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  1. Strawberry/Fig Basil Salad

    Strawberry, Fig & Basil Salad

    Courtesy of Peggy, Rockville, NY, a recipe for Strawberry, Fig & Basil Salad.
    Ingredients:
    • 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
    Preparation:
    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
  2. Lime Herb Rice

    Lime Herb Rice

    Bring some flavor to the rice side of the plate with this fun recipe. This recipe brings some flavor to the rice side of the plate. Sent to us by Grace in Livonia, Michigan.
    Ingredients:
    • 1 C Long Grain White Rice
    • 2 C Chicken Stock
    • 2 T TOOC Fajita Frenzy Olive Oil
    • 2 T Fresh chopped Cilantro

    Preparation:
    Bring rice, stock and oil to boil in a saucepan over medium high heat.Reduce heat and cover, simmering 20-25 minutes.Add herbs and salt as desired.Serve immediately. Learn More
  3. D'Luscious Lemon Asparagus Pasta

    D'Luscious Lemon Asparagus Pasta

    Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.

    Ingredients

    • 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

    Preparation

    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
  4. Truffle Cheddar Grits

    Truffle Cheddar Grits

    Great for breakfast or brunch; just add 20 minutes to the bake time.
    Use quick cooking grits to save about 15 minutes of stirring. You can also make this a day ahead of time and bake in the morning For breakfast or brunch; just add 20 minutes to the bake time. (Thanks to Delynn from Spokane WA)

    Ingredients:
    • 2 T TOOC Truffle Olive Oil
    • 1 t sea salt
    • 3 ½ C skim milk
    • 2 C water
    • 1 ¼ C quick cook grits
    • 2 C shredded Cheddar Cheese
    • 1 t hot pepper sauce
    • ¼ t fresh ground pepper
    • 5 large eggs

    Preparation:
    In a large sauce pan heat olive oil over medium heat, add salt, water and ½ of the milk and bring to a boil. Gradually stir in grits with wire whisk. Stir constantly to avoid lumps. Reduce heat to low; cover and cook 5 minutes. Stir occasionally. Grits will be stiff. Remove from heat and blend in cheese.

    In a large bowl blend remaining ingredients with a whisk until incorporated. Gradually stir grits into egg mixture.

    Preheat oven to 325 degrees. Grease shallow 2 ½ quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.

    Learn More
  5. Roasted Bell Peppers With Zahtar

    Roasted Bell Peppers With Zahtar

    This zesty vegetarian recipe may be served warm or cold and is great served in a pita with a drizzle of Fajita Frenzy olive oil.

    Learn More
  6. Tuscan Tabouleh

    Tuscan Tabouleh

    This Rotture di Oro Tabouleh recipe makes the perfect side dish for your Mediterranean meal. Learn More
  7. Pumpkin Apple Bread

    Pumpkin Apple Bread

    This fabulous Pumpkin Bread is the perfect compliment to any feast. Created by Janie Trayer

    Learn More
  8. Brine Curing Olives

    Brine Cured Olives

    This method for curing olives produces olives that have a longer shelf life.

    Learn More
  9. Harvest Gift Set

    Harvest Gift Set

    Celebrate Harvest with everything you need to make your favorite seasonal recipes.

    Learn More
    $58.49

  10. /

    Fresh Basil Watermelon Caprese Salad

    This refreshing salad is perfect for an outdoor meal on a summer evening.

    Learn More
  11. Roasted Garlic and Rosemary Cornish Hens with Roasted Potatoes

    Roasted Garlic and Rosemary Cornish Hens with Roasted Potatoes

    A creative alternative to the traditional turkey Created by Hannah

    Fresh Rosemary Olive Oil Learn More
  12. Kala Namack (Black Salt) Sea Salt

    Kala Namack (Black Salt) Sea Salt

    This special Indian mineral salt is pinkish gray in color and has a bit of a sulfurous taste like that of hard boiled egg yolks. Learn More
    $5.99

    Sold Out

  13. /

    Sea Bass with Summer Tomatoes, Red Onion and Mint

    If you like sea bass, you'll love this recipe that showcases our rich, buttery Molto Burrosa extra virgin olive oil.

    Learn More
  14. Bean Salad

    Bean Salad

    We serve this favorite Green Bean Salad from time to time at our Lunch in the Loft events in Temecula. Learn More
  15. /

    Bruschetta Recipe

    This flavorful Bruschetta made with our early harvest, Le Caprice de Nature olive oil, is the perfect complement to any crostini!

    Learn More
  16. Hiwa Kai Hawaiian Black Sea Salt

    Hiwa Kai Sea Salt

    This Hiwa Kai Hawaiian black sea salt has a nice silky texture and numerous heath benefits. Learn More
    $9.50

    Sold Out

  17. /

    Mango Salsa

    This sweet and tangy salsa, created with our Fajita Frenzy olive oil that is made with Persian limes, will knock off your socks! It's a tasty compliment to our Jamaican Jerk Chicken recipe.

    Learn More
  18. Habanero Flank Steak

    Habanero Flank Steak

    This zesty flank steak made with you spicy Habanero olive oil will knock your socks off!

    Learn More
  19. /

    Pasta Puttanesca

    Try this Pasta Puttanesca recipe made with the tears of our first harvest, Le Caprice de Nature Olive Oil and Trapani Sea Salt!

    Learn More
  20. Salt Box with Lid

    Salt Box with Lid

    A salt box with lid is made from our pure olive wood line. Learn More
    $11.99

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