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There’s just something about pickled vegetables that gets me headed over to the snack table. Every holiday, my family lays out a spread of appetizers to nibble on before the main course. You’re going to find me very easily, because I’m the one that’s hovering over the pickled peppers, olives and pickled vegetables.
Mezzetta offers the finest quality peppers, olives and specialty foods since 1935. They source fresh produce from California, Italy, Spain, France, and Greece and prepare them according to Italian family recipes at their production facility in Napa Valley, CA.
I can’t even begin to tell you about all the different products Mezzetta offers. I was completely amazed at the selection of pickled peppers I found on their site. Whether you want a Bell Pepper, a Peperoncini, a Banana Pepper or any number of other peppers, you’ll find it there. From mild to hot, your taste buds will be thrilled with their choices. Maybe your taste runs to olives, pickled onions, sundried tomatoes, capers or pickled vegetables? No matter, Mezzetta has it!
I received a selection of products to try from Mezzetta and was thrilled with each item I tasted. The Castelvetrano & Blue Cheese Stuffed Olives were tart and impossible to put down. I told myself I would only try one or two but found it impossible to stop nibbling on them. These are nothing like the tiny little olives you find in the grocery store. They’re huge! I had no idea olives came that size and was extremely impressed.
I also enjoyed the taste of the Italian Garden Vegetables and the Nappa Valley Bistro Sauce I received. Both items were new to my family and definitely something we’ll be looking for in the grocery store!
I decided to feature one of the recipes I used with the Castelvetrano Olives:
Italian Chicken & Green Olives
3 tablespoons olive oil
3 tablespoons butter, divided
6 chicken breast filets
1 large onion, finely chopped
3 garlic cloves, minced
3 each red, yellow & green bell peppers, seeded and cut into large pieces
1 small can mushrooms sliced
1 1/2 cups chicken broth
1 cup pitted Castelvetrano olives from Mezzetta
1 cup heavy cream
salt and pepper to taste
Saute salted and peppered chicken in 2 tablespoons of olive oil and two tablespoons of butter till browned. I used a cast iron skillet to go from stove top to oven. Remove chicken from the pan. Add onions and garlic and saute till soft. Add peppers and mushrooms. Cook for 2 to 3 minutes. Add the olives and season to taste with salt and pepper. Place chicken on top of veggies. Add broth and bring to boil. Simmer 3 minutes. Add heavy cream and one tablespoon of butter and simmer 3 more minutes. If you need to at this point, take out a tiny bit of the broth & mix with a little corn starch in a bowl until you have a paste. Then return it to the pan to thicken your sauce. Bake 350F for 20 minutes. Serve over pasta.
This was absolutely amazing! Highly recommend the Castelvetrano olives in this dish.
You can find Mezzetta products at most grocery stores nationwide or purchase direct from their site or through Amazon. Connect with them on Facebook for all the latest news.
My thanks to the sponsor for allowing me to review this product.
As required by the FTC: I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine and mine alone.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.