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  1. Strawberry and Cucumber Salsa

    Strawberry and Cucumber Salsa

    A light and tangy-sweet summer salad that is refreshing and unique.
    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
    Preparation:
    Peel half of the cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place in a colander over the sink or a rimmed plate or bowl, toss with salt and set aside for 10 to 15 minutes to draw out the juices. Hull strawberries, rinsing them only if they are sandy.

    Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions. Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions. Stir in balsamic vinegar and chopped mint or parsley. Season to taste with sugar, salt and pepper.

    Serve at room temperature.

    Yield: Makes 2 cups Learn More
  2. Picante Breakfast Tacos

    Picante Breakfast Tacos

    Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito.

    Learn More
  3. italian herbs

    Italian Herbs

    Why bother trying to devise a flavorful blend of herbs when we’ve done it for you using the finest ingredients? Learn More
    $8.50

  4. Pinzimonio

    Pinzimonio

    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 artichokes
    • Just Dip It Oil or Le Caprice D'Nature Olive Oil for dipping
    • Sea salt & fresh ground pepper

    Preparation

    Blanch or roast a selection of fresh seasonal vegetables. If you prefer them raw that is nice as well. Arrange on a plate and let stand at room temperature for 30 minutes.

    In individual dipping dishes pour olive oil and season with sea salt & fresh ground pepper to taste. Dip your veggies and enjoy!

    Learn More
  5. Strawberry/Fig Basil Salad

    Strawberry, Fig & Basil Salad

    Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.
    Ingredients:
    • 1 shallot, finely diced
    • 2 TBSP Vanilla & Fig Balsamic Vinegar (can substitute with sherry 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 Cup fresh mint leaves
    • 1 handful young, tender frisee
    • Fresh cracked pepper to taste
    • 2 ounces goat cheese, chilled
    • Sea Salt to taste
    Preparation:
    Combine shallot and vinegar in a small bowl with a pinch of salt. Let stand for 10-15 minutes.

    Trim fig stems, removing anything fibrous but preserving the teardrop shape. Cut into quarters lengthwise and set aside.

    Whisk olive oil into the vinegar and shallot mixture. Combine the greens and herbs and gently toss with just enough vinaigrette to lightly coat. .

    Place the greens on a serving platter and nestle the fig quarters and strawberries around the greens. Crumble the goat cheese on top. .

    Drizzle any remaining vinaigrette over the fruit and cheese and serve immediately.

    Yield: Serves 4 Learn More
  6. Margarita Pizza

    Margarita Pizza

    This pizza is infused with tequila and our Picante Pepper Olive Oil to give it a fresh modern zesty flavor.

    Sauce Ingredients

    • 1 6 ounce can of tomato paste
    • 6 ounces water
    • 3 shots tequila
    • 3 tablespoons Mexican Spice Blend
    • 1 teaspoon Sonoma Kosher Salt
    • 1 tablespoon Picante Pepper Extra Virgin Olive Oil

    The Pizza

    There are no measurements for the pizza toppings, so add as much or as little as you want.

    • Pre-made Pizza Dough of your choice
    • Shredded mozzarella cheese
    • sliced tomato
    • pre-cooked, sliced chicken breast (cooked in Picante Pepper Olive Oil)
    • Pine nuts
    • Picante Pepper Extra Virgin Olive Oil

    Preparation

    Combine all sauce ingredients in a saucepan and simmer to blend flavors. Toss pizza dough into desired shape, brush with olive oil and bake halfway through. Remove half-baked pizza dough from the oven and carefully build your pizza. Place pizza back in the oven and bake until the cheese has melted and is bubbling. Drizzle with olive oil, slice and serve.

    Learn More
  7. D'Luscious Lemon Asparagus Pasta

    D'Luscious Lemon Asparagus Pasta

    Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.

    Ingredients

    • 1 pound fresh, medium thickness asparagus, tough ends trimmed
    • 1 teaspoon finely grated fresh lemon zest
    • 1/4 cup TOOC D’Luscious Lemon Olive Oil
    • 1 pound Penne pasta
    • 1/2 cup grated Parmigiano-Reggiano

    Preparation

    Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

    Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

    Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

    Learn More
  8. Picante Pepper Jalapeno Olive Oil

    Picante Pepper Olive Oil Made With Fresh Jalapeño Peppers

    1 Review(s)

    Seasonal Item! Limited Release! This spicy late harvest blend olive oil is created by pressing our olives with fresh jalapeño peppers. Add Picante Pepper Olive Oil to give any dish a little extra kick. 

    Learn More
    $19.99

  9. Rockin' Red Bell Pepper Spread

    Rockin' Red Bell Pepper Spread

    Robust green olives chopped and blended with chopped sweet red bell peppers, capers, garlic, extra virgin olive oil and a medley of spices. Learn More
    $8.99

  10. Baked Chicken

    Baked Chicken

    1 Review(s)

    Basil and Chicken - That’s It!

    This simple chicken recipe is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch or heat and serve with your favorite rice or pasta.

    Ingredients

    • Fresh Basil or Citrus Olive Oil
    • Boneless chicken breast

    Preparation

    Take a small amount of Fresh Basil Olive Oil (this works great with the Citrus too!) and coat the bottom of a baking pan with it. Place your chicken in the pan and drizzle a little bit more of the Fresh Basil Olive Oil. Bake at 425 for 30-40 min. Remove from heat and sprinkle a pinch of salt and fresh cracked pepper to taste.

    This chicken is a quick and easy addition to various dishes all week. Chop it and add it to your salad at lunch, heat and serve with your favorite rice or pasta —how about our delicious Tomato Basil Pasta!� Or just eat it alone as a quick and easy meal or snack.

    Serves: 4 or varies

    Learn More
  11. Citrus Pasta Salad

    Citrus Pasta Salad

    A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
    Ingredients:

    Preparation:
    Cook pasta as directed on package. Wash and quarter bell peppers, remove seeds and place them on a preheated grill until slightly soft and beginning to char. Remove from the grill, remove charred area and carefully chop the bell peppers. Toss drained pasta, peppers, onion, feta cheese, pine nuts and chopped olives together in a generous bowl. Whisk vinegar, olive oil and salt together and drizzle over the salad. Serve well-chilled, garnished with fresh edible flowers.

    Serves: 4

    Learn More
  12. Sweet Zhug Chicken and Rice

    Sweet Zhug Chicken and Rice

    The middle-eastern inspired dish smells fresh and rich and the taste is addictive.

    Learn More
  13. Just Dip It!

    Just Dip It!

    From our family to yours, a carefully balanced blend of our extra virgin olive oil, balsamic vinegar, red chili pepper flakes, garlic, and an array of spices ready to enjoy. More than a dip, it's ideal on salads and pasta. It also makes a delicious marinade for steaks, chicken, and fish. Learn More
    $17.99

  14. Foil Baked Scallops and Sugar Snap Peas

    Foil Baked Scallops and Sugar Snap Peas

    Try this delicious recipe for scallops enhanced with our flavorful Rotture di Oro 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 lbs Bay or Sea Scallops

    Preparation

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    Boil sugar snap peas in salted water about one minute until bright green. Cut out 6, 12 squares of aluminum foil. Spread foil in a single layer on your work surface. Divide scallops and sugar snap peas evenly among them placing the mixture in the center of the squares. Season the scallops and peas with salt pepper and zest. Bring the outer edges of the foil up as if you were going to fold it in half. This should help make a "cup' so the contents don't pour out. Drizzle the Rotture di Oro over the scallops. Fold the top edges of the foil over to enclose the top and the fold the side edges and crease tightly so that it forms a tight seal. Place the packets in a single layer on a large baking sheet. Bake 7-10 minutes. Remove packets and place on individual plates. Be careful when you open the packets. Steam will be hot. Serve with rice.

    Yield: Serves 6

    Learn More
  15. 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.

    Learn More
  16. Simple Fresh Tomato Sauce

    Simple Fresh Tomato Sauce

    Courtesy of Dan from Denver, CO, featuring Temecula Fresh Basil Olive Oil
    Ingredients:
    • 6 T. TOOC Fresh Basil Olive Oil
    • 1 medium Yellow Onion cut into 1/4-inch slices
    • 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices
    • Sea salt and fresh cracked pepper to taste
    • Hot Pepper flakes to taste (optional)
    • 5 cloves garlic, chopped
    • 4 pounds ripe, fragrant heirloom tomatoes, cored and cut into 1/2-inch wedges
    • 1/4 C chopped parsley
    Preparation:
    Heat large Dutch oven or heavy bottomed saucepan over medium heat.

    Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

    Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.

    Add the parsley and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it's too acidic, add a pinch of sugar. If it's too sweet a drop of red wine vinegar.

    If you would like a thicker sauce cook down until it reaches the desired consistency. Learn More
  17. Whole Peppercorn Medley

    Whole Peppercorn Medley

    Each type of peppercorn contributes it's own complex flavor, when they are all combined a pepper flavor is created with complex and contrasting elements. Learn More
    $12.50

  18. Bagna Cuda

    Bagna Cuda

    Warm vegetable and anchovy dip made with your favorite vegetables of the season and Le Caprice D'Nature savory 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 Le Caprice D'Nature Olive Oil
    • 4 T unsalted butter
    • 6 cloves minced garlic
    • 4 anchovy fillets
    Preparation:
    In a small pan over low heat combine the first three ingredients. Do not allow the garlic to brown. Add the anchovies, mash and blend into the oil. Serve warm. Learn More
  19. Salmon Steaks with Lemon Sauce

    Salmon Steaks with Lemon Sauce

    Healthy and delicious salmon steaks served with a delightful lemon sauce.

    Ingredients

    • 3 tablespoons D'Luscious Lemon Olive Oil
    • 1 tablespoon chopped fresh marjoram leaves
    • 1/8 teaspoon pepper
    • 4 (6 ounces each) salmon steaks
    • 4 1/4-inch slices lemon

    Preparation

    Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.

    In a small bowl, stir together olive oil, marjoram and pepper. Brush unto both sides of salmon steaks.

    Place salmon steaks on grill over drip pan. Cover; grill 6 minutes. Turn fish; brush with lemon sauce. Top each salmon steak with 1 slice of fresh lemon. Cover; continue grilling until fish flakes with a fork (6 to 8 minutes)

    Yield: 4 servings

    Learn More
  20. Pistou

    Pistou

    Pistou is a variation of Italian pesto. It makes a great sauce or condiment for pasta dishes, fish, chicken, vegetables, and soup. Submitted by Leesa from Plymouth, MA.
    Ingredients:
    • 2 C sorrel or basil, tough stems removed
    • 3 cloves garlic
    • ½ C grated parmesan cheese
    • ½ C Le Caprice de Nature
    • Dash of fresh squeezed lemon juice
    • ¼ t course sea salt
    • 1/8 t fresh ground pepper

    Preparation:
    Combine sorrel, walnuts, garlic, and parmesan in bowl of food processor And pulse until finely chopped. With motor running, drizzle in 6 tablespoons Le Caprice and process until smooth. Add lemon juice, slat and pepper. Spoon into small bowl and top with remaining Le Caprice. Refrigerate until ready to use. To serve; use as a vegetable dip, bread dip, sandwich spread, in bean soup, tossed with fresh cooked pasta or on grilled meat. ENJOY! Learn More

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