Neapolitan sauce with black olives
Ingredients:
1 carrot
½ white onion
2 garlic cloves
250g natural crushed tomato
50g black olives VEGENAT
30ml extra virgin olive oil (EVOO)
5g sugar
5g dried oregano
3g black pepper
3g salt
Preparation:
1. Cut in brunoise the onions and the carrots and mash garlic in a mortar.
2. Heat a frying pan with EVOO and sauté the vegetables until the onion is transparent.
3. Add the tomato, the olives, and the rest of ingredients stirring until everything is integrated.
4. Cook over low heat stirring for 15 min. with the saucepan covered and add salt to taste.
5. Sprinkle fresh chives or another aromatics to taste for presentation.
Nutritional information:
| per 100g | |
| Energy | 119,11Kcal / 498,69Kj |
| Carbohydrates | 6,55g |
| in Sugars | 4,19g |
| Proteins | 0,98g |
| Fats | 5,88g |
| Saturated | 1,25g |
| Fiber | 2,22g |
| Salt | 1,86g |
Allergens:
Allergen free
Suitable:
Vegan
Halal
Kosher
Conservation / Expiration:
In cold if it is not done vacuum.
Without preservatives: 1 week in cold. / 1 year approx. in vacuum.
Tuscany sauce with green olives
Ingredients:
125ml jerez wine (fragant sherry wine).
125ml olives’ water.
100g green olives VEGENAT.
100g leek (1 Unit).
20ml extra virgin olive oil (EVOO).
1 garlic clove.
5g fresh thyme.
5g paprika with designation of origin “De la Vera”.
3g black pepper.
3g salt.
Preparation:
1. Rehydrate the olives in a large bowl of water for 15 min. Drain and reserve ½ cup (125 ml) for preparation.
2. Heat the EVOO in a frying pan and sauté the leek cut in brunoise together with the mashed garlic and finely chopped parsley until they are gold brown.
3. Add the paprika and spices, add the olives and sauté for few minutes.
4. Add the jerez wine letting the alcohol evaporate and then add the water from olives, letting cook over low heat for 15 min.
5. Pass the mixture through the processor to obtain a sauce with a rustic texture.
Nutritional information:
| per 100g | |
| Energy | 190,17Kcal / 498,69Kj |
| Carbohydrates | 5,77g |
| in Sugars | 0,86g |
| Proteins | 1,10g |
| Fats | 15,80g |
| Saturated | 3,02g |
| Fiber | 3,36g |
| Salt | 3,26g |
Allergens:
Sulfites
Suitable:
Vegan
Conservation / Expiration:
In cold if it is not done vacuum.
Without preservatives: 2 weeks in cold. / 1 year approx. in vacuum.
Classic Green Olive Tapenade
Ingredients:
150ml water
50g green olives VEGENAT
15ml lemon juice VEGENAT
10ml EVOO
1 garlic clove
8g capers (15 units approx.)
3g dried thyme
3g dried basil
3g black pepper
3g salt
Preparation:
1. Rehydrate the olives in a bowl with water for 15 min. After time elapsed drain and reserve a little of water to give the desired thickness to the preparation.
2. Put all ingredients into the food processor and process for 2 min. at medium power until obtaining a consistent and thick mixture.
3. If you want a creamier mixture add more water from the one used to rehydrate the olives during processing.
Nutritional information:
| per 100g | |
| Energy | 147,70Kcal / 618,39Kj |
| Carbohydrates | 2,74g |
| in Sugars | 0,40g |
| Proteins | 1,00g |
| Fats | 14,59g |
| Saturated | 2,80g |
| Fiber | 2,54g |
| Salt | 4,34g |
Allergens:
Allergen free
Suitable:
Vegan
Halal
Kosher
Conservation / Expiration:
In cold if it is not done vacuum.
Without preservatives: 3 weeks in cold. / 1 year approx. in vacuum.