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 »
Pear & Bleu Cheese Salad made with Temecula Olive Oil Company’s Fresh Blood Orange Olive Oil & Pomegranate Balsamico Bianco Vinegar. Ingredients 1/4 cup white sugar 1/2 cup pecans 1 head leaf lettuce, chopped 3 pears, peeled and chopped 5 ounces crumbled bleu cheese 1 avocado, diced 1/2 cup green onions, chopped 1/3 cup TOOC 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 »
Water Cured Olives Recipe from Temecula Olive Oil Company using seasonal fresh olives, fresh-squeezed olive oil & vinegar. Ingredients Water Fresh Olives Water Cured Olives Preparation Pick the olives. Crack each olive with a rolling pin, then immerse completely in cold water. Place the olives in the refrigerator. Change the water each day for at Read More »
Potatoes with Chives and Garlic made with Temecula Olive Oil Company’s seasonal favorite Molto Burrosa Very Buttery Extra Virgin Olive Oil. Ingredients 2 lbs Yukon Potatoes, Peeled and Quartered 1/2 Cub Milk or Heavy Cream 2 Tbsp Finely Minced Garlic 1 tsp sea salt Freshly Ground Pepper 2 Tbsp Molto Burrosa Extra Virgin Olive Oil Read More »
World’s Best Cobbler Recipe made with Temecula Olive Oil Company’s Fresh Blood Orange Olive Oil or D’Luscious Lemon Olive Oil. Ingredients 1/4 Cup Fresh Blood Orange Olive Oil or D’Luscious Lemon Olive Oil 1/4 Cup Butter 3-6 Cups of Fruit (Any stone fruit or berries work well for this recipe.) 1 Cup Granulated Sugar 2 Read More »
Lime Olive Oil Cake made with Temecula Olive Oil Company’s Fresh Lime Olive Oil & Temecula Valley Blend Extra Virgin Olive Oil. Ingredients 1 1/2 C All Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 3 Large Eggs 1 C Sugar 3/4 C Plain Yogurt Zest of 3 Limes 1/4 Read More »
Mango Salsa made with Temecula Olive Oil Company’s seasonal fresh-squeezed Fresh Lime Extra Virgin Olive Oil or Fresh Cilantro Lime Olive Oil Ingredients 2 Ripe Mangoes, Cubed 1 Ripe Red Tomato, Chopped 1 Ripe Yellow Tomato, Chopped 1 Scallion, Finely Chopped 2 Tbsp Cilantro, Finely Chopped 2 Tbsp Cilantro Lime Olive Oil or Fajita Frenzy Read More »
Bread Salad Recipe made with TOOC’s Temecula Valley Blend Extra Virgin Olive Oil and Zahtar Spice Blend. Ingredients 1 Loaf French Baguette, Lightly Toasted 1 Clove Garlic, Crushed 1/2 tsp Salt 1 Head Romaine Lettuce 1 Cucumber, Peeled & Diced 2 Green Scallions 1 C Parsley, Chopped 4 Medium Tomatoes, Cut Into Bite-Sized Pieces 2 Read More »
Roasted Bell Peppers With Zahtar made with Temecula Olive Oil Company Fresh-Squeezed Extra Virgin Olive Oil. Ingredients 1 Red Bell Pepper, Chopped 1 Yellow Bell Pepper, Chopped 1 Orange Bell Pepper, Chopped 1 Green Bell Pepper, Chopped 1 Medium Yellow Onion, Chopped 1 tsp Zahtar (to taste) 1/2 C Temecula Valley Blend Extra Virgin Olive Read More »