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Recipes

Olive Oil and Balsamic Vinegar Recipes

Olive OIl Recipes from Temecula Olive OilLooking for new ways to use your favorite olive oils and vinegars? At the Temecula Olive Oil Company we love recipes. For years now we've experimented with recipes of all sorts and posted some of our favorites here to share with you. So whether you're feeling like a balsamic vinegar recipe for your salad or a delicious margarita pizza with a spicy kick, we hope you'll enjoy our olive oil and balsamic vinegar recipes as much as we do.

We know that there are so many others out there who love cooking with olive oil and balsamic vinegar just as much as we do and we'd love to hear about those recipes as well. So don't hesitate to send us your favorite recipes.

Olive oil and balsamic vinegar recipes to make your life even tastier.

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  1. Bagna Cuda

    Bagna Cuda

    Warm vegetable and anchovy dip made with your favorite vegetables of the season and Le Caprice D'Nature savory olive oil.
    Ingredients:
    • 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
    Preparation:
    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
  2. Baked Chicken

    Baked Chicken

    1 Review(s)

    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.

    Ingredients

    • Fresh Basil or Citrus Olive Oil
    • Boneless chicken breast

    Preparation

    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!� Or just eat it alone as a quick and easy meal or snack.

    Serves: 4 or varies

    Learn More
  3. Baked Pancetta-Wrapped Endive

    Baked Pancetta-Wrapped Endive

    The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.
    Ingredients:
    • 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

    Preparation:
    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
  4. Barbeque-Stuffed Bell Pepper Boats

    Barbeque-Stuffed Bell Pepper Boats

    The different colored peppers add flare to the table when presented.

    Ingredients

    • 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)

    Preparation

    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
  5. Chicken De Provence Couscous

    Chicken De Provence Couscous

    Our Roturre di Oro EVOO and Herbs de Provence lend invigorating flavor.

    This recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Frantoio EVOO and Herbs de Provence lend invigorating flavor.

    Ingredients

    • 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.)
    • Whole Wheat Couscous
    • Frantoio Extra Virgin Olive Oil
    • Diced heart of 1 purple onion
    • Herbs De Provence
    • 1 small lemon

    Preparation

    Coat bottom of baking pan with olive oil and place chicken strips in pan. Squeeze the lemon over the chicken and sprinkle with herbs. Cover and bake. Prepare couscous according to package directions. Substitute olive oil for butter. When fluffing couscous, add onion heart to it. When couscous and chicken have both finished cooking, put couscous in serving bowl and arrange chicken on top in a lattice pattern. Drizzle with olive oil and sprinkle with herbs and serve.

    Learn More
  6. Citrus Pasta Salad

    Citrus Pasta Salad

    A great new twist for your summer salad! You'll love this delightful blend of fruits, vegetables and California-grown olives.
    Ingredients:

    Preparation:
    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.

    Serves: 4

    Learn More
  7. Citrus Popcorn

    Citrus Popcorn

    Pop your favorite popcorn using your favorite citrus olive oil (D'luscious Lemon, Fajita Frenzy, or Citrus).
    When the popcorn is finished popping, lightly drizzle with the same oil and add sugar to taste. Sit back and enjoy this quick and easy sweet snack with your sweetie and your favorite movie! Learn More
  8. D'Luscious Lemon Asparagus Pasta

    D'Luscious Lemon Asparagus Pasta

    Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.

    Ingredients

    • 1 pound fresh, medium thickness asparagus, tough ends trimmed
    • 1 teaspoon finely grated fresh lemon zest
    • 1/4 cup TOOC D’Luscious Lemon Olive Oil
    • 1 pound Penne pasta
    • 1/2 cup grated Parmigiano-Reggiano

    Preparation

    Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

    Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

    Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

    Learn More
  9. D'Luscious Lemon Poached Fish

    D'Luscious Lemon Poached Fish

    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.

    Ingredients

    • 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

    Preparation

    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
  10. De Provence Roast

    De Provence Roast

    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.

    Ingredients

    • 3 lbs. Pot Roast
    • 1 Purple Onion, sliced
    • 1/3 C Herbs De Provence
    • Frantoio Extra Virgin Olive Oil

    Preparation

    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
  11. Drunken Pasta

    Drunken Pasta

    This recipe is full of fun savory ingredients like pine nuts, feta cheese and baby squash.

    Ingredients

    • 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

    Preparation

    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 servings

    Learn More
  12. D’Luscious Hummus

    D’Luscious Hummus

    This delicious hummus serves 6 to 8 as an appetizer

    Ingredients

    • 2 cups (450 g) dry chick peas (garbanzo beans) - about 5 cups cooked
    • 1/2 cup (8 tablespoons) tahini (sesame paste)
    • 3/4 cup (12 tablespoons) lemon juice - freshly pressed
    • 3 cloves garlic - peeled
    • 1/2 teaspoon salt
    • 1/4 cup water (use chickpea cooking water, if you have it available) - optional
    • 2 or more tablespoons D'Luscious Lemon Olive Oil
    • 2 tablespoons finely chopped flat Italian parsley - as garnish

    Preparation

    Cook the chick peas and drain them. Crush and mash the garbanzo beans with a food mill or blender.

    Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.

    Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste.

    Pour the hummus onto a shallow serving plate.

    A moment before serving, drizzle the D'Luscious Lemon Olive Oil in the center and garnish with the chopped parsley

    Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.

    Serves: 6 to 8 as appetizer

    Learn More
  13. Fettuccine with Cashew, Mint and Cilantro Pesto

    Fettuccine with Cashew, Mint and Cilantro Pesto

    The flavors of basil, cilantro and lime bring this pasta dish to life.

    Try this unique pasta dish with cashew, mint and cilantro.

    Yield: Serves 6

    Ingredients

    • 1/3 C Cashews
    • 1 fresh Jalapeno pepper minced
    • 1 Tablespoon minced garlic
    • 1 Tablespoon fresh grated Ginger
    • 1/2 teaspoon ground Coriander
    • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
    • 2 C fresh Cilantro leaves
    • 1/2 C fresh mint leaves
    • 1/3 C fresh parsley leaves (preferably flat leaf)
    • 1 1/2 Tablespoons fresh lime juice
    • Sea salt & fresh ground pepper
    • 1 lb dried fettuccine or other pasta

    Preparation

    Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

    Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

    Learn More
  14. Foil Baked Scallops and Sugar Snap Peas

    Foil Baked Scallops and Sugar Snap Peas

    Try this delicious recipe for scallops enhanced with our flavorful Rotture di Oro olive oil.

    Ingredients

    • 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

    Preparation

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    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 6

    Learn More
  15. Lime Herb Rice

    Lime Herb Rice

    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.
    Ingredients:
    • 1 C Long Grain White Rice
    • 2 C Chicken Stock
    • 2 T TOOC Fajita Frenzy Olive Oil
    • 2 T Fresh chopped Cilantro

    Preparation:
    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
  16. Margarita Pizza

    Margarita Pizza

    This pizza is infused with tequila and our Picante Pepper Olive Oil to give it a fresh modern zesty flavor.

    Sauce Ingredients

    • 1 6 ounce can of tomato paste
    • 6 ounces water
    • 3 shots tequila
    • 3 tablespoons Mexican Spice Blend
    • 1 teaspoon Sonoma Kosher Salt
    • 1 tablespoon Picante Pepper Extra Virgin Olive Oil

    The Pizza

    There are no measurements for the pizza toppings, so add as much or as little as you want.

    • Pre-made Pizza Dough of your choice
    • Shredded mozzarella cheese
    • sliced tomato
    • pre-cooked, sliced chicken breast (cooked in Picante Pepper Olive Oil)
    • Pine nuts
    • Picante Pepper Extra Virgin Olive Oil

    Preparation

    Combine all sauce ingredients in a saucepan and simmer to blend flavors. Toss pizza dough into desired shape, brush with olive oil and bake halfway through. Remove half-baked pizza dough from the oven and carefully build your pizza. Place pizza back in the oven and bake until the cheese has melted and is bubbling. Drizzle with olive oil, slice and serve.

    Learn More
  17. Mediterranean Fried Chicken

    Mediterranean Fried Chicken

    A fun, delicious chicken recipe with a pleasant rosemary flavor

    Ingredients

    • 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
    • Salt
    • 4 lime slices - Replace with 2 lemon slices if you don't have limes
    • A short dash of soy sauce

    Preparation

    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.
    Cooking time: 30 minutes.

    Learn More
  18. Moroccan Egg Salad

    Moroccan Egg Salad

    A hint of garlic and lemon give an exotic touch to this extraordinary egg salad.

    Learn More
  19. Picante Breakfast Tacos

    Picante Breakfast Tacos

    Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito.

    Learn More
  20. Pinzimonio

    Pinzimonio

    This Italian vegetable dish makes a great appetizer, side dish or snack!

    Ingredients

    • 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
    • Just Dip It Oil or Le Caprice D'Nature Olive Oil for dipping
    • Sea salt & fresh ground pepper

    Preparation

    Blanch or roast a selection of fresh seasonal vegetables. If you prefer them raw that is nice as well. Arrange on a plate and let stand at room temperature for 30 minutes.

    In individual dipping dishes pour olive oil and season with sea salt & fresh ground pepper to taste. Dip your veggies and enjoy!

    Learn More

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