Roasted Red Pepper, Planifolia Black Vanilla, and Black Olives

For 4 people:

• 4 red bell peppers
• 1 pod of Planifolia Black Vanilla
• 20 oven-roasted black olives
• Salt
• Grape seed oil

• Lightly grease the peppers and place them in the oven at 220 degrees Celsius (428 degrees Fahrenheit) for 10-15 minutes.
• Then, place them in a bowl and cover for a few minutes to make it easier to peel them.
• Extract the seeds from the Planifolia Black vanilla pod. Place them in a vacuum-sealed bag along with grape seed oil.
• Add the peeled and deseeded peppers, seal the bag, and let it marinate for at least 3-4 hours.
• Gently warm the bag with the oil and peppers, open it, and arrange the peppers on a plate.
• Drizzle with Planifolia Black vanilla oil and finish by adding the oven-dried olives.

Recipe: Pier Giorgio Parini

Source: Italia Squisita