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 or Fresh 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 Fresh Lime Olive Oil or Fresh Jalapeno 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 »
Pumpkin Apple Bread made with Temecula Olive Oil Company’s Olivum Late Harvest Reserve Extra Virgin Olive Oil. Ingredients Pumpkin Apple Bread Topping 1 tablespoon flour 5 tablespoons sugar 1 teaspoon cinnamon 1 tablespoon softened unsalted butter 3 cups flour 3/4 teaspoon salt 2 teaspoons baking soda 1-1/2 teaspoons cinnamon 1 teaspoon freshly grated nutmeg 1/4 Read More »
Roasted Onions Agrodolce made with Olivum Late Harvest Reserve Extra Virgin Olive Oil & California Balsamico Vinegar. Ingredients 5 large red onions 1/3 cup plus 1 tablespoon TOOC Olivum extra virgin olive oil 1/2 cup TOOC California Balsamico vinegar 1 teaspoon kosher salt Roasted Onions Agrodolce Preparation Preheat the oven to 450 degrees. Slice the Read More »
Bean Salad made with Fresh Basil Olive Oil and Ooh La La Pomegranate Balsamico Vinegar from Temecula Olive Oil Company. Ingredients Course salt and ground pepper to taste 1 1/2 lbs green beans 2 T extra virgin olive oil (TOOC likes Fresh Basil) 1 T balsamic vinegar (TOOC likes Pomegranate and/or Vanilla & Date) 1 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 »
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 »
Tuscan Tabouleh made with Temecula Olive Oil Company’s Fall Harvest Reserve Rotture di Oro Extra Virgin Olive Oil. Ingredients 1 1/2 Cups Fresh Parsley (Chopped) 2 Tbsp. Fresh Spearmint (Chopped) 1/2 Cup Red Onion (Diced) 6 Ripe, Medium-Size Tomatoes (Chopped) 1/2 Cup Bulgur Wheat 6 Tbsp. Rotture di Oro Extra Virgin Olive Oil 6 Tbsp. Read More »