Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op White Onion Chopped Description
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Chopped
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Allium cepa
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Non-Irradiated
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Kosher
The taste and health benefits of onions have been appreciated for all of recorded history, and today onions are found in virtually every cuisine throughout the world. There are many varieties, and they play many roles--from primary ingredient to condiment to seasoning.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
1 pound of dried onion is equal to 9 pounds of fresh onion.
*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.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Warm Marinated Olives: Four Ways
[vc_row][vc_column][vc_column_text]Elevate your holiday hors d’oeuvres and charcuterie boards with these irresistible marinated olives. Inspired by diverse culinary traditions, this recipe lets you create four distinctive flavor variations from a single versatile marinade. The warm, spiced oil transforms ordinary olives into elegant, flavorful party fare. Whether served as part of a festive appetizer spread or added to your holiday table as a standout side, these marinated olives are sure to impress.
Warm Marinated Olives: Four Ways
Marinade base
- 1-1/2 tsp. salt
- 2 tsp. fresh garlic
- 1/2 cup Graza Sizzle Extra Virgin Olive Oil
Greek
- 2 Tbsp. marinade base
- 1/2 cup Simple Truth Pitted Kalamata Olives
- 1 tsp. Simply Organic Oregano
- 1 tsp. lemon juice
- 1 Tbsp. feta cheese crumbles
- 1-2 Tbsp. cucumber (diced)
- 1 - 2 tsp. fresh dill
Spanish
- 2 Tbsp. marinade base
- 1/2 cup Simple Truth Pitted Green Olives
- 1 tsp. Frontier Co-Op Dried Chopped White Onion
- 1 Tbsp. Spectrum Organic Balsamic Vinegar
- 1 tsp. dried cilantro (or fresh cilantro)
- 1 Tbsp. red peppers (chopped)
- 2 tsp. Woodstock Wild Capers
Italian
- 2 Tbsp. marinade base
- 1/2 cup Mezzetta Italian Castelvetrano Whole Green Olives
- 2 tsp. Simply Organic Italian Seasoning
- 1 Tbsp. Pompeian Gourmet Red Wine Vinegar
- 1- 2 Tbsp. mozzarella chunks
- 4 Amore Sun-Dried Tomatoes (chopped)
Mushroom
- 2 Tbsp. marinade base
- 1/2 cup Santa Barbara Olive Co. Pitted Ripe Medium Black Olives
- Sprinkle Frontier Co-Op Organic Crushed Red Chili Flakes
- 1 Tbsp. ricotta dollops
- 2 Tbsp. Native Forest Organic Sliced Portobello Mushrooms (or fresh-cooked portobellos, sliced)
- 1/2 tsp. truffle oil
For serving
- Private Selection Toasted Sesame Water Crisp Crackers
- Private Selection Artisan Baked Toast Sweet Onion Flatbread Cracker
- Alessi Grissini Torinesi Thin Breadsticks
Base assembly
- In skillet or saucepan over low heat, add olive oil, bring to simmer and let simmer about 3 minutes, gradually adding garlic and salt. (Note: Stir constantly as garlic can get bitter if not done correctly.)
- Transfer mixture to bowl.
- Place four small bowls on counter. Distribute the four different olive varieties evenly among bowls.
- Add 2 tablespoons of warmed EVOO marinade base to olives in each bowl.
- In skillet, warm each bowl’s contents separately for 3-5 minutes, then return them to their separate bowls.
Greek
- To bowl with warmed kalamata olives, add oregano and lemon juice; Stir to combine.
- Top with crumbled feta cheese, diced cucumber and fresh dill.
Spanish
- To bowl with warmed green olives, add dried onion, balsamic vinegar, cilantro, capers and chopped peppers.
Italian
- To bowl with warmed Italian Castelvetrano green olives, add red wine vinegar and Italian seasoning.
- Top with mozzarella chunks and chopped sun-dried tomatoes.
Mushroom
- To bowl with warmed black olives, add red chili flakes, mushrooms and truffle oil.
- Top with Ricotta dollops.
Notes
For aesthetic purposes, if desired, move spiced olives to ramekins prior to adding toppings.
Drizzle more olive oil on top, if desired.
Sprinkle on some sea salt flakes, if desired.
Get the great ingredients you’ll need.
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