Many thanks to Angela for her kind words about Gloria’s Harvest Olives on her blog, The Veracious Vegan. This is the second time she features our products and we returned the favor offering -10% coupons to her readers.

Read the article here

Many thanks to Angela for her kind words about Gloria’s Harvest Olives on her blog, The Veracious Vegan.

Read the article here

As seen on foodnetwork.com

Yield: 8 servings

Ingredients

• 15 oz pitted kalamata olives
• 6 oz pepper stuffed green olives
• 2 stalks green onions
• 1 stick butter, at room temperature
• 1/2 cup mayonnaise
• 12 ounces Monterey Jack cheese, grated
• 1 loaf crusty French bread, sliced lengthwise

Directions

As seen on foodnetwork.com

Yield: 4-6 servings

Ingredients

• 1 pound spaghetti
• 3/4 cup extra-virgin olive oil
• 2/3 cup seasoned dried bread crumbs
• 1/4 teaspoon sea salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1 & 1/2 cups roughly chopped pitted salad mix olives
• 3/4 cup pitted and roughly chopped large green olive
• 1/3 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

Directions

As seen on simplyrecipes.com

Yields: 4-6 servings

Ingredients

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly ground pepper

• 2 Tbsp olive oil
• 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
• Salt

• 3 cloves garlic, minced
• 1 onion, chopped

• The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
• 1 cup pepper stuffed green olives
• 1/2 cup water
• 1/2 cup raisins

• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the pepper-stuffed green olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.

3 Turn chicken pieces over. Add the lemon slices, pepper-stuffed green olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.

Glorias Harvest also made their way in the Boston Globe and boston.com.

Read the article here

Many thanks to Delta Xi Phi for their kind words at their Connections blog.

Read the full article here