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Search results for 'salt'

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  1. 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

  2. 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

  3. Fettuccine with Cashew, Mint and Cilantro Pesto

    Fettuccine with Cashew, Mint and Cilantro Pesto

    The flavors of basil, cilantro and lime bring this pasta dish to life.

    Try this unique pasta dish with cashew, mint and cilantro.

    Yield: Serves 6

    Ingredients

    • 1/3 C Cashews
    • 1 fresh Jalapeno pepper minced
    • 1 Tablespoon minced garlic
    • 1 Tablespoon fresh grated Ginger
    • 1/2 teaspoon ground Coriander
    • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
    • 2 C fresh Cilantro leaves
    • 1/2 C fresh mint leaves
    • 1/3 C fresh parsley leaves (preferably flat leaf)
    • 1 1/2 Tablespoons fresh lime juice
    • Sea salt & fresh ground pepper
    • 1 lb dried fettuccine or other pasta

    Preparation

    Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

    Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

    Learn More
  4. 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

  5. Strawberry and Cucumber Salsa

    Strawberry and Cucumber Salsa

    A light and tangy-sweet summer salad that is refreshing and unique.
    Ingredients:
    • 1 English (hothouse) cucumber
    • 1/2 t. salt
    • 1 pint fresh strawberries
    • 2 scallions
    • 1 T. California Balsamico
    • 2 T. mint or parsley, chopped
    Preparation:
    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
  6. Moroccan Egg Salad

    Moroccan Egg Salad

    A hint of garlic and lemon give an exotic touch to this extraordinary egg salad.

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  7. 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

  8. D'Luscious Lemon Poached Fish

    D'Luscious Lemon Poached Fish

    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.

    Ingredients

    • 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

    Preparation

    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
  9. All The Best Gift Set New

    All The Best Gift Set

    1 Review(s)

    Our bestsellers coordinated for you in one special gift box.

    Learn More
    $52.96

  10. 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

  11. D’Luscious Hummus

    D’Luscious Hummus

    This delicious hummus serves 6 to 8 as an appetizer

    Learn More
  12. Himalayan Grater Salt Chunk

    Himalayan Grater Salt Chunk

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

  13. Olives - Swimming in Garlic

    Swimming in Garlic Olives

    We combine two of our favorite flavors to create one sensational treat. Our finest fruit is gently cured in light salt brine for up to 18 months. We then add a generous amount of spices and fresh garlic before drenching them in olive oil. After that, we keep adding garlic to our heart's content. Ambrosia! Drain weight 10oz Learn More
    $8.50

  14. Barbeque-Stuffed Bell Pepper Boats

    Barbeque-Stuffed Bell Pepper Boats

    The different colored peppers add flare to the table when presented.

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  15. Truffle Barley Soup

    Truffle Barley Soup

    This delicious truffle barley soup is terrific in cold weather months. Thanks to Delynn from Spokane WA for sharing with us!

    Ingredients:
    • ¾ C barley
    • 2 T Le Caprice de Nature
    • 3 medium size celery stalks sliced
    • 1 large onion chopped
    • 1 ½ pounds mushrooms thickly sliced (assorted varieties works nicely)
    • 2 T tomato paste
    • 2 13 ¾ to 14 ½ ounce cans organic beef broth
    • 5 medium size carrots, cut in ¼ inch thick slices
    • ¼ C dry Sherry
    • 1 ½ t sea salt
    • TOOC White Truffle Olive Oil for drizzling
    • Fresh sage

    Preparation:
    In a 3 quart saucepan over high heat, heat barley and 4 Cups water to boiling. Reduce heat to low; cover and simmer 30 minutes Drain barley; set aside.

    Meanwhile, in Dutch oven or saucepot over medium high heat, heat Le Caprice add celery onion and cook 8 to 10 minutes until golden stirring occasionally. Add mushrooms and cook until lightly browned stirring occasionally.

    On medium high heat add tomato paste and cook, stirring 2 minutes. Add beef broth, carrots, sherry, salt, barley and 4 cups water; heat to boiling. Reduce heat to low; cover and simmer 20-25 minutes until carrots and barley are tender.

    Serve in bowls and drizzle each with TOOC White Truffle Olive Oil. Garnish with fresh Sage.

    Learn More
  16. Zhug

    Zhug

    A spicy blend for sprinkling over food, Zhug complements any dish that calls for some heat. Learn More
    $8.50

  17. Baked Chicken

    Baked Chicken

    1 Review(s)

    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.

    Learn More
  18. Himalayan Salt Lamp 3-4 lbs

    Himalayan Salt Lamp 3-4 lbs

    Himalayan Salt Lamp 3-4 lbs

    Learn More
    $18.99

  19. Citrus Pasta Salad

    Citrus Pasta Salad

    A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
    Ingredients:

    Preparation:
    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.

    Serves: 4

    Learn More
  20. Rosemary Chicken with Whole Wheat Couscous

    Rosemary Chicken with Whole Wheat Couscous

    This chicken is flavored with fresh sage leaves and our Olivescca Olives.

    The rosemary garnish makes a beautiful presentation!

    Ingredients

    • 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

    Preparation

    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

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