Aldo Armato Carciofini Artichokes in Olive Oil
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. Their artichokes are silky, rich and tender, lacking the astringent, acidic and sometimes metallic flavor that canned artichokes have. They are packed in fruity, high-quality olive oil, also made by the Armato family, which gives the artichokes a lovely, smooth texture. Enjoy them on their own, or add to an antipasto board, mix into pasta and salads, or use as a pizza topping. And any leftover olive oil works well for cooking and finishing.
Aldo Armato Semi Sun-Dried Cherry Tomatoes in Oil
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And their Semi Sun-Dried Cherry Tomatoes are a revelation in sweet-tart flavor and satisfying texture. Harvested in Italy at the peak of summer, these cherry tomatoes are semi sun-dried. The process requires removing them from all heat before fully drying out, so each tomato can stay plump, supple and juicy—unlike the tougher, shriveled varieties in the grocery store. They are packed in the Armato family’s fruity, high-quality olive oil. Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto, turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—infused with the sweet, mildly acidic and salty flavor of the cherry tomatoes, it’s perfect for a vinaigrette or for dipping bread.
Masseria Mirogallo Hand-Peeled Tomatoes
Produced by the Belfiore family in the province of Matera (one of Italy’s oldest towns), these hand-peeled tomatoes are stunningly packaged and taste terrific—sweet, fruity, bright and bold.
Azienda Agricola Caravaglio Capers in Extra-Virgin Olive Oil
Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.
Aldo Armato Sun-Dried Tomatoes
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. If you have these in your pantry, then you will have the finest tomatoes of Liguria all year-round. The Armato sun-dried tomatoes are juicy and sizeable, dried first to express their sweet and compelling flavor before they are bathed in buttery Ligurian olive oil. The tomatoes are picked at the peak of ripeness and preserved in golden extra virgin olive oil pulled from fruity Taggiasca olives. Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto, turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—infused with the sweet, mildly acidic and salty flavor of the tomatoes, it’s perfect for a vinaigrette or for dipping bread.