Tag Archives: Salad

A Delicious Quiche for Mother’s Day Brunch

Want to really “WOW” Mom on Mother’s Day this year? You can never go wrong with breakfast in bed or a delightful brunch!

The chefs have been hard at work in the Jeff’s Naturals test kitchen creating new ways to enjoy our delicious all-natural line of olives, peppers, artichoke hearts, capers and sun-dried tomatoes.

Here’s a delicious quiche you can make this Mother’s Day with our Roasted Bell Pepper Strips and our new Marinated Artichoke Hearts! As an added bonus, Mom will love the fact this quiche is made with our certified non-GMO ingredients with no preservatives, additives, sulfites, artificial colors or flavors. Just pure & delicious food for the woman who deserves it the most!

Serve this with a tasty fruit salad and a flavorful Bloody Mary for a knock-out Mother’s Day Brunch she’ll appreciate for years to come.

Roasted Red Bell Pepper & Artichoke Quiche

Roasted Red Bell Pepper & Artichoke Quiche

Prep Time: 30 min.
Total Time: 1 hr. 40 min.
Serves: 6-8

2 ready-made pie crusts
1/2 jar Jeff’s Naturals Marinated Artichoke Hearts
1/2 jar Jeff’s Naturals Roasted Bell Pepper Strips
8 large eggs
1 shallot, grated
2 Tbsp. crushed garlic
1/2 c. whole milk
1/2 c. Mascarpone cheese, softened (here’s a quick recipe to substitute if you can’t find it in your store)
1 c. Fontina cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
3 oz. frozen chopped spinach, thawed and drained
1 c. Mozzarella cheese, grated

PREPARATION

Preheat oven to 375°F. Bake pie crusts for 12 minutes.

Chop artichoke hearts and brown lightly in a pan on medium heat for 5-7 minutes. Set aside to cool. Cut roasted red bell peppers into ¼ inch by 1 inch long slices. Set aside.

Whisk eggs in a large bowl. Add shallot, garlic, milk, Mascarpone, Fontina, salt and pepper. Add spinach and artichokes. Mix well.

Pour mixture carefully into pie pans. Sprinkle red peppers into mixture, then top with Mozzarella cheese.

Bake for 55 minutes. Center will seem slightly underdone, but will continue cooking as it cools. Cool quiche for 20 minutes before serving.

Time Saving Tip: Make the evening before and warm it up the next morning for a delicious and lovely Mother’s Day surprise! When you are ready to re-heat the quiche, preheat your oven to 350 degrees F. Place the quiche in the oven for about 15 -20 minutes or until the center is warmed through.

Jeff's Naturals Salad Recipes

Five New Savory Salad Ideas from Jeff’s Naturals

Break out the dressings because May is National Salad Month! Celebrate the greener side of life by eating a plate of delicious healthy vegetables, spiced up with Jeff’s Natural’s range of healthy, non-GMO products!

If you’re in need of a little salad inspiration, you should check out our new recipes below! With so much variety, we’re pretty sure you’ll be asking yourself “what hamburger?”

New! Fig Salad with Bleu Cheese Olives

FigSaladWithBleuCheeseOlives

Prep Time: 10 min – Total Time: 13 min – Serves: 2

Ingredients

  • 4 cups mixed salad greens
  • 4-6 fresh figs cut in half or in quarters
  • 1/3 cup Jeff’s Naturals Blue Cheese Olives, sliced
  • 2 ounces prosciutto, torn into bite-sized pieces
  • 1/3 cup candied nuts or chopped hazelnuts

Dressing:

  • 3 tablespoons balsamic vinegar
  • ½ tablespoon Dijon mustard
  • 1 shallot, minced
  • ½ cup Extra Virgin Olive Oil
  • Salt and freshly cracked black pepper

Directions

In a large mixing bowl, gently toss salad ingredients together.  Drizzle salad dressing over the top until lightly coated and toss to gently.  Serve immediately.

New! Kale & Citrus Salad

KaleAndCitrusSalad

Prep Time: 15 min – Total Time: 18 min – Serves: 4

Ingredients

  • 1 bunch kale, destemmed and thinly sliced (about 4 cups)
  • 1 ½ cups seasonal citrus segments, we used pink grapefruit, naval orange, and satsumas (reserve any citrus juice from slicing into segments)
  • 5 ounces goat cheese, crumbled
  • ½ cup chopped walnuts
  • 1 fennel bulb, thinly sliced on mandoline slicer
  • ¼ red onion, thinly sliced on mandoline slicer
  • ½ cup Jeff’s Naturals Castelvetrano Olives, pitted and quartered

Dressing:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/3 cup reserved citrus juices
  • ½ teaspoon Dijon mustard
  • Apple cider vinegar or champagne vinegar to taste, if needed

Directions

In a large salad bowl, combine all salad ingredients and set aside.

In a small bowl, whisk together the olive oil, citrus juice and Dijon.  Season with salt and pepper to taste.  If needed, add a few splashes of vinegar for a little more acid.

Drizzle enough dressing over the salad and to lightly coat and toss.

Serve immediately.

New! Marinated Mexican Salad

MarinatedMexicanSalad

Prep Time: 5 min – Total Time: 1 hr. 5 min (including marination time) – Serves: 4-6

Ingredients

Directions

Stir together the first eight ingredients in a large bowl.

Cover and let marinate in the refrigerator for at least 1 hour.

Remove chilled salad and top with lime juice, and salt and pepper.

Garnish with avocado.

New! Grilled Fennel, Orange & Kalamata Salad

Prep Time: 10 min – Total Time: 20 min – Serves: 2

GrilledFennelAndOrangeSalad

Ingredients

Dressing:

  • 1 tablespoon champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper

Directions

Preheat grill to high heat.

Drizzle sliced fennel with olive oil, season with salt and pepper and grill on each side until nice grill marks have developed, about 5 minutes each side.

Prepare the oranges by cutting the segments out in between the membranes. To the orange juice, add the segments, kalamata olives, and parsley. Add the grilled fennel and toss.

In a small bowl, whisk all dressing ingredients together and pour over fennel salad. To serve, garnish with parmesan shavings.

New! Cherry Balsamic Dressing

CherryBalsamicDressing

Prep Time: 10 min – Total Time: 10 min – Serves: 4

Ingredients

Directions

Finely mince the Hot Cherry Peppers

In a bowl combine all of the above ingredients and whisk until well incorporated.

 

Mother's Day Brunch Recipes

Tips and Recipes to Surprise Mom this Mother’s Day

Mothering is a full-time job, there’s no question about it. They help you grow, they educate you, and they love you unconditionally without asking for anything in return. Mother’s Day is the perfect opportunity to show them just how much they mean to you and how much you appreciate everything they’ve done.

If you ask us, there’s no show of love quite as thoughtful as a delicious home cooked meal. So sit back, have a read, and plan that Mother’s Day brunch that will leave them smiling from cheek to cheek.

Brunch Tips!

  1. Set up everything the night before – You don’t want to be in a mad rush to do this the following morning, trust us!
  2. Plan your menu – Don’t wait until the last minute to plan your meal. That said, if you’re reading this post you’re already ahead of the game!
  3. If you can cook it ahead of time, do it! – If you have anything on your menu that can be prepared ahead of time, do so. This can be bloody mary mixes, mimosas, sausages, and so forth.
  4. Offer a mix of sweet and savory – That’s the magic of brunch, after all! A nice balanced meal will leave everybody satisfied.
  5. You can’t go wrong with fresh breads and/or scones – I mean… what’s brunch without delicious breads?

A brunch would be nothing without food, so  feast your eyes on these recipes guaranteed to really impress mom!

New! Baked Eggs with Olives

Prep Time: 5 min | Total Time: 11 min | Serves: 2

BakedEggswithOlives

Ingredients

  • 4 eggs
  • Salt and freshly cracked black pepper
  • 2 tablespoons heavy cream
  • ¼ cup Jeff’s Naturals Whole Castelvetrano Olives, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 sprig fresh thyme leaves
  • Extra Virgin Olive Oil, for drizzling
  • Serve with a crusty baguette

Directions

Preheat oven to 375°F.

Crack 2 eggs into 2 individual-sized baking dishes. Season with salt and pepper.  Drizzle a tablespoon of heavy cream into each dish, and distribute the olives and herbs into each dish. Bake about 6 minutes, until the whites are set and yolks are very loose. Once removed from the oven, the eggs will continue to cook for a few minutes.

Drizzle eggs with olive oil and serve hot with warm crusty bread for dipping.

New! Ultimate Bloody Mary

Bloody Mary Party

 

Prep Time: 5 min  |  Total Time: 5 min  | Serves: 1

Delicious paired with any of these recipes along with Smoked Salmon with Dilled Crème Fraiche on Bagels, Frittata with Roasted Red Peppers and Sun-Dried Tomatoes, Ricotta Cheese & Meyer Lemon Blintzes, etc.

Ingredients

Directions:

Stir together Bloody Mary mix and vodka. Add a few dashes of hot sauce, squeeze of lemon, and a splash of Jeff’s Naturals Olive or Pepper brine.

Pour over ice in a highball glass.

Garnish with your favorite Bloody Mary ingredients including Jeff’s Naturals Olives and Peppers.  Finish with a dash of pepper and enjoy!

 

Baja Fruit Salad

Baja Fruit Salad

Prep Time:  10min | Total Time: 45min | Serves: 2-4

Ingredients

  • 2 cans (20 oz.) juiced packed pineapple chunks, drained
  • 1 can (15 oz.) mandarin oranges, drained
  • 1/2 c. Jeff’s Naturals Roasted Bell Pepper Strips, chopped
  • 1/2 c. jicama, chopped
  • 1 tsp. brown sugar
  • 1 tsp. fresh lime juice
  • 1 tsp. chopped fresh cilantro
  • 2 Tbsp. shredded coconuts

Directions:

Combine all ingredients except coconut in a large bowl and toss well to mix. Top with coconut just before serving. Makes about 4 servings.

Breakfast Panini

Breakfast_Panini_WB

Prep Time: 5 min Total Time: 10 min Serves: 2

Ingredients

Directions

Preheat panini press.

If adding pancetta to your sandwich, place pancetta slices in panini press and cook about 3 minutes or until crispy. Remove from press and set aside.

To assemble the paninis, add a tablespoon of pesto on the top inside slice of each sandwich. Add the eggs to the bottom slice of bread. Top the egg with arugula, pancetta, and a layer of roasted red pepper. Top the sandwich with the pesto bread slice and place into the panini press for about 5 minutes or until slightly crispy and golden.

Three Recipes for a Delicious Easter Dinner

Easter’s the perfect time of the year to spend a moment together with loved ones and converse over a delicious, well-cooked meal. When you’re hosting, however, it can be very easy to feel overwhelmed with preparations.

Let us take some of the weight off your shoulders with these easy-to-prepare, healthy, succulent recipes made with Jeff’s Naturals line of all natural Mediterranean products).

Encrusted Salmon with Olive Pesto

Encrusted-Salmon-with-Olive-Pesto

Prep Time: 10 min  |  Total Time: 25 min  |  Serves: 4-6

Ingredients

For the Pesto:

  • 3/4 c. Jeff’s Naturals™ Whole Pitted Kalamata Olives
  • 1 c. Italian fresh parsley leaves
  • 1/3 c. basil leaves
  • 2 tsp. crushed garlic
  • 1/2 c. + 1 tsp. extra virgin olive oil (divided)
  • 1 Tbsp. fresh lemon juice
  • 1/3 c. toasted pine nuts
  • Salt and pepper to taste

For the Salmon:

  • 6 salmon 5 oz. each
  • Salt and Pepper to taste
  • Lemon wedges for garnish

Directions:

Place all pesto ingredients in food processor and blend until thoroughly mixed into a textured pesto sauce.

Season 5 oz. salmon with salt and pepper. Drizzle roasting pan with olive oil and place salmon over it.

Spread pesto on the salmon and roast in oven at 375° F for about 10 to 12 minutes.

Squeeze fresh lemon on salmon just before serving.

Chef Notes: Also very good for sea bass, grilled steak, grilled shrimp and grilled chicken. Use as a spread on toasted bread topped with Jeff’s Naturals Roasted Bell Peppers Strips and goat cheese.

Peperoncini Potato Salad

Peperoncini Potato Salad

Prep Time:  5min | Total Time: 25min | Serves: 4

Ingredients

Directions:

Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.

Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.

Spring Spinach Salad with Blue Cheese Stuffed Olives

Recipe: Spring Spinach Salad with Blue Cheese Stuffed Olives

Prep Time: 20 min | Total Time: 30 min | Serves: 4-6

Ingredients

For the Salad:

For the Dressing:

  • 2/3 c. extra virgin olive oil
  • 1 tsp. crushed garlic
  • 1 tsp. Dijon mustard
  • 3 Tbsp. red wine vinegar
  • 1 tsp. lemon juice
  • Salt and pepper to taste

Directions:

Cook bacon, drain and set aside to cool. Chop blue cheese stuffed olives crosswise, into rounds. Slice apple into 1/2-inch by 1/2-inch pieces. Chop bacon. Combine all ingredients with spinach.

Combine all dressing ingredients and whisk until combined, and drizzle over salad. Serve immediately.

Farro Salad

Five “Farr-Out” Reasons to Love Farro + Three Great Recipes to Try!

Farro Recipes Jeff's Naturals

As you plan your next meal, why not try cooking with farro, the ancient grain with tremendous health benefits?

Farro is a whole grain wheat, larger than barley grain and possessing a similar taste. It’s very simple to cook on a stovetop, also great when prepared in a rice maker or a pressure cooker. It’s often used as an alternative to rice or pasta for all the nutritious qualities it contains.

Interested yet? Check out our top five reasons to love farro:

#1 Great Way to Up Your Vitamin B3 & Magnesium Intake
Farro is an excellent source of Vitamin B3, instrumental in improving your body’s metabolism. It’s also a great choice for your daily dose of Magnesium, which strengthens your blood pressure, bone strength, and overall cardiac health.

#2- This Supergrain is Rich in Anti-Oxidants
The anti-oxidants present in farro help prevent degenerative diseases and general cardiovascular problems.

#3 Great Source of Protein
Yes, it’s true! Farro contains about 15% protein, with 7 grams of protein found in a single serving!

#4 Cholesterol-Free
Not only is farro cholesterol-free, a full bowl has 8 grams of cholesterol-lowering fiber in it! An excellent choice for anyone watching their weight.

#5 Contains Complex Carbohydrates
The complex carbohydrates present in farro extend its digestion time, thus leaving you with more energy throughout the day.

So now you know why you should be cooking with farro but you may be wondering how to cook with it?

Consider these easy-to-make recipes below using Jeff’s Naturals line of certified non-GMO olives & peppers as an entry point into the delicious world of farro.

Farr-Out Recipe #1: Italian Farro Minestrone

Recipe: Italian Farro Minestrone
Prep Time: 15 min | Total Time: 45 min | Serves: 6

Ingredients

  • ¾ c. farro
  • 2 tbsp. extra virgin olive oil
  • 1 shallot, or ½ small onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 sprigs thyme
  • 1 ½ Tbsp. crushed garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 1/3 c. parsley, fine chopped
  • 1-14 oz. can cannellini beans, drained and rinsed
  • ¾ c. Marinara Sauce
  • ¾ c. Jeff’s Naturals™ Roasted Red Peppers and Caramelized Onions, drained and rough chopped
  • 6-8 c. chicken broth
  • Salt and pepper to taste
  • Grated parmesan to garnish

Directions:

In a large saucepan, bring salted water to a boil. Add farro and cook for 10-15 minutes or until tender. Drain and set aside.

In a soup stockpot on medium heat, add olive oil, chopped shallot, carrot, and celery. Cook for 5 minutes until vegetables start to soften. Next add thyme sprigs, crushed garlic and kale. Stir for 2 minutes to wilt kale. Add the remaining ingredients with the reserved farro and let soup simmer 30 minutes.
Serve hot with parmesan cheese on top and enjoy.

Farr-Out Recipe #2: Castelvetrano Spring Farro Salad

Recipe: Castelvetrano Spring Farro Salad
Prep Time: 10 min   Total Time: 25 min   Serves: 4-6

Ingredients

  • 1 c. farro
  • 1 c. shelled edamame
  • 1 c. peas, (we used frozen)
  • 1 c. broccolini, blanched and chopped
  • ¼ c. green onions, thin sliced
  • ½ c. Jeff’s Naturals™ Whole Castelvetrano Olives, cut off pit with paring knife
  • 3 Tbsp. extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 Tbsp. tarragon, fine chopped
  • 2 Tbsp. parsley, fine chopped
  • Salt and pepper to taste

Directions:

Bring 6 cups of salted water to a boil.  Add farro and cook uncovered for 10-15 minutes or until tender to bite.  Farro has a natural bite and chewiness to it when it’s cooked through. Drain farro in a colander and set aside until slightly cooled.

In the meantime, in a large mixing bowl, add the edamame, peas, broccolini, green onions, olives, olive oil, lemon juice and zest.

Add farro to large mixing bowl and toss all ingredients together.  Add the herbs, season with salt and pepper to taste and serve!

Chefs Note:  Feel free to play with this recipe and use any vegetable or herb in season.  Asparagus, green beans, thyme or basil would all be wonderful. It will taste the best when the produce is the freshest!

Farr-Out Recipe #3: Farro Salad with Blue Cheese Stuffed Olives

Farro Salad with Blue Cheese-Stuffed Olives, Apples and Roasted Garlic
Prep Time: 5 min | Total Time: 20 min | Serves: 4-6

Ingredients

  • 1 c. farro
  • 1 shallot, minced
  • 2 ½ Tbsp. balsamic vinegar
  • 2 ½ Tbsp. extra virgin olive oil
  • 2 Tbsp. chopped parsley
  • ½. dried cranberries or cherries
  • ½ c. Jeff’s Naturals™ Blue Cheese Stuffed Olives, sliced
  • 1/3 c. slivered almonds, toasted
  • ½ c. roasted garlic cloves (can purchase in most specialty food stores)
  • 1 apple, diced and coated with lemon juice to prevent oxidization
  • ½ c. smoked mozzarella, cut into small cubes
  • Salt and pepper to taste

Directions:

Bring 6 cups of water to a boil and add farro. Let cook about 10 minutes until tender to bite. Drain farro in a colander and set aside.

While faro is cooking, add the minced shallot, balsamic, olive oil, parsley with some salt and pepper to taste, in a large mixing bowl. Add the cooked faro and mix to coat. Add the rest of the ingredients and stir to combine.

Great served room temp or cold.

For more delicious and healthy recipes head on over to our Recipes page.

When it Comes to Flavor and Fun, a Little Peperoncini Goes a Long Way

“Ugh…Pasta for dinner again?”

Does this sound familiar? If so, may we suggest adding a little twist to your regular quick weeknight dish? Why not throw in some Jeff’s Naturals sliced Golden Greek Peperoncini to liven things up! A little bit goes a long way to bring plenty flavor and fun to the table!

The possibilities are endless, you just have to get creative!

For instance, did you know you could liven up any sandwich or wrap with a hearty helping of our peperoncini? You can also toss peperoncini into a mixed green salad or top it on a pizza for an extra punch of flavor!

Pizza

How about creating a plentiful antipasto platter with our Whole Golden Greek Peperoncini, Kalamata Olives, marinated Artichoke Hearts, Roasted Bell Pepper Strips and assorted meats and cheeses? Or add some peperoncini & feta to your mac ‘n cheese for a spicy kick to the traditional recipe!

Who knew there were so many ways peperoncini can save dinner?

Here are 3 easy recipes that just may become an instant classic for you and your family! And with so little prep or need for a clean up, these dishes also made an ideal weeknight dinner (very helpful as the kids head back to school!).

Mediterranean Pasta Salad

Mediterranian Salad

1- 16 oz. package of dried rotelle pasta
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
8 oz. Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
8 oz. Jeff’s Naturals Sun-Ripened Dried Tomatoes, not drained
8 oz. Jeff’s Naturals Roasted Bell Pepper Strips, chopped
2 Jars (4 oz) marinated Artichoke Hearts, drained, coarsely chopped
2 Tbsp. red wine vinegar
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. fresh cracked black pepper

Preparation
Boil Pasta according to the directions on the package. Rinse under cold water and drain thoroughly. Add pasta to a medium sized bowl along with the remaining ingredients. Blend together. The pasta salad may be served immediately or stored covered in the refrigerator for the following day. Enjoy!

Jeff’s Kickin’ Turkey Meatball Sandwich

Meatball Sandwich

2 c. prepared turkey meatballs
1 jar gourmet pasta sauce, (We like Tomato Basil- YUM!)
1 medium red onion
4 soft sandwich rolls
1 c. Jeff’s Naturals sliced Golden Greek Peperoncini
4 oz. provolone cheese, sliced

Preparation
Preheat oven to 400°F.

Heat 1/4 c. olive oil and prepare turkey meatballs according to package directions. Add pasta sauce and simmer on low. While meatballs are cooking, slice onion and cook in a skillet on medium high heat with remaining olive oil until edges are caramelized.

Open sandwich rolls and place on a baking sheet. Place onions on one side of the sandwich rolls. Place peperoncinis on the other side and top with provolone cheese. Heat in oven for five minutes, or until cheese melts. Remove pan from oven and add turkey meatballs to sandwiches. Serve with remaining sauce.

Best Ever Greek Salad

Greek Salad

1 c. Extra Virgin Olive Oil
1/2 c. white wine vinegar
2 Tbsp. dried oregano
2 c. feta cheese, diced
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
2 jars (15 oz.) Jeff’s Naturals Roasted Bell Pepper Strips, drained & sliced
3 green bell peppers, seeds and membranes removed, sliced
3 large cucumbers, preferably seedless, peeled and sliced
1 jar (16 oz.) jar Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained and roughly chopped
2 large red onions, peeled and thinly sliced
1-1/2 pints cherry tomatoes, halved
Freshly ground black pepper to taste

Preparation
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.

photo credit: mhaithaca via photopin cc

Big News About Jeff’s Naturals Feta and Blue Cheese Stuffed Olives…..

Cheese Stuffed OlivesNo more canola oil!

We, at Jeff’s Naturals, are passionate about good health and offering consumers products with ingredients that are free of preservatives, stablilizers, artificial colors, flavors, sulfites and GMOs.

In addition, we are always striving for excellence and believe one of the best ways to get better is to listen to our consumers.

Our Cheese Stuffed Olives, packed right here in the Napa Valley, are one of our most popular items in natural food stores.  However, many of you have contacted us via email and social media to let us know that you prefer not to include canola oil in your diet, even if it is non GMO.  This prompted us to make a change.

While it’s necessary to use oil when packing cheese stuffed olives (otherwise the cheese begins to degrade), we have opted to use expeller pressed sunflower oil, a lighter alternative to canola oil. We think you’ll agree that this makes our Blue Cheese Stuffed Olives and Feta Cheese Stuffed Olives  even more appealing!

Price Reduction!

We would also like to share that we have been able to reduce the price on these two olives—you should soon see these two cheese stuffed olives being line priced with our other delicious Jeff’s Naturals olives!

This means you can stock up on all of your favorite Jeff’s Naturals olives, at the same price! Whether you try them in a Caesar salad, sprinkled over a pizza, in a martini, an antipasto platter or tossed into your favorite pasta dish, you can’t go wrong!

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Here are a few ideas to enjoy our new and (if we do say so) improved cheese stuffed olives:

  • Make an olive tapenade by putting Jeff’s Naturals Feta Cheese Stuffed Olives into a food processor with some of the olive brine and olive oil.
  • Sauté Jeff’s Naturals Blue Cheese Stuffed Olives with ground meat, tomato sauce, raisins and herbs for a quick skillet picadillo. Serve over rice for a satisfying meal.
  • Add chopped Jeff’s Naturals Feta Cheese Stuffed Olives to some couscous, with diced tomato, minced onion and drizzle with some olive oil and olive juice and garnish with basil. You’ll have a 5 minute dish to take to your next picnic.

For more inspiration, visit our recipe page and search for recipes featuring our Blue Cheese Stuffed Olives and Feta Cheese Stuffed Olives!

Do you have any feedback about our ingredients?  Feel free to share it with us on Facebook or our contact page.

7 Ways to Enjoy Jeff’s Naturals Organic Kalamata Olives

All About A Kalamata

Kalamatta Olives

There is something special about Kalamata Olives, sometimes referred to as “Greek olives”. What makes them so unique? Is it the flavor? The meaty texture? The distinctive almond shape or the rich dark color?  Whatever it is, Kalamata Olives are a staple in Mediterranean households and the highlight of many healthy dishes.

Jeff’s Naturals Organic Pitted Whole Kalamata Olives and Organic Sliced Greek Kalamata Olives are Gluten Free, Non-GMO Verified, Organic and Vegan. Though there are countless ways to enjoy them.  Here are seven tasty ideas:

1. Toss pitted Jeff’s Naturals Organic Pitted Whole Kalamata Olives with feta cheese, lettuce, tomatoes, olive oil and red wine vinegar for a refreshing Greek salad.

2. Serve them as part of a gourmet cheese plate or antipasto platter. Enjoy with Romano and/or Feta cheese and a glass of Cabernet Sauvignon or Merlot (from Napa Valley of course)!

3. Combine Jeff’s Naturals Organic Pitted Whole Kalamata Olives in a food processor with garlic, anchovy filets, capers, lemon juice, and olive oil for a terrific tapenade. Spread it on fish or chicken before baking or serve it as a spread with crackers or crusty bread.

4. Dress up a plain cheese pizza with a handful of Organic Sliced Greek Kalamata Olives and a sprinkling of minced fresh oregano.

5. Sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pitted Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over chicken or fish with a garnish of minced fresh herbs.

6. Serve Jeff’s Naturals Kalamata Olives alongside hummus and feta cheese with warm pita triangles.

7. Make a memorable omelet by adding Organic Sliced Greek Kalamata Olives and a dollop of tangy goat cheese.

We have gone through great lengths to ensure our Organic Kalamata Olives are the highest quality. Our olives are grown in Kalamata, Greece and the surrounding countryside. We source our olives from small family farms in Greece with whom we’ve been working for many years. Jeff and our Italy-based import manager visit Greece frequently throughout the harvest to ensure that only the best quality of olives.

Here are some additional recipes featuring Jeff’s Naturals Kalamata Olives.  Enjoy!

Pasta Nicoise
Indian Summer Palette Salad
Mediterranean Stuffed Zucchini
Encrusted Salmon with Olive Pesto
Deep Dish Party Pizzas
Mediterranean Couscous
Watermelon, Olive, Jalapeño and Feta Salad