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 »
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 »
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 »
Grilled Peaches & Pound Cake made with Fresh Blood Orange Olive Oil and Vanilla & Date Balsamico Vinegar. Ingredients 4 Whole Peaches Pound Cake, Sliced Fresh Blood Orange Olive Oil Vanilla & Date Balsamic Vinegar Vanilla Ice Cream Grilled Peaches & Pound Cake Preparation Slice peaches in half and drizzle with TOOC Blood Orange Olive Oil Read More »
Fresh Basil Watermelon Caprese Salad made with Fresh Basil Olive Oil and Honey Balsamico Bianco Vinegar from Temecula Olive Oil Company. Ingredients 4 Cups Watermelon 1 Lb Fresh Mozzarella Balls 1/2 Cup Fresh Basil Extra Virgin Olive Oil 2 Cups Balsamico Bianco with Honey Vinegar Salt and Pepper Fresh Basil Watermelon Caprese Salad Preparation Bring Read More »
Apple Pie Made With Temecula Olive Oil Company’s Fresh-Squeezed 100% California Extra Virgin Olive Oil Crust. Ingredients 2/3 cup Molto Burrosa or Olivum Extra Virgin Olive Oil 2 1/2 cups of all purpose flour 1 tsp salt 1 tsp baking powder 1/2 cup ice water 1 tbsp of vinegar 4-6 slices of Sharp Cheddar Cheese Read More »
Bruschetta Recipe made with Le Caprice de Nature Early Harvest Fresh-Squeezed Extra Virgin Olive Oil. Try it with TOOC’s Roasted Garlic Olive Oil. too! Ingredients 2 Tomatoes, Diced 1 tsp Fresh Basil 4 Tbsp Paremsan Cheese (Freshly Grated) 2 Tbsp (seasonal) Le Caprice de Nature Olive Oil 1 Clove Garlic, Crushed Sea Salt and Fresh Read More »
Le Caprice Creamy Pesto made with Temecula Olive Oil Company’s Le Caprice de Nature Early Harvest Fresh-Squeezed Extra Virgin Olive Oil. Ingredients 2 Cups Fresh Basil 1/2 Cub Paresan Cheese (Freshly Grated) 2 Tbsp Romano Cheese (Freshly Grated) 2 Cloves Garlic (Lg) 1/4 Cup Pine Nuts 1/2 Cup (seasonal) Le Caprice de Nature Extra Virgin 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 »