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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
Seafood is a natural fit for D’Luscious Lemon Olive Oil. We use select California lemons and press them with our highly acclaimed Mission olives.
- 4 (6-ounce) scrod fillets, skin on (halibut is a good substitute)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup capers (preferably in salt), rinsed
- 1 1/2 large lemons, thinly sliced crosswise
- 1/4 cup fresh flat-leaf parsley leaves
- 2 cups TOOC D’Luscious Lemon Olive Oil
Preheat oven to 250 degrees F. Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.
Chop half of the capers and mix with the whole capers. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish fillets in a single layer over the lemon slices. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
Serve fish with some of lemon slices, capers, and oil spooned over the top.Learn More
The Herbs de Provence add depth, complexity and zest to the fresh ingredients in this flavorful appetizer.
- 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)
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.Learn More
Lamb Chops - No need to say more!
- 10-12 loin lamb chops, about 1 1/2 inches thick
- 1/2 cup Fresh Rosemary Olive Oil
- 1/3 cup red wine vinegar
- 1 tablespoon dried rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Combine all ingredients, except lamb, in a large glass bowl. Place chops in bowl and turn repeatedly to coat well. Cover and refrigerate for 4 to 12 hours.
Once marinated, remove chops from fridge and allow to come to room temperature. Preheat grill to medium-high heat.
Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side.
Remove from heat, allow to rest for 3-5 minutes, and serve.
Prep time: 12 minutes.Learn More
Cooking time: 16 minutes.
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