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While they are delicious right out of the jar, their robust flavor make them the perfect ingredient in the traditional southern Italian “broccoli e salsiccia,” and orecchiette with broccoli rabe recipes. They also up the flavor profile of just about any simple pasta dish, and their bitterness and spice make them a great match for cured meat and smoked cheese, for a killer aperitivo platter or serious sandwich! And don’t waste the olive oil in the jar - drizzle it on bread or your pasta, it’s just as full of southern Italian flavor as the broccoli itself.
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.