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

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