Ingredients 30 Olives from Greece Pickled peppers as needed 30 anchovies Preparation Remove the pits from the Olives from Greece. Dice the pickled peppers. The pieces should be small enough to fill the cavity of Olives from Greece. Wrap each olive with an anchovy and thread it with a skewer. Place them in a plate, […]
Stuffed Olives from Greece and anchovy skewers Read More »
Ingredients 450 g of Olives from Greece 2 Costa d’Amalfi Lemon 4 fennel sprigs 4 cloves of garlic 2 fresh chili peppers 4 sprigs of thyme 2 teaspoons of cumin Pepper to taste Extra virgin olive oil to taste Preparation In a bowl add Olives from Greece, the juice of 1 Costa d’Amalfi Lemon, fennel
Olives from Greece marinated with spices and Costa d’Amalfi Lemon Read More »
Ingredients 100 g of Olives from Greece 2 cherry tomatoes Olive oil to taste The juice of half Costa d’Amalfi Lemon A couple of basil leaves Salt to taste Pepper to taste Preparation In a food processor, combine Olives from Greece, tomatoes, lemon juice, and basil leaves. Pulse 2 to 3 times until coarsely chopped.
Olives from Greece Tapenade with Costa d’Amalfi Lemon PGI Juice Read More »
Ingredients 3 cl of Gin 3 cl of Vermouth di Torino PGI Red 3 cl of Bitter Campari Garnish Orange slice Glass Old fashioned Preparation Add the Gin, the Campari and Vermouth di Torino PGI to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over a large ice
Ingredients 20 pre-cooked shortcrust pastry tartlet shells 100 g of butter 200 g of caviar 2 Costa d’Amalfi Lemons PGI Preparation Put the butter into a bowl, and mix it with two dashes of Costa d’Amalfi Lemon juice till it becomes soft. Cut both ends of one Costa d’Amalfi Lemon and throw them away. Stand
Caviar tarts with Costa d’Amalfi Lemon PGI Read More »
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