Search results for 'olive'
The best of the best! We add a generous measure of fresh roasted garlic when we crush our late harvest olives to create an especially rich and flavorful oil. The result is a versatile oil you can use to dip, marinate, or sauté anything under the sun. Learn More$19.99
When all you want is the gentle cleansing of a skin-friendly bar, this is the one for you. All Temecula Olive Oil Company soaps are made with our premium olive oil and handcrafted exclusively for us by our trusted friends at the Smith Family Handmade Soap Company using the traditional cold press process to ensure the highest quality product.\r\n5oz\r\n\r\n Learn More$5.99
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.
- 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
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
This delicious hummus serves 6 to 8 as an appetizer
- 2 cups (450 g) dry chick peas (garbanzo beans) - about 5 cups cooked
- 1/2 cup (8 tablespoons) tahini (sesame paste)
- 3/4 cup (12 tablespoons) lemon juice - freshly pressed
- 3 cloves garlic - peeled
- 1/2 teaspoon salt
- 1/4 cup water (use chickpea cooking water, if you have it available) - optional
- 2 or more tablespoons D'Luscious Lemon Olive Oil
- 2 tablespoons finely chopped flat Italian parsley - as garnish
Cook the chick peas and drain them. Crush and mash the garbanzo beans with a food mill or blender.
Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.
Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste.
Pour the hummus onto a shallow serving plate.
A moment before serving, drizzle the D'Luscious Lemon Olive Oil in the center and garnish with the chopped parsley
Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.
Serves: 6 to 8 as appetizerLearn More
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
Freelance Chef Susanna Llop-Jover, born and raised in Barcelona, Spain with her Paellera sets up outdoors at Temecula Olive Oil Company's Ranch for a fun and informative occasion learning about great food. Learn More$50.00
Foaming olive oil soap -- this liquid soap is a luxurious way to wash your hands with the bright and sunny scent of lemon verbena. Learn More$11.50
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
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
To help your skin feel soft and supple, this soap contains grains of oatmeal to gently cleanse and exfoliate. Its vanilla fragrance is both inviting and relaxing, making this one of our all-around favorites.
\r\n\r\nAll Temecula Olive Oil Company soaps are made with our premium olive oil and handcrafted exclusively for us by our trusted friends at the Smith Family Handmade Soap Company using the traditional cold press process to ensure the highest quality product.\r\n5oz\r\n\r\n Learn More$5.99