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Mina Moroccan Green Olives Jar -- 12.5 oz

Mina Moroccan Green Olives Jar
  • Our price: $3.67


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Mina Moroccan Green Olives Jar -- 12.5 oz

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Mina Moroccan Green Olives Jar Description

  • Handpicked and Naturally Cured In Sea Salt
  • Used In Tagines and Salads
  • Staple Ingredient In Morrocan Cuisine
  • Non-GMO Project Verified
  • Kosher
  • Vegan
  • Gluten Free
  • Product of Morocco

Our green Picholine olives are carefully hand picked and naturally cured in water and sea salt. Enjoyed for their crisp yet tender texture, they are the perfect all-purpose green olives. Traditionally used in tagines and salads in Morocco, they are also a fantastic choice as table olives or paired with your favorite dish.



Refrigerate after opening.
Free Of
GMOs, gluten.

*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: 3 Pieces (15 g)
Servings per Container: 13
Amount Per Serving% Daily Value
Total Fat2 g3%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium170 mg7%
Total Carbohydrate1 g0%
   Fiber1 g2%
   Total Sugars0 g
Protein0 g
Vitamin D00%
Other Ingredients: Green olives, water, sea salt.

Contains Pits.

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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Italian Caponata

Caponata is a Sicilian version of French ratatouille. In all cooking that originates from the Mediterranean region, there’s no shortage of dishes featuring eggplant. Eggplant absorbs flavor like a sponge, and it works perfectly in this pungent mélange of red pepper, onion, garlic, tomato, green olives and balsamic vinegar. Caponata pairs wonderfully with chicken or fish, and because it tastes even better the next day, it's a great make-ahead topping for bruschetta or any toasted bread of choice. Eggplant Caponata in Skillet on White Wooden Table |

Italian Caponata

  • 5 Tbsp. olive oil
  • 1 large Italian eggplant (about 1 lb.) (chopped)
  • 1 medium zucchini (chopped)
  • 1 medium red pepper (chopped)
  • 1 medium yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 4 cloves garlic (chopped)
  • 1 can (14.5 oz.) diced tomatoes with Italian seasoning
  • 3 Tbsp. balsamic vinegar
  • 2 oz. green olives (pitted)
  • Salt to taste
  • Pepper to taste
  • Basil leaves (for garnish)
  1. In large skillet over medium-high heat, heat oil and sauté garlic for about 2 minutes until fragrant.
  2. Add eggplant, zucchini, pepper, onion and celery and sauté for five minutes.
  3. Add tomatoes, reduce heat to medium and cook for 15 minutes.
  4. Stir in balsamic vinegar and olives, season to taste and garnish with basil leaves. (Note: Can be served warm, room temperature or cold.)

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