Stuffed Portobella Mushrooms

This recipe is from one of our Foodies, Michael Barger. First experiment with Crema Verde foodie shipment. This is for stuffed baby portobello mushroom appetizers . 1.5 tbsp Penna Crema Verde … 1/2 tsp garlic powder 1 tsp Italian seasoning … Continue reading

This recipe is from one of our Foodies, Master Chef Richard Campbell. I have been making the Greek olive omelets. First I beat three eggs. Then I add a splash of Sandeman’s sherry, heavy cream, light pinch of sea salt, … Continue reading

Silvia's Citrus Marinated Olives

This recipe is from one of our Foodies, Silvia Banocy. Ingredients 2 c Black Olives (canned, which Penna doesn’t sell) or you could substitute Penna’s Spicy Black Ripe Pitted Olives. 1 c Penna Lemon Citrus Sevillano Pitted Olives Marinade Ingredients:  5 cloves … Continue reading

Pasta with Tuna & Dried Olives

This recipe is from one of our Foodies, Peggy Droesch. Pasta with Tuna & Dried Olives, (adapted from a New York Times recipe by Martha Rose Shulman)  Peggy has since fine tuned this recipe, for the latest, go here. Serves … Continue reading

Chiekos Olivasecca Mayo-Dip

This recipe is from one of our Foodies, Chieko Thompson. Homemade mayo/dip with Olivasecca Dry Pitted Olives and minced green onion. Use as a sandwich spread, dip, or in place of tartar sauce. Olives were marinated in balsamic vinegar first.  I … Continue reading

Brenda's Cheese and Olive Stuffed Meatballs

This recipe is from one of our Foodies, Brenda Searle. Ingredients & Directions: 9 large premium Seville-style olives, such as Penna Italian Style Pitted Olives* 2 oz Italian melting cheese, such as provolone Dice cheese, stuff into olives Mix … 1 … Continue reading

Tempura Spicy Beans

This recipe is from one of our Foodies, Jewel Craig. Ingredients: 1 cup flour 1 tbsp. corn starch Seasoned to taste – I used cayenne and salt… Penna’ s Spicy Beans 1 – 1 & 1/2 cups cold club soda … Continue reading

Prosciutto Olive Date Plugs

This recipe was created by one of our Foodies, Cookie Kelly. Ingredients: Medjool Dates Penna Preserved Meyer Lemons Penna Olivasecca Dried Olives Prosciutto di Parma Fresh Rosemary Sprigs Directions: Slit the dates and remove the pits. Put three-four olivasecca and … Continue reading

Olivasecca Bread

This recipe is from one of our Foodies, Jewel Craig. This is the basic recipe for no-knead bread. You can add herbs, etc., or leave out extra ingredients for a plain boule. It takes approximately 5 minutes to have this … Continue reading

Warm Kale Salad

From one of our Foodies, Kristina Cool. Ingredients: 12 oz washed and trimmed kale, cut into bite sized pieces (baby kale will result in a more tender salad) 6 slices of bacon 2/3 cups sun dried tomatoes, halved… 1/2 cup … Continue reading