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  1. 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
  2. Himalayan Salt Lamp 4-6 lbs

    Himalayan Salt Lamp 4-6 lbs

    Himalayan Salt Lamp 4-6 lbs

    Learn More
    $24.99

  3. square salt cellar

    Olive Wood Square Salt Cellar

    Specially handcrafted this pretty salt cellar is the perfect way to keep your salt close at hand while you cook. Learn More
    $18.99

  4. 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
  5. Mediterranean Fried Chicken

    Mediterranean Fried Chicken

    A fun, delicious chicken recipe with a pleasant rosemary flavor

    Ingredients

    • Whole chicken legs - drumsticks and split breasts are also fine
    • 2 tablespoons Fresh Rosemary Olive Oil
    • 2 sprigs rosemary
    • 4 small sprigs thyme
    • Ginger root - grated, or use 3/4 teaspoon of ground ginger
    • 6 leaves fresh marjoram - chopped, or use 1/2 teaspoon of dried marjoram
    • Sweet ground red pepper
    • 1/2 teaspoon ground turmeric
    • Salt
    • 4 lime slices - Replace with 2 lemon slices if you don't have limes
    • A short dash of soy sauce

    Preparation

    Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.

    Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs. When the olive oil is hot, add the chicken legs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.

    lace 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.

    Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover. Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.

    Prep time: 5 minutes.
    Cooking time: 30 minutes.

    Learn More
  6. Salish Salt

    Salish Smoked Sea Salt

    This new breed of natural smoked salt is rapidly gaining in popularity for its clean, authentic flavor and no lingering aftertaste. Learn More
    $8.50

  7. 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
  8. Fiery Hot Salt Sale

    Fiery Hot Salt

    Fiery hot chili 's from around the world added to northern California hand harvested sea salts 9oz

    Learn More

    Regular Price: $9.50

    Now only: $8.99

  9. sterling salt

    Sterling Sea Salt

    Sun and wind evaporate the water and naturally purify the crystals that are then crushed and screened. Learn More
    $5.50

  10. 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
  11. Lime Herb Rice

    Lime Herb Rice

    Bring some flavor to the rice side of the plate with this fun recipe. This recipe brings some flavor to the rice side of the plate. Sent to us by Grace in Livonia, Michigan.
    Ingredients:
    • 1 C Long Grain White Rice
    • 2 C Chicken Stock
    • 2 T TOOC Fajita Frenzy Olive Oil
    • 2 T Fresh chopped Cilantro

    Preparation:
    Bring rice, stock and oil to boil in a saucepan over medium high heat.Reduce heat and cover, simmering 20-25 minutes.Add herbs and salt as desired.Serve immediately. Learn More
  12. sonoma salt

    Sonoma Kosher

    Kosher salt is used in cooking by most chefs for it's milder flavor than regular iodized table salt, so that your food tastes brighter and better Learn More
    $9.50

  13. 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
  14. Truffle Cheddar Grits

    Truffle Cheddar Grits

    Great for breakfast or brunch; just add 20 minutes to the bake time.
    Use quick cooking grits to save about 15 minutes of stirring. You can also make this a day ahead of time and bake in the morning For breakfast or brunch; just add 20 minutes to the bake time. (Thanks to Delynn from Spokane WA)

    Ingredients:
    • 2 T TOOC Truffle Olive Oil
    • 1 t sea salt
    • 3 ½ C skim milk
    • 2 C water
    • 1 ¼ C quick cook grits
    • 2 C shredded Cheddar Cheese
    • 1 t hot pepper sauce
    • ¼ t fresh ground pepper
    • 5 large eggs

    Preparation:
    In a large sauce pan heat olive oil over medium heat, add salt, water and ½ of the milk and bring to a boil. Gradually stir in grits with wire whisk. Stir constantly to avoid lumps. Reduce heat to low; cover and cook 5 minutes. Stir occasionally. Grits will be stiff. Remove from heat and blend in cheese.

    In a large bowl blend remaining ingredients with a whisk until incorporated. Gradually stir grits into egg mixture.

    Preheat oven to 325 degrees. Grease shallow 2 ½ quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.

    Learn More
  15. Himalayan Grater Salt Chunk

    Himalayan Grater Salt Chunk

    Himalayan Grater Salt Chunk - Q1 2014 Club Gift Learn More
    $0.00

  16. Fumee de Sel

    Fumee de Sel Sea Salt

    The French salt crystals are cold smoked until toasty brown and infused with flavors imparted from the old oak wine barrels use to age fine French chardonnays. Learn More
    $24.50

  17. Just Dress It!

    Just Dress It!

    A classic combination of our Mission extra virgin olive oil with chardonnay vinegar, sun-dried tomatoes, basil, oregano, salt, and pepper. Perfect for dressing your salads or for dipping a crusty loaf of warm bread. Try it on a cold seafood salad or Just Dip It! Learn More
    $17.99

  18. 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

    Learn More
  19. De Provence Roast

    De Provence Roast

    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.

    Ingredients

    • 3 lbs. Pot Roast
    • 1 Purple Onion, sliced
    • 1/3 C Herbs De Provence
    • Frantoio Extra Virgin Olive Oil

    Preparation

    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
  20. 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

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