Lime Marinated Salmon made with Temecula Olive Oil Company’s 100% California fresh-squeezed Fresh Lime Olive Oil. Ingredients 1 tablespoon Fresh Lime olive oil 2 teaspoons Dijon mustard ¼ teaspoon ground ginger ¼ teaspoon garlic powder ¼ teaspoon cayenne pepper ⅛ teaspoon black pepper 4 salmon steaks Lime Marinated Salmon Directions Whisk together the lime olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, Read More »
Blood Orange Salmon made with Temecula Olive Oil Company’s fresh-squeezed Fresh Blood Orange Reserve Olive Oil. For the Blood Orange Salmon: -2 lb piece of salmon -3-4 Tbsp Fresh Blood Orange Olive Oil -1/2 shallot -1-2 Tbsp maple syrup -Citrus slices of your choice -6-8 sprigs rosemary -salt & pepper to taste -Preheat oven to Read More »
Herb Roasted Chicken made with herbs and Temecula Olive Oil Company’s fresh-squeezed Temecula Valley Blend Winter Harvest Extra Virgin Olive Oil or Mediterranean Herbs Olive Oil. Ingredients: 4 bone-in, skin-on chicken thighs 3 tablespoons Temecula Valley Blend Extra Virgin Olive Oil or Mediterranean Herbs Olive Oil 2 teaspoons dried thyme 1 teaspoon dried rosemary Salt Read More »
Cinco De Mayo Taco Soup made with Temecula Olive Oil Company’s Fresh Jalapeno Co-Milled Extra Virgin Olive Oil. Ingredients 1 1/2 lbs beef top sirloin or round steak, cut in to 3/4 inch cubes 1 medium onion, chopped 1 Tbsp Temecula Olive Oil Company’s Fresh Jalapeno Olive Oil 2 15 oz cans Pinto Beans, drained Read More »
Garlic Shrimp Linguine made with Temecula Olive Oil Company’s Roasted Garlic Olive Oil, Artisan Sea Salt and Fresh Peppercorn Medley. Ingredients 1 pound uncooked linguine 2 tablespoon Temecula Olive Oil Company Roasted Garlic Olive Oil 3 tablespoons white wine 2 teaspoons grated Parmesan cheese 1 teaspoon chopped fresh parsley 1 pinch salt and pepper to Read More »
Spicy Lobster Pasta made with Temecula Olive Oil Company’s fresh-squeezed Fresh Jalapeno extra virgin olive oil. Ingredients 12 ounces spaghetti kosher salt 2 tablespoons Jalapeno Oil or Olivum extra virgin olive oil 2 tablespoons unsalted butter 1 large shallot, finely chopped 1 teaspoon crushed red pepper flakes 1 pound cherry and/or Sun Gold tomatoes, halved Read More »
Roast Salmon with Balsamic Glaze using Temecula Olive Oil Company Balsamico Bianco Vinegar with Honey from our Olive Ranch. Ingredients 5 pounds whole salmon, center bone removed 1 tablespoon lemon rind, grated 2 cloves garlic, finely chopped 2 tablespoons. fresh thyme, chopped 3 tablespoons fresh-squeezed extra virgin olive oil 1/2 cup Honey Balsamico Bianco Vinegar 1 Read More »
Grilled Citrus Olive Oil Chicken made with Temecula Olive Oil Company’s Fresh Blood Orange Citrus Reserve Olive Oil. Ingredients 1 3½–4-pound chicken, cut into 8 pieces 3 tablespoons Fresh Blood Orange Olive Oil, divided Kosher salt; freshly ground pepper 2 lemons, halved 2 oranges, halved Grilled Citrus Olive Oil Chicken Preparation Description Prepare a grill Read More »
Zahtar Arctic Char with Citrus Couscous Salad with Olivum Reserve Extra Virgin Olive Oil, Fresh Blood Orange Olive Oil & Balsamico Bianco. Ingredients Zahtar Actic Char 4 – 6 oz Arctic Char Filets, skin on 2 Tbsp Olivum Reserve Extra Virgin Olive Oil 4 Tsp Zahtar Sea Salt and Fresh Ground Pepper, to taste Citrus Read More »
Valentine’s Day Ribeye Steak made with Temecula Olive Oil Company’s fresh-squeezed Olivum Late Harvest Reserve Extra Virgin Olive Oil. Ingredients 2 Ribeye Steaks 2 Tbsp Olivum Late Harvest Extra Virgin Olive Oil 2-4 Tbsp Butter 3 Cloves of Garlic 2 Sprigs of Rosemary Salt & Pepper Valentine’s Day Ribeye Steak Preparation Remove your steak from Read More »