D’Luscious Hummus made with Temecula Olive oil Company’s D’Luscious Lemon Extra Virgin Olive Oil Ingredients 2 cups (450 g) dry chick peas (garbanzo beans) – about 5 cups cooked 1/2 cup (8 tablespoons) tahini (sesame paste) 3/4 cup (12 tablespoons) lemon juice – freshly pressed 3 cloves garlic – peeled 1/2 teaspoon salt 1/4 cup Read More »
Chicken De Provence Couscous recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Rotture di Oro EVOO and Herbs de Provence lend invigorating flavor. Ingredients 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.) Whole Wheat Read More »
Baked Pancetta-Wrapped Endive made with Temecula Olive Oil Company’s (seasonal) Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. Ingredients 18 paper-thin slices pancetta 9 heads Belgian endive 4 Tablespoons fresh lemon juice 3 Tablespoons Rotture di Oro Olive Oil Sea salt & fresh ground pepper 1 clove garlic minced Optional, lemon wedges Baked Read More »
Foil Baked Scallops and Sugar Snap Peas made with Temecula Olive oil Company’s Rotture di Oro Fall Harvest Reserve Extra Virgin Olive Oil. Ingredients Preheat Oven to 425 degrees 1 1/2 lb sugar snap peas cleaned 1/2 teaspoon grated orange zest 1/4 cup Rotture di Oro Olive Oil Sea salt & fresh ground Pepper 2 Read More »
Bagna Cuda made with Temecula Olive Oil Company’s (seasonal) Le Caprice de Nature Early Harvest Extra Virgin Olive Oil. Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes 1/2 C (seasonal) Le Caprice D’Nature Olive Oil 4 T Read More »
Pinzimonio made with Temecula Olive Oil Company’s Le Caprice de Nature Early Harvest Extra Virgin Olive Oil (seasonal). This Italian vegetable dish makes a great appetizer, side dish or snack! Ingredients An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem Read More »
Barbeque Stuffed Bell Pepper Boats made with Roasted Garlic Olive Oil, BBQ Rub & Lemon Citrus Olives from Temecula Olive Oil Company. The different colored peppers add flare to the table when presented. Try our vegetarian BBQ-stuffed bell pepper boats recipe below. Ingredients 4 large bell peppers, assorted colors 2 cups dry rice 1 cup Read More »
Citrus Pasta Salad made with Fresh Blood Orange Olive Oil, Vanilla & Date Vinegar, and Smoked Sea Salt from Temecula Olive Oil Company. Ingredients 1 green bell pepper 1 orange bell pepper 1 medium-sized Maui onion, chopped 1 pkg. curly pasta of your choice 2 T Vanilla and Date Balsamic Vinegar 1 cup Fresh Blood Read More »
Provence Caprese made with Temecula Olive Oil Company’s Temecula Valley Blend Extra Virgin Olive Oil, California Balsamico Vinegar, and Herbs de Provence. Ingredients 2 large fresh tomatoes 1 pkg fresh mozzarella cheese, drained (The mini balls work great!) 1 T Herbs De Provence 1 t Salish Salt, finely ground 2 T Le Caprice de Nature Read More »
Portobello Mushroom Cooked like a Steak made with Olivum Extra Virgin Olive Oil, Red Wine Vinegar, California Balsamico Vinegar, Herbs & Spices. Ingredients 1/2 cup Olivum Extra Virgin Olive Oil, plus 2 tablespoons 2 tablespoons minced shallot 2 teaspoons finely chopped fresh thyme 1 cup dry red wine 1 1/2 cups double-strength Chicken Stock, or Read More »