Roasted Peppers with olive oil and garlic

The California and Morrone varieties are fleshy, have intense flavour and aroma and are coloured bright red.

The manual harvest occurs from early September until late October, in Portalegre and Évora, and the peppers are delivered daily in the factory. The laborious process of transformation requires skilled labour: washed and selected, are roasted in rotary and tubular ovens; the skin, stems and seeds are removed; finally are selected on the basis of colour and size, and the ones which have extra level are packed for the brand Maruán.

May be consumed uncooked, but it is seasoned with olive oil and a little salt that taste better. May also be used in salads and accompanying dishes of meat, fish or rice.

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