Sun-Dried Red Peppers in Extra Virgin Olive Oil
Red peppers, salted and dried in the Italian sunshine, then thrown into hot oil for a confit effect. Our sundried red peppers are dried the old fashioned way, on nets hanging out in the sun-drenched farming region of Puglia, Southern Italy. Then they are dropped into hot extra virgin olive oil, that gently cooks the peppers as they cool, creating a soft texture and bringing out their natural sweetness.
Did you know? Sun-drying has been going on since at least 700BC, when Aztec farmers found a way to preserve crops that were abundant in the summer. Drying removes 80-90% of the water, without losing the antioxidant properties prevalent in red fruits and vegetables, namely lycopene. Some studies show the lycopene concentration actually rises.
- Use them for antipasti
- Include in canapes
- Mix into salads and pasta
- Place into paninis
KEEP IN A COOL DRY PLACE.
ONCE OPENED KEEP REFRIGERATED UNDER OIL AND CONSUME WITHIN 7 DAYS