Four great products on sale, Garlic Stuffed Olives, Jalapeno Stuffed Olives, Kalamata Pitted Olives and our Crema Verde Spread. Save 12% off of our regular price for single jars. Save up to 16% by ordering one of the four by the case. The sale will last until September 15th, 2017 First, we offer two of our most popular olives, the …
The following recipe is one of the oldest to evolve from the Mediterranean region where olives are consumed as a staple and every day fare. By following this recipe, the preparer of these olives can achieve a finished product that cannot be bought at any retail store. We sell fresh green olives only when they are in season. REMINDER: FRESH …
This recipe is from one of our Foodies, Darlene States Mutolo. 1/2 cup chicken broth 1/2 cup Penna Dirty Martini Mix 1 cup Couscous 1 cup spring peas… 1TBS Penna Crema Verde 1/2 tsp salt 1/4 pepper Pecorino Romano Cheese Crushed red pepperIn saucepan add chicken broth and Penna Dirty Martini Mix. Bring to a boil and add couscous. Cover …
This recipe is from one of our Foodies, Brenda Searle. Crema verde? Crema negro? I like both – just add to taste with a bit of olive oil or mayo for a new flavor in deviled eggs! Jazz up your deviled egg recipe with olives! Super simple! Add Crema Verde or Crema Negra to your yolk filling. Garnish with a …
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 1Tbsp unsalted butter 3 baby portobello mushrooms Reggiano cheese Fresh oregano Salt and pepper to taste In a small saucepan …
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, and heavy grind of telly cherry black pepper in the beaten eggs. I sit the eggs aside. I start by …
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 garlic 1/2 c olive oil 1 t red pepper flakes Orange and lemon rind 1 t fennel seeds Directions: Cook …
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 4 Ingredients: 1 7-oz can chunk light tuna in water, drained… 2 Tbsp extra virgin olive oil 2 cloves garlic, …
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 used my stick blender to incorporate the olives into the mayo. I tried with chopped but the flavor was limited …
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 lb sweet or hot Italian sausage 3 tbs minced onion 3 tbs dried breadcrumbs 1 egg Shape sausage mixture into …
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 Oil for frying Heat approximately 1/2 ” of oil in deep skillet till a pinch of flour dropped into oil …
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 three-four julienned lemon strips into the pocket, and grind some fresh black pepper over the dates. Wrap the dates with …
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 rising and clean up the mess. It’s that easy! Ingredients: 3 cups flour – see note 1 & 1/2 cups …
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 Penna Olivasecca dried olives (they come with no pits) 2 cloves garlic, minced 1/2 cup balsamic dressing (or to taste) …
From one of our Foodies, Peter Gwailo. Ingredients: Chopped salt cured blacks, aka Olivasecca Chopped green salad olives, or any of our pitted olives, chopped * Diced garlic… Rosemary Olive oil Lemon zest and juice Feta or Blue Cheese Let marinade 24 hours in frig before serving. Serving suggestions; Crackers, toasted garlic bread or use as a sandwich or salad topping. (Advice …
Ingredients: Tri-Color Rotini pasta 16 oz. bag or box 1/2 of 9 oz. jar of Penna Parmesan-Asiago Dip/Spread (can use whole jar for a cheesier flavor) 1/2 lb of dried salami, cut into 1/4 inch slices, then dice finely (about 1/4″ or smaller size) 1 – 16 oz. bottle of your favorite Italian Salad Dressing 15 oz. can kidney beans …
Ingredients: 3 tomatoes 1 jar of Penna Spicy Pickled Beans 1 cup fresh mozzarella cut into cubes… ¼ cup Penna Olivasecca Olives 1 tsp garlic powder Salt and pepper to taste Penna Varietal Blend Olive Oil Directions: 1. Cut tomatoes into bite size pieces 2. Slice the beans and add to tomatoes 3. Add mozzarella, olives, garlic powder, salt and …
Ingredients: One 16-ounce package rotini (spiral) pasta One 10 oz. jar Italian Deli Mix One 16 oz. jar Bernstein’s Cheese Fantastico! Dressing 1/2 lb. thin sliced dry salami Marinated artichoke hearts, as many as you like Directions: Cook pasta according to directions. While pasta is cooking, drain and chop the contents of the Italian Deli Mix jar. Then slice the …
Got Fresh Green or Fresh Black olives to cure? The University of California Davis does a great job of explaining safe methods for home canning that reduces or eliminates the chance of Botulism. Check out their PDF: “Olives: Safe Methods for Home Pickling.”
Ingredients: 1 cup of beef cut in small cubes 1 cup long grain rice washed and soaked 2 tablespoons sunflower oil 2 tablespoons olive oil 1 1/2 tablespoon tomato paste 1 tablespoon flour Salt to taste 1/2 teaspoon black pepper powder 1/4 teaspoon cinnamon powder 1/4 teaspoon coriander powder 1 medium onion finely chopped 1 clove garlic minced 1 yellow …
Sicilian Olive Salad Ingredients: 5 lbs. Penna Whole Sicilian Olives (already cured, available in bulk) 1/2 Tbs. Anise 1 Tbs. Crushed Red Pepper 3 oz. Wine Vinegar (or substitute for your favorite flavor of Vinegar) 5 oz. Olive Oil 1/2 Large Onion (chunked) 1/2 Large Red Bell Pepper (chunked) 3 Large Carrots (peeled) Directions: Start by cracking your olives, this step …
This process will produce straw-yellow to green or brown olives. Choose fruit that is green, straw-colored, or cherry-red. Do not use black-ripe fruit because it is likely to become soft when pickled. We do sell fresh green olives in season, if you don’t see any for sale, that means they are not in season yet. We keep our website, FaceBook …
Water Cure/Brine Cure We sell fresh black olives for home curing when they are in season. Cut olives length-ways, two cuts to about 1/8 inch into the meat. Soak in water for 8 to 10 days, changing water daily. A salt/acid brine of 1 lb. of salt per gallon of water, then add one quart of red wine vinegar for …
By Mel White January/February 1976 One of the first things I noticed when I moved into my apartment in Chula Vista, California-a few miles south of San Diego-was the fine old olive trees growing among the landscaped shrubbery and lawns of the neighborhood. “They’re Mission olives,” an old-time resident of the city told me, “refugees from one of the many …
