Mezzetta Italian Castelvetrano Whole Green Olives Description
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In the Napa Valley
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Family Owned Since 1935
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Gluten Free
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Vegan
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Non-GMO
What I love about Castelvetrano olives is their amazing crunch and buttery flavor. I first encountered them in Italy - then couldn't wait to get home and share them with friends.
At Mezzetta, we believe in sharing joy. We pour our hearts into what we do so we can share the best of the world in all its richness and color. I hope sharing these special olives with your loved ones adds a little more joy to your day.
Directions
Refrigerate after opening
Free Of
Gluten, 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.
Supplement Facts
Serving Size: 2 Pieces (12 g)
Servings per Container: About 24
| Amount Per Serving | % Daily Value |
|
| Calories | 20 | |
|
| Fat Calories | 18 | |
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| Total Fat | 2 g | 3% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | * |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 240 mg | 10% |
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| Total Carbohydrate | 0 g | 0% |
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| Fiber | 0 g | 0% |
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| Sugars | 0 g | * |
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| Protein | 0 g | * |
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*Daily value not established.
Other Ingredients: Castelvetrano olives, water, sea salt, lactic acid, ascorbic acid.
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Mediterranean Stuffed Zucchini Boats
This time of year is always a race to enjoy summer squash in as many ways as possible. Here, zucchini takes center stage as a main course, rather than just a simple side. These low-carb, loaded boats are brimming with nutritious veggies and healthy fats that satisfy as a complete meal. Be sure to choose medium- or large-sized squash for maximum filling space! Arugula and fennel combine with green olives, pine nuts, beef and sausage for bold
Mediterranean flavor.
Mediterranean Stuffed Zucchini Boats
- ½ lb. ground sausage
- ½ lb. ground grass-fed beef
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. pepper
- 2 Tbsp. avocado oil
- 1 bulb fennel or small yellow onion, (chopped)
- 4 cloves garlic, (diced)
- 1-½ cups frozen corn
- 1 cup pine nuts
- 1 cup green olives, (pitted and sliced)
- 3 cups arugula
- 4 oz. grated parmesan cheese
- 4 large zucchinis
Optional: hot sauce
- Preheat oven to 350 degrees F. Coat sheet pan with non-stick spray.
- In large pan over medium heat, cook sausage and ground beef with cumin, salt and pepper until meat is cook through and no longer pink.
- Drain grease; remove from pan. Set aside.
- In same pan, heat avocado oil over medium heat. Add fennel and garlic and cook until fennel is softened, about 10 minutes. Stir often.
- Add corn, pine nuts, green olives and arugula. Cook, stirring often, about 5 minutes, or until corn is no longer frozen and arugula is wilted.
- Turn off heat and let cool.
- Slice each zucchini in half vertically. Scoop out center as much as possible, creating “boats” for filling.
- Place zucchini boats on sheet pan. Use spoon to generously fill each with meat and vegetable mixtures; evenly top with parmesan cheese.
- Bake 20-22 minutes, or until cheese turns slightly golden.
- Top with hot sauce, if desired.
Notes: Extra filling can be frozen for up to 2 months.
Add the ingredients to your cart and rock these boats!
Mezzetta Italian Castelvetrano Whole Green Olives -- 10 oz
