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Idea Center - Tips

Punch up, kick up, lift up, twist up, and wake up your palette with priceless tips, parings and antipasti platings from the Mezzetta Idea Center. May our gallery of inspiration bring you never-ending culinary happiness.

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quick tip
#96

Toss Napa Valley Bistro Italian Olive Antipasto, along with its marinade, with romaine lettuce and tomato wedges. Drizzle with extra virgin olive oil and top with crumbled feta cheese for a super quick and delicious salad.

quick tip
#97

Roughly chop the Napa Valley Bistro Olive Antipasto and toss into an omelet. Mix the marinade with a bit of extra virgin olive oil and use it to dress a side salad topped with the peperoncini and you’ve got a beautiful brunch.

quick tip
#94

Pit Mezzetta® Castelvetrano Olives by crushing them with the side of a chef's knife or a hard, flat object and work the pits out by hand or use a cherry pitter. Return olives back to jar (to maintain color).

quick tip
#92

Add pitted, sliced Mezzetta® Castelvetrano Olives to hot couscous, along with salt, pepper, lemon juice, olive oil, sliced green onions and chopped flat-leaf parsley.

quick tip
#91

Toss pitted Mezzetta® Castelvetrano Olives with mixed baby greens, orange sections, shaved fennel and a light lemon vinaigrette for a beautiful and refreshing salad.

quick tip
#88

Serve Mezzetta® Castelvetrano Olives as a quick and addictive snack by themselves or alongside Spanish Marcona almonds and Manchego cheese.

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