Sweet and Sour Peppers in Oil

Our sweet and sour peppers in oil come from a wise selection of raw materials. We choose only the fleshiest and most consistent peppers, which are processed only when fresh to best preserve their organoleptic characteristics. Our recipe calls for the use of two varieties of peppers, yellow and red, creating a harmonious combination of colors that anticipates the perfect balance of flavors found on tasting.

Preparation follows a careful and meticulous process. The peppers are cut into evenly sized squares, allowing for a perfect sweet-and-sour marinade. This process gives the product a distinctive taste, where the natural sweetness of the peppers marries with the acidic notes of the wine vinegar, creating a flavor balance that tantalizes the palate.

Preservation in extra virgin olive oil, produced exclusively on our estates, is the final touch that enhances the quality of the product. The oil not only preserves the characteristics of the peppers but also enriches their taste, giving that softness and fragrance that only a high-quality extra virgin can guarantee. Versatility is one of the strengths of this preparation. Sweet and sour peppers are perfectly suited as an appetizer, perhaps accompanied by toasted bread croutons, or as a side dish for meat-based main courses. Their presence enriches any charcuterie and cheese board, while on pizza they add that touch of flavor that makes it special.

Ingredients:

• Peppers (66%)
• Extra virgin olive oil (23%)
• Sugar (5%)
• Wine vinegar (4%)
• Halls

Distinctive Features:

• Processing from fresh
• Double variety of peppers (yellow and red)
• Uniform square cut
• Preservation in own-produced extra virgin olive oil
• Absence of preservatives
• Balanced sweet and sour flavor

Uses in Cooking of Sweet and Sour Peppers in Oil:

• Enrichment of traditional appetizers
• Gourmet pizza topping
• Side dish for meat main courses
• Ingredient for mixed cutting boards
• Seasoning for bruschetta and crostini