Peppers stuffed with anchovy in extra virgin olive oil
INGREDIENTS size 180g: Piedmont chilli peppers 35%, extra virgin olive oil 33%, anchovies 18%, black olives 10%, salt, wine vinegar.
TREATMENT PROCESS: washing and peeling of chilli peppers, salting in brine, desalting, filling with anchovies and olive of chilli peppers, packaging, filling with extra virgin olive oil, encapsulation, heat treatment, labelling.
STORAGE: 36 months.
FURTHER WARNINGS FOR STORAGE: after opening store in the fridge covered with extra virgin olive oil and consume within 4 days.