£9.05
Enhance your cooking with these versatile olives to add Mediterranean flair to any meal. These Ponti organic olives offer a rich flavour profile perfect for appetizers. Sourced from Italy, they provide a premium quality experience for your home kitchen.
- Contains organic ingredients ensuring certified raw materials for health-conscious consumers.
- These pitted green olives come ready to eat without messy stone removal tasks.
- Fully suitable for vegans while being completely free from gluten allergens.
- Produced using traditional methods by Ponti family owners since 1787 in Europe.
- £9.05
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Description
xThe best-selling vegetables of the classic Italian culinary Tradition, with guaranteed Organic raw materials.
The real Mediterranean flavour, ideal for an aperitivo all'italiana.
Features: Organic, Preservative Free, Gluten Free & Suitable for vegans.
Nutritional data
| Typical Values per 100 g |
|---|
| Energy 655 kJ / 159 kcal |
| Fat 15 g |
| Carbohydrate 3,1 g |
| Fibre 3,9 g |
| Protein 1,2 g |
| Salt 3,4 g |
Preparation and Usage: Caponata with Ponti Organic Pitted Green Olives
Ingredients: 30gr white wine vinegar, 15gr sugar, 500gr eggplants, 250g celery, 150gr onions, 80gr Ponti Organic Pitted Green Olives, 15gr Ponti Capers in Salt, 30gr pine nuts, 250gr vine tomatoes, 200gr seed oil for frying, Basil q.s., Extra virgin olive oil q.s., Salt q.s.
Method: Cut the eggplant into 1-inch cubes, toss them with a generous amount of salt and place them in a colander over a bowl or the sink. Let the salted eggplant sit for about 1 hour. Pour the seed oil into a large frying pan, place over medium heat and add the eggplants. Cut the celery into cubes, peel the onions and slice them thinly. Remove the seeds from tomatoes and cut them into cubes. Heat 4 tablespoons of oil in a cast iron pan, add the onions and sauté them on low heat. Add Ponti Capers in Salt, Ponti Organic Pitted Green Olives and pine nuts. Add the tomatoes, season with salt and let the excess liquid evaporate. Then add sugar and pour white wine vinegar. Finish by adding the fried eggplants, a few hand-cut basil leaves, salt to taste and stir. Leave to cool so that all the flavours blend. Eat it warm or cold.
Storage: Best before: see cap. Keep refrigerated after opening.
Ingredients: Olives, Water, Salt, Acidity Regulator: Lactic Acid, Antioxidant: Ascorbic Acid, From Organic farming.
Allergen Information: Free From Gluten.
