September Sautéed Peppers with Green Fruity Olive Oil: The Sunny Italian Recipe

The secrets to a successful pepper sauté in September

Sautéed peppers are a staple of Italian late-summer and back-to-school cooking. To get them right, your choice of peppers, the way you cut them, the cooking and above all the olive oil make all the difference. In September, peppers are fully ripe: their bright colours and firm flesh are perfect for a simple, flavourful recipe.

Discover the organic green fruity olive oil 200 ml to bring out the best in your vegetables.

Which ingredients for an Italian pepper sauté?

Serves 4:

1. 3 peppers in different colours (red, yellow, green)
2. 2 tablespoons of green fruity olive oil
3. 1 sweet onion
4. 1 garlic clove
5. Salt, pepper
6. Fresh flat-leaf parsley

Green fruity olive oil is ideal here for its herbaceous freshness and its intensity, which lift the natural taste of the pepper. You can also switch to a organic ripe fruity olive oil 200 ml for a milder version.

Step-by-step for perfect cooking

Prepare the vegetables

1. Wash the peppers thoroughly and remove the seeds. Cut them into even strips so they cook uniformly.
2. Finely slice the sweet onion and the garlic.

Cook over low heat

1. Heat the green fruity olive oil in a large pan.
2. Add the onion and cook it until it turns translucent.
3. Add the peppers and the garlic. Stir and let them cook over medium-low heat for 20 to 25 minutes. Stir regularly.
4. Season with salt and pepper, and scatter chopped flat-leaf parsley over the top just before serving.

For a professional touch, add a drizzle of raw olive oil just before plating: the green fruity oil then brings all its liveliness to the plate.

For a change, discover the olive oil trio 200 ml and try other aromatic profiles.

Tips and variations: how to make the recipe your own

• Add a few cherry tomatoes cut in half for a juicier version.
• Stir in pitted black olives in olive oil for a more pronounced southern taste (pitted black olives in olive oil).
• Serve the sautéed peppers on grilled bruschetta with a drizzle of green fruity olive oil.
• For a full meal, serve it with burrata or soft-boiled eggs.

The green fruity olive oil used here comes from Calabria, from the Carolea variety, known for its fresh-grass notes and its slight pungency. This profile highlights September vegetables without masking their taste.

Discover too how the pros select their oils in the professionals area.

Summary table: key points for perfect sautéed peppers

Frequently asked questions

Which olive oil should you choose for sautéed peppers?

Go for a green fruity olive oil, fresh and herbaceous, to bring out the flavour of seasonal peppers. Discover the organic green fruity olive oil 200 ml.

Can you make this recipe ahead of time?

Yes, sautéed peppers keep for 2 days in the fridge and can be gently reheated. They even gain in flavour.

How can you vary the sautéed peppers recipe?

Add cherry tomatoes, black olives or a touch of balsamic vinegar to make your sauté your own. Discover too the pitted black olives in olive oil for a perfect match.

To explore other uses of olive oil in cooking or to personalise your table, visit the bottle personalisation page.