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 »
Temecula Mashed Potatoes made with Temecula Olive Oil Company’s fresh-squeezed extra virgin olive oils. Liven up the beloved family staple. For a traditional flavor, use the Olivum Late Harvest or Rotture di Oro Early Harvest EVOO; to change things up try using the seasonal Rosemary EVOO or savory Roasted Garlic EVOO. Temecula Mashed Potatoes Preparation Peel Read More »
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 »