Epicure Manzanilla Olives Stuffed with Almonds

"Epicure Hand-picked Manzanilla olives bring together a firm, fleshy texture and delicate flavour, while the almond centre adds a satisfying crunch and subtle nuttiness – a distinctive combination of Mediterranean flavours and textures.
Naturally at home on a cheese platter, serve them with mature Cheddar , crackers, figs and grapes. They also make an elegant tapas bite or appetiser and add extra texture to salads and Mediterranean sharing dishes."

Stuffed with whole almonds, Halal, Nutty - Crunchy - Distinctive, Firm & Plump Manzanilla Olives, Pairs with: Mature Cheese • Crackers • Sharing Boards

Butter Bean Salad With Edamame Pesto & Mozzarella (Pescatarian & Vegetarian)
Our fresh butter bean salad with edamame pesto and mozzarella is a protein-packed platter, our no-cook dish perfect for sunny days. Light, vibrant and effortlessly chic, it’s our easy go-to for healthy lunches all summer long!

10 minutes Prep time
10 minutes Cook time
Serves 4 people

INGREDIENTS:
250g Cooked quinoa
1 Jar Epicure Butter Beans, drained and rinsed
1 Jar Epicure Grilled Stoneless Halkidiki Olives
1 Jar Epicure Aegean Sun-Dried Tomato Strips (oil reserved)
15g Fresh parsley, finely chopped
300g Plum tomatoes
1 Ball Mozzarella
Salt & Pepper, for seasoning

FOR THE PESTO
100g Edamame beans
20g Fresh basil leaves
2 tsp Epicure Chopped Garlic
30g Pine nuts
20g Grated Parmesan (substitute nutritional yeast for vegan)
1 Lemon, juiced
80ml Extra virgin olive oil

METHOD:
Preheat the oven to 200°C and roast the tomatoes with a drizzle of olive oil, salt and pepper for 10 minutes
Whilst the tomatoes are roasting, combine all the pesto ingredients into a food processor and blitz until smooth but still a little textured.
In a mixing bowl, combine the butter beans, sun-dried tomatoes (and oil), olives and parsley. Season with salt and pepper to taste.
Start layering your platter: smear over the edamame pesto, then add the quinoa (no need to microwave!), the butter beans mixture and tear over the mozzarella before finishing with the roasted tomatoes. Finish with a drizzle of olive oil.

TIP:
For a vegan option, create the pesto by substituting the parmesan for 2 tbsp of nutritional yeast. Make the whole dish vegan by omitting the mozzarella, add a drizzle of dairy free yoghurt as an alternative ingredient.


Recipes from our kitchen to yours. #BeEpicurious https://epicurecooks.world/uk/recipes/

Spain

Jar

Full Product Name:
Manzanilla Olives stuffed with whole almonds

Storage:
Best before: See lid.
Store in a cool dry place:
Refrigerate once opened.
Consume within 7 days.

Green Olives (47%), Water, Almonds (20%), Salt, Acidity Regulator: Citric Acid, Antioxidant; Ascorbic Acid

Contains Almonds, May Contain Fish, May Contain Milk, May Contain Mustard, May Contain Sulphur Dioxide/Sulphites
May contain traces of Milk, Fish, Almonds, Mustard and Sulphites.

Halal

Epicure

Founded in London over 130 years ago, the Epicure brand is trusted internationally for supplying the best packaged foods and ingredients to quality-seeking home cooks. Working directly with specialist growers and producers globally, Epicure offers unique access to a broad and comprehensive product range of products that deliver inspiring multi-category solutions. From Italian varietal tomatoes, carefully graded organic beans & pulses, stunning cooking purées, authentic French ingredients, grade A Canadian maple syrup, and European anti-pasti ranges, Epicure provides solutions to fine dining at home.

Produced for:
Epicure.,
Livingstone Rd,
Andover,
Hampshire,
SP10 5NS,
UK.

EU: Petty Wood (Europe),
5th Floor,
Beaux Lane House,
Mercer Street Lower,
Dublin 2,
D02 DH60,
Republic of Ireland.

Spain

Epicure.,
Livingstone Rd,
Andover,
Hampshire,
SP10 5NS,
UK.

EU: Petty Wood (Europe),
5th Floor,
Beaux Lane House,
Mercer Street Lower,
Dublin 2,
D02 DH60,
Republic of Ireland.