Search results for 'pepper'
A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
- 1 green bell pepper
- 1 orange bell pepper
- 1 medium-sized Maui onion, chopped
- 1 pkg. curly pasta of your choice
- 2 T Vanilla and Fig Balsamic Vinegar
- 1 cup Citrus Extra Virgin Olive Oil
- 2 t Salish Smoked Sea Salt, finely ground
- 1 pkg. Feta cheese
- 1 pkg, pine nuts, raw, unsalted
- 1 cup chopped olives, more torn then cut (I like to use half Mission Olives and half Tuscan Spiced Balsamic Olives)
- Fresh edible flowers (optional)
Cook pasta as directed on package. Wash and quarter bell peppers, remove seeds and place them on a preheated grill until slightly soft and beginning to char. Remove from the grill, remove charred area and carefully chop the bell peppers. Toss drained pasta, peppers, onion, feta cheese, pine nuts and chopped olives together in a generous bowl. Whisk vinegar, olive oil and salt together and drizzle over the salad. Serve well-chilled, garnished with fresh edible flowers.
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
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
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
Courtesy of Dan from Denver, CO, featuring Temecula Fresh Basil Olive Oil
- 6 T. TOOC Fresh Basil Olive Oil
- 1 medium Yellow Onion cut into 1/4-inch slices
- 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices
- Sea salt and fresh cracked pepper to taste
- Hot Pepper flakes to taste (optional)
- 5 cloves garlic, chopped
- 4 pounds ripe, fragrant heirloom tomatoes, cored and cut into 1/2-inch wedges
- 1/4 C chopped parsley
Heat large Dutch oven or heavy bottomed saucepan over medium heat.
Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.
Add the parsley and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it's too acidic, add a pinch of sugar. If it's too sweet a drop of red wine vinegar.
If you would like a thicker sauce cook down until it reaches the desired consistency. 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
Healthy and delicious salmon steaks served with a delightful lemon sauce.
- 3 tablespoons D'Luscious Lemon Olive Oil
- 1 tablespoon chopped fresh marjoram leaves
- 1/8 teaspoon pepper
- 4 (6 ounces each) salmon steaks
- 4 1/4-inch slices lemon
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
In a small bowl, stir together olive oil, marjoram and pepper. Brush unto both sides of salmon steaks.
Place salmon steaks on grill over drip pan. Cover; grill 6 minutes. Turn fish; brush with lemon sauce. Top each salmon steak with 1 slice of fresh lemon. Cover; continue grilling until fish flakes with a fork (6 to 8 minutes)
Yield: 4 servingsLearn More
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
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
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.
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
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)
- 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
In a large sauce pan heat olive oil over medium heat, add salt, water and Â½ 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 Â½ quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.
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
Your summer harvest of tomatoes will burst with pride!
This simple recipe showcases our Fresh Basil Olive Oil, made with crushed organic California Basil. It is wonderful hot, but is also great the next day as a cold pasta salad.
- 1 Red Tomato
- 1 Yellow Tomato
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- Pine Nuts, Toasted and Unsalted
- 1 Pkg. Black Pepper Pasta
- Fresh Basil Extra Virgin Olive Oil
- Asagio Fresca Cheese
Chop tomatoes and bell peppers into even bite sized pieces and put aside. Cook pasta until aldente and drain. Toss Fresh Basil EVOO, pasta, tomatoes, bell peppers, and pine nuts together. Coating everything with the EVOO. Sprinkle with fresh grated Asagio Fresca cheese and serve. This is wonderful hot, but is also great the next day as a cold pasta salad.
Serves: 4Learn More