Roasted black olives
Try tasting them this way to make your kitchen unique:
Fennel salad and roasted black olives:
Preparation time: 7 minutes
Procedure:
A quick and tasty salad? Finely slice the fennel and quickly saute over high heat with oil and salt. Top with Zuccato Roasted Black Olives, orange juice and zest, and finally chopped Zuccato Capers. Enjoy #Zuccappetito
Aeolian salad:
Preparation time: 30 minutes
Procedure:
Our capers and olives are perfect for this dinner-saving recipe with a Mediterranean flavor: boil some potatoes, cut them into cubes and flavor them with Salt-Rinsed and Chopped Capers, Fine Green Olives from Cerignola with stone and Roasted Black Olives Zuccato and combine them with some beef heart tomatoes, canned tuna, spring onion and a few basil leaves. Enjoy #Zuccappetito
Toasted black olive sauce:
Ingredients for 4 people: 200 g cherry tomatoes, 2 eggplants, 20 g anchovies, 2 cloves of garlic, 15 olives, roasted black, Fine salt, Extra virgin olive oil, Pepper
Preparation time: 5 minutes
Cooking time: 15 minutes
Procedure:
Slice the eggplant, leaving the skin on. Spread them out on a baking dish, add fine salt and cover with paper towels letting them rest for at least 15 minutes then dice them Next, mince and then brown the garlic, add the anchovies and continue to brown. After about 5 minutes, add the diced eggplant and cook for another 5 minutes.
