Search results for 'pepper'
A light and tangy-sweet summer salad that is refreshing and unique.
- 1 English (hothouse) cucumber
- 1/2 t. salt
- 1 pint fresh strawberries
- 2 scallions
- 1 T. California Balsamico
- 2 T. mint or parsley, chopped
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
This Italian vegetable dish makes a great appetizer, side dish or snack!
- 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
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
Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.
- 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
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
This pizza is infused with tequila and our Picante Pepper Olive Oil to give it a fresh modern zesty flavor.
- 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
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
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
Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.
- 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
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
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
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.
- Fresh Basil or Citrus Olive Oil
- Boneless chicken breast
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!ï¿½ Or just eat it alone as a quick and easy meal or snack.
Serves: 4 or variesLearn More
A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
- 1 green bell pepper
- 1 orange bell pepper
- 1 medium-sized Maui onion, chopped
- 1 pkg. curly pasta of your choice
- 2 T Vanilla and Fig Balsamic Vinegar
- 1 cup Citrus Extra Virgin Olive Oil
- 2 t Salish Smoked Sea Salt, finely ground
- 1 pkg. Feta cheese
- 1 pkg, pine nuts, raw, unsalted
- 1 cup chopped olives, more torn then cut (I like to use half Mission Olives and half Tuscan Spiced Balsamic Olives)
- Fresh edible flowers (optional)
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.
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
Try this delicious recipe for scallops enhanced with our flavorful Rotture di Oro olive oil.
- 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
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 6Learn More