Monthly Archives: April 2015

Simple Ways to Treat Yourself with Garlic Stuffed Olives & Spicy Italian Olive Antipasto

Jeff's Naturals Garlic Olives Antipasto

April is National Garlic Month, so we are highlighting some of our favorite ways to enjoy Jeff’s Naturals Garlic Stuffed Olives & Spicy Italian Olive Antipasto! Each delectable olive is hand stuffed with locally grown garlic of California, typically within 48 hours of harvest. The quality, consistency and addictive nature of these olives are unrivaled.  Learn more about the farm to table story of our garlic.

Simple serving Ideas for Jeff’s Naturals Garlic Stuffed Olives & Spicy Italian Olive Antipasto

  • Toss Spicy Italian Olive Antipasto into a salad with a delicious vinaigrette made by whisking a bit of it’s marinade with extra virgin olive oil.
Recipe: Rainbow Chard with Garlic Stuffed Olives
Recipe: Rainbow Chard with Garlic Stuffed Olives –Click here for recipe.
Recipe: Artichoke-Green Olive Tapenade
Artichoke and Green Olive Tapenade- Click here for recipe.
Jeff's Naturals Bloody Mary
Jeff’s Naturals Bloody Mary-Click here for recipe.

For more inspiration and to learn more about our products, please visit our recipe page.

Ten Fantastic Ideas For Your Cinco de Mayo Fiesta

Jeff's Naturals Cinco de Mayo Recipes

Sweet, sweet Cinco de Mayo! This festive holiday is a celebration of Mexican heritage and culture, but it is perhaps the wonderful Mexican cuisine that makes Cinco de Mayo such a favorite among foodies. What’s not to love about spicy dips & chips, margaritas, enchiladas, tacos and more?

Here’s a few of our favorite serving ideas using Jeff’s Naturals Products to help you plan the most fantastic Cinco de Mayo fiesta yet!

#1 Margarita Party Plate

Jalapeño Stuffed Olives
Pepper Jack Cheese
Smoked Cheddar Cheese
Sliced Hot Cherry Peppers
Garlic Stuffed Olives
Spicy Italian Olive Antipasto

*Jalapeño Guacamole, Tortilla Chips,*Black Bean & Roasted Red Pepper Salsa, *Spicy Queso Dip, Cumin-roasted almonds, Fresh Lime Juice Margaritas, *Jalapeño Mangoritas
*Recipe below

#2 Watermelon Jalapeño Margaritas

Watermelon Jalapeño Margaritas

In a blender, puree 5 cups of seedless watermelon cubes and strain juice through a fine wire mesh sieve. Discard any pulp and seed remnants.

In a large pitcher, stir together watermelon juice, 1 cup silver tequila, ½ cup of Cointreau (you could also use triple sec), and ¼-½ cup of fresh lime juice. Add a splash of Sliced Tamed™ Jalapeño brine to taste and stir to combine. Keep cold until ready to use.

In a shallow dish, combine 3 tbsp. of kosher salt and 1 tsp. of chili powder.

To prepare the margaritas, rim each glass with the chili powder mixture by wetting the rim of the glass with Cointreau and dipping in the chili and salt. Pour the watermelon margarita over ice and serve with a garnish of watermelon cubes and jalapeño slices. Serves: 4-6

#3 Jalapeño Guacamole

Jalapeño Guacamole

Combine the following ingredients in a large bowl and mix thoroughly: 1-1/2 lbs. firm, ripe avocados, peeled, pitted and diced, 1/3 c. Jeff’s Naturals™ Diced Jalapeño Peppers, 1 Tbsp. of salsa, 4 Tbsp. fresh lemon juice, ¼ tsp. ground cumin, ¼ tsp. crushed garlic and Salt and pepper to taste.

Add more salsa to suit spiciness level. Add salt and pepper to taste. Serve with tortilla chips as an appetizer, or top off your favorite Mexican dishes. Serves: 6-8
Click here for original recipe.

#4 Black Bean & Roasted Red Pepper Salsa

Black Bean & Roasted Red Pepper Salsa

Drain and 1 1/2 jars of Jeff’s Naturals Roasted Bell Pepper Strips and chop. In a large mixing bowl, toss red peppers with 1 can of  black beans (drained and rinsed), 1/2 cup of minced red onion, 3 Tbsp of fresh lime juice, 1/4 cup of Virgin Olive Oil, 1/4 cup chopped fresh cilantro, 2 Tbsp minced green onions (including tops), 1 Tbsp. Jeff’s Naturals Sliced Tamed Jalapeños, 1 tsp. crushed garlic and 1 tsp. salt. Refrigerate for 25 minutes and serve.

#5 Jalapeño Mangorita

Jeff's Naturals Jalapeño Mangorita

Fill a rock glass ¾ full with ice. Add 1 ½ oz. of tequila and fill with mango juice leaving just enough room for the juice of ½ lime, and a splash of Sliced Tamed™ Jalapeño brine. Stir to combine and serve with a lime wedge and slice of jalapeno. Serves: 1
Click here for original recipe.

#6 Macho Nachos

Recipe: Macho Nachos

Preheat oven to 450º F. Spoon 8 oz. light sour cream onto a large, shallow dish, spreading evenly. Top with 1-½ cup of rinsed black beans, ½ jar Jeff’s Naturals Sliced Hot Cherry Peppers (drained) and ½ jar Jeff’s Naturals Diced Tamed Jalapeños (also drained).

Place tortilla chips around edge of plate, lodging them firmly into the dip. Sprinkle entire plate with 1 cup of queso fresco and ½ cup of cheddar cheese. Heat in the oven for five minutes, or until cheese has melted.

Sprinkle with diced roma tomatoes, avocado and scallions on top of beans. Top with a dollop of sour cream to garnish. Serve with remaining bag of tortilla chips. Serves: 8
Click here for original recipe.

#7 Jalapeño Lime Margarita

Jalapeño Lime Margarita

Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Diced Tamed™ Jalapeño Pepper brine to taste and blend again. Pour into a rimmed glass with salt and garnish with a lime wedge and jalapeño ring. Serves: 6

#8 Spicy Queso Dip

Spicy Queso Dip

In a medium saucepan melt ¼ cup of butter over medium-high heat. Add ¼ cup of flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1-2 minutes. Do not allow the roux to brown. Slowly whisk in 2 cups of whole milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat and simmer for 2 to 3 minutes.

Stir in 4 cups of shredded Mexican blend cheese, one cup at a time, and whisk until melted. Next, stir in the 1 c. Jeff’s Naturals™ Diced Tamed Jalapeño Peppers (drained with brine reserved) and 1 cup of drained and roughly chopped Jeff’s Naturals™ Roasted Bell Pepper Strips. If the sauce seems too thick, thin with some of the jalapeno brine or milk until you achieve the desired consistency. Serve with tortilla chips. Serves: 6-8
Click here for original recipe.

#9 Spice-it-up Jalapeño Martini

Pour 3 oz.of vodka and a splash of dry vermouth with 2 oz. Jeff’s Naturals Sliced Tamed Jalapeños brine into a martini shaker with ice. Shake at least 30 seconds and pour into a chilled martini glass. Garnish with 2-3 Jalapeño Stuffed Olives and enjoy!
Click here for original recipe.

#10 Creamy Jalapeño Dip

Recipe: Creamy Jalapeño Dip

Mix together, 1/4 cup mayo, 1/2 cup cream cheese, 1/2 cup sour cream, 2 cup shredded sharp cheddar cheese, 1 cup Jeff’s Naturals Diced Tamed Jalapeños, 1/2 Tbsp. fresh chopped parsley and salt and fresh cracked pepper to taste. Add jalapeño brine to taste as well. Serve warm or cold with crackers or a sliced baguette. Serves: 8
Click here for original recipe.


From Local Farms to Your Table- The Story Behind Jeff’s Naturals Garlic Stuffed Olives

April is National Garlic Month!

Throughout history, garlic has been utilized all over the world for its medicinal purposes and unique flavor. It’s versatility makes it a staple in everything from Asian to Mediterranean to Southwestern cuisine. In honor of National Garlic Month, we thought this would be a great time to give our garlic some due recognition.

If you have ever tried one of our Garlic Stuffed Olives, you’d understand why it’s a favorite among our consumers. The quality, consistency and addictive nature of these large, buttery olives hand stuffed with plump and savory cloves of garlic are simply unrivaled.

They can be enjoyed as a snack right out of the jar or used to garnish a bountiful Bloody Mary,  add flavor to your salad,  perk up a morning omelet and so much more!

From Farm to Table- The Story of Our Garlic

Garlic-Stuffed-OlivesWhere does our garlic come from?
The garlic used in Jeff’s Naturals Garlic Stuffed Olives is sourced from local family run farms in Gilroy (also known as the “Garlic Capitol of the World”) and Bakersfield, California.

Why do we only use locally grown California garlic?
Garlic from California is simply better. The mild climate near the coast in California is perfect for growing garlic (preferable over the garlic from China), and our consumers get a much fresher product with more flavor.

How many pounds of garlic does Jeff’s Naturals use every year?
Our materials manager estimates we currently use about 15,000 pounds of garlic each year, and hope to double that number in the coming years!

When is the garlic harvested?
The garlic harvest season is July through September.

What happens to the garlic once it is harvested?
Since we harvest during the hot summer months, the garlic is brought in to special cooling rooms immediately after harvesting in the field (garlic needs to be cooled or else it will spoil in the heat). Once the garlic is cooled, it is peeled and placed in boxes before it is loaded onto refrigerated trucks where it stays fresh as it is transported to our Napa Valley production facility.

How long does will it take to make our Garlic Stuffed Olives?
The entire process usually happens within 48 hours of harvest. Once the garlic arrives, we almost immediately begin the process of handstuffing stuffing the olives (sourced from family farms in the Mediterranean) before we put them into jars and ship them to your local natural foods store for you enjoy.

Jeff's Naturals Garlic

Now that you know the story behind our fresh garlic, click here for simple serving ideas to help you enjoy Jeff’s Naturals Garlic Stuffed Olives and Spicy Italian Olive Antipasto even more!

photo credit: garlic via photopin (license)

photo credit: IMG_8297 viphotopa in (license)