Mixed Vegetable Antipasto in Extra Virgin Olive Oil

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Antipasto in Italian literally means before the meal; its flavors, appearance and aromas are meant to stimulate the appetite before the main event. For his signature antipasto, Francesco seasons chopped eggplant, peppers, artichokes, zucchini, pumpkin, celery and olives with garlic, oregano, sea salt, and a splash of white wine vinegar. Consider our appetites inspired!

Pair it with some good crusty bread and your favorite wine, and your apertivo spread is solved. But we also love it as a delicious side dish alongside meat or fish, or as the secret ingredient to a mind-blowing sandwich.

Farmer Francesco Vastola is the owner of Maida Farm, near the Cilento National Park in Campania. He grows the highest quality fruits and vegetables, harvests them at their peak of freshness, and turns them into sott’olio using extra virgin olive oil that he produces himself.

 

Use it for:
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