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 »
Grilled Vegetable Bruschetta made with Olivum Reserve Late Harvest Extra Virgin Olive Oil from Temecula Olive Oil Company. Recipe courtesy of Sarah Knecht, Private Chef Photos: Morgan Lamare Photography 2 Zucchinis cut lengthwise 1/2 inch thick 2 Yellow Squash cut lengthwise 1/2 inch thick 2 Red, Yellow or Orange Pepper quartered lengthwise and de-seeded 3 Read More »
Just Dip It! Artichokes made with Temecula Olive Oil Company’s gourmet dipping oil, Just Dip It! TOOC’s Trudy from our Temecula Tasting Room shares this recipe with friends and TOOC guests alike. Try it! You’ll love it! Ingredients 2 Artichokes Just Dip It! Just Dip It! Artichokes Preparation Trim stem and tips off artichoke leaves. 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 »
Brine Cured Olives Recipe from Temecula Olive Oil Company using our seasonal fresh olives, fresh-squeezed extra virgin olive oils & small batch California vinegars. Ingredients 1 Qt Water 1/4 Cup Canning Salt Fresh Olives Brine Cured Olives Preparation Pick the olives or shake the tree over a tarp and collect the olives. Mix water and Read More »