Gaea Organic Pitted Kalamata Olives Description
Handpicked for organically cultivated trees. These superb Gaea organic Kalamata olives are plump, fleshy and full of flavor. Eat on their own or add to casseroles and salads. Meze-fingerfood and appetizers to savor and share from the Greek Mediterranean table.
Directions
Refrigerate after opening. Consume within 14 days.
Free Of
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: 6 Pieces (15 g)
Servings per Container: About 11
| Amount Per Serving | % Daily Value |
|
| Calories | 35 | |
|
| Calories from Fat | 30 | |
|
| Total Fat | 3 g | 5% |
|
| Saturated Fat | 0.5 g | 2% |
|
| Trans Fat | 0 g | |
|
| Sodium | 120 mg | 5% |
|
| Total Carbohydrate Less than | 1 g | 0% |
|
| Protein Less than | 1 g | |
|
Other Ingredients: Organic kalamata olives*, water, sea salt, vinegar*
May contain pits 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
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Mediterranean Lemon Orzo with Spring Greens
Spring is prime season for farm-fresh greens and the lighter dishes that come with them. Green leafies are nutrition powerhouses, and here they’re combined with a unique quinoa orzo for a one-pot side or light main dish with plenty of protein and bright flavor. With leeks, lemon, olives, pistachios and a wonderful spice blend called za’atar, this dish comes together with a light Mediterranean-inspired taste full of warm breezes.
Mediterranean Lemon Orzo with Spring Greens
- 2 Tbsp. coconut oil or ghee
- 1 cup finely chopped leek (white part only)
- 3 cloves garlic (thinly sliced)
- 8 oz. quinoa orzo
- 1-3/4 cup vegetable stock
- 1 tsp. lemon zest (finely zested)
- 2 tsp. za’atar spice blend
- 1/3 cup kalamata olives (pitted, coarsely chopped)
- 2 cups leafy greens of choice (cleaned and finely chopped (dandelion greens and kale used here))
- 1 cup fresh parsley (leaves and smaller stems, chopped)
- 1/4 cup chives (minced)
- ¼ cup toasted pistachios (chopped)
- 2 Tbsp. olive oil
- Preheat medium-sized pot over low-medium heat. Add coconut oil/ghee and leeks and sauté for 3 minutes until softened slightly.
- Add garlic; sauté for 2 minutes.
- Add quinoa, vegetable stock, lemon zest and za’atar spice blend. Turn heat to medium-high, stir to combine and bring to boil.
- Reduce heat to simmer, cover and cook 18 minutes until orzo is tender, stirring occasionally to prevent sticking to bottom of pot.
- Stir in olives and chopped greens, a little at a time. Cover and cook for 2-3 minutes until wilted.
- Remove from heat and stir in parsley, chives and pistachios; drizzle with olive oil.
- Taste and adjust seasonings as desired; serve warm.
Notes:
- Use any leafy green or combination of several (spinach, Swiss chard, beet greens, dandelion, kale, etc.).
- Substitute mint, cilantro or dill for chives, depending on what you enjoy
Add the ingredients to your cart to make this spring dish!
