Category Archives: Products

Pitted Castelvetrano Olives

Great News About Jeff’s Naturals Castelvetrano Olives (And a New Recipe!)

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N Pitted Castelvetrano Olives (2) Great news for fans of Castelvetrano Olives. Consumers can now get these irresistible snack olives pitted!

Yes, pitted! Jeff’s Naturals new Pitted Castelvetrano Olives make it even easier to enjoy these delicious olives in snacks and meals.

Now you can spend less time making and more time enjoying your favorite dishes like Heirloom and Castelvetrano Tuna Salad, Castelvetrano Spring Farro Salad, and Cheese Stuffed Fried Green Olives just to name a few. The new Pitted Castelvetrano Olives are also perfect for your favorite martini!

More ways to enjoy our new Pitted Castelvetrano Olives:

  • Add to braised meat dishes, especially chicken or duck.
  • Toss with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.
  • Add them to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions and chopped flat-leaf parsley.

Castelvetrano Facts:

  • Castelvetranos are Italy’s number one snack olive, chosen three to one over any other type of olive.
  • Italians often refer to them as “dolce” (meaning “sweet” in Italian).
  • Castelvetranos are produced exclusively in Castelvetrano, Sicily, from the olive variety known as nocerella del belice.
  • They are easily recognized by their distinctive bright green hue and meaty, buttery flesh.
  • Castelvetranos came on the U.S. scene only recently, first appearing on the bulk olive bars of specialty food stores.
  • Jeff and our Italy-based import manager travel to Sicily each fall to inspect the harvest and foster relationships with generations-old family farmers, ensuring that our customers have access to the finest Castelvetrano olives available.

Enjoy them in this new recipe:

Pistachio & Castelvetrano Olive Pesto

Pistachio_and_Castelvetrano_Olive_Pesto_WEB

Ingredients
1 cup pitted Jeff’s Naturals Pitted Castelvetrano Olives
½ cup shelled pistachios
1 small clove fresh garlic
1 lemon, zested and juiced
¼ cup + 2 tablespoons Extra Virgin Olive Oil
Pinch of red pepper flakes
Salt and freshly cracked black pepper
¼ cup fresh parsley leaves
2 sprigs fresh thyme leaves

Directions
In a food processor, pulse all ingredients to desired consistency. Serve on a nice white fish, baked chicken, or veggies, and finish with a drizzle of olive oil.

The possibilities are endless! Crack open a jar and let your creativity run wild.

Mother's Day Brunch Recipes

Tips and Recipes to Surprise Mom this Mother’s Day

Peperoncini, Recipes, Roasted Bell Peppers, , , , , , , , , , , , ,

Mothering is a full-time job, there’s no question about it. They help you grow, they educate you, and they love you unconditionally without asking for anything in return. Mother’s Day is the perfect opportunity to show them just how much they mean to you and how much you appreciate everything they’ve done.

If you ask us, there’s no show of love quite as thoughtful as a delicious home-cooked meal. So sit back, have a read, and plan that Mother’s Day brunch that will leave them smiling from cheek to cheek.

Brunch Tips!

  1. Set up everything the night before – You don’t want to be in a mad rush to do this the following morning, trust us!
  2. Plan your menu – Don’t wait until the last minute to plan your meal. That said, if you’re reading this post you’re already ahead of the game!
  3. If you can cook it ahead of time, do it! – If you have anything on your menu that can be prepared ahead of time, do so. This can be bloody mary mixes, mimosas, sausages, and so forth.
  4. Offer a mix of sweet and savory – That’s the magic of brunch, after all! A nice balanced meal will leave everybody satisfied.
  5. You can’t go wrong with fresh breads and/or scones – I mean… what’s brunch without delicious breads?

A brunch would be nothing without food, so  feast your eyes on these recipes guaranteed to really impress mom!

Baked Eggs with Olives

Prep Time: 5 min | Total Time: 11 min | Serves: 2

BakedEggswithOlives

Ingredients

  • 4 eggs
  • Salt and freshly cracked black pepper
  • 2 tablespoons heavy cream
  • ¼ cup Jeff’s Garden Whole Castelvetrano Olives, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 sprig fresh thyme leaves
  • Extra Virgin Olive Oil, for drizzling
  • Serve with a crusty baguette

Directions

Preheat oven to 375°F.

Crack 2 eggs into 2 individual-sized baking dishes. Season with salt and pepper.  Drizzle a tablespoon of heavy cream into each dish, and distribute the olives and herbs into each dish. Bake about 6 minutes, until the whites are set and yolks are very loose. Once removed from the oven, the eggs will continue to cook for a few minutes.

Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.

Ultimate Bloody Mary

Bloody Mary Party

 

Prep Time: 5 min  |  Total Time: 5 min  | Serves: 1

Delicious paired with any of these recipes along with Smoked Salmon with Dilled Crème Fraiche on Bagels, Frittata with Roasted Red Peppers and Sun-Dried Tomatoes, Ricotta Cheese & Meyer Lemon Blintzes, etc.

Ingredients

Directions:

Stir together Bloody Mary mix and vodka. Add a few dashes of hot sauce, squeeze of lemon, and a splash of Jeff’s Naturals Olive or Pepper brine.

Pour over ice in a highball glass.

Garnish with your favorite Bloody Mary ingredients including Jeff’s Naturals Olives and Peppers.  Finish with a dash of pepper and enjoy!

 

Baja Fruit Salad

Baja Fruit Salad

Prep Time:  10min | Total Time: 45min | Serves: 2-4

Ingredients

  • 2 cans (20 oz.) juiced packed pineapple chunks, drained
  • 1 can (15 oz.) mandarin oranges, drained
  • 1/2 c. Jeff’s Garden Roasted Bell Pepper Strips, chopped
  • 1/2 c. jicama, chopped
  • 1 tsp. brown sugar
  • 1 tsp. fresh lime juice
  • 1 tsp. chopped fresh cilantro
  • 2 Tbsp. shredded coconuts

Directions:

Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.

Breakfast Panini

Breakfast_Panini_WB

Prep Time: 5 min | Total Time: 10 min | Serves: 2

Ingredients

Directions

Preheat panini press.

If adding pancetta to your sandwich, place pancetta slices in panini press and cook about 3 minutes or until crispy. Remove from press and set aside.

To assemble the paninis, add a tablespoon of pesto on the top inside slice of each sandwich. Add the eggs to the bottom slice of bread. Top the egg with arugula, pancetta, and a layer of roasted red pepper. Top the sandwich with the pesto bread slice and place into the panini press for about 5 minutes or until slightly crispy and golden.

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

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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)

Capers

The Secret to Amazing Mediterranean Cuisine? Capers.

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There is nothing like the distinctive flavor of capers to liven up your favorite Mediterranean dishes. “Capers are commonly used in Mediterranean cuisine and they pair beautifully with things like salad, fish and pasta,” says foodie Daniel Delaney in his video series, What’s This Food?!.

It’s no wonder capers are a favorite among foodies! Not only does their piquant, slightly tangy flavor makes them an excellent addition to Mediterranean dishes like authentic scaloppini and picatta recipes, they are naturally low in carbs, contain no fat and are versatile enough to go with just about any meal any time of the day- breakfast, lunch or dinner.

One of our favorite secrets to amazing Mediterranean dishes is Caper Butter.  This video clip dishes out some fun facts about capers along with a knock out Caper Butter recipe (grab a pen and paper, you’ll want to remember this).

FACT: Capers are the unripened flower buds of a perennial bush native to the Mediterranean. Caper bushes can be spotted growing wild in rocky crags and on coastal cliffs. Capers are picked by hand each morning as soon as they reach the desired size, then dried in the hot Mediterranean sun. While they are sometimes found packed in sea salt, most capers are pickled in a brine of vinegar or wine. Pickled capers can be used straight from the jar.

FACT: Capers range in size from that of a small peppercorn, such as the prized non-pareil variety from Southern France, to the size of a small pea.

FACT: In her book, From Julia Child’s Kitchen, Child suggests replacing half of the brine in a jar of capers with vermouth to improve their flavor.

Here are some more tips on how to enjoy them:

 

photo credit: New Jar of Capers 02.18.09 [49] 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.

 

 

Fresh New Recipes Featuring Jeff’s Naturals Capers

Jeff’s Naturals Imported Non-Pareil Capers, Recipes, Uncategorized, , , , , , ,

Capers

Our featured recipes this month showcase what we believe to be the unsung heroes of the culinary world, Non-Pareil Capers. These flavorful nuggets of deliciousness often go unnoticed, yet they add so much to just about any dish whether it’s fish or poultry, appetizers, main courses, and more!

We source our capers from Turkey where they are picked by hand as soon as they reach the desired size, then dried in the hot Mediterranean sun before they are pickled in a brine of vinegar. Here are three fresh ideas for you to enjoy:

Jeff’s Naturals Imported Non-PareilCapers

#1 Smoked Salmon & Caper Crepes

The salty, slightly briny flavor our our Capers pairs perfectly with smoked salmon and dill. This gourmet dish is simple to create for brunch or dinner.

smoked_salmon_caper_crepe_webINGREDIENTS
Crepe Batter:
1 c. flour
2 eggs
6 Tbsp. melted butter (plus more for coating pan)
1 ½ c. whole milk
½ c. ricotta
¾ c. whipped cream cheese1 lemon, zested and juiced
1 Tbsp. fresh dill, chopped
8 oz. smoked salmon
4 oz. Jeff’s Naturals Imported Non-Pareil Capers
½ sm. Red onion, thinly sliced

PREPARATION
Add all crepe ingredients into a blender and blend until smooth. In a large non-stick sauté pan on medium-high heat, add just enough butter to coat the pan. Slowly pour in crepe batter while holding pan off the heat and swirling the crepe batter in a circular motion to get a thin layer of batter on the bottom of the sauté pan. Cook for about 1 ½ minutes or until loosened from the bottom of the pan and lightly browned. Flip the crepe and cook another minute until lightly browned. Remove from pan and place on plate and continue process until batter is gone.

In a small mixing bowl, combine the ricotta, cream cheese, lemon juice and zest, and dill. Season with cracked pepper.

To assemble the crepes, spread a small amount of the cheese and dill mixture over one half of the crepe. Add a thin layer of smoked salmon on top of half of the cheese, generously sprinkle with capers, add thinly sliced onion and fold crepe into quarters and serve.

#2 Baked Chicken with Sun-Dried Tomatoes, Capers, and Mozzarella

Combine Jeff’s Naturals capers and sundried tomatoes with chicken and mozzarella for 25 minutes for a quick weeknight meal the whole family will love.

baked_chicken_with_sundried_tomatoes_and_artichoke_riceINGREDIENTS
2 chicken breasts, boneless and skinless
1/4 c. Jeff’s Naturals Sun-Ripened Dried Tomatoes, julienned
1/2 Tbsp. Crushed Garlic
1/4 c. Jeff’s Naturals Imported Non-Pareil Capers
1/2 c. mozzarella cheese, grated
1 c. bread crumbs, seasoned

PREPERATION
Place the chicken breasts between two pieces of plastic wrap and gently pound them with a bottom of a skillet until thin. Layer the sun-dried tomatoes, garlic, and capers along the center of the breasts and top with the mozzarella. Fold one side of the breast over the filling and roll into a long tube, secure with a toothpick.

Season the chicken with salt and pepper and coat with the bread crumbs and bake in an oven-proof dish for 20 to 25 minutes at 350°F; cook until the chicken is no longer pink. Allow the chicken to cool for 2 to 3 minutes before slicing or cutting in half.

#3 Rigatoni with Savory Puttanesca Sauce

Capers and red wine bring out the natural flavors of tomatoes and artichoke hearts and herbs in this classic Mediterranean recipe.
Rigatoni_with_Puttanesca_Sauce_croppedINGREDIENTS
12 oz. rigatoni, uncooked
1 Tbsp. Extra Virgin Olive Oil
1 medium onion, chopped
2 Tbsp. crushed garlic
1 Tbsp. oregano
2 jars (6.5 oz. each) Artichoke Hearts, drained
1 tsp. anchovy paste
2 c. (28 oz. can) tomatoes
2 Tbsp. Jeff’s Naturals Imported Non-PareilCapers
1/2 c. dry red wine
1/2 c. Jeff’s Naturals Organic Sliced Greek Kalamata Olives
1/2 tsp. red pepper flakes
1/2 c. parsley, chopped (optional)

PREPARATION
Cook rigatoni in boiling water for 10 minutes or until tender. Heat olive oil in a large saucepan. Add onion and garlic and cook until the onion is tender. Add oregano and artichoke hearts and anchovy paste, stir for one minute. Add tomatoes, capers and red wine and stir to break up the tomatoes into large pieces. Bring to boil, and then reduce heat to simmer.

Cover and cook over low heat for 15 minutes. Add olives and red pepper flakes. Cover and cook for about 10 minutes more.

Can’t get enough caper recipes? Pin or print out some of these!

photo credit: bagel and lox with capers : castro, san francisco (2014) via photopin (license)

Simple Ways to Treat Yourself with Garlic Stuffed Olives & Spicy Italian Olive Antipasto

Appetizers, Garlic Stuffed Olives, Recipes, , , , , , , , ,

Jeff's Naturals Garlic Olives Antipasto

April is National Garlic Month, so we are highlighting some of our favorite ways to enjoy Jeff’s Naturals Garlic Stuffed Olives & Spicy Italian Olive Antipasto! Each delectable olive is hand stuffed with locally grown garlic of California, typically within 48 hours of harvest. The quality, consistency and addictive nature of these olives are unrivaled.  Learn more about the farm to table story of our garlic.

Simple serving Ideas for Jeff’s Naturals Garlic Stuffed Olives & Spicy Italian Olive Antipasto

  • Toss Spicy Italian Olive Antipasto into a salad with a delicious vinaigrette made by whisking a bit of it’s marinade with extra virgin olive oil.
Recipe: Rainbow Chard with Garlic Stuffed Olives
Recipe: Rainbow Chard with Garlic Stuffed Olives –Click here for recipe.
Recipe: Artichoke-Green Olive Tapenade
Artichoke and Green Olive Tapenade- Click here for recipe.
Jeff's Naturals Bloody Mary
Jeff’s Naturals Bloody Mary-Click here for recipe.

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

Garlic

From Local Farms to Your Table- The Story Behind Jeff’s Naturals Garlic Stuffed Olives

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Garlic
April is National Garlic Month!

Throughout history, garlic has been utilized all over the world for its medicinal purposes and unique flavor. It’s versatility makes it a staple in everything from Asian to Mediterranean to Southwestern cuisine. In honor of National Garlic Month, we thought this would be a great time to give our garlic some due recognition.

If you have ever tried one of our Garlic Stuffed Olives, you’d understand why it’s a favorite among our consumers. The quality, consistency and addictive nature of these large, buttery olives hand stuffed with plump and savory cloves of garlic are simply unrivaled.

They can be enjoyed as a snack right out of the jar or used to garnish a bountiful Bloody Mary,  add flavor to your salad,  perk up a morning omelet and so much more!

From Farm to Table- The Story of Our Garlic

Garlic-Stuffed-OlivesWhere does our garlic come from?
The garlic used in Jeff’s Naturals Garlic Stuffed Olives is sourced from local family run farms in Gilroy (also known as the “Garlic Capitol of the World”) and Bakersfield, California.

Why do we only use locally grown California garlic?
Garlic from California is simply better. The mild climate near the coast in California is perfect for growing garlic (preferable over the garlic from China), and our consumers get a much fresher product with more flavor.

How many pounds of garlic does Jeff’s Naturals use every year?
Our materials manager estimates we currently use about 15,000 pounds of garlic each year, and hope to double that number in the coming years!

When is the garlic harvested?
The garlic harvest season is July through September.

What happens to the garlic once it is harvested?
Since we harvest during the hot summer months, the garlic is brought in to special cooling rooms immediately after harvesting in the field (garlic needs to be cooled or else it will spoil in the heat). Once the garlic is cooled, it is peeled and placed in boxes before it is loaded onto refrigerated trucks where it stays fresh as it is transported to our Napa Valley production facility.

How long does will it take to make our Garlic Stuffed Olives?
The entire process usually happens within 48 hours of harvest. Once the garlic arrives, we almost immediately begin the process of handstuffing stuffing the olives (sourced from family farms in the Mediterranean) before we put them into jars and ship them to your local natural foods store for you enjoy.

Jeff's Naturals Garlic

Now that you know the story behind our fresh garlic, click here for simple serving ideas to help you enjoy Jeff’s Naturals Garlic Stuffed Olives and Spicy Italian Olive Antipasto even more!

photo credit: garlic via photopin (license)

photo credit: IMG_8297 viphotopa in (license)

Holiday Entertaining Made Simple with Jeff’s Naturals Organic Sun Ripened Tomatoes

Appetizers, Main Dishes, Sun-Ripened Dried Tomatoes, Tips, , , , , , , , , , , , ,
Make Your Holiday Appetizers Meals Even Better with our ideas!
Make your holiday appetizers & meals even better with our ideas!

It may be winter, but that doesn’t mean you can’t enjoy the sweet flavor of a sun drenched California ripe tomato! How is this possible? Jeff’s Naturals Sun-Ripened Dried Tomatoes!

Our organic tomatoes are locally grown and dried whole under the California sun, then diced and packed with fresh herbs and olive oil. Their soft velvety texture and deep rich flavor makes them ideal for holiday appetizers, side dishes, salads, sandwiches, pizza and pasta and more!

Got a full house for the holidays? Keep them happy with these tasty serving ideas:

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Make Yummy Breakfast or Holiday Brunch

Make Amazing Appetizers

Make Fabulous Main Dishes for Hungry House Guests

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10 Original Holiday Appetizer Ideas

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Holiday OlivesCall it a hunch, but we have a sneaking suspicion that you have a lot on your plate these days. It can be easy to get overwhelmed this time of year between holiday gatherings, shopping, overnight guests, school getting out, etc.

While we can’t help with everything, we CAN help uncomplicate holiday entertaining for you! From handstuffing olives with feta, blue cheese or locally grown garlic to roasting red peppers, we have already have done much the work for you right here in Napa Valley.

All you have to do is pick up a your favorite Jeff’s Naturals products at your local food store (or order online), crack open a jar and get creative by pairing our olives and peppers with your favorite appetizers and dishes.

Holiday Antipasto PlatterYou can also follow some of these simple ideas to make a statement at your holiday gathering:

1. Serve Spicy Italian Olive Antipasto with feta cheese, hummus and warm pita triangles.

2. Mix Diced Tamed™ Jalapeños with fresh cilantro and garlic. Blend with a stick of softened butter and spread it on crusty bread for a delicious snack!

3. Cube your favorite cheese and serve with a combination of Castelvetrano Olives, Organic Pitted Whole Greek Kalamata Olives, Feta Cheese Stuffed Olives, olive oil and a few shavings of citrus peel for an easy party appetizer.

4. Arrange sliced Roasted Bell Pepper Strips on a serving plate with sliced fresh mozzarella and julienned fresh basil. Drizzle with olive oil and season with sea salt and freshly ground black pepper.

5. Roughly chop Organic Sliced Greek Kalamata Olives and toss with olive oil and capers. Spoon mixture over a block goat cheese and serve with pita chips.

6. Combine Garlic Stuffed Olives in a food processor with anchovy filets, Capers, lemon juice and olive oil for a terrific tapenade. Spread it on fish or chicken or serve it as an appetizer.

7. Chop Blue Cheese Stuffed Olives and/or Feta Cheese Stuffed Olives and sprinkle on hummus. Use as a dip for crudité.

8. Make an olive tapenade by putting Blue Cheese Stuffed Olives and/or Feta Cheese Stuffed Olives into a food processor with some of the olive brine and olive oil.

9. Serve Castelvetrano Olives as a quick and addictive snack by themselves or alongside Spanish Marcona almonds and Manchego cheese.

10. Create an antipasto platter using Garlic Stuffed Olives and Marinated Artichoke Hearts, Roasted Red Bell Peppers and assorted meats and cheeses.

We’ve added new appetizers, cocktails and side dish recipes to our recipe page for your enjoyment like Creamy Jalapeño Dip Supreme Artichoke Dip , Deep Dish Party Pizzas and more.

Roasted Red Bell Peppers

8 Things You Probably Didn’t Know About Red Bell Peppers

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Roasted Red Bell Peppers

November is National “Capsicum annum” month, or as most of us call it, National Pepper Month! With their sweet, robust flavor and bright colors, roasted bell peppers are common ingredients in Mediterranean dishes, pizzas, salads, sauces and appetizers.

Over the years we have worked with local family farms in Northern California to bring our consumers the freshest bell pepper products available. Our locally grown peppers are roasted and packed in water with sea salt for a light smoky flavor within twenty-four hours of harvest.

Roasted Red Bell Peppers

Here are some fun facts* about red bell peppers you may not have known!

  1. Red bell peppers are simply green bell peppers that have been left on the vine to continue to ripen.
  2. Peppers are actually fruits because they are produced from a flowering plant and contain seeds-most people think of them as vegetables.
  3. Red bell peppers are sweeter than green ones because bell peppers sweeten as they ripen.
  4. Red bell peppers have more than twice the vitamin C of a green pepper.
  5. Bell peppers are a good source of Vitamin A.
  6. The scientific name for bell peppers is Capsicum annum.
  7. Peppers were named by Spanish explorers searching for peppercorn plants to produce black pepper.
  8. Capsicums are what peppers are called in Australia.

Next time you pick up a jar of Jeff’s Naturals Roasted Bell Pepper Strips, try

Making a delicious Greek omelet with diced Jeff’s Naturals Roasted Bell Pepper Strips, sliced Kalamata Olives and feta cheese.

-OR-

Layering Jeff’s Naturals Roasted Bell Pepper Strips, Grilled Artichoke Hearts, fresh mozzarella, and arugula on rustic Italian bread for an amazing panini.

-OR-

Puree Jeff’s Naturals Roasted Bell Pepper Strips with fresh basil, garlic, Parmesan cheese, olive oil and pine nuts for a smoky-sweet roasted red pepper pesto.

You can also try adding drained jar of Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions to fajita-style beef or chicken and serve with flour tortillas, spicy salsa and fresh guacamole.

The possibilities are endless!

*Source: http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/ffvp_fs_bp.pdf

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When it Comes to Flavor and Fun, a Little Peperoncini Goes a Long Way

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“Ugh…Pasta for dinner again?”

Does this sound familiar? If so, may we suggest adding a little twist to your regular quick weeknight dish? Why not throw in some Jeff’s Naturals sliced Golden Greek Peperoncini to liven things up! A little bit goes a long way to bring plenty flavor and fun to the table!

The possibilities are endless, you just have to get creative!

For instance, did you know you could liven up any sandwich or wrap with a hearty helping of our peperoncini? You can also toss peperoncini into a mixed green salad or top it on a pizza for an extra punch of flavor!

Pizza

How about creating a plentiful antipasto platter with our Whole Golden Greek Peperoncini, Kalamata Olives, marinated Artichoke Hearts, Roasted Bell Pepper Strips and assorted meats and cheeses? Or add some peperoncini & feta to your mac ‘n cheese for a spicy kick to the traditional recipe!

Who knew there were so many ways peperoncini can save dinner?

Here are 3 easy recipes that just may become an instant classic for you and your family! And with so little prep or need for a clean up, these dishes also made an ideal weeknight dinner (very helpful as the kids head back to school!).

Mediterranean Pasta Salad

Mediterranian Salad

1- 16 oz. package of dried rotelle pasta
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
8 oz. Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
8 oz. Jeff’s Naturals Sun-Ripened Dried Tomatoes, not drained
8 oz. Jeff’s Naturals Roasted Bell Pepper Strips, chopped
2 Jars (4 oz) marinated Artichoke Hearts, drained, coarsely chopped
2 Tbsp. red wine vinegar
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. fresh cracked black pepper

Preparation
Boil Pasta according to the directions on the package. Rinse under cold water and drain thoroughly. Add pasta to a medium sized bowl along with the remaining ingredients. Blend together. The pasta salad may be served immediately or stored covered in the refrigerator for the following day. Enjoy!

Jeff’s Kickin’ Turkey Meatball Sandwich

Meatball Sandwich

2 c. prepared turkey meatballs
1 jar gourmet pasta sauce, (We like Tomato Basil- YUM!)
1 medium red onion
4 soft sandwich rolls
1 c. Jeff’s Naturals sliced Golden Greek Peperoncini
4 oz. provolone cheese, sliced

Preparation
Preheat oven to 400°F.

Heat 1/4 c. olive oil and prepare turkey meatballs according to package directions. Add pasta sauce and simmer on low. While meatballs are cooking, slice onion and cook in a skillet on medium high heat with remaining olive oil until edges are caramelized.

Open sandwich rolls and place on a baking sheet. Place onions on one side of the sandwich rolls. Place peperoncinis on the other side and top with provolone cheese. Heat in oven for five minutes, or until cheese melts. Remove pan from oven and add turkey meatballs to sandwiches. Serve with remaining sauce.

Best Ever Greek Salad

Greek Salad

1 c. Extra Virgin Olive Oil
1/2 c. white wine vinegar
2 Tbsp. dried oregano
2 c. feta cheese, diced
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
2 jars (15 oz.) Jeff’s Naturals Roasted Bell Pepper Strips, drained & sliced
3 green bell peppers, seeds and membranes removed, sliced
3 large cucumbers, preferably seedless, peeled and sliced
1 jar (16 oz.) jar Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and roughly chopped
2 large red onions, peeled and thinly sliced
1-1/2 pints cherry tomatoes, halved
Freshly ground black pepper to taste

Preparation
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.

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Big News About Jeff’s Naturals Feta and Blue Cheese Stuffed Olives…..

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Cheese Stuffed OlivesNo more canola oil!

We, at Jeff’s Naturals, are passionate about good health and offering consumers products with ingredients that are free of preservatives, stablilizers, artificial colors, flavors, sulfites and GMOs.

In addition, we are always striving for excellence and believe one of the best ways to get better is to listen to our consumers.

Our Cheese Stuffed Olives, packed right here in the Napa Valley, are one of our most popular items in natural food stores.  However, many of you have contacted us via email and social media to let us know that you prefer not to include canola oil in your diet, even if it is non GMO.  This prompted us to make a change.

While it’s necessary to use oil when packing cheese stuffed olives (otherwise the cheese begins to degrade), we have opted to use expeller pressed sunflower oil, a lighter alternative to canola oil. We think you’ll agree that this makes our Blue Cheese Stuffed Olives and Feta Cheese Stuffed Olives  even more appealing!

Price Reduction!

We would also like to share that we have been able to reduce the price on these two olives—you should soon see these two cheese stuffed olives being line priced with our other delicious Jeff’s Naturals olives!

This means you can stock up on all of your favorite Jeff’s Naturals olives, at the same price! Whether you try them in a Caesar salad, sprinkled over a pizza, in a martini, an antipasto platter or tossed into your favorite pasta dish, you can’t go wrong!

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Here are a few ideas to enjoy our new and (if we do say so) improved cheese stuffed olives:

  • Make an olive tapenade by putting Jeff’s Naturals Feta Cheese Stuffed Olives into a food processor with some of the olive brine and olive oil.
  • Sauté Jeff’s Naturals Blue Cheese Stuffed Olives with ground meat, tomato sauce, raisins and herbs for a quick skillet picadillo. Serve over rice for a satisfying meal.
  • Add chopped Jeff’s Naturals Feta Cheese Stuffed Olives to some couscous, with diced tomato, minced onion and drizzle with some olive oil and olive juice and garnish with basil. You’ll have a 5 minute dish to take to your next picnic.

For more inspiration, visit our recipe page and search for recipes featuring our Blue Cheese Stuffed Olives and Feta Cheese Stuffed Olives!

Do you have any feedback about our ingredients?  Feel free to share it with us on Facebook or our contact page.

“The Garlic Capital of America” to Host Annual Garlic Festival This Weekend

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What could possibly draw an estimated 100,000+ people to Gilroy, CA every summer for the past 36 years? Garlic of course!

The Gilroy Garlic Festival, one of the largest food festivals in the country, is a 3-day celebration of Gilroy’s robust garlic crop filled with incredible garlicky food,  beverages, arts & crafts, live entertainment, cooking demonstrations, a children’s area and so much more. This year’s festival is happening this weekend, July 25-27, 2014 at Christmas Hill Park in Gilroy, about 30 miles south of San Jose off Highway 101.

We, at Jeff’s Naturals, are fans of this festival not only because it raises millions of dollars for various local charities, but because each of our delectable Garlic Stuffed olives are hand stuffed with plump and savory cloves of garlic that were grown in nearby…..you guessed it……Gilroy, California, the garlic capital of the U.S.

If you ever have a chance to go, we highly recommend it! Here are 10 Garlic Festival attractions you must see:

1: Gourmet Alley Food
2: Free Garlic Ice Cream
3: Flame-ups by Gourmet Alley Pyro Chefs
4: Cook-off Theater
5: Arts & Crafts
6: Children’s Area
7: Gourmet Alley Demonstration Stage
8: Wine Pavilion
9: Amphitheater
10: Mercantile

The “Pyro Chefs” in Gourmet Alley put on a spectacular flame-up show while preparing garlic-laced calamari and scampi in huge iron skillets. Photo Source: gilroygarlicfestival.com
Learn how garlic is harvested in the field by watching local experts compete in the garlic topping competition.
Learn how garlic is harvested in the field by watching local experts compete in the garlic topping competition. Photo Source: gilroygarlicfestival.com
Carla Hall of ABC-TV’s “The Chew” hosted the Garlic Showdown and charmed Cook-Off Theater attendees with a cooking demonstration.
Carla Hall of ABC-TV’s “The Chew” hosted the Garlic Showdown and charmed Cook-Off Theater attendees with a cooking demonstration. Photo Source: gilroygarlicfestival.com

So when you are enjoying one of our garlic stuffed olives, take a moment to appreciate the family farms in Gilroy where these plump and savory cloves of garlic came from. To learn more about this unique festival, it’s history and the wonderful work these volunteers do for their community, visit gilroygarlicfestival.com.

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11 Ways to Enjoy Jeff’s Naturals Imported Non-Pareil Capers

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There is nothing like the distinctive flavor of Jeff’s Naturals Imported Non-Pareil Capers to liven up your favorite Mediterranean dishes.

Capers, a favorite among foodies, are naturally low in carbs, contain no fat and are versatile enough to go with just about any dish whether it’s fish or poultry, appetizers, main courses, and more! Their distinctive salty, slightly briny flavor makes them a staple for Mediterranean dishes like authentic scaloppini and picatta recipes.

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So what are these mysterious tiny nuggets of goodness? Capers are the unripened flower buds of a perennial bush native to the Mediterranean. We source our capers from Turkey where wild caper bushes can be spotted growing wild in rocky crags and on coastal cliffs. Capers are picked by hand as soon as they reach the desired size, then dried in the hot Mediterranean sun before they are pickled in a brine of vinegar.

People commonly ask us, what does “Non-Pareil” mean? Great question! “Non-Pareil”, pronounced [non-puh-rel], is indicative of the size of a caper- usually about the size of a peppercorn. The word is translated from French and means “having no equal; peerless”. It means, they are unsurpassed, the most desired- the best! So, now you know!

Here are 11 ways to enjoy them:

1. In a food processor, mix Jeff’s Naturals Sun-ripened Dried Tomatoes with pitted Kalamata Olives, Jeff’s Naturals Imported Non-Pareil Capers, garlic, anchovy filets, 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.

2. Combine Jeff’s Naturals Imported Non-Pareil Capers in a hot pan with butter, lemon juice, and white wine for a classic Chicken Picatta.

3. Use Jeff’s Naturals Imported Non-Pareil Capers as a flavorful garnish for bagels with lox and cream cheese.

4. Mix Jeff’s Naturals Imported Non-Pareil Capers into mayonnaise along with lemon juice and chopped chives for a sophisticated twist on a classic tartar sauce.

5. Add Artichoke Hearts to a simple piccata sauce of butter, lemon juice, Jeff’s Naturals Imported Non-Pareil Capers, and white wine and serve over pan-seared chicken or fish.

6. Roughly chop Organic Kalamata Olives and toss with Jeff’s Naturals Imported Non-Pareil Capers and olive oil. Spoon mixture over a block goat cheese and serve with pita chips.

7. Add Jeff’s Naturals Imported Non-Pareil Capers to sautéed onions and garlic. Dice tomatoes, Kalamata Olives, and anchovy filets. Mix together with basil and crushed red pepper flakes for an alluring Puttanesca pasta sauce.

8. Dress up your favorite pasta or potato salad recipe with a few spoonfuls of Jeff’s Naturals Imported Non-Pareil Capers.

9. Top a pizza with thinly sliced fresh tomatoes, minced garlic, fresh oregano and a sprinkling of Jeff’s Naturals Imported Non-Pareil Capers.

10. Add a couple spoonfuls of Jeff’s Naturals Imported Non-Pareil Capers to a Salade Niçoise with seared tuna, anchovies, hard-boiled egg, sliced potatoes, green beans, and olives in a Dijon vinaigrette.

11. For a tangy vegetarian version of a classic Caesar salad, use Jeff’s Naturals Imported Non-Pareil Capers in place of the traditional anchovies.

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