Citrus Popcorn made with Temecula Olive Oil Company’s Citrus Reserve Fresh-Squeezed Extra Virgin Olive Oils. Pop your favorite popcorn using your favorite TOOC Citrus Olive Oil (D’luscious Lemon, Fresh Blood Orange, Fajita Frenzy Fresh Lime, or Fresh Grapefruit). Temecula Olive Oil Company Olive Oils We have over two decades of experience as California’s premier growers Read More »
Margarita Pizza made with Temecula Olive Oil Company’s Fresh-Squeezed Fresh Jalapeno Extra Virgin Olive Oil. Sauce Ingredients 1 6 ounce can of tomato paste 6 ounces water 3 shots tequila 3 tablespoons Mexican Herbs 1 teaspoon Sonoma Kosher Salt 1 tablespoon Picante Pepper Jalapeno Co-Milled Extra Virgin Olive Oil The Pizza There are no measurements Read More »
Moroccan Egg Salad made with Temecula Olive Oil Company’s Fresh-Squeezed D’Luscious Lemon Extra Virgin Olive Oil. Ingredients 4 eggs 3 cloves garlic – peeled and minced The juice of 2 lemons – freshly pressed 5 sprigs flat parsley – leaves minced 5 tablespoons D’Luscious Lemon Olive Oil 1/2 teaspoon salt Moroccan Egg Salad Preparation Boil Read More »
D’Luscious Hummus made with Temecula Olive oil Company’s D’Luscious Lemon Extra Virgin Olive Oil Ingredients 2 cups (450 g) dry chick peas (garbanzo beans) – about 5 cups cooked 1/2 cup (8 tablespoons) tahini (sesame paste) 3/4 cup (12 tablespoons) lemon juice – freshly pressed 3 cloves garlic – peeled 1/2 teaspoon salt 1/4 cup Read More »
Chicken De Provence Couscous recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Rotture di Oro EVOO and Herbs de Provence lend invigorating flavor. Ingredients 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.) Whole Wheat Read More »
Baked Pancetta-Wrapped Endive made with Temecula Olive Oil Company’s (seasonal) Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. Ingredients 18 paper-thin slices pancetta 9 heads Belgian endive 4 Tablespoons fresh lemon juice 3 Tablespoons Rotture di Oro Olive Oil Sea salt & fresh ground pepper 1 clove garlic minced Optional, lemon wedges Baked Read More »
Foil Baked Scallops and Sugar Snap Peas made with Temecula Olive oil Company’s Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. Ingredients Preheat Oven to 425 degrees 1 1/2 lb sugar snap peas cleaned 1/2 teaspoon grated orange zest 1/4 cup Rotture di Oro Olive Oil Sea salt & fresh ground Pepper 2 Read More »
Bagna Cuda made with Temecula Olive Oil Company’s (seasonal) Le Caprice de Nature Early Harvest Extra Virgin Olive Oil. Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes 1/2 C (seasonal) Le Caprice D’Nature Olive Oil 4 T Read More »
Pinzimonio made with Temecula Olive Oil Company’s Le Caprice de Nature Early Harvest Extra Virgin Olive Oil (seasonal). This Italian vegetable dish makes a great appetizer, side dish or snack! Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem Read More »
Barbeque Stuffed Bell Pepper Boats made with Raw Garlic Olive Oil or Roasted Garlic Olive Oil, BBQ Rub & Lemon Citrus Olives from Temecula Olive Oil Company. The different colored peppers add flare to the table when presented. Try our vegetarian BBQ-stuffed bell pepper boats recipe below. Ingredients 4 large bell peppers, assorted colors 2 Read More »