Category Archives: Organic Kalamata Olives

Greek 7-Layer Dip with Peperoncini

Wholesome and Delicious Greek 7-Layer Dip

Appetizers, Non-GMO, Organic Kalamata Olives, Peperoncini, Roasted Bell Peppers, , , , , , , ,

Tired of the same old heavy layered dip and chips? Bring something new to the table!

The chefs in the Jeff’s Naturals kitchen have created an irresistible seven-layer dip with a Mediterranean twist the whole crowd will love! This “feel-good” appetizer contains wholesome ingredients like our non-GMO, minimally processed line of olives and peppers.

With simple ingredients like creamy hummus, Organic Sliced Greek Kalamata Olives, feta cheese and the zesty zing of Sliced Golden Greek Peperoncini – this dish is guaranteed to be a hit at your next party. This dip can be made ahead and stored covered in the refrigerator for several hours. Add parsley and olive oil right before serving.

Serve with pita chips or sliced pita bread, or make it a gluten-free appetizer and serve with gf crackers, celery sticks, sliced cucumbers, and peppers! Enjoy!

Greek 7-Layer Dip with Peperoncini
Greek 7-Layer Dip with Peperoncini

JEFF’S DELICIOUS ALMOST FAMOUS GREEK 7-LAYER DIP 
Prep Time: 15 min.
Total Time: 15 min.
Serves: 4-6

INGREDIENTS
2 cups organic hummus
1 cup organic Greek yogurt
2 green onions, sliced thin
½ cup, Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and chopped
½ cup, Jeff’s Naturals Roasted Bell Pepper Strips, drained and chopped
¼ cup organic crumbled feta cheese (2oz.)
1/3 cup Jeff’s Naturals Sliced Golden Greek Peperoncini drained,
2 tablespoons chopped Italian parsley
Extra-Virgin Olive Oil to drizzle on top

PREPARATION
Spread the hummus evenly in a glass 8×8 pan or serving dish.

Next, layer the ingredients in the following order: yogurt, green onions, Kalamata olives, red peppers, feta, peperoncini, and chopped parsley.

Drizzle with olive oil and serve with sliced bread, pita chips, or cut veggies.

 

Sensational Salads to Celebrate National Salad Month!

Blue Cheese Stuffed Olives, Castelvetrano Olives, Feta Cheese Stuffed Olives, Garlic Stuffed Olives, Health, Jalapeño Stuffed Olives, Jeff’s Naturals Imported Non-Pareil Capers, Organic Kalamata Olives, Peperoncini, Roasted Bell Peppers, Salads, Sun-Ripened Dried Tomatoes, Sunshine Mix Mild Banana Pepper Rings, , , , , , , ,

Did you know that May is National Salad Month? You do now! We’re celebrating by sharing secrets to creating fabulous and refreshing salads using unique ingredients. Here are some tasty tips to punch it up and wake up your palette with these sensational salads. Be inspired and be healthy!

Start with Leafy Greens to build your base.

Fig Salad with Blue Cheese Olives
Look for dark leafy greens packed with important nutrients like folic acid – think baby spinach, kale, arugula or a spring mix that includes a variety of dark greens.

Pile on colorful fresh fruits, vegetables and herbs!

Citrus and Olive Salad
As a general rule of thumb, the more seasonal and local your vegetables are, the better (think Farmers Markets). This is the perfect time to indulge in a multitude of fresh seasonal fruits, veggies, and herbs.

Add Protein

Salad Nicoise

Adding protein to your salad like grilled chicken, hard-boiled eggs, water-packed chunk light tuna, wild-caught salmon, lean steak or turkey breast can make your salad more satisfying. If you wish to skip the animal protein, cubed tofu, tempeh, chickpeas, beans or other legumes are great alternatives.

Don’t overdo it with the “extras”

Castelvetrano salad
Toppings like chopped nuts, seeds, shredded cheese, croutons, dried cranberries or raisins and salad dressings are fantastic on salads but have the potential to pack in too much fat and calories if you aren’t careful. For less fat and more flavor in your meals, think about adding something zesty and flavorful to your salad like Sliced Peperoncini or Jalapeño Stuffed Olives.

Here are some more salad tips to inspire you:

  • Toss Sun-Ripened Dried Tomatoes with chilled cooked pasta, sliced Kalamata Olives and Marinated Artichoke Hearts for a colorful and delicious pasta salad.
  • Toss pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
  • Toss Marinated Artichoke Hearts with salad greens, sliced cucumber, halved cherry tomatoes and balsamic vinaigrette.
  • For a tangy vegetarian version of a classic Caesar salad, use Capers in place of the traditional anchovies.
  • Toss Spicy Italian Olive Antipasto, along with its marinade, with romaine lettuce and tomato wedges. Drizzle with extra virgin olive oil and top with crumbled feta cheese for a super quick and delicious salad.
  • Toss pitted Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.
  • Add diced Jalapeño Stuffed Olives to a Southwestern black bean salad.
  • Toss Sliced Peperoncini into a mixed green salad for an extra punch of flavor.
  • Add Sliced Hot Cherry Peppers to salads for a boost of color and flavor.
  • Arrange Roasted Bell Pepper Strips on a serving plate along with sliced fresh mozzarella and julienned fresh basil. Drizzle with olive oil and season with sea salt and freshly ground black pepper.
No Cook

Try Our “No Cook” Recipes On Those Hot Summer Days

Jalapeño Stuffed Olives, Jeff’s Naturals Imported Non-Pareil Capers, Main Dishes, Non-GMO, Organic Kalamata Olives, Paninis & Sandwiches, Paninis and Sandwiches, Peperoncini, Products, Recipes, Roasted Bell Peppers, Soups & Salads, , , , , , , , ,

You know what they say, “If you can’t stand the heat, get out off the kitchen”! Nothing could be truer on a sweltering summer day.  But you still have to eat!  What to do?

Not to worry, we have you covered. Anyone can prepare delicious dishes using Jeff’s Naturals all-natural line of olives, peppers, capers and sun-dried tomatoes. Our recipe catalog is chock full of ideas you can use to prepare meals that are not only delicious and refreshing, they come together effortlessly without the heat!

Here are some “no cook” recipes to dash up delicious meals without having to turn on the stove!

New! Stuffed Greek Pita

StuffedGreekPita

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Preparation

In a mixing bowl combine the tomatoes, spinach, cucumber, feta, olives, peperoncinis, sweet bell pepper strips and capers.

In a separate bowl whisk together the olive oil, oregano, lemon juice, and crushed garlic.

Once ready to serve, toss the dressing with the vegetables. Cut the pita rounds in half and divide the mixture evenly among the 8 pita rounds.

Serve.

Delicious! Watermelon, Olive, Jalapeño and Feta Salad

WatermelonSalad

Prep Time: 20 min. | Total Time: 20 min. | Serves: 4

Ingredients

Directions:

In a large mixing bowl add all ingredients and gently mix.  Season with salt and pepper to taste.

Chill for 5 to 10 minutes before serving.

Served chilled.

Chef’s note: A refreshing salad, perfect side dish for any meal. Great with grilled dishes and sandwiches.

Refreshing! Cold Peperoncini and Cucumber Yogurt Soup

Recipe: Cold Peperoncini and Cucumber Yogurt Soup

Prep Time: 10 min | Total Time: 10 min | Serves: 4

Ingredients

Directions:

Strain yogurt through cheesecloth to remove excess water and milk.

Add all ingredients into a blender and blend until smooth. Chill and serve cold.

Chef’s Note: Serve as shooters for a small appetizer, as a summer soup, or as a sauce for a light and healthy fish dish.

New! Muffuletta Sandwich

Muffuletta_Sandwich_cropped

Prep Time: 15 min. | Total Time: 15 min. | Serves: 4-6

Ingredients

Olive Salad:

Bread:

  • Hollow out 1 loaf round Italian bread

Cheese, Meats, Garnishes:

  • 6 oz. provolone cheese, sliced
  • 2 oz. capicollo, thinly sliced
  • 2 oz. Genoa salami, thinly sliced
  • 2 oz. ham, thinly sliced
  • 1 tomato, sliced
  • Romaine lettuce

*Calculated ingredients may not always be as accurate as the original recipe.

Directions

Finely chop the vegetables and olives for the olive salad. Combine all salad ingredients; set aside.

Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1″ from the crust. Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1″ thick. Save the bread chunks for other uses.

Spoon salad into bottom half of loaf. Layer 2 oz. cheese over the salad. Top with one type of meat; repeat.

Finish layering with last of cheese and meat. Top with tomato and lettuce.

Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish the entire filling out.

Muffulettas can be served hot or cold.

Jeff's Naturals Salad Recipes

Five New Savory Salad Ideas from Jeff’s Naturals

Blue Cheese Stuffed Olives, Health, Non-GMO, Organic Kalamata Olives, Products, Recipes, Roasted Bell Peppers, Salads, Soups & Salads, , , , , , , , , ,

Break out the dressings because May is National Salad Month! Celebrate the greener side of life by eating a plate of delicious healthy vegetables, spiced up with Jeff’s Natural’s range of healthy, non-GMO products!

If you’re in need of a little salad inspiration, you should check out our new recipes below! With so much variety, we’re pretty sure you’ll be asking yourself “what hamburger?”

New! Fig Salad with Bleu Cheese Olives

FigSaladWithBleuCheeseOlives

Prep Time: 10 min – Total Time: 13 min – Serves: 2

Ingredients

  • 4 cups mixed salad greens
  • 4-6 fresh figs cut in half or in quarters
  • 1/3 cup Jeff’s Naturals Blue Cheese Olives, sliced
  • 2 ounces prosciutto, torn into bite-sized pieces
  • 1/3 cup candied nuts or chopped hazelnuts

Dressing:

  • 3 tablespoons balsamic vinegar
  • ½ tablespoon Dijon mustard
  • 1 shallot, minced
  • ½ cup Extra Virgin Olive Oil
  • Salt and freshly cracked black pepper

Directions

In a large mixing bowl, gently toss salad ingredients together.  Drizzle salad dressing over the top until lightly coated and toss to gently.  Serve immediately.

New! Kale & Citrus Salad

KaleAndCitrusSalad

Prep Time: 15 min – Total Time: 18 min – Serves: 4

Ingredients

  • 1 bunch kale, destemmed and thinly sliced (about 4 cups)
  • 1 ½ cups seasonal citrus segments, we used pink grapefruit, naval orange, and satsumas (reserve any citrus juice from slicing into segments)
  • 5 ounces goat cheese, crumbled
  • ½ cup chopped walnuts
  • 1 fennel bulb, thinly sliced on mandoline slicer
  • ¼ red onion, thinly sliced on mandoline slicer
  • ½ cup Jeff’s Naturals Castelvetrano Olives, pitted and quartered

Dressing:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup reserved citrus juices
  • ½ teaspoon Dijon mustard
  • Apple cider vinegar or champagne vinegar to taste, if needed

Directions

In a large salad bowl, combine all salad ingredients and set aside.

In a small bowl, whisk together the olive oil, citrus juice and Dijon.  Season with salt and pepper to taste.  If needed, add a few splashes of vinegar for a little more acid.

Drizzle enough dressing over the salad and to lightly coat and toss.

Serve immediately.

New! Marinated Mexican Salad

MarinatedMexicanSalad

Prep Time: 5 min – Total Time: 1 hr. 5 min (including marination time) – Serves: 4-6

Ingredients

Directions

Stir together the first eight ingredients in a large bowl.

Cover and let marinate in the refrigerator for at least 1 hour.

Remove chilled salad and top with lime juice, and salt and pepper.

Garnish with avocado.

New! Grilled Fennel, Orange & Kalamata Salad

Prep Time: 10 min – Total Time: 20 min – Serves: 2

GrilledFennelAndOrangeSalad

Ingredients

Dressing:

  • 1 tablespoon champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper

Directions

Preheat grill to high heat.

Drizzle sliced fennel with olive oil, season with salt and pepper and grill on each side until nice grill marks have developed, about 5 minutes each side.

Prepare the oranges by cutting the segments out in between the membranes. To the orange juice, add the segments, kalamata olives, and parsley. Add the grilled fennel and toss.

In a small bowl, whisk all dressing ingredients together and pour over fennel salad. To serve, garnish with parmesan shavings.

New! Cherry Balsamic Dressing

CherryBalsamicDressing

Prep Time: 10 min – Total Time: 10 min – Serves: 4

Ingredients

Directions

Finely mince the Hot Cherry Peppers

In a bowl combine all of the above ingredients and whisk until well incorporated.

 

Vegetarian Recipes

Two Vegetarian Recipes You Will Actually Want to Make

Jeff’s Naturals Imported Non-Pareil Capers, Main Dishes, Organic Kalamata Olives, Roasted Bell Peppers, Sun-Ripened Dried Tomatoes, , , , , , , , , ,

Summer is coming and that means our selection of seasonal fruits and vegetables are even better! We all know there is overwhelming evidence that people who follow a diet high in fruits and vegetables tend to enjoy benefits such as lower blood pressure, lower risk of death, lower chance of life threatening disease (i.e. cancer, heart disease, diabetes), and a much lower risk of obesity.

The more simple and delicious meat-free recipes you can learn the better off your diet will be in the long run.

Here are two recipes that you will actually enjoy vegging out on:

Zucchini Ribbons with Kalamata Olives & Sundried Tomatoes

unnamed
INGREDIENTS
2/3 cup fresh ricotta
1 fresh lemon, zested and juiced
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced on mandolin
2 shallots, thinly sliced on mandolin
¼ teaspoon crushed red pepper chili flake
5 medium zucchini, thinly sliced on mandolin
½ cup julienned Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained with some oil reserved.
½ cup Jeff’s Naturals Organic Pitted Whole Greek Kalamata Olives, drained and rough chopped
Salt and freshly ground pepper

PREPARATION
In a small mixing bowl, combine the ricotta with the lemon juice and zest and set aside.

In a large skillet on medium high heat, add the olive oil and heat until hot. Add the garlic, shallots and chili flake and cook 5-7 minutes or until onions and garlic are softened.

Add the zucchini, season with salt and pepper, and toss frequently for about 5 minutes until zucchini is tender. Turn heat off and add the ricotta, sundried tomatoes and kalamata olives. Toss to mix.

Season with salt and pepper to taste. Serve with a little sundried tomato oil drizzled over the top.

Roasted Cauliflower with Tahini, Capers & Peppers

unnamed
1 large cauliflower, trimmed and cut into florets
3 tablespoons Extra Virgin Olive Oil
Salt and freshly cracked black pepper
2 tablespoons Jeff’s Naturals Imported Non-Pareil Capers, drained
½ cup diced Jeff’s Naturals Roasted Bell Pepper Strips, drained
Tahini sauce
½ cup tahini
3 tablespoons fresh lemon juice
1 clove garlic, pressed or minced
½ cup water
PREPARATION
Preheat oven to 500ºF

Toss cauliflower with olive oil. Season with S & P, toss again. Roast at 500ºF for about 15 minutes or until slightly charred and tender. Check the cauliflower frequently and stir on the sheet tray to get even roasting.

Remove cauliflower from oven, and place in a mixing bowl. Toss with capers, red peppers and add enough tahini sauce to thoroughly coat the cauliflower. Season with salt and pepper to taste and serve.

Great served hot or room temperature.

Kick Off!

Kick Off Game Day With These Delicious Dishes

Appetizers, Organic Kalamata Olives, Peperoncini, Products, Recipes, Roasted Bell Peppers, Sun-Ripened Dried Tomatoes, , , , , , , , , ,

The “Big Game” is coming!  Are you ready? Football fan or not, it’s always a blast to gather with friends and enjoy unbeatable food!

If you’re playing host then you’re probably already forming a game plan to tackle the menu for the big day. Be this year’s MVP with these three mouth-watering dishes, all made with Jeff’s Garden non-GMO products:

Loaded Pepper Potato Skins

Loaded-Pepper-Potato-Skins-HP_1

Prep Time: 10 min | Total Time: 60 min | Serves: 6

  • 6 medium sized russet potatoes, washed and scrubbed clean
  • Extra virgin olive oil for drizzling
  • 3 ounces pancetta, (can substitute bacon)
  • 1 cup shredded mozzarella
  • 1/3 cup feta crumbles
  • ½ cup Jeff’s Garden Sliced Golden Greek Peperoncini, plus 2 tablespoons brine reserved
  • ½ cup Jeff’s Garden Roasted Red Pepper Strips roughly chopped and squeezed with a paper towel
  • ¼ cup sliced green onion
  • 1/3 cup Greek yogurt
  • Salt and freshly cracked black pepper

Preheat oven to 400°F.
Place potatoes on a sheet tray and drizzle with olive oil.  Rub oil all over potatoes to thoroughly coat. Bake for about 40 minutes, turning over halfway through, and remove from oven when a knife is easily inserted into the potato.

Once the potatoes are cool enough to touch, cut in half lengthwise and scoop out most of the potato.  If the skin is not as crispy as desired, place the skins, cut side down, back on the sheet tray and broil in the oven for a few minutes until crispy. Remove from oven and set aside.

Place the sliced pancetta on a foil-lined sheet tray and bake about 10 minutes or until desired crispiness. Remove from oven, place pancetta on a paper towel lined plate and set aside.

Next, season the inside of the potatoes with salt and pepper.  Sprinkle the cheeses into the potato skins, add the peperoncini and roasted bell peppers.  Place back into the oven until cheese is melted, about 5 minutes.

Sprinkle potatoes with green onion and crumble the crispy pancetta over the top.

In a small mixing bowl, stir the Greek yogurt with two tablespoons of peperoncini brine and drizzle over the loaded potatoes.  Serve immediately.

Greek Nachos

Greek-Nachos

Prep Time: 10 min | Total Time: 20 min | Serves: 2

Pre-heat oven to 475° F.
In an oven safe dish, add the chips on the bottom.  Next, sprinkle on the cheeses.

Crush the oregano in-between your fingers before sprinkling evenly over the nachos. Layer on the red onion, olives, and peppers, and bake for about 5-7 minutes, or until the cheese is melted.

In a small mixing bowl, add some peperoncini brine to the Greek yogurt and mix well.

Remove nachos from the oven, top with Greek yogurt mixture and hummus and serve hot!

Olive & Sun-Ripened Dried Tomato Ricotta Dip

Olive and Sun Ripened Dried Tomato Ricotta Dip-011

Prep Time: 6 min | Total Time: 18 min | Serves: 6

Preheat oven to 400°F.

In a medium mixing bowl, add the ricotta, parsley and garlic and combine well. Season with salt and pepper.  Gently mix in the tomatoes and olives, until just incorporated.

Spread the ricotta in a shallow medium baking dish in a 3/4-inch-thick layer.   Bake about 12 minutes or until slightly browned along the edges and hot.

Remove from oven, let rest a few minutes and serve warm.

photo credit: kickoff close via photopin (license)

Castelvetrano Olives

Eight Dishes that Taste Better with Olives

Blue Cheese Stuffed Olives, Castelvetrano Olives, Feta Cheese Stuffed Olives, Garlic Stuffed Olives, Organic Kalamata Olives, Recipes, Tips, , , , , , , ,

Jeff's Naturals Olives

There is something irresistible about Greek olives that makes them a favorite among foodies. What makes them so unique? Is it the salty, briny flavor? The meaty texture? The distinctive shape or the rich colors? Whatever it may be, olives are a staple in Mediterranean households and the highlight of many healthy dishes.

Here are eight dishes that simply taste better when you add wholesome ingredients like Kalamata Olives, Blue Cheese Stuffed Olives, Castelvetrano Olives, Feta Cheese Stuffed Olives, Garlic Stuffed Olives & Jalapeño Stuffed Olives from Jeff’s Naturals.

Pizza

Shake things up on pizza night with some unexpected ingredients like Roasted Bell Peppers, an assortment of sliced olives, pesto, goat cheese and a sprinkling of minced fresh herbs.  Kalamata Olives & Blue Cheese Stuffed Olives can also add  more flavor and punch to an old fashioned pepperoni pizza.

Pizza

Tacos

Spice up your Taco Night by adding sliced Jalapeño Stuffed Olives to your filling. Don’t stop there!  Our Garlic Stuffed Olives & Jalapeño Stuffed Olives go great with burritos, quesadillas and even nachos! You can also make an outstanding guacamole by adding chopped Jalapeño Stuffed Olives to mashed avocado along with a diced tomato and a squeeze of lime. Ole!

Beef, Chicken & Fish

Roughly chop your favorite Jeff’s Naturals olives and/or our Spicy Italian Olive Antipasto and scatter over grilled steak, chicken or vegetables and drizzle with a bit of its marinade.

Olives go great with just about any variety of fish. For any easy sauce, sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pitted Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over fish with a garnish of minced fresh herbs.

Dress up grilled tilapia or mahi mahi with an easy homemade Artichoke and Green Olive Tapenade.  You can also make a mean olive pesto sauce to serve with fish like this excellent recipe for Encrusted Salmon with Olive Pesto.

Encrusted-Salmon-with-Olive-Pesto

Salad

Salads and olives go together like bread and butter. When it comes to salad creations, the sky’s the limit. Here are a few ideas:

  • Add distinction to a classic Caesar salad with sliced Garlic Stuffed Olives.
  • Mix together pitted Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing side salad.
  • Toss Jeff’s Naturals™ Spicy Italian Olive Antipasto, along with its marinade, with romaine lettuce and tomato wedges. Drizzle with extra virgin olive oil and top with crumbled feta cheese for a super quick and delicious side salad.
  • Our Organic Pitted Whole Kalamata Olives combined with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar make for a very easy and refreshing Greek salad.

Spring-Spinach-Salad-with-Blue-Cheese-Stuffed-Olives

Snacks

Olives are meant for snacking. In fact, in Mediterranean countries like Greece and Italy, olives are one of the most popular snack foods (much healthier than chips)!  On your next snack break, why not try our Garlic Stuffed Olives with hummus and warm pita bread? Better yet, top the warm pita and hummus with Spicy Italian Olive Antipasto and feta cheese.

Entertaining friends and family? Create a beautiful antipasto platter using Garlic Stuffed Olives, Whole Golden Greek Peperoncini, Roasted Red Bell Peppers, and assorted meats and cheeses.

antipasto platter

Pasta & Spaghetti Dishes

Mama mia! Olives add wonderful flavor and depth to most pasta dishes. For example, you can stir sliced Garlic Stuffed Olives into your favorite pasta sauce. Form meatballs around our Garlic Stuffed Olives for a delicious and surprising treat in your spaghetti sauce.

You could also toss sliced Kalamata Olives with hot pasta and a dash of olive oil and top with freshly grated Parmesan cheese for a quick and delicious meal! For a colorful and satisfying pasta salad, add sliced olives to cooked pasta and toss with Roasted Red Bell Peppers, marinated Artichoke Hearts and red wine vinaigrette.

Pasta-Nicoise

Sandwiches & Burgers

Sliced stuffed olives can transform ordinary burgers and sandwiches into an extraordinary meal when used as a topping. Upgrade your grilled cheese sandwich or Panini with sliced stuffed olives for a gourmet treat! For a yummy surprise, mix diced stuffed olives into burger patties, grill and top with melted cheese.

Grownup-Spicy-Grilled-Cheese-Sandwiches

Omelets

Olives for breakfast?  Indeed!  Give your breakfast a Mediterranean flavor by adding chopped Spicy Italian Olive Antipasto to your morning omelet.  You can also make an irresistible omelet by adding Kalamata Olives, Sun-Ripened Dried Tomatoes, fresh herbs and a dollop of tangy goat cheese or crumbled feta.

 

Here are some additional recipes featuring Jeff’s Naturals Olives. Enjoy!

Pasta Nicoise
Indian Summer Palette Salad
Mediterranean Stuffed Zucchini
Encrusted Salmon with Olive Pesto
Deep Dish Party Pizzas
Mediterranean Couscous
Watermelon, Olive, Jalapeño and Feta Salad

For more inspiration and to learn more about our products, please visit our recipe page.

 

 

7 Ways to Enjoy Jeff’s Naturals Organic Kalamata Olives

Organic Kalamata Olives, , , , , , , , , , , ,

All About A Kalamata

Kalamatta Olives

There is something special about Kalamata Olives, sometimes referred to as “Greek olives”. What makes them so unique? Is it the flavor? The meaty texture? The distinctive almond shape or the rich dark color?  Whatever it is, Kalamata Olives are a staple in Mediterranean households and the highlight of many healthy dishes.

Jeff’s Naturals Organic Pitted Whole Kalamata Olives and Organic Sliced Greek Kalamata Olives are Gluten Free, Non-GMO Verified, Organic and Vegan. Though there are countless ways to enjoy them.  Here are seven tasty ideas:

1. Toss pitted Jeff’s Naturals Organic Pitted Whole Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.

2. Serve them as part of a gourmet cheese plate or antipasto platter. Enjoy with Romano and/or Feta cheese and a glass of Cabernet Sauvignon or Merlot (from Napa Valley of course)!

3. Combine Jeff’s Naturals Organic Pitted Whole Kalamata Olives in a food processor with garlic, anchovy filets, capers, lemon juice, and olive oil for a terrific tapenade. Spread it on fish or chicken before baking or serve it as a spread with crackers or crusty bread.

4. Dress up a plain cheese pizza with a handful of Organic Sliced Greek Kalamata Olives and a sprinkling of minced fresh oregano.

5. Sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pitted Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over chicken or fish with a garnish of minced fresh herbs.

6. Serve Jeff’s Naturals Kalamata Olives alongside hummus and feta cheese with warm pita triangles.

7. Make a memorable omelet by adding Organic Sliced Greek Kalamata Olives and a dollop of tangy goat cheese.

We have gone through great lengths to ensure our Organic Kalamata Olives are the highest quality. Our olives are grown in Kalamata, Greece and the surrounding countryside. We source our olives from small family farms in Greece with whom we’ve been working for many years. Jeff and our Italy-based import manager visit Greece frequently throughout the harvest to ensure that only the best quality of olives.

Here are some additional recipes featuring Jeff’s Naturals Kalamata Olives.  Enjoy!

Pasta Nicoise
Indian Summer Palette Salad
Mediterranean Stuffed Zucchini
Encrusted Salmon with Olive Pesto
Deep Dish Party Pizzas
Mediterranean Couscous
Watermelon, Olive, Jalapeño and Feta Salad