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 »
Sicilian Sashimi made with Temecula Olive Oil Company’s Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. Prior to World War II, tuna fisherman would tether nets to the ocean floor off the Southern Coast of Sicily. Since the waters between Sicily and North Africa are shallow, the fish already have less room to Read More »
Pasta Puttanesca made with Temecula Olive Oil Company’s Le Caprice de Nature Early Harvest Extra Virgin Olive Oil. Ingredients 28 oz Crushed Tomatoes 1 Lg Yellow Onion, Diced 4 Cloves Garlic, Sliced in Half 5 Anchovy Fillets, Chopped 5 Tbsp Le Caprice de Nature Extra Virgin Olive Oil Chopped Black Olives 3 Tbsp Capers, Drained Read More »
Hickory Smoked Portobello made with Temecula Olive Oil Company’s Fresh-Squeezed Hickory Smoked Extra Virgin Olive Oil. Ingredients 4-5 Large Portobello Mushrooms, Sliced 1/4″ Thick 3/4 Cup Hickory Smoked Olive Oil 2 Limes, Juiced 2 Cloves Garlic, Minced 3 Tbsp Parsley, Chopped 2 Shallots, Chopped Sea Salt & White Pepper (To Taste) Hickory Smoked Portobello Preparation Read More »
Pulled Pork made with Temecula Olive Oil Company’s Fresh-Squeezed Hickory Smoked Extra Virgin Olive Oil. Ingredients 5-7 lb Pork Shoulder 1 Ripe Banana 2 Tbsp Hickory Smoked Olive Oil Pulled Pork Preparation Rinse pork shoulder and place in crock pot. Peel banana and lay on top the pork shoulder. Add olive oil. Slow cook on Read More »
Sea Bass with Summer Tomatoes, Red Onion and Mint made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oils. Ingredients 4 Sea Bass Filets 1/3 Cup Olivum or Molto Burrosa Extra Virgin Olive Oil 1 Sweet Red Onion, Finely Chopped 1 tsp Red Chili Flakes Sea Salt & Freshly Ground Pepper Small Bunch of Read More »