DELICIOUS RECIPES FOR YOU!

Flatbread with Casa Di Oliva Kalamata Olive Spread

​Yield: 1 Flatbread
Time: 5 Minutes
Ingredients:
​1 Flatbread cracker
1 heaping tablespoon Casa Di Oliva Kalamata Olive Spread
3 thin slices cucumber, cut out seeds
½ teaspoon Casa Di Oliva Sundried Tomato Spread Topping
Palermo Stuffed Olives with Garlic, cut into slices
Salt and pepper to taste
  1. Prepare all ingredients in an assembly line.
  2. To assemble one flatbread, take 1 Flatbread and spread Casa Di Oliva Kalamata Olive Spread in a thin layer on top.
  3. Fan the cucumber slices in the center of the flatbread.
  4. Place the Palermo Sundried Tomato Spread topping on the end point where the cucumber fan finishes.
  5. Garnish with Palermo Stuffed Olives with Garlic slices.
 
Optional Garnishes to finish:
Drizzle with Casa Di Oliva 100% Organic Extra Virgin Olive Oil. Season with fresh cracked black pepper and sea salt.

Panetini with Palermo Marinated Sundried Tomato

Yield: 1 Panetini
Time: 5 Minutes
Ingredients:
​1 Panetini lay flat on cutting board
1 tablespoon fig spread
1 slice of jamon serrano, cut in half horizontally
2 pieces of Palermo Marinated Sundried Tomato Julienne cut
1 tablespoon Casa Di Oliva 100% Organic Extra Virgin Olive Oil
Fresh chives, finely chopped
Black pepper to taste
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  1. Take the Panetini toast and spread the fig spread over the toast in a thin layer.
  2. Roll the ½ slice of jamon serrano on top.
  3. Place 2 pieces of Palermo Marinated Sundried Tomato Julienne cut on top.
  4. Garnish with fresh chives, a drizzle of Casa Di Oliva 100% Organic Extra Virgin Olive Oil and fresh cracked black pepper.

Cheese Dip with Palermo Jalapeno Spread and Pretzel sticks

Yield: 2 Cups of Dip
Time: 15 Minutes
Ingredients:
​1 package of pretzel sticks
2 tins of brie cheese
4 oz. cream cheese
¼ cup of Palermo Jalapeno Spread
Pinch of sea salt
Pinch black fresh ground pepper
Fresh Italian parsley, finely chopped
Palermo Garlic Infused Extra Virgin Olive Oil
  1. In a medium size bowl, add brie cheese and cream cheese together. Combine until well incorporated.
  2. Add ¼ cup Palermo Jalapeno Spread to cheese mixture and combine.
  3. Season with salt and pepper to taste.
  4. To serve, place dip in a serving bowl and garnish with chopped Italian parsley and more Palermo Jalapeno Spread.
  5. Arrange pretzel sticks in a dish next to dip.
 
Optional Garnishes to finish:
Drizzle with Palermo Garlic Infused Extra Virgin Olive Oil.



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SALAD Roasted Garlic Quinoa

Yield: 4-6 Servings
Time: 30 Minutes
Ingredients:
​1 package of roasted garlic quinoa, cook as instructed on the package
½ cup Casa Di Oliva Roasted Red Pepper & Artichoke Bruschetta
3 large stalks celery washed, and medium diced
1 bunch fresh chives, finely chopped
¼ bunch fresh rosemary, finely chopped
½ bunch fresh Italian parsley, roughly chopped
¼ cup Casa Di Oliva Balsamic Vinegar
Salt and pepper to taste
For Warm Salad:
  1. In a large mixing bowl, add roasted garlic quinoa.
  2. Mix in all of the other the ingredients and combine until all ingredients are coated with dressing.
  3. Taste and then season with salt and pepper to taste.
 
For Cold Salad:
  1. Place cooked roasted garlic quinoa on a baking sheet in a thin layer in the refrigerator for 15 minutes or until fully cooled.
  2. In a large mixing bowl. Add quinoa, Casa Di Oliva Roasted Red Pepper & Artichoke Bruschetta and all other ingredients and combine until all ingredients are coated with dressing.
  3. Taste and season with salt and pepper.



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​SAMMIES MINI ITALIAN SANDWICHES

Yield: 1 mini sandwich
Time: 30 Minutes
Ingredients:
​​1 sourdough roll, cut in half and lightly roasted
1 slice Genoa salami
1 slice prosciutto
1 thin slice Gouda
4 Palermo Banana Pepper Rings
½ spoon hot horseradish mustard
1 thin fresh tomato slice
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  1. Prepare all ingredients for assembly
  2. Spread hot horseradish mustard evenly on one side of the roll
  3. Stack Genoa salami and prosciutto
  4. Layer in the Gouda, Palermo Banana Pepper Rings and fresh tomato slice
  5. Drizzle with Palermo Red Pepper Infused Extra Virgin Olive Oil
  6. Top with the other side of roll
  7. Serve with your favorite chips!
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​PASTA with Casa Di Oliva Sundried Tomato Spread

Yield: 4 servings
Time: 30 Minutes
Ingredients:
​17 oz. potato gnocchi, cooked following package instructions
¼ cup pesto alla Genovese
2 oz. Casa Di Oliva Sundried Tomatoes
6 tablespoon Casa Di Oliva Sundried Tomato Spread
Fresh basil, washed and roughly torn
½ lb. fresh crimini mushrooms, washed and cut into quarters
1 tablespoon Palermo Grapeseed Oil
12 teaspoons of Casa Di Oliva Truffle Infused Extra Virgin Olive Oil
Salt and pepper to taste
  1. Pre-heat oven to 375 degrees Fahrenheit
  2. Lightly toss mushrooms with Palermo Grapeseed Oil to coat. Season with salt and pepper to taste
  3. Add mushrooms to a baking sheet and roast for 10-12 minutes. Set aside.
  4. To assemble dish, toss cooked potato gnocchi with pesto alla Genovese until all gnocchi are evenly coated in sauce.
  5. Add Casa Di Oliva Sundried Tomatoes, mushrooms, basil, and lightly toss together until evenly combined.
  6. To serve, place each serving of gnocchi in a bowl. Top with 1 ½ tablespoon Casa Di Oliva Sundried Tomato Spread and 3 teaspoon Casa Di Oliva Truffle Infused Extra Virgin Olive Oil.


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