Nasturtium Caper, Olive & Chilli Peperonata

Nasturtium Caper, Olive and Chilli Peperonata on a white cabbage leaf plate

This rustic southern Italian dish uses sweet red peppers as its central ingredient, it varies tremendously by region, seasonality and personal (family) tastes. Like many Italian dishes, it’s traditionally plant-based. Nasturtium Caper, Olive & Chilli Peperonata is our interpretation of this dish. It’s the perfect way to hero the ripe red peppers that decorate our pepper plants like Christmas baubles.

Juicy black olives with homemade nasturtium capers and a hint of chilli from fresh green cayenne peppers make this a quick but flavourful accompaniment.

Serve as a side dish with a plant-based tortilla, upon a wedge of baked polenta or with warm crusty bread.


Nasturtium caper, Olive & chilli peperonata on a white cabbage leaf dish

Nasturtium Caper, Olive & Chilli Peperonata


  • 4-5 long red peppers, deseeded and cut into strips
  • 6 cloves of garlic, finely sliced
  • 2-3 long green chillis, deseeded and finely sliced
  • 15 black olives, pitted and halved
  • 2 tbsp nasturtium capers or capers
  • 1-2 tbsp olive oil
  • sea salt


Heat olive oil in a heavy-based pan.

Add the garlic and chillis, then sauté for a minute before adding the strips of red pepper.

When the red peppers are hot, season with sea salt then cover the pan and simmer for 20 minutes before adding the olives and nasturtium capers.

Cook for 5-10 minutes or until the whole dish is warm.

To use as antipasti store in an airtight jar or container for 3-5 days.


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