Description
Organic sweet and sour peppers in extra virgin olive oil.
Crisp organic peppers are processed a few hours after harvest. They are cleaned, cut and left to rest overnight to release excess water, then macerated in apple vinegar and cane sugar, dressed with organic extra virgin olive oil and pasteurised. The declared ingredients are organic peppers, organic extra virgin olive oil, organic apple vinegar, organic cane sugar, organic pepper and salt. The colours stay bright in the jar, and the taste is full and round, balanced between sweetness and acidity in the style of Apulian preserves.
For restaurants and chefs. Sweet and sour peppers bring colour and acidity to the plate with no cooking. Serve them as an antipasto or aperitivo bite, toss them into salads and cold sides, or pair them with roast meat and legumes, where the acidity cuts the richness. Warmed briefly, they dress pasta and oven-baked vegetables. The bright strips make every plate look livelier.
For specialty and Italian stores. Peppers in agrodolce are a familiar flavour across Italy and an easy sell to customers who like pickles and antipasti. The bright colours through the glass do much of the selling, and a quick taste at the counter usually closes the purchase. Suggest them with cured meats and cheeses for a ready antipasto, or in a gift basket from Puglia. The jar keeps 24 months from production.
Specs: 270 g, case of 6, shelf life 24 months, organic, Puglia (Italy).
Allergens: none declared by the producer.
