Product Review

Snack au naturel: these natural beauties have no added colors or preservatives. Their dark, rich tones and delightfully earthy, nutty flavor will make you do a double take. Savor olive life! Estd. 1916 California medium pitted olives in water & sea salt, nothing else. A Great Recipe! Ingredients 3 tablespoons olive oil, divided 2 cups diced red onion 4 cups seeded, diced plum tomatoes 1/4 cup red wine vinegar 1 cup halved Lindsay® Ripe Pitted Olives 2 cups diced Lindsay® Red Roasted Bell Peppers or Lindsay®Sweet Cherry Peppers or Lindsay®Sliced Sweet Banana Peppers 1 cup chopped fresh basil 1 (16 oz.) tube prepared polenta, cut into 16 slices Cooking Directions Heat oven to 475°F. Heat 2 tablespoons of the oil in heavy saucepan. Add red onion and cook over medium-high heat for 3 minutes. Add tomatoes and vinegar. Reduce heat; sauté 5 minutes. Add olives, peppers and basil; sauté 5 minutes. Season to taste with salt and pepper if desired. Keep warm. Meanwhile, brush remaining 1 tablespoon oil over both sides of polenta rounds. Place on a large baking sheet coated with cooking spray. Bake until golden brown, about 6 or 7 minutes per side. Arrange polenta slices on plates and portion olive mixture on top.