Premium Greek Sun Dried Tomato Pesto, Traditional Pate/Spread, 380gr

I.P. Stathopoulos

  • Premium Greek Sun Dried Tomato Pesto with Extra Virgin Olive Oil, Garlic & Spices. Traditional Pate / Spread, Net Weight 380gr (pack of 2 glass jars of 190gr each) :   

    Naturally dried tomatoes under the sun on tables (liastres) where the product loses its moisture by adding salt. The tomatoes used are from our production, oval with flesh consistency. The fruit is harvested by hand, not by machine, picking red tomatoes in 3 different stages. The fruit is transferred to the processing area washed and cut in half without splitting them and then they are transferred to tables where they are spread adding salt and covered with nets to protect them. The tomatoes remain under the sun for 3 to 5 days depending on weather conditions and then the dried tomatoes are collected, which have <30% humidity and <18% salt.

    Like tomatoes, sun-dried tomatoes are full of antioxidants, vitamins, and good-for-you minerals. The nutritional profile of tomatoes diminishes quickly after they're picked off the vine due to their high moisture content, but drying can preserve tomatoes while retaining flavor.

    The product has a deep red colour with a strong tomato smell. You can enjoy this paste as a dip for rusks and breadsticks, but you can also turn your sandwiches, salads and bread (olive bread) into a delicious Mediterranean experience.

    Enjoy a bit of summer all year round with our Greek Sun Dried Tomato Pesto, giving your bakes and pasta dishes a burst of sunny, Mediterranean flavour.

    Keep it in a cool and dry place. Refrigerate after opening and consume within 20 days.

  • Ingredients:
      • Greek Kalamata Olives PDO (39%),
      • Green Olives (34%),
      • Extra Virgin Olive Oil,
      • Red Peppers,
      • Carrots,
      • Capers,
      • Grape Must
  • Our olives have the Protected Destination of Origin certification by the European Union (PDO). New harvest !!
    The company applies system management of food safety by ISO 22000:2005 of International Organization for Standardization.

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