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Roasted peppers with extra virgin olive oil

Roasted peppers with extra virgin olive oil


For the day to day, we love to cook dishes that are easy to prepare, rich and that help us stay in line. Roasted peppers with extra virgin olive oil are a real food recipe, typical of our mothers, which are a good accompaniment to any other meat or fish dish.

It is a recipe that has always been cooked at home, but to which I had never paid attention. I remember walking through my parents’ house, with that smell of roasted peppers invading the whole house; and how then those enormous vegetables were reduced into thin strips of carmine red.

I think the roasted pepper salad is one of the richest and most complete things out there. You can eat it both in winter and in summer, and the star ingredient that creates the difference between a good one and a more normal one is the olive oil you use.

To do this, choose a good Picual extra virgin, balanced and with tomato tasting notes, and success will be assured. Our oil has an intense fruity aroma of banana, fresh grass, green almonds and hints of tomato. On the palate, it is a very balanced extra virgin olive oil, with a slight final heat characteristic of the Picual variety.

You will see the peppers with different eyes.


  • Extra Virgin Olive Oil, Pago de Espejo
  • 5-6 large red peppers
  • 2 garlic
  • Sherry vinegar or apple cider vinegar.
  • Salt


  • Preheat the oven to 200 degrees.
  • Smear or paint each pepper with extra virgin oil and place them on a special baking tray.
  • Roast about 15 minutes at 200 degrees, turn and roast 15 minutes more to achieve a silky texture, but that does not fall apart.
  • If you see that they are still very hard, put them in the oven for 5 more minutes.
  • After those 30 minutes,  put them in an empty pot, and cover them with their lid, so that they finish making themselves with their temperature.
  • Once they are cold, I coat them one by one and strain the broth they have released.
  • In a mortar, we put the two garlic (previously we have removed the center so that it does not sting excessively and is not a repetitive meal). Add a little salt, a couple of pieces of pepper already peeled, the broth that we strain before and a string of vinegar and mash.
  • Once we have all the peeled peppers in a salad bowl, we crumble them a little into long strips, and add the dressing.


And now there is only the best part, # ENJOY.


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