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 »
Bruschetta Recipe made with Le Caprice de Nature Early Harvest Fresh-Squeezed Extra Virgin Olive Oil. Try it with TOOC’s Roasted Garlic Olive Oil. too! 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 Read More »
Hickory Smoked Portobello made with Temecula Olive Oil Company’s Fresh-Squeezed Hickory Smoked Extra Virgin Olive Oil. Ingredients 4-5 Large Portobello 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) Hickory Smoked Portobello Preparation Read More »
Brine Cured Olives Recipe from Temecula Olive Oil Company using our seasonal fresh olives, fresh-squeezed extra virgin olive oils & small batch California vinegars. Ingredients 1 Qt Water 1/4 Cup Canning Salt Fresh Olives Brine Cured Olives Preparation Pick the olives or shake the tree over a tarp and collect the olives. Mix water and Read More »
Water Cured Olives Recipe from Temecula Olive Oil Company using seasonal fresh olives, fresh-squeezed olive oil & vinegar. Ingredients Water Fresh Olives Water Cured 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 Read More »
Bread Salad Recipe made with TOOC’s Temecula Valley Blend Extra Virgin Olive Oil and Zahtar Spice Blend. 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 Read More »
Roasted Bell Peppers With Zahtar made with Temecula Olive Oil Company Fresh-Squeezed Extra Virgin Olive Oil. 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 Read More »