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Pitted Queen Olives

16 oz. of Sicilian style pitted queen olives, great for stuffing

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GF144

$5.60

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16 oz. of Sicilian style pitted queen olives, great for stuffing

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Pitted Queen Olives

Pitted Queen Olives

16 oz. of Sicilian style pitted queen olives, great for stuffing

Write your review

Discover ours recipes with this product

  • Three Olive Spread

    Three Olive Spread

    Combine the olives and garlic in food processor. Pulse to chop, then add balsamic vinegar and oil.
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  • 	Lemony Orzo

    Lemony Orzo

    Boil orzo until al dente; drain. In a skillet heat oil and garlic about 2 minutes. Raise heat to medium and stir in orzo, zest and parsley. Cook, stirring until hot. Remove from heat and stir in cheese, olives, scallions and pepper to taste.
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  • Pan-Seared Swordfish with Tomatoes, Olives, and Capers

    Pan-Seared Swordfish with Tomatoes, Olives, and Capers

    Heat oil in deep skillet over medium high heat. When oil is hot, add swordfish. Brown it well on all cut sides, about 2 minutes per side, sprinkling steaks with salt and pepper (it should take no longer than 8 minutes). Remove swordfish to a plate. Turn heat down to medium; add garlic, capers, pepper flakes and olives. Cook, stirring constantly, 1 minute. Add tomatoes with their juice and bring mixture to a boil. Gently slide swordfish back into the sauce; cook turning once, until tender and jus
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  • 	Baked Swordfish with Tomatoes and Green Olives

    Baked Swordfish with Tomatoes and Green Olives

    Preheat oven to 450. In a large skillet, heat the oil over moderately high heat until hot but not smoking. Add the swordfish and brown lightly 2-3 minutes per side, seasoning each side with salt and pepper after browning. In the same skillet, cook the onion and celery over moderate heat until translucent 4-5 minutes. Add tomatoes, red peppers. Stir to blend, cover and simmer until the sauce begins to thicken, about 15 minutes. Stir in olives. Spoon the sauce over the fish. Cover the dish wit
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  • Marinated Mushroom Salad

    Marinated Mushroom Salad

    In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives tossing to coat. Cover and refrigerate 1 hour. Toss with lettuce as desired.
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  • Thyme Garlic Chicken Breast

    Thyme Garlic Chicken Breast

    Remove and discard skin from chicken. Sprinkle with garlic, thyme and salt. Place in 4 quart slow cooker. Pour orange juice and vinegar over chicken. Cover and cook on low heat for 6-7 hours. Remove chicken from slow cooker; cover and keep warm. Discard juices. In a large bowl, toss together greens, tomatoes, olives and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle balsamic over salads. Makes 6-8 servings.
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  • Olives Marinated in Orange Olive oil

    Olives Marinated in Orange Olive oil

    Zest the orange and lemon and place in a bowl along with oil. Add garlic, sherry, salt and olives to the juice and zest and give it a good stir. Allow mixture to marinate at least 12 hours making sure the flavors are well blended. Can up to a week marinating at room temperature.
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