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Pitted Black Olives

Try them like this to make your kitchen unique:

Rombo alla mediterranea Zuccato

Mediterranean Turbot

Preparation time:10–15 minutes

Ingredients

  • Zuccato Gourmet Seasoned Capers
  • Zuccato Pitted Black Olives
  • Turbot fillets
  • Datterini tomatoes
  • Garlic
  • Basil or oregano

Method

Combine datterini tomatoes, a garlic clove, Zuccato Gourmet Seasoned Capers, Zuccato Pitted Black Olives, and turbot fillets, then cook in a saucepan or oven. Flavour with plenty of basil or oregano. Enjoy! #zuccapetito

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Pasta fredda con carciofini e prosciutto Zuccato

Cold Pasta with Artichokes and Ham

Preparation time:10 minutes

Ingredients

  • Zuccato Artichokes
  • Zuccato Semi-Dried Cherry Tomatoes
  • Zuccato Pitted Black Olives
  • Pasta
  • Cubed cooked ham
  • Basil

Method

Cook your favourite pasta shape and dress it with Zuccato Artichokes, Semi-Dried Cherry Tomatoes, Pitted Black Olives, cubed cooked ham, and basil. Serve chilled. Enjoy! #zuccapetito

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Feta al forno con olive e pomodori Zuccato

Baked Feta with Olives and Tomatoes

Preparation time:25 minutes

Ingredients

  • Zuccato Pitted Black Olives
  • Feta
  • Cherry tomatoes
  • Oregano
  • Garlic
  • Oil
  • Salt

Method

Feta, cherry tomatoes and Zuccato Pitted Black Olives are baked together with oregano, garlic, oil and salt. The preparation requires just a few steps and brings a warm, Mediterranean-flavoured dish to the table, with the feta softening during cooking and the olives completing the dressing.

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Paté di olive nere al formaggio cremoso Zuccato

Black Olive Pâté with Cream Cheese

Preparation time:5 minutes

Ingredients

  • 100g pitted black olives
  • 100g cow's milk ricotta
  • Ground black pepper
  • Fine salt
  • Breadsticks

Method

Blend the black olives to create a very thick olive pesto.

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Cilindri di mortadella con ricotta e olive nere Zuccato

Mortadella Cylinders with Ricotta and Black Olives

Preparation time:10 minutes + resting

Ingredients

  • 250g sliced mortadella
  • 500g cow's milk ricotta
  • 50g pitted black olives
  • Extra virgin olive oil
  • Fine salt
  • Pink peppercorns
  • 100g Parmigiano Reggiano
  • Blackberries

Method

Take a bowl, add the ricotta with the chopped black olives, thyme, fine salt, PDO Parmigiano Reggiano, and a drizzle of extra virgin olive oil. Use a whisk to mix all the ingredients.

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Nutrition facts per 100 g

Official nutritional values are being updated and will be published shortly. The figures shown here are provisional.

Per 100 g of product

  • Energy573 kJ / 139 kcal
  • Fat13 g
  • of which saturates2,3 g
  • Carbohydrate4,1 g
  • of which sugars0 g
  • Protein1,3 g
  • Salt1,9 g
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