Masseria Mirogallo Diavolicchi Hot Peppers In Extra-Virgin Olive Oil

It’s no secret that we love chilies at Milk Street, and the diavolicchi from Masseria Mirogallo are some of our favorites. Their name comes from the Italian word for devil because they are said to be hotter than hell, but they also have a bright flavor and sweet finish. Hand-selected and packed into jars with only wine vinegar and extra-virgin olive oil produced from the same farm on which the peppers were grown, diavolicchi’s piquancy will define and sharpen a dish’s flavors. Use to cut through a starchy pasta dish, clarify a rich braise or stew or heighten sauces. And don’t throw out the oil! It’s terrific in vinaigrettes or used for sautéing vegetables, seafood and eggs.

[/description-break] Ingredients [/title] Hot peppers, extra-virgin olive oil, wine vinegar
[/accordion] Specifications [/title]Net weight: 270 grams
Place of Origin: Basilicata, Italy
[/accordion] CARE AND USE [/title] N/A [/accordions-break] We can’t get enough of the full, fruity, brightly flavored products from the Belfiore family’s Masseria Mirogallo in Basilicata, Italy. [/banner_heading] Their farm specializes in local heirloom produce cultivated over the course of generations and still uses traditional methods of preservation—with absolutely minimal processing or no artificial ingredients. Everything that goes into Masseria Mirogallo’s jarred tomatoes and peppers, from the extra-virgin olive oil down to the herbs and spices, comes from the fertile sun-drenched valley soils of the Belfiores’ farm. [/banner-text-break]Use to cut through a starchy pasta dish, clarify a rich braise or stew or heighten sauces. And don’t throw out the oil! It’s terrific in vinaigrettes or used for sautéing vegetables, seafood and eggs. [/how-to-use-break] Don’t throw out the oil– it has absorbed some of the heat of the peppers and is excellent as a peppery sub for olive oil in salad dressings.