Recipes
Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

By Beatrice Valenzuela

Beatrice Valenzuela created this recipe for Stuffed Piquillo Pepper using our Wonder Valley Olive Oil. Beatrice advises that this is best served at the commencement of a cocktail soiree or dinner party with dear friends, and pairs wonderfully with this Mezcal Margarita recipe.

Ingredients

  • 10 Piquillo peppers packed in oil
  • 7 “Boquerones” en escabeche, whole fillets (deboned anchovies marinated in olive oil & vinegar), lightly shredded with a fork
  • 1 Persian cucumber sliced widthwise into 1/2” thick coins, then quarter each coin into 4 wedges 1 medium-sized shallot, finely chopped
  • Juice of one lemon
  • 2 tablespoons of white vinegar
  • 2 tablespoons of Wonder Valley Olive Oil
  • 1/2 tablespoon of red pepper flakes, or to your preference
  • Flaky sea salt and fresh cracked pepper
  • Zest of one lemon
  • A teaspoon of fresh or dried oregano
  • A handful of fresh parsley
  • Chive flowers if in season or edible flowers, for garnish
  • Fresh bread for dipping

Recipe

  1. Integrate all ingredients and allow to marinate for 10-15 minutes, then follow by stuffing each Piquillo pepper.
  2. Drizzle olive oil and delicately garnish with oregano leaves, parsley, and flower blossoms.
  3. Squeeze lemon juice and add zest.
  4. Accompany with fresh bread, and do use the oil to dip.
Olive Oil
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2023 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
Meet Beatrice Valenzuela

Beatrice Valenzuela is a visual artist and designer known for her eponymous line of clothing and iconic shoes. We've been lucky to call Beatrice a friend for years, and are constantly inspired by her designs, her culinary ingenuity, and the beautiful life she shares with her family in Echo Park.

Explore More Recipes

Bamboo Shoot Rice (Takenoko Okowa)

Bamboo Shoot Rice (Takenoko Okowa)

by Sylvan Brackett
With the addition of the mochi rice, this becomes an okowa, a special occasion rice dish. There are many versions of okowa [which are] thought to bring good luck on New Year’s Day and for weddings and other happy celebrations. I think the start of bamboo season is cause enough for celebration and reason enough to make this special dish.
Fritto Misto & Aioli

Fritto Misto & Aioli

by Marjory Sweet
Olive Oil Martini

Olive Oil Martini

by Olivia Muniak
If you’re going to go through the trouble of making an Olive Oil Martini (which I think you should) be sure to have a party planned just around this cocktail, because now you are the mixologist in your friend group.
Meyer Lemon Risotto

Meyer Lemon Risotto

by Heidi Swanson
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette

Garlicky Tomato Galette

by Spencre McGowan
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.
Citrus Cake with Strawberries and Cardamom Coconut Cream

Citrus Cake with Strawberries and Cardamom Coconut Cream

by Alison Carroll
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.