Mediterranean cuisine is known for the explosive taste of its ingredients and the natural bright colors of the vegetables and fruit.

Pickled vegetable products are a must Greek cuisine culture. In the past, due to the seasonality of crops one of the most popular ways to preserve the vegetables was through pickling. Alternatively, they were roasted and stored in oil. Amazingly these methods highlight the rich flavors and textures, creating a versatile antipasto and an ingredient in many dishes.

Pepperoncini, Macedonian peppers, Giardiniera, Red Roasted peppers, and Eggplants crop starts at the beginning of the Greek summer. Their collection and processing take place in the hot months allowing them to ferment fast and be on your dish in a very short time from their collection.

Pepperoncini Peppers

Pepperoncini, also known as Peloponnesian peppers, is a type of pepper that originated at the south part of Greece.

Green, small and mildly spicy, these peppers are typically handpicked. They have a round tip and fuller body and become golden in color during fermentation.

After fermentation they are preserved in a brine with vinegar, and they become very crunchy, slightly sweet and mildly spicy.

Pepperoncini is often served as an appetizer or as a topping for various dishes like pasta, salads, and sandwiches.

Macedonian Peppers

Macedonian peppers are cultivated and handpicked in North Greece. They are green, slim and pointy and become golden in color during fermentation.

When fermented, they develop a complex spicy taste with subtle fruity notes, making them a prized antipasto and an ingredient in various dishes such as stews and casseroles.

You can find them whole with their seeds, stuffed with cheese mixes or sliced.

Giardiniera

A mix of pickled vegetables like bell peppers, onions, cauliflower, carrots and celery, packed in vinegar brine with garlic, and spices. Giardiniera is often served as an appetizer or used as an ingredient in sandwiches and salads.

Apart from the pickled antipasto we find a range of roasted and processed vegetables, widely consumed and well known as ingredients.

Red Roasted Peppers

Sweet red long peppers are larger in size with thick skin and vibrant red color.  They are traditionally fire roasted, stripped of their skin and placed in sweet vinegar brine in jars whole, filleted or sliced.

Their flesh is soft and full, with a sweet-sour taste and a smokey hint left by their roasting.

Perfect for snacking or using as a topping for bread or crackers or as a great vegetable addition in salads and sandwiches.

Roasted Eggplant Puree

Eggplant is one of the most popular vegetables in Mediterranean cuisine.

Baked and stuffed with rice or meat, fried or in your favorite moussaka, this vegetable has more to offer than you think.

The puree from roasted eggplant is an amazing ingredient of spreads that crown the appetizer dishes all around the Med.

Try it mixed with peppers vinegar and spices for fresh rich taste.  With garlic and tahini sauce to create a rich dip, or with tomato on your pizza.  It will also stand perfectly as a creamy side dish with grated cheese.

So, Get ready for a winter full with Greek flavors through pickled and roasted vegetables.