Garlic Asparagus with Lime made with Temecula Olive Oil Company’s 100% California fresh-squeezed Fresh Lime Olive Oil. 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 Garlic Asparagus with Lime Directions Melt butter with olive oil in a large skillet over medium heat. Stir Read More »
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 »