Bono All Natural Castelvetrano Pitted Sicilian Green Olives Description
- All Natural
- No Artificual Colors or Dyes
- Non-GMO
- Product Of Italy
All natural. No artificial colors or dyes. The Nocellara del Belice olives, known in the United States as Castelvetrano olives, are cultivated exclusively in their native environment in and around the town of Castelvetrano in the West of Sicily. These all-natural green olives have an incredible buttery-sweet flavor and a crisp, firm texture. They are marvelous whether as an appetizer or an ingredient of your meal.
Please, recycle your empty jar.
Directions
Refrigerate after opening.
Free Of
Artificial colors or dyes, 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: 3 Pieces (15 g)
Servings per Container: About 10 per container
| Amount Per Serving | % Daily Value |
|
| Calories | 30 | |
|
| Total Fat | 3 g | 4% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 135 mg | 6% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Dietary Fiber | 1 g | 2% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 0 mg | 0% |
|
Other Ingredients: Nocellara olives, water, salt, lactic acid, ascorbic acid.
My contain pitts 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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Roasted Salmon With Walnut, Caper & Olive Vinaigrette
[vc_row][vc_column][vc_column_text]Picture this: succulent slow-roasted salmon dancing in a Mediterranean-inspired vinaigrette, stealing the spotlight on your holiday table. We’re talking toasted walnuts, snappy Castelvetrano olives, capers bringing the zing, and loads of fresh dill and parsley for a flavorful feast that will have your guests singing your culinary praises. Turn your holiday feast into a legendary celebration.
Roasted Salmon With Walnut, Caper & Olive Vinaigrette
- 2 lbs. whole fresh salmon filet
- 2 Tbsp. olive oil
- Juice of 1/2 lime
- 1 Tbsp. paprika
- 2 tsp. salt
- 1 tsp. fresh ground pepper
- 1 Tbsp. honey
Vinaigrette
- 3/4 cup olive oil
- 1/2 Tbsp. red wine vinegar
- Juice of 1/2 lemon
- Pinch salt
- 1 tsp. fresh ground pepper
- 1/2 cup flat leaf parsley (chopped)
- 2 Tbsp. dill (chopped)
- 1/4 cup walnuts (lightly toasted and chopped)
- 1/4 cup pitted Castelvetrano olives (chopped)
- 1 Tbsp. capers (chopped)
- Preheat oven or grill to 275 degrees F. Place fish in roasting pan.
- In small bowl, mix together olive oil, lime juice, paprika, salt and pepper. Use brush to coat fish.
- Slow roast for 15-20 minutes. Remove from oven a drizzle honey over fish. Increase oven temperature to 325 degrees F and bake 10 more minutes, until thickest part of filet reaches internal temp between 125-130 degrees F. Remove and rest.
- In bowl, mix together all ingredients for vinaigrette. Taste and adjust seasoning as needed.
- Spoon generous amount of vinaigrette over fish and serve tableside.
Serve this impressive dish with ingredients from Vitacost.
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