Jeff's Naturals Pitted Castelvetrano Olives Description
Imported from family farms in Castelvetrano, Sicily, these olives are very hard to find in the U.S. They have a unique nutty, buttery flavor, mild brine and wonderful natural green color.
At Jeff's Naturals, we are passionate about tasty, healthy eating: we cook, create, share and enjoy, and invite you to do the same. These Castelvetrano olives are delicious with wine and cheese pairings, in martinis and for snacking or hors d'oeuvres. Taste the quality. Jeff Mezzetta
Refrigerate after opening.
Preservatives, artificial flavors, colors, gluten and GMO ingredients.
*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.
Serving Size: 3 Pieces (15 g)
Servings per Container: About 15
|Amount Per Serving||% Daily Value|
|Total Fat||2 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
| Fiber||0 g||0%|
| Sugars||0 g|
Other Ingredients: Castelvetrano olives, water, sea salt, lactic acid, ascorbic acid and/or citric acid.
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 full disclaimer
Loaded Eggplant Boats
Let’s give some love to the eggplant. The nutrient-dense fruit
(they grow on vines and contain seeds) contains a vast amount of vitamins, minerals, fiber and antioxidants, with little calories. When roasted, their slightly bitter taste mellows to mild and rich, and they take on a soft, creamy texture. In this vegan stuffed eggplant recipe, you’ll load them with marinara, heirloom tomatoes and good quality olives for a side dish or appetizer full of flavor and fun. Be sure to eat the passionate purple skin to enjoy more of this lovely plant’s knockout nutrients!
Loaded Eggplant Boats
- 2 medium-large eggplants
- 4 Tbsp. olive oil
- 1 cup marinara sauce
- 4 oz. olives (sliced)
- 8 oz. heirloom cherry tomatoes (sliced)
- Salt (to taste)
- Pepper (to taste)
- Flat leaf parsley
- Preheat oven to 400 degrees F. Line baking pan with parchment paper.
- Remove ends of eggplants and slice each lengthwise. Scoop out insides, leaving outer edges about 1/2-inch thick. Arrange in baking pan, sprinkle each half with 1 Tbsp. olive oil.
- Bake for 10 minutes; remove from oven.
- Coat each half with 2-3 Tbsp. marinara and top with olives and tomatoes. Add salt and pepper.
- Bake for another 5-8 minutes.
- Add fresh parsley before serving. (Note: Slice each half crosswise into sections if serving as appetizer.)
Add the ingredients to your cart to make these boats!