Crispy Breakfast Pita made with Temecula Olive Oil Company’s Rotture di Oro Fall Harvest Reserve Fresh-Squeezed Extra Virgin Olive Oil. Ingredients 6 6 inch Pita or Naan bread rounds Rotture Di Oro Olive Oil 6 Large Eggs 3/4 C Mascarpone Cheese Zest of 1/2 Large Lemon 3 Tbsp Fresh Lemon Juice 3 Packed Cups Arugula Read More »
Egg White Frittata with Lox and Arugula made with fresh-squeezed Olivum Late Harvest Reserve extra virgin olive oil. Ingredients 8 Egg Whites, at room temperature 1/2 C Whipping Cream 6 oz Lox, Chopped 1 Lemon, Zested 2 Tbsp Olivum Olive Oil 2 Cups of Packed Arugula 1 Clove Garlic, Minced Salt & Pepper, To Taste Read More »
Chicken Breast in a Lemon Herb Sauce made with Olivum Late Harvest Reserve Fresh-Squeezed Extra Virgin Olive Oil. Ingredients 6 Boneless Skinless Chicken Breasts 1/2 C Fine Breadcrumbs 1/4 C Olivum Extra Virgin Olive Oil 3 TBSP Italian Parsley, Chopped 1 1/2 TSP Dried Oregano Salt & Pepper, To Taste 1 C Dry White Wine Read More »
Cilantro Lime Chicken Tacos made with 100% California Fresh Cilantro Olive Oil or Fresh Lime Olive Oil from Temecula Olive Oil Company. Ingredients Chicken Marinade ½ cup fresh lime juice 2 teaspoons Sonoma Kosher salt ½ teaspoon black pepper 1 Jalapeño, seeded and finely minced 2 teaspoons garlic, minced 2 tbs cilantro, chopped ½ cup Read More »
D’Luscious Lemon Lamb Dinner made with Olivum Extra Virgin Olive Oil, Roasted Garlic Olive Oil, and D’Luscious Lemon Olive Oil. Ingredients 5lbs boneless leg of Lamb Asparagus Bunch – pick spears that are no thicker than a pencil, trim stem ends, resulting in 5-6 inch spears. If using jumbo asparagus, lightly peel and trim to Read More »
Bacon Infused Turkey Recipe made with Temecula Olive Oil Company’s Hickory Smoked Olive Oil or Roasted Garlic Reserve Olive Oil. Cooking Instructions: Cut slits in the turkey skin large enough for your bacon strips Slide bacon between skin and breast of turkey Rub outside of turkey with Roasted Garlic Reserve Olive Oil or TOOC Hickory Read More »
Roasted Garlic and Rosemary Cornish Hens with Roasted Potatoes made with Roasted Garlic Olive Oil & Fresh Rosemary Olive Oil. 2 1/4 tablespoon Raw Garlic Olive Oil or TOOC’s Roasted Garlic Olive Oil 1 medium Red Onion, chopped and divided 1/3 cup uncooked wild rice 1 cup Chicken Stock 1/2 teaspoon pink salt, TOOC’s Alaea 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 »
Chili a la Habanero made with Temecula Olive Oil Company’s Late Harvest Habanero Extra Virgin Olive Oil for an all-natural kick. Ingredients 3 Tbsp Habanero Late Harvest Reserve Olive Oil 1/2 Cup Red Onion (Chopped) 2 lbs. Ground Beef or Turkey 1 1/4 Cups Canned Tomatoes 4 Cups Canned Black Beans 3/4 tsp. Murray River Read More »
Habanero Flank Steak made with Temecula Olive Oil Company’s Fresh Habanero Olive Oil & Honey Balsamico Bianco Vinegar. Ingredients 2 lbs Flank Steak 4 Cloves Garlic 1 Fresh Jalapeno Pepper (Seeded and Chopped) 1 tsp. Cumin 1/2 Cup Fresh Cilantro (Chopped) Juice of 2 Limes 2 Tbsp. California Balsamico Bianco with Honey Vinegar 1/2 tsp. Read More »