Gaea Green Olive Tapenade 100G
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Visit our website: www.gaea.gr, for more "Gaea" recipes.
Only natural ingredients used. Can be used as a dip with crackers or vegetables. Spread on bread/ sandwiches. Toss with pasta; Season fish; Stuff cherry tomatoes & avocado halves; Add to pasta/rice sauces; Top pizzas. Meze - finger food and appetizers to savour and share from the Greek Mediterranean table.
Pack Size: 100g
Green Olives (83%), Extra Virgin Olive Oil, (15.5%), Coriander, Lemon Juice, Basil, Garlic
- Refrigerate after opening consume within 15 days.
- Best Before End: See Packaging.
Country of Origin:
Preparation and Usage:
Other serving suggestions & recipes for Gaea "Green Olive Tapenade"
Excellent mixed into simple olive oil and lemon vinaigrettes or tossed with cooked pasta such as ziti or rigatoni, olive oil, and fresh herbs for a simple dinner.
Try it in potato salads, with chopped scallions or onions, a little garlic, olive oil, lemon juice and herbs, or tossed in bean salads.
It goes especially well with small white beans.
Rice Salad with Gaea Green Olive Tapenade, Lentils and Herbs
For 6 servings
250 gr. (8 oz.) basmati rice
2 cups water
4 tbs. Gaea "D.O.P. Sitia, Crete Extra Virgin Olive Oil"
125 gr. (4 oz.) small green lentils
1 jar Gaea "Green Olive Tapenade"
Juice of 1 fresh lemon
Finely grated zest from 1 lemon
2/3 cup finely chopped fresh dill
Salt and freshly ground black pepper
Combine rice, 2 cups water, 1 tablespoon olive oil and 2 teaspoons salt in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer until the rice has absorb remaining water. Fluff with a fork. In the meantime, boil the lentils in ample water over medium heat for 20-25 minutes, until tender but al dente. Strain.
Combine the rice, lentils, Gaea "Green Olive Tapenade", lemon juice, lemon zest, dill, salt, pepper and remaining olive oil in a serving bowl. Toss gently to combine and serve.
Gaea Products S.A.,
301 00 Agrinio,
Product may contain olive stones (Whole or fragments)
100 Grams ℮
|Typical Values||Typical Values per 100g|
|of which saturates||3.6g||-|
|of which sugars||<0.5g||-|
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