Mina Moroccan Green Olives Jar Description
- Handpicked and Naturally Cured In Sea Salt
- Used In Tagines and Salads
- Staple Ingredient In Morrocan Cuisine
- Non-GMO Project Verified
- Kosher
- Vegan
- Gluten Free
- Product of Morocco
Our green Picholine olives are carefully hand picked and naturally cured in water and sea salt. Enjoyed for their crisp yet tender texture, they are the perfect all-purpose green olives. Traditionally used in tagines and salads in Morocco, they are also a fantastic choice as table olives or paired with your favorite dish.
Directions
Refrigerate after opening.
Free Of
GMOs, 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.
Supplement Facts
Serving Size: 3 Pieces (15 g)
Servings per Container: 13
| Amount Per Serving | % Daily Value |
|
| Calories | 20 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 170 mg | 7% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Fiber | 1 g | 2% |
|
| Total Sugars | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin D | 0 | 0% |
|
| Calcium | 0 | 0% |
|
| Iron | 0 | 0% |
|
| Potassium | 0 | 0% |
|
Other Ingredients: Green olives, water, sea salt.
Contains Pits.
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Italian Caponata
Caponata is a Sicilian version of French ratatouille. In all cooking that originates from the Mediterranean region, there’s no shortage of dishes featuring eggplant. Eggplant absorbs flavor like a sponge, and it works perfectly in this pungent mélange of red pepper, onion, garlic, tomato, green olives and balsamic vinegar. Caponata pairs wonderfully with chicken or fish, and because it tastes even better the next day, it's a great make-ahead topping for bruschetta or any toasted bread of choice.
Italian Caponata
- 5 Tbsp. olive oil
- 1 large Italian eggplant (about 1 lb.) (chopped)
- 1 medium zucchini (chopped)
- 1 medium red pepper (chopped)
- 1 medium yellow onion (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (chopped)
- 1 can (14.5 oz.) diced tomatoes with Italian seasoning
- 3 Tbsp. balsamic vinegar
- 2 oz. green olives (pitted)
- Salt to taste
- Pepper to taste
- Basil leaves (for garnish)
- In large skillet over medium-high heat, heat oil and sauté garlic for about 2 minutes until fragrant.
- Add eggplant, zucchini, pepper, onion and celery and sauté for five minutes.
- Add tomatoes, reduce heat to medium and cook for 15 minutes.
- Stir in balsamic vinegar and olives, season to taste and garnish with basil leaves. (Note: Can be served warm, room temperature or cold.)
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