Idea Center - Tips

Roughly chop the Napa Valley Bistro Olive Antipasto and toss into an omelet. Mix the marinade with a bit of extra virgin olive oil and use it to dress a side salad topped with the peperoncini and you’ve got a beautiful brunch.

Serve Napa Valley Bistro Italian Olive Antipasto with feta cheese, hummus and warm pita triangles.

Pit Mezzetta® Castelvetrano Olives by crushing them with the side of a chef's knife or a hard, flat object and work the pits out by hand or use a cherry pitter. Return olives back to jar (to maintain color).

Pitt Mezzetta® Castelvetrano Olives and add to a martini. Never ruin expensive gin with inferior olives.

Add pitted, sliced Mezzetta® Castelvetrano Olives to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions and chopped flat-leaf parsley.

Pit Mezzetta® Castelvetrano Olives and add to braised meat dishes, especially chicken or duck.

Toss pitted Mezzetta® Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.

Serve Mezzetta® Castelvetrano Olives as a quick and addictive snack by themselves or alongside Spanish Marcona almonds and Manchego cheese.

Stir a splash of white wine into pesto and toss with a bowl of Mezzetta® Castelvetrano Olives for a unique and flavorful snack.