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California Olive Oil Council Est. 1992 Certified Extra Virgin

Favorite Recipes From Tiber Canyon Ranch

These recipes are available in a printable PDF

6 servings over pasta

2 large yellow onions
1/4 cup extra virgin olive oil
1/2 lb bulk pork sausage
3/4 cup hearty red wine
2   28 oz cans tomato puree
4 cloves garlic

1 teaspoon kosher salt
2 teaspoon Mexican oregano
pinch celery seed
4-5 twists of freshly ground black pepper
2 t. sugar
1 Tbsp balsamic vinegar

     Dice the onions into 3/4 inch pieces. In a 6 quart heavy pot, sauté onion in olive oil until soft. Add sausage, breaking it up as it cooks. When both are browned, add wine, scraping any bits from the pan. Add tomato puree.
     Peel garlic cloves. Sprinkle salt over garlic. Mash garlic and salt with flat side of large knife. Add garlic along with all remaining ingredients into onion/tomato mixture. Bring to bubbly over high heat. Reduce heat and simmer for 30 minutes or until thick. Adjust salt and spices. Serve on pasta with grated Parmesan cheese.




4 servings

1/2 pound bowtie pasta
1 large head broccoli, cut into florets
6 or more cloves garlic
fresh ground pepper
1/2 cup Meyer Lemon Olive Oil
or Extra Virgin Olive Oil  

1 teaspoon kosher salt
pinch of red pepper flakes
1/3 cup grated fresh Parmesan cheese
Extra grated fresh Parmesan to serve on top

     Drop pasta into a large pot of boiling water. Cook for 7 minutes. Add broccoli florets and cook 5 minutes more.
     In the meantime, mash salt and garlic into a paste. Add cheese, olive oil and pepper to the mashed garlic. Whip together.
     Drain pasta and broccoli. Toss garlic/oil mixture over pasta. Serve immediately sprinkled with Parmesan.





2 cloves garlic, minced  
1/4 c Tiber Canyon Ranch Meyer Lemon
or Extra Virgin Olive Oil 
juice of 1/2 lemon
2 Tbsp balsamic vinegar

  2 Tbsp rice vinegar
1 pound ripe tomatoes, diced
cup torn fresh basil leaves
1 tsp salt
1/2  pinch of freshly ground black pepper

     Mix all of the ingredients together. Let sit at room temperature for about 1/2 hour before serving to allow tomatoes to marinate in the dressing. 
     Pour onto mixed greens and toss well.
     This vinaigrette is also excellent without the tomatoes and basil when those ingredients are not available.

  Mandarin Tangerine Olive Oil



Appetizers for 8 or Light Meal for 4

1 each red, green, yellow pepper, sliced thinly 
2 Portabello mushrooms in 1/2 inch slices
3 Tbsp extra virgin olive oil

1/2 lb Brie in 1/4 inch slices
1/4 lb crumbled blue cheese
a splash of Sherry

    In a large sauté pan, sauté pepper slices in half of the olive oil until soft. Turn peppers out onto a plate, keeping them warm. Add remaining olive oil. Sauté mushroom slices until browned. Layer mushrooms with cooked peppers, brie and blue cheese. Add a splash of sherry at high heat. Put a lid on until cheese is melted.  Serve immediately with crusty bread.





1/2 cup fresh orange juice
1 Tbsp orange zest 
1 Tbsp brown sugar
3 Tbsp raspberry red wine vinegar

1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 t. salt
4-5 twists freshly ground black pepper

Mix ingredients. Serve on your favorite greens and avocado slices.




12 generous servings

6 Tbsp butter
1/4 cup extra virgin olive oil
9 medium onions, thinly sliced
2 gallons hot water
2 cup strong coffee
4 Tbsp balsamic vinegar
1/4 cup sherry
8-oz jar beef stock concentrate – such as
Better Than Bouillon

2 Tbsp dried thyme
1/2 tsp celery seed
1/4 tsp ground allspice
1/2 tsp ground nutmeg
10 twists of freshly ground pepper
1 loaf French bread, sliced
3 cup grated Gruyere cheese
3/4 cup grated fresh Parmesan cheese
salt to taste

     Heat butter and olive oil in a 10 quart heavy bottom pot. Sauté onions over medium heat until translucent, 15-20 minutes.
     Add water, coffee, vinegar, sherry, beef stock concentrate and spices. Simmer for 45 minutes.
     For each serving: Toast one slice French bread. Place toast in bowl, fill bowl with soup. Add 1/4 cup Gruyere cheese and 1 Tbsp grated Parmesan cheese. Place soup bowls under broiler until cheese melts. Serve immediately.




6 servings over pasta

2 cups basil
1/2 cup Extra Virgin Olive Oil
2 Tbsp pine nuts

3 cloves garlic
1 tsp salt
1/2 cup grated fresh Parmesan cheese

     Combine all ingredients except cheese together in a food processor and process to a fine paste. Fold in cheese by hand. Add to hot pasta and serve immediately.
     If you plan to freeze the pesto, add the cheese after thawing.





Makes two 5x9 loaves

Preheat oven to 350 degrees

3 eggs
1 cup mild flavored Extra Virgin Olive Oil
2 cups sugar
2 tsp vanilla
2 cups coarsely shredded zucchini
1 (8 1/4 oz) can well-drained crushed pineapple
3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 cup raisins
1 cup mixed chopped, dried fruit such as apples, peaches, apricots, cherries

     Beat eggs with a mixer to blend. Add olive oil, sugar and vanilla. Continue beating until thick and foamy. With spoon stir in the zucchini and pineapple. Combine remaining ingredients in a separate bowl. Stir dry ingredients into the zucchini mixture just until blended.
     Divide batter equally between two greased and floured 5x9inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pans for ten minutes, turn out onto wire racks to cool thoroughly.





Makes about 16 brownies

1/2 cup  Tiber Canyon Ranch Meyer Lemon or Mandarin Tangerine Olive Oil
1 cup sugar
1 teaspoon vanilla
2 eggs

1/2 cup flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

     Blend olive oil, sugar and vanilla in a large mixing bowl. Add eggs, beat well with a spoon. In a separate bowl, combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture.
     Spread in buttered 9-inch square pan. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool. Cut into squares.






3-4 pounds fresh mushrooms
1/4 cup salt
1/4 cup sugar
1/2 cup chopped red bell peppers
pinch red pepper flakes
pinch dried oregano

1 teaspoon pepper
1 tablespoon crushed garlic
1/4 cup red wine vinegar
1 1/2 to 2 cups rice vinegar
1 cup Extra Virgin Olive Oil

Mix all ingredients well. Place in a cool spot for at least 24 hours.





Serves 8

3 cans cannelini beans, drained
1/2 small red onion, finely diced
1 red pepper, diced
1/2 cup Italian parsley, chopped
1/2 cup Extra Virgin Olive Oil

1/3 cup rice wine vinegar
splash red wine vinegar
2 teaspoons dried Mexican oregano
salt and freshly ground pepper to taste

Mix all ingredients. Refrigerate for one hour to let flavors mix.