Search results for 'vinegar'
Regular Price: $17.99
Now only: $16.99
This flavored vinegar is more than a dip, it's ideal on salads and pasta as well as a delicious marinade for steaks, chicken and fish. Be prepared to meet your new best friend!Learn More$17.99
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
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
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.
A light and tangy-sweet summer salad that is refreshing and unique.
- 1 English (hothouse) cucumber
- 1/2 t. salt
- 1 pint fresh strawberries
- 2 scallions
- 1 T. California Balsamico
- 2 T. mint or parsley, chopped
Peel half of the cucumber, halve it crosswise (scooping out any seeds you may find). Cut each half lengthwise into strips, then cut the strips crosswise into small dice. Place in a colander over the sink or a rimmed plate or bowl, toss with salt and set aside for 10 to 15 minutes to draw out the juices. Hull strawberries, rinsing them only if they are sandy.
Slice and place them in a bowl with the sliced white and tender green parts of 2 scallions. Rinse the diced cucumber, drain on paper towels and add to the strawberries and scallions. Stir in balsamic vinegar and chopped mint or parsley. Season to taste with sugar, salt and pepper.
Serve at room temperature.
Yield: Makes 2 cups 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
Regular Price: $17.99
Now only: $16.99
Bred by the early California missionaries, the naturally nutty flavor of the Mission olive has become a staple of the region. We painstakingly cure them for more than a year in selected vinegar and spices to mellow and enrich their flavor. Even the most discerning palate is sure to find them divine. Drain weight 10oz. Learn More$8.50
This recipe is full of fun savory ingredients like pine nuts, feta cheese and baby squash.
- 1-2 bottles of your favorite Red Table Wine
- Your favorite fresh pasta
- Raw Pine Nuts
- Baby Squash
- 1 Pkg. Crumbled Feta Cheese
- 1/2 T finely ground Salish Salt
- 2-3 T California Balsamico Vinegar
- Olivum Olive Oil
- D’luscious Lemon Olive Oil
The morning before dinner cut the baby squash into bite sized pieces and toss with the Salish Salt and Balsamic Vinegar in a zip lock bag and place in the fridge to marinate.Pour the red wine into your favorite pasta pot and boil. Add pasta to the red wine and cook normally. While the pasta is cooking saute the marinated veggies in the D’luscious Lemon Oil, and set aside, keeping warm. Next in a dry skillet over medium to low heat toast the pine nuts. When the pasta is al dente drain and toss all ingredients with the Olivum Olive Oil. Serve and Enjoy!
Yield: 6 servingsLearn More