Chilli peppers in extra virgin olive oil

Verde Giovane


Peperoncino Verde: delicious pickled green pepper slices and our premium Extra Virgin Olive Oil, to be used together or separately, hot or cold. A bright, fresh version of the classic Peperoncino, heirloom Lazzaretto peppers are handpicked when still green and young for extra zing and crunch. Compared to Rosso Maturo, these have a fresher, more grassy finish.

How hot is it?
These are our mildest peppers but they still pack a punch! The combination of oil and peppers mean you can build the heat to your taste.  Drizzle a few drops of oil for a touch of spice or add large chunks of chilli for a big kick.



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What our Amici think...

“It just makes food taste great — it doesn’t change the flavour, it just makes it pop. I can’t quite explain it, you have to try it”

(Matteo, Paris)

“Silky salty hot little number. You can totally tell the oil is top quality”

(Drew, Leyton)


Typical Values per 100g

Energy 2234kj / 533kcal

Protein 0.8g

Fat 58.2g
(of which saturates 8.2g)

Carbohydrate 2.2g
(of which Sugars) 0.6g

Fibre 0g

Salt 0.1g

How do I use it?

Treat our Peperoncino the way you would a very good extra virgin olive oil. Use it the traditional Pasquale way, raw: use Verde Giovane for drizzling over your finished dishes.  For a uniquely Italian flavour, pair with anything in bianco (without tomato sauce). For the experimental foodie, try the #italianinclusive way and cook with it.  Great with seafood and pulses for a fresh and mild heat.  Bring zing to braised fennel or a quick anchovy pasta, add to shellfish for a lively salto in padella (flash fry, a ‘jump in the pan), or try it long and slow with Chickpeas and Lentils. Feel free to go wild, did someone say tacos? Pasquale approves. As any cook would tell you, Extra Virgin Olive Oil is not just for finishing and our Verde Giovane is no different.