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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

For a fish main course ready in minutes with a Mediterranean flavour, 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! #Zuccappetito

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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

Cold pasta? 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! #Zuccappetito

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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

A dinner-saver recipe that will transport you directly to Greece? Here it is! Cut cherry tomatoes and dress them with Zuccato Pitted Black Olives, oregano, garlic, oil, and salt, then bake everything with feta for about 20 minutes. Take out of the oven, enjoy! #Zuccappetito

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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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