Bono All Natural Castelvetrano Sicilian Whole Green Olives Description
- All Natural
- No Artificial Colors or Dyes
- Non-GMO
- Organic
Bono Castelvetrano Sicilian Whole Green Olives, 6.4 oz The Nocellara del Belice Olives, known in the United States as Castelvetrano olives, are cultivated exclusively in their native environment in and around the town of Castelvetrano in the West of Sicily. These all-natural green olives have an incredible buttery-sweet flavor and a crisp, firm texture. They are marvelous whether as an appetizer or an ingredient of your meal.
Free Of
Artificial colors and dyes, GMOs, and gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3 Pieces
Servings per Container: 10
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
|
| Total Fat | 3 g | 4% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 135 mg | 6% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Dietary Fiber | 1 g | 2% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Nocellara, olives, water, salt, lactic acid, and absorbic acid.
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Roasted Salmon With Walnut, Caper & Olive Vinaigrette
[vc_row][vc_column][vc_column_text]Picture this: succulent slow-roasted salmon dancing in a Mediterranean-inspired vinaigrette, stealing the spotlight on your holiday table. We’re talking toasted walnuts, snappy Castelvetrano olives, capers bringing the zing, and loads of fresh dill and parsley for a flavorful feast that will have your guests singing your culinary praises. Turn your holiday feast into a legendary celebration.
Roasted Salmon With Walnut, Caper & Olive Vinaigrette
- 2 lbs. whole fresh salmon filet
- 2 Tbsp. olive oil
- Juice of 1/2 lime
- 1 Tbsp. paprika
- 2 tsp. salt
- 1 tsp. fresh ground pepper
- 1 Tbsp. honey
Vinaigrette
- 3/4 cup olive oil
- 1/2 Tbsp. red wine vinegar
- Juice of 1/2 lemon
- Pinch salt
- 1 tsp. fresh ground pepper
- 1/2 cup flat leaf parsley (chopped)
- 2 Tbsp. dill (chopped)
- 1/4 cup walnuts (lightly toasted and chopped)
- 1/4 cup pitted Castelvetrano olives (chopped)
- 1 Tbsp. capers (chopped)
- Preheat oven or grill to 275 degrees F. Place fish in roasting pan.
- In small bowl, mix together olive oil, lime juice, paprika, salt and pepper. Use brush to coat fish.
- Slow roast for 15-20 minutes. Remove from oven a drizzle honey over fish. Increase oven temperature to 325 degrees F and bake 10 more minutes, until thickest part of filet reaches internal temp between 125-130 degrees F. Remove and rest.
- In bowl, mix together all ingredients for vinaigrette. Taste and adjust seasoning as needed.
- Spoon generous amount of vinaigrette over fish and serve tableside.
Serve this impressive dish with ingredients from Vitacost.
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