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…
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…
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…
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…
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…
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…
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…
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…
Festive Cranberry Salsa made with Honey Balsamico Bianco Vinegar and Fresh Jalapeno Olive Oil or Fresh Cilantro Lime 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 Cilantro Lime Olive Oil or Fresh…
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…