Thursday, April 27, 2017

Peruvian Olvies Back in Stock ....NEW HARVEST!

Customers' Favorite...Voted Best Olive Since 2007!   The new harvest has just arrived.  These jumbo ripe raw organic Botija olives (sometimes called "botilla" olives) from Peru have been dried at low temperatures (below 110 degrees farenheit), pitted and cured with a touch of sea salt. All the natural oil of the olive is intact, very juicy. This is a premium olive grown on the coastal desert plains of southern Peru. Ecologically cultivated, hand-picked & packed with extraordinary care. These delicious naturally cured Botija "botilla" olives will complement almost all of your culinary creations.  Peruvian Botija 
"botilla" Olives .

Peruvian Sun-dried Olives Pitted with Sea Salt
Peruvian Sun-dried Olives Pitted with Herbs & Sea Salt
Peruvian Sun-dried Olives Pitted with Aji Pepper & Sea Salt

Peruvian Unsalted with Pitts in Jar.
Peruvian Botija Purple Olives
Peruvian Botija Jumbo Spiced

Wednesday, April 26, 2017

Delicious Olive Recipes



Olives, symbols of peace, wisdom, glory, power & pureness. Olives provide sustenance & are one of the most nourishing foods. It is estimated that the cultivation of olive trees began more than 7000 years ago. Olives are simple and easy to enjoy~ chop some up in a salad, or slice a few on a sprouted cracker, create your own tapenade or mix with your favorite vegetable dish. Even better....... just put some in a bowl and eat one after another after another..............! See our recipes below.



We have a variety of Peruvian black olives to choose from: plain, spiced, herbed, unsalted, with pits, pitted. Mix and Match , buy one bag or two, If you really like, we have case sizes too........



Olives on Special:

Peruvian Sun-dried Olives Pitted with Sea Salt
Peruvian Sun-dried Olives Pitted with Herbs & Sea Salt
Peruvian Sun-dried Olives Pitted with Aji Pepper & Sea Salt
Peruvian Unsalted with Pitts in Jar.
Peruvian Botija Purple Olives
Peruvian Botija Jumbo Spiced

Order today 1-866-729-9464 or www.NaturalZing.com

Here are a couple of our favorite recipes:

Olive Flat Bread
By Chef Bliss

Ingredients
2 cups Peruvian Dried Black olives (pitted) (soak in water for 2 hrs. then drain)
2 c. sunflower seeds 
3 cloves garlic 
1 carrot  
1 c. Brazil nuts (or chia seeds)
1 c. ground flax seeds (grind up in a coffee grinder or a high speed blender)
1 tsp Sea Salt  

1. Blend all ingredients in a food processor until smooth.  
2. Add 1/2 c. water and smooth with a spatula onto a teflex sheet on a dehydrator tray.  
3. Dehydrate for 12 hours. 
Serves 12

Black Olive & Sun-Dried Tomato Tapenade

By Chef Bliss

Ingredients
1 cup pitted Peruvian Dried Black Olives the herbed pitted would also be great.
1/4 cup sundried tomatoes
(soak for 2 hrs then drain)

juice from 1 lemon
2 garlic clove, minced

1/4 cup (60ml)
Bariani Raw Stone-Crushed Extra Virgin Olive Oil (have some extra used as needed)

1. Place the olives, sundried tomatoes, lemon juice and garlic in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).

Zucchini Pasta with Olives & Sun-Dried Tomatoes
Recipe Courtesy of Maria & Helen
Ingredients:

1 large zucchini made into noodles with a Spirooli

Sauce:
1 or 2 fresh tomatoes chopped
1/2 cup
Peruvian Dried Black Olives (pitted and chopped)

1/3 cup sundried tomatoes (soaked & chopped)
1 small bunch of basil chopped
1 clove garlic
1 tbsp
Bariani Raw Stone-Crushed Extra Virgin Olive Oil

Optional: add chopped nuts on top of your dish for decoration (pine nuts or walnuts)

Put all the sauce ingredients in a blender and blend until smooth. (optionally you can add the olives into the sauce after it is blend or add them on top of your dish before serving.)

Place your noodles on the dish and spoon on your sauce. Again you can add the olives last or add some nuts.

Note: If you do not have access to a Spirooli then you can substitute with kelp noodles. **Have your kids help you use the Spirooli :) **

Serves: 2 to 4 (depends on the size of zucchini)

Tuesday, April 25, 2017

Pesto Herb Canapes

Another popular side from Superfoods on Main our Pesto Herb Canapes.  Great at appetizers .... finger food for business networking events, family gatherings, parties and more.  These feature Natural Zing's Peruvian Sun-dried Olives with Sea Salt or you can use Natural Zing's Peruvian Sun-dried Olives with herbs and sea salt.

Recipe: Herb Pesto Canapes
Makes 3 dozen
For the Pesto Herb Pate:
Place the peeled garlic cloves in a food processor fit with the s-blade. Process to chop. Add the parsley, mint, thyme, lemon juice, zest and salt. Process to finely chop the herbs. Scrape down the sides of the food processor. Add the olive oil and sesame seed and process once again until well combined.
For the assembly:
Wash your cucumbers and peel if waxed. Or, peel every 1/2 inch to make a decorative pattern. Cut into 1/4″ thick rounds. Slice each cherry tomato into 4 even rounds. Slice each olive into 4 even rounds. Pick out your 36 best, most evenly sized, cucumber rounds. Top each cucumber with 2 teaspoons of pesto. Place a cherry tomato slice on top of the pesto. Top the cherry tomato with one sun-dried Peruvian olive.  Arrange canapes neatly on a large platter. Serve and enjoy!

Monday, April 24, 2017

Peruvian Olive and Sundried Tomato Tapenade

Black Olive & Sun-Dried Tomato Tapenade

By Chef Bliss

Ingredients
1 cup pitted Peruvian Dried Black Olives the herbed pitted would also be great.
1/4 cup sundried tomatoes
(soak for 2 hrs then drain)

juice from 1 lemon
2 garlic clove, minced

1/4 cup (60ml)
Bariani Raw Stone-Crushed Extra Virgin Olive Oil (have some extra used as needed)

1. Place the olives, sun-dried tomatoes, lemon juice and garlic in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
3. Transfer to an airtight container and pour over extra oil to cover the tapenade surface (to prevent oxidation).