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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 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
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
This delicious truffle barley soup is terrific in cold weather months. Thanks to Delynn from Spokane WA for sharing with us!
- 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
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.
This tasty Arugula Salad recipe combines the ever-popular California Balsamico Bianco Oo-La-Pomegranate vinegar and another favorite, Citrus Reserve Late Harvest Olive Oil. Learn More