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 »
Tuscan Tabouleh made with Temecula Olive Oil Company’s Fall Harvest Reserve Rotture di Oro Extra Virgin Olive Oil. 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. Read More »
Grilled Vegetable Bruschetta made with Olivum Reserve Late Harvest Extra Virgin Olive Oil from Temecula Olive Oil Company. 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 Read More »
Just Dip It! Artichokes made with Temecula Olive Oil Company’s gourmet dipping oil, Just Dip It! 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! Just Dip It! Artichokes Preparation Trim stem and tips off artichoke leaves. Read More »
Fresh Basil Watermelon Caprese Salad made with Fresh Basil Olive Oil and Honey Balsamico Bianco Vinegar from Temecula Olive Oil Company. 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 Fresh Basil Watermelon Caprese Salad Preparation Bring Read More »