Roast Salmon with Balsamic Glaze using Temecula Olive Oil Company Guava or Honey Balsamico Bianco Vinegar. 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 Rotture di Oro fresh-squeezed extra virgin olive oil 1/2 cup Guava Balsamico Bianco or 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 »
Blueberry Pancakes made with Fresh Blood Orange Olive Oil from Temecula Olive Oil Company in California. Ingredients 1 3/4 C All Purpose Flour 2 Tbsp Sugar 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 2 Large Eggs 1 Cup Milk, Plus more if needed 1 Cup Sour Cream 1/4 C plus 2 Read More »
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 »