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Search results for 'Olivum'

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  1. Olivum Olive Oil Late Harvest

    Olivum Reserve Late Harvest Olive Oil

    2 Review(s)

    Olivum is the Latin name for olive oil. This traditional, buttery olive oil can be used to substitute butter in all your recipes.

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    $17.99

  2. Temecula Mashed Potatoes

    Temecula Mashed Potatoes

    Liven up the beloved family staple. For a traditional flavor, use the Olivum or Rotture di Oro EVOO; to change things up try using the Rosemary or Roasted Garlic EVOO.
    Peel and boil potatoes as you normally would. During the mashing process, add warm milk and your favorite Temecula Extra Virgin Olive Oil. Once it is in the serving bowl, drizzle with olive oil of the same flavor. For a traditional flavor, use the Olivum or Rotture di Oro EVOO; to change things up try using the Rosemary or Roasted Garlic EVOO. Learn More
  3. Provence Caprese

    Provence Caprese

    The Herbs de Provence add depth, complexity and zest to the fresh ingredients in this flavorful appetizer.

    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 Extra Virgin Olive Oil
    • 1 1/2 T California Balsamico Vinegar
    • 2-3 T Olivum Extra Virgin Olive Oil (Start with 2T. If you want it wetter, add another tablespoon)

    Preparation

    Slice tomatoes and cheese into small, bite-sized pieces. In a medium-sized bowl, combine all ingredients. Cover and place in the refrigerator for 2-3 hours. Stir again, serve and enjoy.

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  4. Vinegar Sampler Pack New

    Flavored Vinegar Sampler Pack

    1 Review(s)

    Our amazing sampler pack is an assortment of three of our most popular flavored California vinegars: Vanilla & Fig Balsamic, California Balsamic Bianco Pomegranate and Honey Balsamic. Our unique flavored vinegars always keep customers coming back for more!

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    $24.99

  5. Olive oil sampler 2

    Olive Oil Sampler Pack

    2 Review(s)

    Our tremendous sampler pack is an assortment of three of our most popular handcrafted olive oils: Olivum, Citrus Reserve, and Roasted Garlic Reserve. Make your day a delicious one as you discover the flavors of TOOC!

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    $24.99

  6. Drunken Pasta

    Drunken Pasta

    This recipe is full of fun savory ingredients like pine nuts, feta cheese and baby squash.

    Ingredients

    • 1-2 bottles of your favorite Red Table Wine
    • Your favorite fresh pasta
    • Raw Pine Nuts
    • Baby Squash
    • 1 Pkg. Crumbled Feta Cheese
    • 1/2 T finely ground Salish Salt
    • 2-3 T California Balsamico Vinegar
    • Olivum Olive Oil
    • D’luscious Lemon Olive Oil

    Preparation

    The morning before dinner cut the baby squash into bite sized pieces and toss with the Salish Salt and Balsamic Vinegar in a zip lock bag and place in the fridge to marinate.Pour the red wine into your favorite pasta pot and boil. Add pasta to the red wine and cook normally. While the pasta is cooking saute the marinated veggies in the D’luscious Lemon Oil, and set aside, keeping warm. Next in a dry skillet over medium to low heat toast the pine nuts. When the pasta is al dente drain and toss all ingredients with the Olivum Olive Oil. Serve and Enjoy!

    Yield: 6 servings

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  7. Portobello Mushroom Cooked like a Steak

    Portobello Mushroom Cooked like a Steak

    If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.

    This is a meatless dish, but not a vegetarian one—the meat is on the side. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.

    Ingredients

    • 1/2 cup Mission 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 3 cups canned
    • low-salt chicken broth boiled until reduced by half
    • Gray salt and freshly ground pepper
    • 1 tablespoon red wine vinegar
    • 1 tablespoon unsalted butter
    • 1/4 cup balsamic vinegar
    • 1 1/2 teaspoons minced garlic
    • 4 large fresh Portobello mushrooms, gills removed
    • 4 good handfuls baby spinach
    • 1 recipe Garlic Mashed Potatoes or Soft Polenta

    Preparation

    Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir. Then add the red wine, bring to a boil, and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.

    Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.

    a medium bowl, whisk together the remaining 1/2 cup olive oil, the balsamic vinegar, the garlic, and the remaining 1 teaspoon thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. (This method prevents the mushrooms from absorbing too much marinade.) Lay the mushrooms on a plate and season both sides with salt and pepper.

    Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through, about 4 minutes total. Remove and keep warm.

    Add the spinach to the vinaigrette and toss well. Divide the potatoes among 4 warm plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the potatoes. Top with the spinach salad and serve immediately.

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  8. Grilled Vegetable Bruschetta

    Grilled Vegetable Bruschetta

    Try this tasty twist on Bruschetta using Citrus Reserve olive oil courtesy of Private Chef Sarah Knecht.

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  9. Luck o' the Irish Gift Set

    Luck o' the Irish Gift Set

    Luck o' the Irish Gift Set is the perfect complement to your corned beef and cabbage! Learn More
    $50.92

  10. /

    Apple Pie Made With TOOC Olive Oil Crust

    This healthy twist on an American favorite uses an olive oil pie crust so you can eat dessert guilt-free!

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