Additional information
Packsize | 4/1 GAL |
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As tapa, served in a plate with little salt and a trickle of olive oil. As Gilda of appetizer, one basque green peppers, accompanied of one or two stuffed olives and a filet of anchovy in oil, everything inserted in a toothpick.
Whole Grain, with mustard seed hulls folded-into the delicious recipe has great, tender crunch. Perfect with charcuterie, sauces and dressings.
Kalamata olives, red wine vinegar, grape must, sea salt, citric acid (acidity regulator)
Our award-winning recipe (SOFI Awards) features classic flavors of Moroccan cooking: fruity pimento peppers, tart/floral preserved lemon and spicy chilies. Bold and intense, this spread lends itself to creating homemade aioli, dressings and more. We also love it baked atop shrimp or salmon.
Chirmol, a delicious chunky tomato salsa, is a classic Guatemalan condiment! Green Belly stays true to their roots and fire roast the tomatoes to bring out their sweetness and add some earthy smokiness to the mix. Hierbabuena or spearmint is added to give this sauce its unique refreshing flavor. In addition to it’s refreshing flavor, Hierbabuena also has strong healing qualities and is commonly used in Guatemalan cuisine.
Lentils, are a truly versatile little bean, blue-gray in color and meaty in flavor. Enjoy them in soups, cooked with garlic and herbs for a hot or cold lentil salad or with onions and pancetta.