We selected one of the most ripe and delicate olive oils CARM to elaborate these smooth green peppers spicy. In the catch of the peppers, between September and October only those with the desired dimensions are selected and destitute from within to be put in brine. They are then drained, washed and stuffed with cheese from half-cured cow, so its taste is not overlap with the taste of peppers, delighting lovers of Mediterranean flavours. Excellent as an aperitif, entry or follow-up of main courses.

CARM - Cheesy Peppers