Spinach Pesto Pasta made with TOOC’s fresh squeezed California olive oil. We like our Olivum Late Harvest extra virgin olive oil for a traditional option, but for more flavor we recommend using our Fresh Basil Olive Oil or our Roasted Garlic Olive Oil. Ingredients: For the pesto: 1 bunch spinach 1/2 cup walnuts 1 clove Read More »
Parmesan Risotto made with Temecula Olive Oil Company extra virgin olive oil and arborio rice for a rich & delicious Mediterranean meal. Ingredients 8 cups chicken broth 1/2 cup finely chopped onion 1/4 cup Temecula Olive Oil Company extra virgin olive oil of choice 3 cups arborio rice 2 garlic cloves, minced 1 cup dry Read More »
Ingredients 1 pound dried spaghetti 3/4 cup Olivum extra virgin olive oil or Roasted Garlic Olive Oil 12 large garlic cloves, cut into thin slivers 2 teaspoons crushed red pepper flakes, plus more for serving Kosher salt and black pepper 1/3 cup fresh parsley, finely chopped 2 tablespoons fresh lemon juice, plus lemon wedges for serving 1/2 cup freshly grated Parmesan cheese, plus more for serving Steps Bring Read More »
Garlic and Basil Pesto Pasta made with our Roasted Garlic Olive Oil and our Fresh Basil Olive Oil from Temecula Olive Oil Company Ingredients: 1 lb linguine or your favorite pasta 1/3 cup Temecula Olive Oil Company’s Raw Garlic Olive Oil or Roasted Garlic Olive Oil 1/4 cup Temecula Olive Oil Company’s Fresh Basil Olive Read More »
Mediterranean Orzo Salad made with our Fresh Oregano Olive Oil and our Roasted Garlic Olive Oil from Temecula Olive Oil Company Ingredients: 1 cup orzo pasta, cooked according to package instructions 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil 1 cup cherry tomatoes, halved 1/2 Read More »
Garlic Shrimp Linguine made with Temecula Olive Oil Company’s Raw or Roasted Garlic Olive Oil, Artisan Sea Salt and Fresh Peppercorn Medley. Ingredients 1 pound uncooked linguine 2 tablespoon Temecula Olive Oil Company Raw Garlic Olive Oil or Roasted Garlic Olive Oil 3 tablespoons white wine 2 teaspoons grated Parmesan cheese 1 teaspoon chopped fresh 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 »
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 »
Drunken Pasta made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oils and California Balsamico Vinegar. Ingredients 1-2 bottles of your favorite Red Table Wine Your favorite fresh pasta Raw Pine Nuts Baby Squash 1 Pkg. Crumbled Feta Cheese 1/2 T finely ground Alderwood Smoked Sea Salt 2-3 T California Balsamico Vinegar Olivum Olive Read More »
Fettuccine with Cashew Mint and Cilantro Pesto made with Temecula Olive oil Company’s Roasted Garlic Reserve Olive Oil. Ingredients 1/3 C Cashews 1 fresh Jalapeno pepper minced 1 Tablespoon minced garlic 1 Tablespoon fresh grated Ginger 1/2 teaspoon ground Coriander 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil 2 C fresh Cilantro leaves Read More »