Olives and hot peppers. A marriage made in heaven.
Green olives picked from the trees and soon cold pressed with sweet and spicy peppers. This ancient recipe uses all the parts of the peppers: the pulp and seeds. The former givesto the oil the scentof the pepper while the latter, with their slightly spicy flavour, make the dressing more tasty.
It is perfect onsoups and vegetables, pizza, pasta, and whenever you want to spice up your meal.