Dinner with Peloponnese pitted kalamata olives in balsamic brine
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
KALAMATA OLIVES, WATER, RED WINE VINEGAR, SEA SALT, GRAPE MUST.
Peloponnese, pickles, olives, peppers & relishes, serving 15 g, package 11.1 oz/314 g. Ingredients as printed on the label.
More from Peloponnese
- Peloponnese wild capers
- Peloponnese greek salad maker
- Peloponnese red pepper & cheese spread
- Peloponnese tzatziki spread
- Peloponnese kalamata pitted olives
- Peloponnese ionian gourmet green olives
- Peloponnese naturally brine cured country gourmet mixed olives
- Peloponnese grape leaves
- Peloponnese hummus spread
- Peloponnese spread, olive bruschetta
Other olives
- Goya manzanilla spanish olives stuffed with minced pimientosGoya
- Urbane Grain ancient grain blend 3 minute meal, feta & olive mediterraneanUrbane Grain
- Spectrum organic extra virgin mediterranean olive oilSpectrum
- Ahold world menu green asparagus risotto dressed in extra virgin olive oilAhold
- Ahold extra virgin olive oilAhold
- Sun Of Italy imported oil cured olivesSun Of Italy
- Sun Of Italy spanish olives, stuffed manzanillaSun Of Italy
- Sun Of Italy kalamata olivesSun Of Italy
- Sun Of Italy ripe olivesSun Of Italy
- Mediterranean Bistro whole green olivesMediterranean Bistro
Cooks as olives. Half of it left? Use up the olives.