Gaea Organic Pitted Kalamata Olives Description
Handpicked for organically cultivated trees. These superb Gaea organic Kalamata olives are plump, fleshy and full of flavor. Eat on their own or add to casseroles and salads. Meze-fingerfood and appetizers to savor and share from the Greek Mediterranean table.
Directions
Refrigerate after opening. Consume within 14 days.
Free Of
GMOs.
*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: 6 Pieces (15 g)
Servings per Container: About 11
| Amount Per Serving | % Daily Value |
|
| Calories | 35 | |
|
| Calories from Fat | 30 | |
|
| Total Fat | 3 g | 5% |
|
| Saturated Fat | 0.5 g | 2% |
|
| Trans Fat | 0 g | |
|
| Sodium | 120 mg | 5% |
|
| Total Carbohydrate Less than | 1 g | 0% |
|
| Protein Less than | 1 g | |
|
Other Ingredients: Organic kalamata olives*, water, sea salt, vinegar*
May contain pits or pit fragments.
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
full disclaimer.
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Savory Sweet Potato Bread
[vc_row][vc_column][vc_column_text]In a savory twist on a Southern classic, this sweet potato bread combines the sweet, tasty tuber with the herbs rosemary and thyme, as well as salty chopped Kalamata olives. Einkorn whole wheat flour adds a hearty texture, while pumpkin seeds sprinkled on top roast when the bread is baked, providing delightful crunch. Perfect for a cozy autumn day, this bread pairs well with soups, stews or a simple cheese spread. But, of course, no one would balk if you had it for breakfast.
Savory Sweet Potato Bread
- 1-3/4 cups einkorn whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. thyme
- 1 tsp. garlic powder
- 1 tsp. rosemary (chopped)
- 1 tsp. basil leaves
- 2 Tbsp. golden flax seed meal (+ 6 Tbsp. water, mixed together and let gel 10 minutes)
- 15 oz. sweet potato puree
- 1/2 cup cane sugar
- 1/4 cup avocado oil
- 1/2 cup Kalamata olives (pitted, chopped)
- 2 Tbsp. pumpkin seeds (raw)
- Preheat oven to 350 degrees F. Coat 8-1/2 x 4-1/2-inch loaf pan with oil and flour.
- In large mixing bowl, whisk together flour, baking powder, baking soda, salt, thyme, garlic powder, rosemary and basil.
- In separate bowl, mix together gelled flax seed mixture, sweet potato puree, cane sugar and avocado oil.
- Mix wet ingredients into dry ingredients and stir until just combined. Fold in olives.
- Scoop batter into prepared pan and smooth top. Sprinkle pumpkin seeds on top evenly.
- Bake 55-65 minutes until golden brown on top and toothpick inserted in center comes out clean.
- Let cool completely on baking rack before removing from pan.
Add all the ingredients to your cart and order now!
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