Temecula Olive Oil Company’s Herbed Focaccia Stuffing made with your favorite Temecula Olive Oil Company Extra Virgin Olive Oil. 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 Read More »
Olive Oil Herb Bread Dip made with Temecula Olive Oil Company Fresh-Squeezed Extra Virgin Olive Oil & Aged California Balsamico Vinegar. 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 Read More »
Kale Chips made with Temecula Olive Oil Company Fresh-Squeezed Extra Virgin Olive Oil and Garden Herb Sea Salt. Ingredients: 1 bunch kale One tablespoon Temecula Olive Oil Company Olive Oil of choice 1 teaspoon Garden Herb Salt Kale Chips Directions: Prep: 10 m Cook: 10 m Ready in: 20 m Preheat an oven to 350 Read More »
Grilled Zucchini with Citrus Garlic and Parmesan made with fresh-squeezed Fresh Blood Orange Olive Oil from Temecula Olive Oil Company. 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 Read More »
Honey Truffle Mustard Potato Salad made with Olivum Late Harvest Reserve Extra Virgin Olive Oil & Balsamico Bianco Vinegar. 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 Read More »
Roasted Fennel and Cannellini Bean Dip made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oil. 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 Read More »
Roasted Onions Agrodolce made with Olivum Late Harvest Reserve Extra Virgin Olive Oil & California Balsamico Vinegar. 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 Roasted Onions Agrodolce Preparation Preheat the oven to 450 degrees. Slice the Read More »
Picante English Muffin Pizza made with Fresh Jalapeno Extra Virgin Olive Oil from Temecula Olive Oil Company. 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 Read More »
Bean Salad made with Fresh Basil Olive Oil and Ooh La La Pomegranate Balsamico Vinegar from Temecula Olive Oil Company. 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 Read More »
Sicilian Sashimi made with Temecula Olive Oil Company’s Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. 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 Read More »