Idea Center - Tips

Toss Mezzetta® Sun-Ripened Dried Tomatoes with chilled cooked pasta, sliced Kalamata Olives and Marinated Artichoke Hearts for a colorful and delicious pasta salad.

In a food processor, mix Mezzetta® Sun-ripened Dried Tomatoes with pitted Kalamata Olives, Capers, garlic, anchovy filets, lemon juice and olive oil for a terrific tapenade. 

Create a plentiful antipasto platter with Mezzetta® Kalamata Olives and Marinated Artichoke Hearts, Roasted Red Bell Peppers, Giardiniera and assorted meats and cheeses.

Roughly chop Napa Valley Bistro Kalamata Olives and toss with Olive Oil and Capers. Spoon mixture over a block of cream cheese or goat cheese and serve with pita chips or crackers.

Mix reserved Napa Valley Bistro Kalamata Olive marinade with extra virgin olive oil for a quick and tasty salad dressing.

Serve Mezzetta® Kalamata Olives alongside hummus and feta cheese with warm pita triangles.

Sauté diced onions and minced garlic in olive oil, toss in a handful of sliced or pitted Mezzetta® Kalamata Olives and a cup or two of diced tomatoes. Simmer and serve over chicken or fish with a garnish of minced fresh herbs.

For a quick, satisfying meal, toss sliced Mezzetta® Kalamata Olives with hot pasta and a dash of Mezzetta® Olive Oil. Top with freshly grated parmesan cheese and enjoy!

Make a memorable omelet by adding sliced Mezzetta® Kalamata Olives and a dollop of tangy goat cheese.