Search results for 'olive'
This flavorful dish can also be cooked in a crock-pot. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.
- 3 lbs. Pot Roast
- 1 Purple Onion, sliced
- 1/3 C Herbs De Provence
- Frantoio Extra Virgin Olive Oil
Coat bottom of large pan with Frantoio EVOO. In a bowl combine Herbs De Provence with about 1-2 T Frantoio EVOO, you want just enough to get the Herbs moist and sticky. Coat outside of roast with herb rub; be sure to fill in any crevices or cracks on the meats surface. Place in pot and bake as you normally would. Once cut and plated drizzle Frantoio EVOO, Herbs De Provence and Alaea Hawaiian Sea Salt over the plate. Whole, unpeeled carrots cooked with the roast are a great flavor and presentation addition to this dish. This dish can also be cooked in a crock-pot.Learn More
A fun, delicious chicken recipe with a pleasant rosemary flavor
- Whole chicken legs - drumsticks and split breasts are also fine
- 2 tablespoons Fresh Rosemary Olive Oil
- 2 sprigs rosemary
- 4 small sprigs thyme
- Ginger root - grated, or use 3/4 teaspoon of ground ginger
- 6 leaves fresh marjoram - chopped, or use 1/2 teaspoon of dried marjoram
- Sweet ground red pepper
- 1/2 teaspoon ground turmeric
- 4 lime slices - Replace with 2 lemon slices if you don't have limes
- A short dash of soy sauce
Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.
Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs. When the olive oil is hot, add the chicken legs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.
lace 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.
Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover. Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.
Prep time: 5 minutes.Learn More
Cooking time: 30 minutes.
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
Liven up the beloved family staple. For a traditional flavor, use the Olivum or Rotture di Oro EVOO; to change things up try using the Rosemary or Roasted Garlic EVOO.
Peel and boil potatoes as you normally would. During the mashing process, add warm milk and your favorite Temecula Extra Virgin Olive Oil. Once it is in the serving bowl, drizzle with olive oil of the same flavor. For a traditional flavor, use the Olivum or Rotture di Oro EVOO; to change things up try using the Rosemary or Roasted Garlic EVOO. Learn More
Regular Price: $17.50
Now only: $16.99
Freelance Chef Susanna Llop-Jover, born and raised in Barcelona, Spain with her Paellera sets up outdoors at Temecula Olive Oil Company's Ranch for a fun and informative occasion learning about great food. Learn More$50.00
If you enjoy the soft, gentle fragrance of roses perfuming the air, this soap is for you. In addition to the moisturizing benefits offered by our olive oil, we've added a touch of Rose Clay to make your skin both clean and soft. \r\n
\r\nAll Temecula Olive Oil Company soaps are made with our premium olive oil and handcrafted exclusively for us by our trusted friends at the Smith Family Handmade Soap Company using the traditional cold press process to ensure the highest quality product.\r\n5oz\r\n\r\n Learn More$5.99
The Herbs de Provence add depth, complexity and zest to the fresh ingredients in this flavorful appetizer.
- 2 large fresh tomatoes
- 1 pkg fresh mozzarella cheese, drained (The mini balls work great!)
- 1 T Herbs De Provence
- 1 t Salish Salt, finely ground
- 2 T Le Caprice de Nature Extra Virgin Olive Oil
- 1 1/2 T California Balsamico Vinegar
- 2-3 T Olivum Extra Virgin Olive Oil (Start with 2T. If you want it wetter, add another tablespoon)
Slice tomatoes and cheese into small, bite-sized pieces. In a medium-sized bowl, combine all ingredients. Cover and place in the refrigerator for 2-3 hours. Stir again, serve and enjoy.Learn More
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.
- 1 C Long Grain White Rice
- 2 C Chicken Stock
- 2 T TOOC Fajita Frenzy Olive Oil
- 2 T Fresh chopped Cilantro
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
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.