Pomodori secchi sott'olio

The tomatoes taste intensely fruity and spicy, with a fine acidity that balances the oil. The special feature lies in the preparation: unlike pure dried tomatoes, which often turn out tough and salty-strong, the immersion in olive oil ensures a round, soft mouthfeel. The oil carries the tomato flavor and combines it with herbs and garlic. As a result, they act as an independent antipasto and can simultaneously be used as an ingredient that gives dishes depth.

On toasted bread, the tomatoes play to their strengths. Their sweetness and spice need hardly more than some fresh cheese or ricotta. In pasta sauces, they provide umami and a light acidity, so you can get by with few ingredients. On a cheese platter, they provide a fruity counterpoint to salty Pecorino or mild mozzarella.

As a wine accompaniment, dry white wines from Southern Italy are suitable. Their fresh acidity stands up to the olive oil and picks up the tomato acidity without masking the spice. The oil from the jar is suitable for drizzling over bread or for a dressing.

They are best suited for aperitivo rounds, summer evenings on the terrace, and for a buffet with several antipasti. They also work well as a quick side dish for grilled vegetables or meat.

If you would like to expand your antipasti selection with olive oils from Italy, these products are worth considering:

• Feudi di San Marzano - Olio extra vergine di Oliva 0,5L is an Italian olive oil from Feudi di San Marzano and the right choice if you are looking for an oil for the kitchen and the table.
• Condimento Olio extra vergine al Tartufo Nero from Giuliano Tartufi is also an Italian olive oil and fits for everyone who would like to supplement the tomatoes with an oil with a truffle reference.
• Condimento Olio extra vergine al Bianchetto comes from the same producer, Giuliano Tartufi, and is the alternative for everyone who prefers the Bianchetto truffle.