Search results for 'olive'
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
The perfect balance of rich flavor and gentle smooth flavor. Use this Balsamic vinegar when the dark color of our traditional balsamic vinegar doesn't fit. Ideal for white fish and lighter meat dishes. Also try this blended with herbs and your favorite Temecula Olive Oil Company olive oil to create a light and zesty vinaigrette.250ml Learn More$12.99
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
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
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