Recipes
Ingredients
- 200 ml ELYDAS olive oil
- 500 g fermented green olives
- 200 g herbs: seasonal (coriander, parsley, mint, basil, rocket)
- 1 chili pepper
- 20 g of honey
- 1 lemon
- 250 g Parmigiano
Preparation:
Combine all ingredients in a blender or food processor, slowly pouring in ELYDAS Extra Virgin Olive Oil as you mix. Adjust the amount until the pesto reaches a smooth, balanced consistency — not too thick and not too watery.
Season: The herbs are available regionally and affordably fresh from the field in spring and summer.
Health Benefits:
Green olives are harvested before they fully ripen, while black olives are picked at maturity. Both varieties are naturally rich in heart-healthy monounsaturated fats, which may support cardiovascular wellness when part of a balanced diet. Olives also provide essential minerals such as calcium, sodium, iron, and phosphorus—typically in higher amounts in black olives. Each type contains valuable vitamins as well, including vitamin A and folic acid, contributing to overall nutritional value.
Quick Tips:
Use naturally fermented green olives rather than pickled yellow varieties for the best flavor. This pesto works beautifully as a pasta sauce or as a savory spread—perfect on crusty bread or small appetizer bites.