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 »
Baked Sweet Potatoes made with Temecula Olive Oil Company’s fresh-squeezed extra virgin olive oil, herbs, salt & pepper. Ingredients 2 tablespoons Temecula Olive Oil Company olive oil of choice 3 large sweet potatoes 2 pinches Italian Herbs 2 pinches Sea Salt 2 pinches ground Black Pepper Baked Sweet Potatoes Directions Prep: 10 m Cook: 1 Read More »
Hash Browns made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oil, Artisan Sea Salt and Cracked Peppercorn. Ingredients 2 medium russet potatoes, shredded 1/2 medium, finely chopped white onion 1/4 cup all-purpose flour 1 egg 1 cup Temecula Olive Oil Company olive oil for frying, or as needed (We recommend Hickory Smoked or Read More »
Kale Chips made with Temecula Olive Oil Company Fresh-Squeezed Extra Virgin Olive Oil and Garden Herb Sea Salt. Ingredients: 1 bunch kale One tablespoon Temecula Olive Oil Company Olive Oil of choice 1 teaspoon Garden Herb Salt Kale Chips Directions: Prep: 10 m Cook: 10 m Ready in: 20 m Preheat an oven to 350 Read More »
Roasted Potatoes with Lemon Salt Ingredients 4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold 1/3 cup Olivum Extra Virgin Olive Oil 6 garlic cloves, halved 1/4 teaspoon salt 1 tbsp Citrus Sea Salt Roasted Potatoes with Lemon Salt Preparation Description Put oven rack in lower third of oven and preheat oven to Read More »
Grilled Zucchini with Citrus Garlic and Parmesan made with fresh-squeezed Fresh Blood Orange Olive Oil from Temecula Olive Oil Company. Ingredients 2 tablespoon unsalted butter 2 tablespoons Fresh Blood Orange Olive Oil 1 clove of garlic, grated or finely minced zest of 1 lemon, plus juice of 1/2 a lemon 1 teaspoon Italian seasoning two Read More »
Irish Potato Calcannon made with Temecula Olive Oil Company’s Olivum Late Harvest Reserve Extra Virgin Olive Oil. Ingredients 2.5 lbs Potatoes, Peeled and Cubed 6 Slices of Bacon 1/2 Head of Cabbage 1 Large Onion 2 Cloves Garlic, minced 1 1/2 C Milk 1/4 Cup Olivum Extra Virgin Olive Oil Salt & Pepper, To Taste Read More »
Honey Truffle Mustard Potato Salad made with Olivum Late Harvest Reserve Extra Virgin Olive Oil & Balsamico Bianco Vinegar. Ingredients 1 1/2 lbs Red Potatoes, halved or quartered 1 Tbsp California Balsamico Bianco Vinegar 1 Tbsp Honey Truffle Mustard 2 Tbsp Olivum Reserve Late Harvest Extra Virgin Olive Oil Salt and Pepper to Taste 1/4 Read More »
Festive Cranberry Salsa made with Honey Balsamico Bianco Vinegar and Fresh Jalapeno Olive Oil from Temecula Olive Oil Company. Ingredients 1 (12-oz.) package fresh cranberries 1/4 cup sugar $ 2 to 3 chopped green onions 1 seeded and chopped jalapeño pepper 1 tablespoon Fresh Jalapeno co-milled extra virgin olive oil 1 tablespoon grated fresh ginger Read More »
Roasted Fennel and Cannellini Bean Dip made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oil. For the Fennel 1 large or 2 small fennel bulbs, trimmed and cut into 1 pieces 2-3 tablespoons TOOC Temecula Valley Blend extra virgin olive oil 2 cloves garlic, unpeeled Salt and pepper Preheat the oven to 400 Read More »