Recipes & Pairings

Olives & Antipasti

ProvoliniAntipasti Pizza

Preheat oven at 450˚F. Shape dough for a thin crust. Place on a greased baking sheet or pizza pan and bake for 5 min. Remove from oven and top with sauce, cheeses and Provolini Antipasti. Bake for 15 min., or until golden brown. Top with fresh spinach and serve.

Serves 4 to 6.

.1/2 cup shredded provolone cheese.1 cup DeLallo Provolini Antipasti, chopped.Handful Nature’s Basket baby spinach

.1 lb. refrigerated pizza dough.3/4 cup Market District Neapolitan Style Pizza Sauce.1/2 cup shredded mozzarella cheese

MuffalettaSandwich

Get creative with DeLallo Muffaletta spread and give your deli sandwiches, pasta sauces and grilled meats a new kick. Crisp, green California Sevillano Olives star in the colorful, flavorful medley of red and yellow peppers, garlic, capers and a kiss of lemon.

Makes 1 Sandwich.

.Fresh baked bakery bread.Giant Eagle Provolone Cheese.Giant Eagle Deluxe Smoked Turkey.Crisp veggies

.Giant Eagle Genoa Salami.DeLallo Muffaletta Spread.Garlic aioli

. Bakery sesame seed roll. Spicy garlic aioli. Roasted Red PepperazziTM

Amp up your backyard barbecues with our famous Roasted Red PepperazziTM. This spicy-sweet pepper is sure to give your burgers a zesty new edge. Pair our peppers with extra-sharp Cheddar cheese melted on top for one picnic-perfect cheeseburger.

. Crisp veggies. Giant Eagle Medium Cheddar cheese slices. Market District Certified Angus Beef

Red RoastedPepperazziTM Burger

.Farmer’s Martket Russet Potatoes, cleaned.Market District Extra Virgin Olive Oil.1/4 lb. chopped pancetta.1/2 cup crumbled blue cheese

.1 cup DeLallo Blue Cheese Stuffed Olives, chopped.3 tbsp. chopped chives.Paprika

Preheat oven to 400˚F. Pierce potatoes with a fork. Brush with olive oil. Bake 1 hour, or until potatoes are soft and skins are wrinkled. Remove from oven and let cool. Cut potatoes in half. Scoop out each, leaving some potato flesh inside. Set oven to 450˚F. Arrange skins cut-side up on the baking sheet. Brush both sides with olive oil. Bake for 10 min. on each side. Sauté pancetta in a skillet with a tsp. of olive oil until golden. Transfer to a paper-towel-lined plate. Remove potatoes from oven. Fill each with blue cheese, cooked pancetta and chopped olives. Sprinkle with chives and paprika. Serve immediately.

Serves 4 to 6 as appetizer.

Blue Cheese Olive & Pancetta Potato Skins

ParmesanBaked Chicken

.1 cup Market District Extra Virgin Olive Oil.1 (25.25-oz.) jar Market District Marinara Sauce.1 cup DeLallo Marinated Baby Artichokes.1 cup sliced DeLallo Roasted Red Peppers.1 cup shredded provolone

.4 Nature’s Basket Chicken Breasts.1 cup Giant Eagle All-Purpose Flour.3 jumbo eggs, beaten lightly.3 cups Market District Italian Seasoned Breadcrumbs

Salt and pepper chicken. Dredge chicken in flour, dip in beaten eggs, coat chicken in breadcrumbs. Preheat oven to 375˚F. Heat olive oil in a large saucepan, fry chicken until golden, about 10 min. per side. Remove from hot oil. In a large casserole dish, pour half of the Pomodoro Fresco Sauce. Add drained artichokes and peppers. Arrange fried chicken and top with remaining sauce and shredded provolone. Cover dish with foil and bake for 15 mins. Uncover and bake until cheese is bubbly.

Serves 4.

.1 (1-lb.) pkg. Giant Eagle Whole-Wheat Penne Rigate.1 pint cherry tomatoes, halved.6 tbsp. Market District Extra Virgin Olive Oil.4 cloves garlic, smashed

.2 (6-oz.) cans Italian, oil-packed tuna.1/2 cup DeLallo Oil-Cured Olives, pitted.2 tsp. finely grated lemon zest.1/2 cup fresh chopped Italian parsley.Market District Mediterranean Sea Salt

Set oven to 450˚F. Cook pasta according to package instructions. Roast tomatoes for about 10 min. with 3 tbsp. olive oil and salt on a baking sheet. In a large saucepan, heat remaining olive oil with garlic for 3 min. Discard garlic. Turn off heat. Add tuna and olives. Drain cooked pasta, reserving 1/2 cup of pasta water for finishing sauce. Add hot pasta to the saucepan. Toss with roasted tomatoes, zest and parsley. Add pasta water to loosen sauce, if necessary.

Serves 4 to 6.

Roasted Tomato& Tuna Penne

GreekChicken Wrap.1 (10-in.) Giant Eagle Flour tortilla.1 tbsp. hummus.Nature’s Basket Baby Spinach .3 oz. shredded cooked chicken breast

.2 tbsp. crumbled feta cheese.3 oz. DeLallo Pitted Calamata Olives, sliced.1 tbsp. DeLallo Sweet & Tangy Sun-Dried Peppers

Warm tortilla and lay out flat. Spread with a layer of hummus. Begin layering ingredients, careful to keep ingredients within center of the tortilla. We start with spinach leaves, then shredded chicken, feta cheese, olives and peppers. Drizzle with oil from peppers. Fold in the top and bottom of tortilla by about 1-2 inches. Tuck in one side and roll to enclose fillings.

Makes 1 - 10 in. wrap.

Lemony Artichoke & Feta Salad.Zest of one lemon.2 tsp. fresh lemon juice.3 tbsp. Market District Extra Virgin Olive Oil.12 oz. DeLallo Marinated Baby Artichokes.1/4 cup DeLallo Roasted Red Peppers

.2 tsp. non-pareil capers.8 oz. Greek feta cheese, cubed.Market District Mediterranean Sea Salt.1/4 cup caper berries

To create dressing, combine lemon zest, juice and olive oil in a mixing bowl. Whisk to fully incorporate. Salt and pepper to taste. In a large mixing bowl, combine artichokes, peppers and capers. Fold in feta. Add dressing and gently toss to coat. Refrigerate mixture for up to 1 day, allowing flavors to develop.

Serves 2 to 4 for appetizer.

.2 tbsp. crumbled feta cheese.3 oz. DeLallo Pitted Calamata Olives, sliced.1 tbsp. DeLallo Sweet & Tangy Sun-Dried Peppers

.4 naan flatbreads.Market District Extra Virgin Olive Oil.2 tbsp. minced garlic.1 cup DeLallo Tri-Color PepperazziTM Peppers

.8 oz. soft goat cheese.1 cup Market District crumbled bacon, cooked.1/4 cup torn fresh basil

Preheat grill or grill pan on a medium setting. Brush top of each flatbread with olive oil and grill face-down until browned. Flip flatbread. Brush top with olive oil and garlic. Top each flatbread with peppers, goat cheese and bacon. Sprinkle with fresh basil. Grill until bottom has browned and toppings are warm.

Serves 4.

Grilled PepperazziTM Flatbread

Veneto Asiago Pasta Salad.1 (1-lb.) pkg. Giant Eagle Shells.1 (15.5-oz.) can chickpeas.1 small bunch of arugula, torn.1/2 cup DeLallo Green Olives Gigante.1/2 cup DeLallo Sun-Dried Tomatoes.1/2 lb. Asiago cheese, cubed

Golden Balsamic Vinaigrette Dressing.1/4 cup golden balsamic vinegar.3/4 cup Market District Extra Virgin Olive Oil.Salt and pepper to taste

In a large bowl, combine all ingredients and toss with dressing to coat. Best served chilled.

Serves 4 to 6.

Garden GreekHummus Dip

.1 small cucumber, diced.1/2 pint cherry tomatoes, sliced.1 tbsp. fresh oregano or dill

.1 (16-oz.) ctn. hummus.1/2 cup chopped DeLallo Greek Feta Salad.1/4 cup chopped DeLallo Roasted Red Peppers.1/4 cup sliced DeLallo Pepperoncini

Spread an even layer of hummus along the bottom of a clear, shallow serving dish. Sprinkle hummus with Greek Feta Salad, red peppers, pepperoncini, cucumber and tomato. Garnish with fresh oregano or dill and serve with pita.

Serves 8 to 10.

ItalianChopped Salad.1 head iceberg lettuce, chopped.1 head radicchio, chopped.1 pint cherry tomatoes, halved.1 small cucumber, sliced into rounds.1 (15.5-oz.) can chickpeas

.6 oz. Giant Eagle Genoa Salami, cut into strips.1/4 cup sliced DeLallo Pitted Olives Jubilee.8 oz. Giant Eagle Provolone, cut into strips.1/4 cup DeLallo Mild Banana Peppers, chopped.1/2 cup Giant Eagle Italian Dressing

Combine all ingredients in a large serving bowl. Toss with dressing to coat.

Serves 4, as appetizer - Serves 2, as main course.

Greek FetaStuffed Olive Platter.1 large cucumber, sliced.1 lb. DeLallo Feta Stuffed Olives.10 oz. Greek-style hummus

.1 1/2 lbs. cherry tomatoes, halved.Giant Eagle Pita Pocket Bread

Arrange each ingredient for convenient nibbling. We suggest serving with a white wine, such as a crisp Pinot Grigio or Sauvignon Blanc.

Serves 4 to 6.

ZestyItalian Wrap.2 (6-in.) Giant Eagle Flour Tortillas.2 oz. Giant Eagle Genoa salami.2 oz. sandwich pepperoni.2 oz. Giant Eagle Provolone Cheese.Handful chopped romaine lettuce

.2 tbsp. diced Roma tomatoes.2 tbsp. chopped Antipasto Delight.3-4 DeLallo Pepperoncini Peppers, stems cut.1 tsp. DeLallo Sweet Italian Dressing

Warm tortillas and lay out flat. Begin layering ingredients, dividing them between each. We begin with deli meats and provolone cheese, careful to keep ingredients within center of the tortilla. Top with romaine, tomatoes, Antipasto Delight and pepperoncini. Drizzle with Italian Dressing. Fold in the top and bottom of tortilla by about 1 in. Starting at one side, roll each tortilla into a cone shape. Serve with a handful of pepperoncini peppers.

Serves 4 to 6.

AntipastiHummus.1 (17-oz.) ctn. hummus.1 cup DeLallo Antipasto Delight

Saving a small scoop for garnish, pulse Antipasto Delight in a blender until as smooth or chunky as desired. Stir in with hummus. Top with remaining Antipasto Delight. An easy appetizer or snack served with crispy gourmet toasts or french bread.

Serves 8 to 10.

Shrimp & Artichoke Skewerswith Green Olive Sauce .1/2 cup chopped Italian parsley.5 tbsp. Market District Extra Virgin Olive Oil.8-10 DeLallo Pitted Olives Gigante.1 tbsp. capers, drained.2 cloves garlic.1 tbsp. lemon juice

.1/2 tsp. Giant Eagle Dijon Mustard.1 1/2 lbs. peeled, deveined shrimp.1 (13.75-oz.) can DeLallo Quartered Artichokes.1 tbsp. DeLallo Extra Virgin Olive Oil.1 tbsp. minced Garlic.Pinch of salt and fresh ground pepper

To make sauce, purée parsley, olive oil, olives, capers, garlic, lemon juice, Dijon, salt and pepper in a blender. Pulse for a coarse texture. Set aside. Alternating, thread shrimp and artichoke quarters onto about 6-8 skewers. Brush skewers with olive oil and minced garlic. Grill each skewer for 3 -4 min., or until pink all the way through. For broiler, preheat broiler on high and cook skewers for 2 - 3 min. on each side. Serve with olive sauce.

Serves 4.

Greek Feta Turkey Burger.1 lb. Nature’s Basket Ground Turkey.1/2 cup DeLallo Greek Feta Salad, chopped.1 tsp. dried oregano.4 tbsp. Market District Extra Virgin Olive Oil.1/4 chopped red onion

.1 tsp. lemon juice .1/2 tsp. salt & pepper.Fresh bakery rolls.Lettuce.Tomatoes

In a large bowl, combine ground turkey with chopped Greek Feta Salad, dried oregano, 2 tbsp. olive oil, onion, lemon juice, salt and pepper. Shape into four 4-inch patties. Heat 2 tbsp. of olive oil in a large skillet on a medium-high setting. Add burgers and sauté until cooked through. Flip burgers to cook evenly. Serve burgers on rolls topped with lettuce, tomato, a few spoonfuls of tzatziki and sliced cucumbers.

Serves 8.

MediterraneanOrzo Pasta Salad .3 tbsp. golden balsamic vinegar.1 tbsp. lemon juice .1/2 tsp. minced garlic.1/4 cup Market District Extra Virgin Olive Oil.1/4 cup chopped scallions.1/2 cup chopped DeLallo Pitted Calamata Olives

.1 (1-lb.) pkg. Giant Eagle Orzo.1/2 cup DeLallo Red Roasted Peppers.Market District Mediterranean Sea Salt.6 oz. feta cheese, crumbled.1/4 cup chopped freshly mint leaves

To create dressing, whisk vinegar, lemon juice, garlic, sea salt and pepper in a mixing bowl. Introduce oil in a slow, steady stream while whisking to incorporate. Set aside. Combine all salad ingredients in a large serving bowl. Toss with dressing to coat.

Serves 4 as appetizer - Serves 2 as main course.

Goat Cheese Stuffed PepperazziTM

.12 DeLallo PepperazziTM Peppers.8 oz. soft goat cheese

.3 tbsp. Giant Eagle Sour Cream.2 sprigs fresh thyme leaves, chopped

Drain Pepperazzi™ and pat dry. In a bowl, combine goat cheese, sour cream and thyme. Mix well. To easily stuff peppers, spoon herbed goat cheese into a plastic freezer bag and push to one corner. Twist bag, and snip the corner. Pipe cheese into the Pepperazzi™. Top with chopped thyme.

Serves 6 to 8.

GreekPasta Salad.1 (1-lb.) pkg. Giant Eagle Shells.1 1/2 cup DeLallo Greek Feta Salad.1/2 cup sliced DeLallo Pepperoncini Peppers.1 pint Farmer’s Market Grape Tomatoes.Small red onion, thinly sliced

.2 tsp. Giant Eagle Dijon Mustard.1 tbsp. fresh chopped oregano.1/4 cup Giant Eagle Red Wine Vinegar.1/2 cup Market District Extra Virgin Olive Oil.Salt and pepper to taste

In a large serving bowl, toss pasta with DeLallo Greek Feta Salad, pepperoncini, tomatoes and onion. In a seperate bowl, combine Dijon, oregano and vinegar. Whisk together, slowly introducing olive oil in a steady stream. Salt and pepper to taste. Serve immediately or refrigerate and allow to marinate for best flavor.

Serves 8.

PepperazziTM Chicken Quesadillas.6 small Giant Eagle Tortillas.2 cups cooked, shredded chicken breast.16 Tri-Color PepperazziTM Peppers, chopped

.1/2 lb. shredded Pepper-Jack cheese.Serve with Giant Eagle Fresh Salsa

Heat a large nonstick skillet (or grill pan) to medium heat. Place one tortilla in pan and begin adding fillings: 1/3 of chicken, 1/3 of peppers and 1/3 of grated cheese. Arrange evenly. Top with another tortilla and press with spatula to flatten. Once side has browned and cheese begins to melt, carefully flip to brown other side. Remove from heat and allow to set for 2 min. Cut in quarters. Repeat instructions with remaining ingredients to make two more quesadillas.

Serves 8.

Garlic & Pepper Avocado Salad.2 large avocados, diced.1/4 cup chopped DeLallo Fresh Garlic & Pepper Antipasto.2 tbsp. lime juice .2 tbsp. chopped cilantro.Market District Mediterranean Sea Salt

In a serving bowl, gently toss ingredients to thoroughly combine. Salt and pepper to taste.

Serves 4 to 6.

Garlicky Baked Chicken with Olives.1 1/2 lbs. Nature’s Basket Chicken .1 cup cherry tomatoes, halved.6 cloves garlic, smashed.Sprig of fresh rosemary

.1 cup DeLallo Pitted Olives Jubilee.3 tbsp. Market District Extra Virgin Olive Oil.2 tbsp. dry white wine.DeLallo Natural Sea Salt & ground pepper

Preheat oven to 325˚F. Arrange chicken in a baking dish. Toss with cherry tomatoes, garlic, rosemary and olives. Season with salt and pepper. Drizzle olive oil and white wine, then bake for 50-60 min., or until chicken is fully cooked.

Serves 4 to 6.

.1 cup DeLallo Pitted Olives Jubilee.3 tbsp. Market District Extra Virgin Olive Oil.2 tbsp. dry white wine.DeLallo Natural Sea Salt & ground pepper

.1 lb. ground Italian sausage.1/4 cup chopped Italian flat-leaf parsley.1/8 cup grated romano cheese

.1 lb. Delallo PepperazziTM Peppers.2 tbsp. Market District Extra Virgin Olive Oil

Preheat the oven to 450°F. In a mixing bowl, combine the sausage with parsley and Romano. Fill peppers with the meat mixture, pressing to compact. Arrange the Pepperazzi™, stuffing-side up, on a parchment-paper lined baking sheet. Drizzle generously with olive oil. Bake for about 15 min., or until sausage is cooked through. Transfer the Pepperazzi™ to a platter and serve warm or at room temperature. Unbaked stuffed Pepperazzi™ can be refrigerated overnight. Bring to room temperature before baking, or lengthen cook time.

Serves 15 to 20, as appetizer.

Creamy Artichoke &Olive Chicken Salad.4 cooked Nature’s Basket chicken breasts, sliced.1/3 cup DeLallo Marinated Artichokes, chopped.1/3 cup DeLallo Olives Jubilee, sliced.1/2 cup Giant Eagle Mayonnaise

.2 tbsp. lemon juice.2 tbsp. chopped Italian parsley.1 tsp. minced garlic.Salt and pepper to taste

Gently toss chicken with artichokes and olives in a large bowl. In a separate bowl, combine mayonnaise with lemon juice, parsley and garlic. Toss mixture with chicken. Salt and pepper to taste.

Serves 4 to 6.

Pairings

OlivesJubilee

Perfect Pairings.Parmigiano Reggiano Cheese.Crisp Sangiovese

A brilliant medley of smoky Greek Calamata, Niçoise & crisp green olives in a savory herb marinade.

Recipe Inspiration.Olive & Pesto Flatbread.Garlicky Baked Chicken with Olives (Page 24).Creamy Olive & Artichoke Chicken Salad (Page 26)

Find these recipes and more at DeLallo.com

ProvoliniAntipasti

Perfect Pairings.Spicy Pepperoni.Crispy Gourmet Toasts.Dry Merlot

Creamy bites of provolone cheese, a mild mix of tart olives, tender button mushrooms and sweet red pepper strips come together for a colorful, flavorful antipasto.

Recipe Inspiration.Italian Chopped Salad.Cheesy Mediterranean Flatbread.Provolini Antipasti Pasta Salad

Find these recipes and more at DeLallo.com

Tri-ColorPepperazziTM

Perfect Pairings.Sharp Cheddar Cheese .Sauvignon Blanc

A unique spicy-sweet medley of colorful peppers from Peru with sturdy round hollows perfect for stuffing.

Recipe Inspiration.Creamy PepperazziTM Aioli.Italian Sausage Stuffed PepperazziTM (Page 25).Sweet & Spicy Pepper Pasta with Shrimp

Find these recipes and more at DeLallo.com

GreekFeta Salad.Fresh Salad Greens.Market District Extra Virgin Olive Oil.Market District Balsamic Vinegar .1 cup DeLallo Greek Feta Salad

We combine bite-sized cubes of crumbly feta cheese with black, green and smoky Calamata olives, then marinate the lot in Greek herbs and spices for a delightful, versatile bowl of flavor, color and texture. Pair with your favorite greens and a simple dressing for a fresh and flavorful salad.

Find these recipes and more at DeLallo.com

Crostini BitesTri-Color Pepperazzi™ + Goat Cheese

Sun-Dried Tomatoes + Ricotta + Spinach

Marinated Artichokes + Cherry Tomatoes + Pesto

Pepperazzi™ + Goat Cheese + Chopped Basil

Calamata Olives + Roasted Red Peppers + Hummus

Marinated Artichokes + Genoa Salami + Provolone

Roasted Piquillo Peppers + Olives Gigante + Fresh Mozzarella

Cipolline Onions Balsamic + Gorgonzola + Crushed Walnuts

Tri-Color Pepperazzi™ + Mascarpone + Balsamic Glaze

George DeLallo Co, Inc. | Jeannette, PA 15644 | www.delallo.com