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.…

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…

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.…

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…

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…

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…

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…