3/4 cup Leccino Extra Virgin Olive Oil
4 Capsicum (a variety of colours adds appeal)
2 cloves garlic crushed
1 tbsp flat-leaf parsley (finely chopped)
1/4 tsp dried basil
1/4 tsp dried oregano
to taste salt
Place the peppers under a grill until their skin is slightly burned, 10 minutes on each side.
Remove the peppers from the grill and wrap them in a large sheet of aluminium foil. Leave them for about 15 minutes, or until they are no longer hot.
One cool enough to handle, peel the skin with a knife and cut the peppers in half.
Remove the seeds and the white veins and wipe the inside well.
Cut the peppers into strips and arrange them in a glass serving dish sprinkling with the garlic, parsley and salt.
Cover with Leccino and let marinate in the refrigerator for at least 1 hour before serving.
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our oil is bottled as pure cultivators than a blend.
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Ideal for entree and tapas.
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