The large tin of Olympos Florina red fire roasted peppers is ideal for foodservice and retail specialty department olive bars. The natural sweet and mildly smoky finish makes these delicious peppers a key ingredient for dozens of dishes from the Mediterranean, from salads, to entrees, soups, sauces, and more.
We suggest using on pizza, focaccia, pasta, and salads.
Mezzetta Golden Greek Peperoncini comes from the sun-drenched pepper farms of the Mediterranean. Their golden yellow color and mildly piquant, fruity flavor echo the aromatic gardens and friendly laughter of their native land. This could be why the spirited little peperoncini has become the classic companion of the lunchtime sandwich.
Hot red pepper relish made from red peppers, eggplant, garlic and spices. A very popular Yugoslavian side dish.
Our hand-harvested yellow Florina peppers are fire-roasted, sweet and smoky. Try them stacked with fresh mozzarella, grilled eggplant and balsamic.
This unique South African fruit just got more interesting! Peppadew Gold has a sweet and tangy taste with flavors of apricot and tropical fruit.
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn’t be quite right without these, and they also work very well with boiled meats in the winter months.