Search results for 'garlic'
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
From our family to yours, a carefully balanced blend of our extra virgin olive oil, balsamic vinegar, red chili pepper flakes, garlic, and an array of spices ready to enjoy. More than a dip, it's ideal on salads and pasta. It also makes a delicious marinade for steaks, chicken, and fish. Learn More$17.99
Pistou is a variation of Italian pesto. It makes a great sauce or condiment for pasta dishes, fish, chicken, vegetables, and soup. Submitted by Leesa from Plymouth, MA.
- 2 C sorrel or basil, tough stems removed
- 3 cloves garlic
- ½ C grated parmesan cheese
- ½ C Le Caprice de Nature
- Dash of fresh squeezed lemon juice
- ¼ t course sea salt
- 1/8 t fresh ground pepper
Combine sorrel, walnuts, garlic, and parmesan in bowl of food processor And pulse until finely chopped. With motor running, drizzle in 6 tablespoons Le Caprice and process until smooth. Add lemon juice, slat and pepper. Spoon into small bowl and top with remaining Le Caprice. Refrigerate until ready to use. To serve; use as a vegetable dip, bread dip, sandwich spread, in bean soup, tossed with fresh cooked pasta or on grilled meat. ENJOY! Learn More
We select fresh herbs and garlic, blend them into creamy cheese and gently fill our premium pitted olives to create a flavorful treat you're sure to enjoy. We tend to toss them into warm pasta salads, though many friends favor them in martinis. Drain weight 10oz Learn More$8.50
Lamb Chops - No need to say more!
- 10-12 loin lamb chops, about 1 1/2 inches thick
- 1/2 cup Fresh Rosemary Olive Oil
- 1/3 cup red wine vinegar
- 1 tablespoon dried rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Combine all ingredients, except lamb, in a large glass bowl. Place chops in bowl and turn repeatedly to coat well. Cover and refrigerate for 4 to 12 hours.
Once marinated, remove chops from fridge and allow to come to room temperature. Preheat grill to medium-high heat.
Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side.
Remove from heat, allow to rest for 3-5 minutes, and serve.
Prep time: 12 minutes.Learn More
Cooking time: 16 minutes.
The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.
- 18 paper-thin slices pancetta
- 9 heads Belgian endive
- 4 Tablespoons fresh lemon juice
- 3 Tablespoons Rotture di Oro Olive Oil
- Sea salt & fresh ground pepper
- 1 clove garlic minced
- Optional, lemon wedges
Trim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position a rack in the upper part of the oven and preheat to 400 degrees. Bring a large pot full of salted water to a boil. Add 3 tablespoons of the lemon juice and the endive quarters and cook for one minute. \r\n\r\n
Transfer endive quarters to paper towels to drain then place in a bowl and drizzle with 1 tablespoon of Rotture di Oro Olive Oil. Toss well season with salt & pepper. Working with one endive quarter at a time, wrap a piece of pancetta around it encircling it in a spiral pattern. Arrange the wrapped endives in a single layer in a baking dish allowing ample space between them. Bake until the endives are tender when pierced with a knife and the pancetta begins to crisp on the edges, about 15 minutes.
Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of Rotture di Oro olive oil and the garlic. Season to taste with salt & pepper.
To serve, place the endive quarters on a warmed platter and drizzle with the vinaigrette. Serve hot or warm, garnished with lemon wedges.
Yield: Serves 6 Learn 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
Warm vegetable and anchovy dip made with your favorite vegetables of the season and Le Caprice D'Nature savory olive oil.
- An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes
- 1/2 C Le Caprice D'Nature Olive Oil
- 4 T unsalted butter
- 6 cloves minced garlic
- 4 anchovy fillets
In a small pan over low heat combine the first three ingredients. Do not allow the garlic to brown. Add the anchovies, mash and blend into the oil. Serve warm. Learn More
The best of the best! We add a generous measure of fresh roasted garlic when we crush our late harvest olives to create an especially rich and flavorful oil. The result is a versatile oil you can use to dip, marinate, or sauté anything under the sun. Learn More$19.99
If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.
This is a meatless dish, but not a vegetarian one—the meat is on the side. If you prefer, you can substitute large shiitake mushrooms, porcini, and thick slices of puffball mushrooms for the Portobellos.
- 1/2 cup Mission Olive Oil, plus 2 tablespoons
- 2 tablespoons minced shallot
- 2 teaspoons finely chopped fresh thyme
- 1 cup dry red wine
- 1 1/2 cups double-strength Chicken Stock, or 3 cups canned
- low-salt chicken broth boiled until reduced by half
- Gray salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon unsalted butter
- 1/4 cup balsamic vinegar
- 1 1/2 teaspoons minced garlic
- 4 large fresh Portobello mushrooms, gills removed
- 4 good handfuls baby spinach
- 1 recipe Garlic Mashed Potatoes or Soft Polenta
Prepare the grill and let it burn down to medium-hot coals. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir. Then add the red wine, bring to a boil, and cook until reduced to about 1/4 cup. Add the stock, return to a boil, and continue to cook until reduced to about 3/4 cup. Season with salt and pepper.
Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Taste for salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste, and keep warm.
a medium bowl, whisk together the remaining 1/2 cup olive oil, the balsamic vinegar, the garlic, and the remaining 1 teaspoon thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over. (This method prevents the mushrooms from absorbing too much marinade.) Lay the mushrooms on a plate and season both sides with salt and pepper.
Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through, about 4 minutes total. Remove and keep warm.
Add the spinach to the vinaigrette and toss well. Divide the potatoes among 4 warm plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms and over the potatoes. Top with the spinach salad and serve immediately.Learn More