Sun-dried Cherry Tomatoes of Santorini (PDO) in olive oil - Nomikos Estate

This product offers a taste of Santorini tradition. This is exactly how the Santorinians ate the tomato: they dried it in the sun making it "sun-dried" (either in olive oil for a better taste or dry), "paste" or in order to use it in their food also in the winter, while it was traditionally processed only by households.

This tomato found in Santorini the ideal arid environment to grow and quickly spread among the growers of the island. The Santorini tomato, capturing from the soil and the leaves of the plants the necessary moisture from the fog that spreads throughout the island on summer evenings and utilizing the unique volcanic soil, with its mineral salts and trace elements, formed the conditions for the creation of this "red queen" with its special aroma and unique sweet taste.

The small-fruited "tomato" of Santorini is so delicious that if you try it, you will understand its unique characteristic taste. The variety Lycopersicon esculentum Mil (Solanaceae family), has a fuller flavor compared to other tomatoes and is said to be the first variety of the island that was introduced in 1875. The Commission included the Santorini tomato in the European list of Protected Designation of Origin (PDO) products. and Protected Geographical Indication (PGI).