Barbeque Stuffed Bell Pepper Boats made with Raw Garlic Olive Oil or 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 Read More »
Citrus Pasta Salad made with Fresh Blood Orange Olive Oil, Vanilla & Date Vinegar (or Passion Fruit 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. cherry tomatoes Fresh basil 1 pkg. pasta of your choice 2 T 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 Alderwood Smoked Sea Salt, finely ground 2 T Le Caprice 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 »
Strawberry and Cucumber Salsa made with Temecula Olive Oil Company’s California Balsamico Vinegar. Ingredients 1 English (hothouse) cucumber 1/2 t. salt 1 pint fresh strawberries 2 scallions 1 T. California Balsamico 2 T. mint or parsley, chopped Strawberry and Cucumber Salsa Preparation Peel half of the cucumber, halve it crosswise (scooping out any seeds you Read More »
Strawberry, Fig & Basil Salad made with Temecula Olive Oil Company Fresh Basil Olive Oil. Ingredients 1 shallot, finely diced 2 TBSP Vanilla & Date Balsamic Vinegar 1 cup fresh sliced strawberries 4 ripe Black Mission Figs 1/2 Cup TOOC Fresh Basil Olive Oil 2 handfuls fresh arugula 3/4 C fresh flat leaf parsley 1/2 Read More »