Tasty and versatile, olives are often on our tables. There are those who like to eat them as an aperitif, those who prefer to use them to prepare first or second courses or to make sandwiches and more tasty focaccia. The giant green and sweet olives are processed with the typical Italian method, which gives them a delicately fruity aroma.
Dried tomatoes in oil are an excellent aperitif for the preparation of typical Apulian recipes and to add that touch of Mediterranean even to the simplest dishes. For the dried tomatoes in oil the best tomatoes of local cultivations are selected and then cut in half, after which they are dried in the sun. During the drying period the tomatoes are constantly checked and salted, to always ensure perfect integrity. Once dehydrated, they are stored in oil to maintain all their taste and properties.
Peeled and cut by hand the aubergines are then stored in extra virgin olive oil to maintain consistency and taste. Aubergines can be served as appetizers or side dishes, but can also be used for make more delicious salads or sandwiches.