Aldo Armato Sun-Dried Tomatoes in Oil

$28.95

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.

Ingredients

Ingredients: Semi-dried Cherry Tomato, Olive Oil, Basil, Oregano, Garlic, Salt
Specifications

Net Weight: 280 grams

Place of Origin: Liguria, Italy
How to use

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.

The Armato family has been involved in the olive trade and the production of olive oil for multiple generations. Aldo was small in stature and modest in nature but fiercely proud of his long family tradition of producing olive oil from the ancient groves of trees (exclusively the Taggiasca variety) planted in the hills above the town of Alassio on the Ligurian coast.Aldo and Laura’s legacy has been handed down to their daughter, Alessandra, and her husband, Giordano Mazzariol. Alessandra and Giordano form a handsome and dynamic couple whose energy and intelligence effect continuous improvement in the quality that blesses this lovely olive oil. They have combined their talents to extend the use of their locally renowned olive oil to make a series of products that are devastatingly delicious.

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HOW TO USE

Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto (like our Pasta with Pesto Rosso), turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—it’s perfect for a vinaigrette or for dipping bread.