Search results for 'evoo'
The different colored peppers add flare to the table when presented.
- 4 large bell peppers, assorted colors
- 2 cups dry rice
- 1 cup carrots
- 1 cup celery
- 4 tomatoes
- 2 mild onions
- 4 T Bar-b-que Spice Rub
- 2 t Salish Sea Salt
- Roasted Garlic Extra Virgin Olive Oil
- Shredded cheddar or cheese of your choice
- Lemon Citrus Olives (Optional)
Cook rice as you normally would, adding Bar-b-que Spice Rub and Salish Salt to the water before cooking. While the rice is cooking coarsely chop the carrots, celery, tomatoes, and onions, putting them in a large mixing bowl when done. Wash, slice, and hollow bell peppers lengthwise so that you have eight boats (At this point you can take the bell peppers and place them cut side up on a preheated grill to give them char lines for presentation.) When rice is fully cooked add to mixing bowl of veggies. Drizzle with Garlic EVOO to taste. (While the exact amount of oil that you use is up to you, you want enough moisture so that the rice mixture is very sticking.) Mix well and generously spoon into bell pepper boats, placing boats in large, ungreased Pyrex pan. At this point the dish can be covered and refrigerated for up to 48 hours. Place uncovered in a preheated 450 degree oven for about 30-45 minutes. The exact cooking time will depend on the core temperature of the dish, if it is coming from the refrigerator it will take the whole 45 minutes, or more, to fully reheat. The bell peppers should be firm, but soft to the touch when they are done cooking. Once they are fully cooked, pull out of the oven, and sprinkle with the cheese, and place a single olive in the middle of the pepper (optional). Place back in the oven for 2-3 minutes to melt the cheese. Serve and enjoy!Learn More
Your summer harvest of tomatoes will burst with pride!
This simple recipe showcases our Fresh Basil Olive Oil, made with crushed organic California Basil. It is wonderful hot, but is also great the next day as a cold pasta salad.
- 1 Red Tomato
- 1 Yellow Tomato
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- Pine Nuts, Toasted and Unsalted
- 1 Pkg. Black Pepper Pasta
- Fresh Basil Extra Virgin Olive Oil
- Asagio Fresca Cheese
Chop tomatoes and bell peppers into even bite sized pieces and put aside. Cook pasta until aldente and drain. Toss Fresh Basil EVOO, pasta, tomatoes, bell peppers, and pine nuts together. Coating everything with the EVOO. Sprinkle with fresh grated Asagio Fresca cheese and serve. This is wonderful hot, but is also great the next day as a cold pasta salad.
Serves: 4Learn More
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
Our Roturre di Oro EVOO and Herbs de Provence lend invigorating flavor.
This recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Frantoio EVOO and Herbs de Provence lend invigorating flavor.
- 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.)
- Whole Wheat Couscous
- Frantoio Extra Virgin Olive Oil
- Diced heart of 1 purple onion
- Herbs De Provence
- 1 small lemon
Coat bottom of baking pan with olive oil and place chicken strips in pan. Squeeze the lemon over the chicken and sprinkle with herbs. Cover and bake. Prepare couscous according to package directions. Substitute olive oil for butter. When fluffing couscous, add onion heart to it. When couscous and chicken have both finished cooking, put couscous in serving bowl and arrange chicken on top in a lattice pattern. Drizzle with olive oil and sprinkle with herbs and serve.Learn More
This flavorful dish can also be cooked in a crock-pot. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.
- 3 lbs. Pot Roast
- 1 Purple Onion, sliced
- 1/3 C Herbs De Provence
- Frantoio Extra Virgin Olive Oil
Coat bottom of large pan with Frantoio EVOO. In a bowl combine Herbs De Provence with about 1-2 T Frantoio EVOO, you want just enough to get the Herbs moist and sticky. Coat outside of roast with herb rub; be sure to fill in any crevices or cracks on the meats surface. Place in pot and bake as you normally would. Once cut and plated drizzle Frantoio EVOO, Herbs De Provence and Alaea Hawaiian Sea Salt over the plate. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.Learn More
This chicken is flavored with fresh sage leaves and our Olivescca Olives.
The rosemary garnish makes a beautiful presentation!
- 1-2 lbs. Thinly Sliced or Chopped Raw Chicken
- 1 T Salish Sea Salt
- 3/4 C Olivasecca Olives, rinsed
- 3/4 C Dry Toasted Pine Nuts
- 10 Whole Fresh Sage Leaves
- 1 Pkg. Whole Wheat Couscous
- 2 1/2 T Rosemary Reserve Olive Oil
In a large bowl, combine chicken, sage, 1/2 T Salish, cover and shake to coat chicken with oil and salt. Place in refrigerator to marinade 2-3 hours (all day would be best). Prepare couscous as directed, using 1 1/2 T Rosemary EVOO in place of butter and finely ground Salish Sea Salt for table salt. While couscous is standing, heat 1-2 T Rosemary EVOO in large skillet and saut chicken (including the sage leaves). After couscous has been fluffed, add chicken, pine nuts, olives, and toss lightly. Garnish sprigs of fresh rosemary and/or sage and serve. For moister couscous drizzle with extra Rosemary EVOO when tossing everything together.Learn More