Roasted paprika with olive oil

Roasted paprika with olive oil is a simple but tasty dish that has its origins in traditional Italian cuisine. Peppers are roasted at high temperature until their skin is blackened, after which the juicy, sweet flesh is marinated with garlic, fresh herbs and L'Oro Verde di Puglia olive oil. The result is a dish that has a deep, pure flavour both hot and cold.

What makes this preparation special is the contrast between the smoky aromas of the paprika and the smooth, round flavour of the olive oil. The oil brings balance, depth and allows the simplicity of the ingredients to be fully appreciated. Roasted paprika with olive oil is delicious as an antipasto, on a piece of toasted bread, or as a side dish with grilled meat or fish.

Ingredients (for 2 persons)

• 2 red peppers
• 1 clove of garlic, finely chopped
• 3 tablespoons L'Oro Verde di Puglia olive oil
• 1 tablespoon red wine vinegar
• Sea salt and black pepper
• Fresh parsley or oregano (optional)

Preparation

1. Preheat the oven to 220°C or turn on the grill.
2. Place the peppers on a baking tray and roast for 25-30 minutes until the skin is blackened.
3. Put the roasted peppers in a sealed plastic bag or bowl with a lid. Let steam for 10 minutes.
4. Remove the skin, seeds and cut the pepper into strips.
5. Put the strips in a bowl and mix with garlic, olive oil, vinegar, salt, pepper and herbs.
6. Leave to marinate for at least 15 minutes before serving.

Roasted paprika with olive oil is a true taste explosion with minimal ingredients. Serve with fresh bread or as part of an antipasti board and discover how the quality of our olive oil making a difference.