero Olive Oil for a real kick! Preparation Preheat oven to 350 degrees. Slice English muffins in half.  Brush inside of Read More »

Bean Salad

Ingredients Course salt and ground pepper to taste 1 1/2 lbs green beans 2 T extra virgin olive oil (TOOC likes Fresh Basil) 1 T balsamic vinegar (TOOC likes Pomegranate and/or Vanilla & Date) 1 pint cherry tomatoes 15.5 oz can chick peas small red onion sliced very thin 2/3 cups roughly chopped fresh parsley Read More »

Chili a la Habanero

Ingredients 3 Tbsp Habanero Late Harvest Reserve Olive Oil 1/2 Cup Red Onion (Chopped) 2 lbs. Ground Beef or Turkey 1 1/4 Cups Canned Tomatoes 4 Cups Canned Black Beans 3/4 tsp. Murray River Sea Salt 1 Bay Leaf 2 Tbsp. Chili Powder Sour Cream (To Taste) Preparation Saute chopped onion in Habanero olive oil. Read More »

Habanero Flank Steak

Ingredients 2 lbs Flank Steak 4 Cloves Garlic 1 Fresh Jalapeno Pepper (Seeded and Chopped) 1 tsp. Cumin 1/2 Cup Fresh Cilantro (Chopped) Juice of 2 Limes 2 Tbsp. California Balsamico Bianco with Honey Vinegar 1/2 tsp. Sugar 1/2 Cup Habanero Late Harvest Reserve Olive Oil Kosher Salt & Fresh Ground Peppercorns Preparation For Habanero Read More »

Italian Wedding Soup

For Meatballs 3/4 Cup Ground Turkey 1 tsp. White Onion (Grated) 1 Clove Garlic (Grated) 1 Tbsp. Fresh Parsley (Chopped) 2 Tbsp. Bread Crumbs 1 Egg 1 Tbsp. Milk 3 Tbsp. Fresh Grated Parmesan Cheese In a large bowl, combine all ingredients until mixed well. Form small meatballs, no more than 1″ in diameter. Set Read More »

Sicilian Sashimi

Prior to World War II, tuna fisherman would tether nets to the ocean floor off the Southern Coast of Sicily. Since the waters between Sicily and North Africa are shallow, the fish already have less room to swim through the channel so the nets would serve as a labyrinth to confuse them. The honored, strongest Read More »

Tuscan Tabouleh

Ingredients 1 1/2 Cups Fresh Parsley (Chopped) 2 Tbsp. Fresh Spearmint (Chopped) 1/2 Cup Red Onion (Diced) 6 Ripe, Medium-Size Tomatoes (Chopped) 1/2 Cup Bulgur Wheat 6 Tbsp. Rotture di Oro Extra Virgin Olive Oil 6 Tbsp. Lemon Juice Salt & Pepper to Taste Preparation In cold water, soak bulgur wheat until soft (approximately 1 Read More »

Grilled Vegetable Bruschetta

Recipe courtesy of Sarah Knecht, Private Chef Photos: Morgan Lamare Photography 2 Zucchinis cut lengthwise 1/2 inch thick 2 Yellow Squash cut lengthwise 1/2 inch thick 2 Red, Yellow or Orange Pepper quartered lengthwise and de-seeded 3 or 4 Cut 1/2 inch red onion rounds Season vegetables with kosher salt, pepper and light drizzle of Read More »

Just Dip It! Artichokes

TOOC’s Trudy from our Temecula Tasting Room shares this recipe with friends and TOOC guests alike.  Try it!  You’ll love it! Ingredients 2 Artichokes Just Dip It! Preparation Trim stem and tips off artichoke leaves.  Steam artichoke in double boiler for 1 hour. Cut artichokes in half to remove the inedible “choke” from the center Read More »

Grilled Peaches & Pound Cake

Ingredients 4 Whole Peaches Pound Cake, Sliced Fresh Blood Orange Olive Oil Vanilla & Date Balsamic Vinegar Vanilla Ice Cream Preparation Slice peaches in half and drizzle with TOOC Blood Orange Olive Oil to marinade for 15 minutes. BBQ the peaches until grill marks appear. Grill both sides of sliced pound cake to do the same. Read More »

Fresh Basil Watermelon Caprese Salad

Ingredients 4 Cups Watermelon 1 Lb Fresh Mozzarella Balls 1/2 Cup Fresh Basil Extra Virgin Olive Oil 2 Cups Balsamico Bianco with Honey Vinegar Salt and Pepper Preparation Bring to boil Balsamico Bianco with Honey in small saucepan.  Reduce vinegar until it reaches a syrupy consistency and is about 1/2 cup in volume.  Remove from Read More »

Apple Pie Made With TOOC Olive Oil Crust

Ingredients 2/3 cup Molto Burroso or Olivum Extra Virgin Olive Oil 2 1/2 cups of all purpose flour 1 tsp salt 1 tsp baking powder 1/2 cup ice water 1 tbsp of vinegar 4-6 slices of Sharp Cheddar Cheese (optional) Crust NOTE: Double recipe if upper crust is desired. Place olive oil in the freezer Read More »

Bruschetta Recipe

Ingredients 2 Tomatoes, Diced 1 tsp Fresh Basil 4 Tbsp Paremsan Cheese (Freshly Grated) 2 Tbsp (seasonal) Le Caprice de Nature Olive Oil 1 Clove Garlic, Crushed Sea Salt and Fresh Ground Black Pepper Preparation In a medium bowl, mix all ingredients. Refrigerate for 8 hours or overnight.  Serve over sliced or toasted French bread Read More »

Le Caprice Creamy Pesto

Ingredients 2 Cups Fresh Basil 1/2 Cub Paresan Cheese (Freshly Grated) 2 Tbsp Romano Cheese (Freshly Grated) 2 Cloves Garlic (Lg) 1/4 Cup Pine Nuts 1/2 Cup (seasonal) Le Caprice de Nature Extra Virgin Olive Oil 1/2 Pint Heavy Cream Sea Salt & Fresh Ground Pepper Preparation In a food processor, combine basil, both cheeses, Read More »

Pasta Puttanesca

Ingredients 28 oz Crushed Tomatoes 1 Lg Yellow Onion, Diced 4 Cloves Garlic, Sliced in Half 5 Anchovy Fillets, Chopped 5 Tbsp Le Caprice de Nature Extra Virgin Olive Oil Chopped Black Olives 3 Tbsp Capers, Drained 2 Tbsp Parsley, Chopped 1 Small Red Chili Pepper, Chopped Trapani Sea Salt Preparation Brown garlic in 1 Read More »

Hickory Smoked Portobello

Ingredients 4-5 Large Portabello Mushrooms, Sliced 1/4″ Thick 3/4 Cup Hickory Smoked Olive Oil 2 Limes, Juiced 2 Cloves Garlic, Minced 3 Tbsp Parsley, Chopped 2 Shallots, Chopped Sea Salt & White Pepper (To Taste) Preparation If desired, remove the mushroom gills by scraping with the tip of a small spoon. Over medium to high Read More »

Pulled Pork

Ingredients 5-7 lb Pork Shoulder 1 Ripe Banana 2 Tbsp Hickory Smoked Olive Oil Preparation Rinse pork shoulder and place in crock pot. Peel banana and lay on top the pork shoulder. Add olive oil. Slow cook on low for 8 hours. Discard banana. Remove pork shoulder from crock pot and serve with tortillas or Read More »

Pear & Bleu Cheese Salad

Ingredients 1/4 cup white sugar 1/2 cup pecans 1 head leaf lettuce, chopped 3 pears, peeled and chopped 5 ounces crumbled bleu cheese 1 avocado, diced 1/2 cup green onions, chopped 1/3 cup TOOC Fresh Blood Orange Olive Oil 3 tablespoons TOOC  Vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons Honey Truffle mustard 1 Read More »

Brine Cured Olives

Ingredients 1 Qt Water 1/4 Cup Canning Salt Fresh Olives Preparation Pick the olives or shake the tree over a tarp and collect the olives. Mix water and salt to create brine. Deeply slit each olive using a sharp paring knife, then immerse olives in a vat of brine, weighing them down to ensure they Read More »

Water Cured Olives

Ingredients Water Fresh Olives Preparation Pick the olives. Crack each olive with a rolling pin, then immerse completely in cold water. Place the olives in the refrigerator. Change the water each day for at least 25 days. Stir them when you think about it. Taste an olive after 25 days. If the olive is too Read More »

Potatoes with Chives and Garlic

Ingredients 2 lbs Yukon Potatoes, Peeled and Quartered 1/2 Cub Milk or Heavy Cream 2 Tbsp Finely Minced Garlic 1 tsp Sea Salt Freshly Ground Pepper 2 Tbsp Molto Burroso Extra Virgin Olive Oil Preparation Place potatoes in a large pot, cover them with cold water and bring to a boil over high heat.  Cook Read More »

Sea Bass with Summer Tomatoes, Red Onion and Mint

Ingredients 4 Sea Bass Filets 1/3 Cup Olivum or Molto Burroso Extra Virgin Olive Oil 1 Sweet Red Onion, Finely Chopped 1 tsp Red Chile Flakes Sea Salt & Freshly Ground Pepper Small Bunch of Mint Leaves, Coarsely Chopped 4 Ripe, Juicy Tomatoes, Chopped 1 TBSP Sherry Vinegar (Optional) Preparation Let sea bass come to Read More »

World’s Best Cobbler

Ingredients 1/4 Cub Lemon Olive Oil 1/4 Cup Butter 3-6 Cups of Fruit (Any stone fruit or berries work well for this recipe.) 1 Cup Granulated Sugar 2 tsp Baking Powder 1 Cup All-Purpose Flour 1 Cup Milk Preparation Place butter in a deep baking dish at least 9″ in diameter and place in a Read More »

Lemon Rosemary Chicken Cassoulet

Ingredients 1 Whole Chicken 1/4 Cup D’Luscious Lemon Olive Oil 2 Tbsp (seasonal) Fresh Rosemary Olive Oil 3-4 Whole Lemons 4-5 Tender Sprigs of Fresh Rosemary (optional) Red Potatoes Salt & Pepper Preparation Clean chicken and rub with D’Luscious Lemon Olive Oil. Put chicken in a covered roasting pan and squeeze two lemons over chicken. Read More »

Lime Olive Oil Cake

Ingredients 1 1/2 C All Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 3 Large Eggs 1 C Sugar 3/4 C Plain Yogurt Zest of 3 Limes 1/4 C plus 2 Tbsp Temecula Valley Blend Extra Virgin Olive Oil 1/4 C plus 2 Tbsp (seasonal) Fajita Frenzy Lime Olive Oil Read More »

Mango Salsa

Ingredients 2 Ripe Mangoes, Cubed 1 Ripe Red Tomato, Chopped 1 Ripe Yellow Tomato, Chopped 1 Scallion, Finely Chopped 2 Tbsp Cilantro, Finely Chopped 2 Tbsp Fajita Frenzy Lime Olive Oil 2 Tbsp Fresh Squeezed Lime Juice Salt & Fresh Ground Black Pepper Preparation In a medium bowl, toss all ingredients together and serve.

Jamaican Jerk Chicken

Ingredients 2 Jalapenos, Minced 2 Cloves Garlic, Minced 2 Scallions, Minced 1 tsp Nutmeg 1 tsp Allspice 3 Tbsp (seasonal) Lime Olive Oil 1 Whole Chicken, Quartered* 2 Limes Salt & Pepper Preparation Place peppers, garlic and scallions in a large bowl. Add 3 tablespoons juice from limes, olive oil, salt and pepper. Whisk well. Read More »

Bread Salad

Ingredients 1 Loaf French Baguette, Lightly Toasted 1 Clove Garlic, Crushed 1/2 tsp Salt 1 Head Romaine Lettuce 1 Cucumber, Peeled & Diced 2 Green Scallions 1 C Parsley, Chopped 4 Medium Tomatoes, Cut Into Bite-Sized Pieces 2 tsp Dried Mint, Crushed (optional) 1/2 C Temecula Valley Blend Extra Virgin Olive Oil Juice of 1/2 Read More »

Roasted Bell Peppers With Zahtar

Ingredients 1 Red Bell Pepper, Chopped 1 Yellow Bell Pepper, Chopped 1 Orange Bell Pepper, Chopped 1 Green Bell Pepper, Chopped 1 Medium Yellow Onion, Chopped 1 tsp Zahtar (to taste) 1/2 C Temecula Valley Blend Extra Virgin Olive Oil 2 Tb/zahtar-940sp Finely Chopped Flat Leafed Parsley Murray River Sea Salt Freshly Ground Black Pepper Read More »

Truffle Cheddar Grits

Ingredients 2 T Olivum Late Harvest Olive Oil 1 t sea salt 3 ½ C skim milk 2 C water 1 ¼ C quick cook grits 2 C shredded Cheddar Cheese 1 t hot pepper sauce ¼ t fresh ground pepper 5 large eggs shavings of 1 white or black truffle Preparation In a large Read More »

Truffle Barley Soup

Ingredients ¾ C barley 2 T TOOC Le Caprice de Nature Early Harvest EVOO 3 medium size celery stalks sliced 1 large onion chopped 1 ½ pounds mushrooms thickly sliced (assorted varieties works nicely) 2 T tomato paste 2 13 ¾ to 14 ½ ounce cans organic beef broth 5 medium size carrots, cut in Read More »

Vanilla Fig Chicken with Wild Rice

Ingredients Vanilla and Fig Balsamic Vinegar Blood Orange or D’Luscious Lemon Extra Virgin Olive Oil Chicken Breast, Boneless, Skinless Red Wine Fresh Figs Fresh Oranges Herbs De Provence Wild Rice Preparation Bake Chicken with Citrus EVOO and a very light sprinkling of Herbs de Provence. When Chicken is done cooking take Vanilla and Fig Balsamic Read More »

Temecula Olive Oil Company Gelato

This lemony treat requires an ice cream maker. Ingredients 6 egg yolks 1 cup sugar 3/4 cup TOOC extra virgin olive oil (either D’Luscious Lemon or Fresh Basil) 3 cups milk 1 cup heavy cream Preparation Combine the egg yolks and sugar in the bowl of an electric mixer. Use the whip attachment to beat Read More »

TOOC Lemon Cookies

Ingredients 2 Cups flour 1 Cup plus 2 TBSP Sugar 1/2 t. baking soda 1/2 Cup plus 2 TBSP TOOC D’Luscious Lemon Olive Oil 2 T Milk 1 T lemon zest Juice from 1 large lemon Preparation Preheat the oven to 350. Line two baking sheets with parchment paper. Sift together the first three ingredients Read More »

Sweet Zhug Chicken and Rice

Ingredients Picante Pepper Jalapeno Extra Virgin Olive Oil 1 Can Coconut Milk 1C Raisins Zhug (Yemen Spice) 2C Jasmine White Rice, uncooked 5 Chicken Breasts, boneless, skinless 1 Lime or Lemon Preparation Coat the bottom of a one-size-too-small Pyrex pan with Picante Pepper EVOO. Place chicken in pan, drizzle with additional Picante Pepper EVOO. Coat Read More »

Spiced Pinot Chicken Marinade

Ingredients 1/2 Bottle Just Dip It! 1 to 1 1/2 cup (to taste) Pinot Grigio Dash of Ground Salish Salt Preparation Combine all ingredients and pour over 6-8 skinless, boneless chicken breasts. Marinade in your refrigerator for 1 to 2 days. Cook on the BBQ on low heat.

Temecula Mashed Potatoes

Liven up the beloved family staple. For a traditional flavor, use the Olivum Late Harvest or Rotture di Oro Early Harvest EVOO; to change things up try using the seasonal Rosemary or savory Roasted Garlic EVOO. Preparation Peel and boil potatoes as you normally would. During the mashing process, add warm milk and your favorite Temecula Read More »

Spiced Rice

Ingredients Plan on preparing your favorite rice as you normally would. But first, add about 1 tablespoon of Picante Pepper Jalapeno Extra Virgin Olive Oil to the water for every cup of dry rice. Preparation When the rice is finished cooking, immediately mix in whole Jalapeno Stuffed Olives to the rice and serve.

Citrus Popcorn

Pop your favorite popcorn using your favorite TOOC Citrus Olive Oil (D’luscious Lemon, Fresh Blood Orange, Fajita FrenzyLime, or Fresh Grapefruit).

Simple Fresh Tomato Sauce

Ingredients 6 T. TOOC Fresh Basil Olive Oil 1 medium Yellow Onion cut into 1/4-inch slices 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices Sea salt and fresh cracked pepper to taste Hot Pepper flakes to taste (optional) 5 cloves garlic, chopped 4 pounds ripe, fragrant heirloom tomatoes, cored and Read More »

Rosemary Chicken with Whole Wheat Couscous

Ingredients 1-2 lbs. Thinly Sliced or Chopped Raw Chicken 1 T Salish Sea Salt 3/4 C Olivasecca Olives, rinsed 3/4 C Dry Toasted Pine Nuts 10 Whole Fresh Sage Leaves 1 Pkg. Whole Wheat Couscous 2 1/2 T (seasonal) Rosemary Reserve Olive Oil Preparation In a large bowl, combine chicken, sage, 1/2 T Salish, cover Read More »

Picante Breakfast Tacos

Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito. Ingredients Eggs Picante Pepper Jalapeno Co-Milled Extra Virgin Olive Oil 2 tablespoons Roasted Garlic Reserve Co-Milled Extra Virgin Olive Oil 1 can black beans Corn tortillas Pepper jack cheese, grated Ripe Read More »

Pistou

Ingredients 2 C sorrel or basil, tough stems removed 3 cloves garlic ½ C grated parmesan cheese ½ C Olivum or Le Caprice de Nature Early Harvest extra virgin olive oil Dash of fresh squeezed lemon juice ¼ t course sea salt 1/8 t fresh ground pepper Preparation Combine sorrel, walnuts, garlic, and parmesan in Read More »

Margarita Pizza

Sauce Ingredients 1 6 ounce can of tomato paste 6 ounces water 3 shots tequila 3 tablespoons Mexican Herbs 1 teaspoon Sonoma Kosher Salt 1 tablespoon Picante Pepper Jalapeno Co-Milled Extra Virgin Olive Oil The Pizza There are no measurements for the pizza toppings, so add as much or as little as you want. Pre-made Read More »

Mediterranean Fried Chicken

Ingredients Whole chicken legs – drumsticks and split breasts are also fine 2 tablespoons Fresh Mediterranean Herbs Olive Oil or Fresh Rosemary Olive Oil 2 sprigs rosemary 4 small sprigs thyme Ginger root – grated, or use 3/4 teaspoon of ground ginger 6 leaves fresh marjoram – chopped, or use 1/2 teaspoon of dried marjoram Read More »

Moroccan Egg Salad

Ingredients 4 eggs 3 cloves garlic – peeled and minced The juice of 2 lemons – freshly pressed 5 sprigs flat parsley – leaves minced 5 tablespoons D’Luscious Lemon Olive Oil 1/2 teaspoon salt Preparation Boil the eggs in shell for 5 minutes. In the meantime, peel the garlic cloves. Combine garlic and salt in Read More »

Lime Herb Rice

Ingredients 1 C Long Grain White Rice 2 C Chicken Stock 2 T TOOC (seasonal) Fajita Frenzy Lime Olive Oil 2 T Fresh chopped Cilantro Preparation Bring rice, stock and oil to boil in a saucepan over medium high heat. Reduce heat and cover, simmering 20-25 minutes. Add herbs and salt as desired. Serve immediately.</P

Rosemary Lamb Chops

Ingredients 10-12 loin lamb chops, about 1 1/2 inches thick 1/2 cup (seasonal) Fresh Rosemary Olive Oil 1/3 cup (seasonal) Red Wine Vinegar 1 tablespoon dried rosemary 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation Combine all ingredients, except lamb, in a large glass bowl. Place chops in bowl and turn Read More »

D’Luscious Hummus

Ingredients 2 cups (450 g) dry chick peas (garbanzo beans) – about 5 cups cooked 1/2 cup (8 tablespoons) tahini (sesame paste) 3/4 cup (12 tablespoons) lemon juice – freshly pressed 3 cloves garlic – peeled 1/2 teaspoon salt 1/4 cup water (use chickpea cooking water, if you have it available) – optional 2 or Read More »

Drunken Pasta

Ingredients 1-2 bottles of your favorite Red Table Wine Your favorite fresh pasta Raw Pine Nuts Baby Squash 1 Pkg. Crumbled Feta Cheese 1/2 T finely ground Salish Salt 2-3 T California Balsamico Vinegar Olivum Olive Oil D’luscious Lemon Olive Oil Preparation The morning before dinner cut the baby squash into bite sized pieces and Read More »

Baked Chicken

This simple baked chicken recipe is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch or heat and serve with your favorite rice or pasta. Ingredients Fresh Basil or one of our Citrus Reserves: Fresh Blood Orange or D’Luscious Lemon Boneless chicken breast Preparation Take Read More »

Chicken De Provence Couscous

This recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Rotture di Oro EVOO and Herbs de Provence lend invigorating flavor. Ingredients 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.) Whole Wheat Couscous Rotture di Read More »

Baked Pancetta-Wrapped Endive

Ingredients 18 paper-thin slices pancetta 9 heads Belgian endive 4 Tablespoons fresh lemon juice 3 Tablespoons Rotture di Oro Olive Oil Sea salt & fresh ground pepper 1 clove garlic minced Optional, lemon wedges Preparation Trim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position Read More »

Foil Baked Scallops and Sugar Snap Peas

Ingredients Preheat Oven to 425 degrees 1 1/2 lb sugar snap peas cleaned 1/2 teaspoon grated orange zest 1/4 cup Rotture di Oro Olive Oil Sea salt & fresh ground Pepper 2 lbs Bay or Sea Scallops Preparation Boil sugar snap peas in salted water about one minute until bright green. Cut out 6, 12” Read More »

Fettuccine with Cashew, Mint and Cilantro Pesto

Ingredients 1/3 C Cashews 1 fresh Jalapeno pepper minced 1 Tablespoon minced garlic 1 Tablespoon fresh grated Ginger 1/2 teaspoon ground Coriander 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil 2 C fresh Cilantro leaves 1/2 C fresh mint leaves 1/3 C fresh parsley leaves (preferably flat leaf) 1 1/2 Tablespoons fresh lime Read More »

Bagna Cuda

Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes 1/2 C (seasonal) Le Caprice D’Nature Olive Oil 4 T unsalted butter 6 cloves minced garlic 4 anchovy fillets Preparation In a small pan over low heat combine the Read More »

Pinzimonio

This Italian vegetable dish makes a great appetizer, side dish or snack! Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes Just Dip It Gourmet Dipping Oil or (seasonal) Le Caprice D’Nature Olive Oil for dipping Sea salt Read More »

D’Luscious Lemon Poached Fish

Ingredients 4 (6-ounce) scrod fillets, skin on (halibut is a good substitute) 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup capers (preferably in salt), rinsed 1 1/2 large lemons, thinly sliced crosswise 1/4 cup fresh flat-leaf parsley leaves 2 cups TOOC D’Luscious Lemon Olive Oil Preparation Preheat oven to 250 Read More »

D’Luscious Lemon Asparagus Pasta

Ingredients 1 pound fresh, medium thickness asparagus, tough ends trimmed 1 teaspoon finely grated fresh lemon zest 1/4 cup TOOC D’Luscious Lemon Olive Oil 1 pound Penne pasta 1/2 cup grated Parmigiano-Reggiano Preparation Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt Read More »

Barbeque-Stuffed Bell Pepper Boats

The different colored peppers add flare to the table when presented. Try our vegetarian BBQ-stuffed bell pepper boats recipe below. Ingredients 4 large bell peppers, assorted colors 2 cups dry rice 1 cup carrots 1 cup celery 4 tomatoes 2 mild onions 4 T Bar-b-que Spice Rub 2 t Salish Sea Salt Roasted Garlic Extra Read More »

De Provence Roast

This flavorful dish can also be cooked in a crock-pot. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. Ingredients 3 lbs. Pot Roast 1 Purple Onion, sliced 1/3 C Herbs De Provence Olivum Reserve Late Harvest Olive Oil Preparation Coat bottom of large pan with Olivum Read More »

Citrus Pasta Salad

Ingredients: 1 green bell pepper 1 orange bell pepper 1 medium-sized Maui onion, chopped 1 pkg. curly pasta of your choice 2 T Vanilla and Fig Balsamic Vinegar 1 cup Fresh Blood Orange Olive Oil 2 t Salish Smoked Sea Salt, finely ground 1 pkg. Feta cheese 1 pkg, pine nuts, raw, unsalted 1 cup Read More »

Provence Caprese

Ingredients 2 large fresh tomatoes 1 pkg fresh mozzarella cheese, drained (The mini balls work great!) 1 T Herbs De Provence 1 t Salish Salt, finely ground 2 T Le Caprice de Nature Extra Virgin Olive Oil 1 1/2 T California Balsamico Vinegar 2-3 T Olivum Extra Virgin Olive Oil (Start with 2T. If you Read More »

Tomato Basil Pasta

Ingredients 1 Red Tomato 1 Yellow Tomato 1 Red Bell Pepper 1 Yellow Bell Pepper Pine Nuts, Toasted and Unsalted 1 Pkg. Black Pepper Pasta Fresh Basil Extra Virgin Olive Oil Asagio Fresca Cheese Preparation Chop tomatoes and bell peppers into even bite sized pieces and put aside. Cook pasta until aldente and drain. Toss Read More »

Portobello Mushroom Cooked like a Steak

Ingredients 1/2 cup Olivum Extra Virgin Olive Oil, plus 2 tablespoons 2 tablespoons minced shallot 2 teaspoons finely chopped fresh thyme 1 cup dry red wine 1 1/2 cups double-strength Chicken Stock, or 3 cups canned low-salt chicken broth boiled until reduced by half Gray salt and freshly ground pepper 1 tablespoon red wine vinegar Read More »

Strawberry and Cucumber Salsa

Ingredients 1 English (hothouse) cucumber 1/2 t. salt 1 pint fresh strawberries 2 scallions 1 T. California Balsamico 2 T. mint or parsley, chopped Preparation Peel half of the cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place Read More »

Salmon Steaks with Lemon Sauce

Ingredients 3 tablespoons D’Luscious Lemon Olive Oil 1 tablespoon chopped fresh marjoram leaves 1/8 teaspoon pepper 4 (6 ounces each) salmon steaks 4 1/4-inch slices lemon Preparation Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. In a small bowl, stir together olive Read More »

Strawberry, Fig & Basil Salad

Ingredients 1 shallot, finely diced 2 TBSP Vanilla & Fig Balsamic Vinegar 1 cup fresh sliced strawberries 4 ripe Black Mission Figs< 1/2 Cup TOOC Fresh Basil Olive Oil 2 handfuls fresh arugula 3/4 C fresh flat leaf parsley 1/2 Cup fresh mint leaves 1 handful young, tender frisee Fresh cracked pepper to taste 2 Read More »

Asian Orange Glazed Salmon

Ingredients 3/4 cup UCR Seville Orange Marmalade  1/4 cup soy sauce  1/4 cup honey  2 tablespoons fresh lemon juice  1 teaspoon garlic powder  1/2 teaspoon ground ginger  4 (6 oz.) salmon, tuna or swordfish fillets, about 3/4-inch thick  Cooked white rice Preparation Description COMBINE orange marmalade, soy sauce, honey, lemon juice, garlic powder and ginger Read More »