Black Olives in EVOO - Maida Farm, Campania, Italy Black olives in extra virgin olive oil by Maida in Campania Prized local olive variety from Cilento Preserved in olive oil, wine vinegar with addition of garlic A new olive on your antipasto dish! A glass jar of 190g - 6.7 oz Ingredients black olives, extra virgin olive oil, wine vinegar, garlic, chili pepper (very little), salt These small black olives look delicate, but their firm flesh packs a strong umami punch Only Natural Ingredients Unlike in some conventional versions, there are no artificial preservatives used – Francesco seasons his black olives with white wine vinegar, garlic, salt and chili pepper. Maida Farm Francesco and Fabrizio are a dynamite father and son team committed to Italy and the traditions of their land and people. They are the owner of Maida Farm, near the Cilento National Park and the ancient Greek ruins at Paestum. They grow the highest quality fruits and vegetables, harvest them at their peak of freshness, and turn them into extraordinary products. Leccino Black Olive Cultivar Farmer Francesco Vastola uses the Leccino black olive cultivar and allows them to fully ripen on the trees. He packs them in real extra virgin olive oil with the pits still inside, helping the olives maintain their natural flavor. The result is a little bit of the signature rich Campania flavor on your table! For these preserved olives Francesco uses real EVOO that he produces himself. The Perfect Olives For Aperitivo Grown in the Cilento region of Campania, Maida black olives are ready to eat right out of the jar – or serve them alongside cheese and salumi and you’ll ace the aperitivo spread. They’re the perfect olive for pasta sauces like puttanesca, and can be used to add their rich flavor to fish dishes, insalata di riso, or homemade pizza.
