Mina Moroccan Pitted 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: 4 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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Argentinian Mushroom Shepherd’s Pie (Pastel de Papas)
Shepherd’s pie, the time-honored comfort dish, is known as
pastel de papas in Argentina. Translating literally to potato cake, this homey Argentinian meal is traditionally made with beef and egg, but this vegan spin incorporates a savory mix of mushrooms and walnuts. Keeping the Argentinian flavors intact with green olives, sundried tomatoes and bell peppers, this flavorful casserole bursts with South American flair. It’s an uncomplicated but unique dish that both soothes and delights.
Argentinian Mushroom Shepherd’s Pie (Pastel de Papas)
Mashed Potatoes
- 4 large potatoes (boiled, with or without skin)
- 2 Tbsp. vegan butter
- 2 Tbsp. nutritional yeast
- Sea salt
Filling
- 2-3 Tbsp. avocado oil
- 2 garlic cloves (minced)
- 1 white onion (chopped)
- ½ jar sweet bell peppers (chopped)
- 1/3 cup green peppers (chopped)
- ½ cup sun dried tomatoes
- ¼ cup green olives (chopped)
- 1 cup shiitake mushrooms (chopped)
- 1 cup white button mushrooms (chopped)
- 2 large portobello mushrooms (chopped)
- ½ cup walnuts (chopped)
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- Pinch cumin
- 1 tsp. umami seasoning
- Black pepper (to taste)
- Pink Himalayan salt (to taste)
- Preheat oven to 375 degrees F.
- In large bowl, mash together all mashed potato ingredients and set aside.
- In large skillet, heat oil and sauté garlic for 1-2 minutes. Add onions and cook until translucent. Add peppers, tomatoes and olives and cook for 2-3 minutes. Stir in mushrooms and walnuts, season and cook for 2-3 minutes until aromatic and tender. Set aside.
- In rectangular casserole dish, cover bottom with half of mashed potatoes. Add mushroom mixture and spread evenly. Top with remaining potatoes.
- To brown top for gratin effect, brush top with coconut oil or melted vegan butter and sprinkle with nutritional yeast.
- Bake for approximately 25 minutes. Let cool slightly before serving.
Order what you need to make this unique shepherd’s pie.
