sun dried tomatoes in extra virgin olive oil
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Maida’s sun dried tomatoes are a little bit of summer in a jar; capturing the sun that warms the Cilento region of Campania so you can enjoy it all year long. These little tomatoes are packed with a complex flavor palate: the natural sweetness and acidity of the tomatoes; saltiness from the drying process; silky umami that comes from jarring them in rich southern Italian olive oil. Perfect as an aperitivo snack, they add flavor to soups and stews, or chopped into green salads or insalata di riso, but really shine in pasta dishes and can be added to just about any sauce. They pair well with other southern Italian ingredients like capers, tuna, and soft cheeses.
To make his sundried tomatoes, farmer Francesco Vastola harvests tomatoes that have been perfectly ripened in the sun, sprinkles them with salt and spreads them out in the fields to dry. No artificial preservatives here - white wine vinegar, oregano, capers, and chili peppers add the extra punch of flavor. These sundried tomatoes are preserved in real extra virgin olive oil produced on the Maida farm.

Sundried Tomatoes in EVOO Reviews

"Francesco Vastola is an artist, his art is preserving and promoting the good things our earth has to offer, to tell the story of a territory."
Cook_Inc
"Every Cilentano I met expressed that fertility in a new and beautiful way, whether it was former architecture student Francesco Vastola at the Maida company, who grows his own tomatoes, peppers, field greens, and artichokes and then presents them sott’olio (under olive oil) in fantastically artful jars."
Paul Greenberg
"The flavors of Cilento preserved in glass jars with extra virgin olive oil, without added preservatives or additives. This is Maida, the organic farm of Francesco and Fabrizio Vastola, father and son."
Corriere della Sera
"Every vegetable is placed in the jars by hand, one by one. They look like a work of art."
Cibo Today
"Without the addition of chemical preservatives or additives, in the utmost respect of ancient recipes."
Cook_Inc
"Here, in Parco Nazionale del Cilento, the Vastola family upholds age-old preserving traditions, using local produce, tried-and-tested processing methods, and carefully selected raw ingredients."
Gambero Rosso
"Francesco Vastola’s love for his land is tangible. You can feel it when he shows you his fields in Paestum, Salerno, right next to the Magna Graecia ruins."
Cibo Today
"Here, ancient and forgotten products are revived—delicacies that this small company exports worldwide and that are often found among the ingredients of Michelin-starred chefs' dishes."
Corriere della Sera
"Its vegetables in oil, spreads, sauces and natural jams are all free of preservatives and additives."
Gambero Rosso
"Maida farm is located in Paestum, in Cilento, and is specialized in preserving local produce. Sott’oli, preserves, tomato sauces crafted artisanally using products that are a symbol of biodiversity."
Cibo Today
"Cilento, where the Mediterranean Diet was born. Cilento is a precious land where no family is without a small piece of land to cultivate. "
La cucina Italiana
"In front of the greek temples of Paestum takes place the rediscovery of local produce through the production of excellent preserves, jams, and sott’oli."
Cibo Today
"Franco from Maida, he and his family are behind the best sott’olio in all of Italy. Why? Because it’s produce they grow, processed by hand, cooked by his wife and then jarred."
Danielle Glantz, Pastaio Via Corta
Use it for:
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