Organic Florina red peppers and eggplant, fire-roasted over charcoal, hand-peeled, packed in extra virgin olive oil. No preservatives. Produced by the Naoumidis family at their stone-built Pepper Mill in Agios Panteleimon, Amyntaio, Florina — a family operation since 1972, recognised as one of the 10 best food producers in Greece at the HELEXPO food festival and featured on national Greek television (ERT 3, Alpha TV).
The Florina pepper grows on the Naoumidis family's 80-acre farm at 610 metres altitude, at the foot of Mount Vorra, between Lakes Vegoritida and Petra. The farm is fully isolated from other crops to protect varietal purity. No pesticides are used — ever. The land is fertilised only with manure from free-range animals, planted and harvested entirely by hand. The Naoumidis family maintains their own seedbed, selecting the first ripe fruits each year to preserve the original Florina variety exactly as received from the generation before.
Harvest runs from late August through mid-November, graduated by the ripeness level required for each product. Every pepper is peeled by hand and cooked at low temperature. For this spread, Florina red peppers and eggplant are roasted over charcoal and smoked over wood — not oven-roasted, not steam-peeled. The result is a smoky, rich, deeply layered spread with the flavour of a northern Greek kitchen in autumn.
What's in the jar
- Organic Florina red peppers — PDO-recognized variety, grown on the Naoumidis family farm, Florina
- Organic eggplant — charcoal-roasted alongside the peppers
- Extra virgin olive oil — the base, not water or brine
- Garlic, salt, tomato — nothing else
- Hand-peeled, low-temperature cooked, wood-smoked
- No preservatives, no artificial additives, certified organic
How to use it
- Spread on warm pita, toast, or flatbread as part of a mezze
- Serve alongside PDO feta and Kalamata olives as a starter
- Use as a sauce base for pasta, shakshuka, or roasted vegetables
- Blend with Greek yogurt or feta for a richer dip
- Spoon over grilled lamb, chicken, or white fish
Producer & origin
The Naoumidis family has been working with the Florina pepper since 1972, when Petros Naoumidis's parents ran a restaurant in Agios Panteleimon — the first pepper kitchen. The formal production unit opened in 2007: a stone-built, energy-independent, vertically integrated facility inside the pepper farm itself, from organic seed cultivation through to cellar storage at controlled temperature. The products are sold in the best delicatessen stores worldwide and have been recognised as among the 10 best food products in Greece (HELEXPO) and featured on ERT 3 national television.
Quick specs
- Size: 9.2 oz (260g), glass jar
- Ingredients: Organic Florina red peppers, organic eggplant, EVOO, garlic, salt, tomato
- Certification: Organic
- Origin: Agios Panteleimon, Amyntaio, Florina, northern Greece (610m altitude)
- Producer: Naoumidis family — family operation since 1972, production unit since 2007
- Processing: Hand-peeled, charcoal-roasted, wood-smoked, low-temperature cooked
- Preservatives: None
Frequently Asked Questions
-
What is the difference between this and the Filetopiperia?
Filetopiperia is pure roasted Florina red pepper strips in EVOO — all pepper, no eggplant. This spread blends charcoal-roasted eggplant with the Florina peppers for a smokier, richer, slightly creamier texture. Both are organic, hand-peeled, and made by the Naoumidis family.
-
Is it spicy?
No. Florina peppers are naturally sweet. This spread has no heat — it is smoky, rich, and savory.
-
How long after opening?
Refrigerate after opening and consume within 5–7 days. Keep the surface covered with a thin layer of the olive oil from the jar.
-
What does PDO mean for Florina peppers?
PDO (Protected Designation of Origin) means the Florina pepper variety is legally recognized as originating from the Florina region of northern Greece. Only peppers grown there can carry the name — identical to the protection covering Kalamata olives or Feta cheese.
-
Are the peppers truly organic?
Yes. The Naoumidis farm uses no pesticides, fertilises only with manure from free-range animals, and plants and harvests entirely by hand on an 80-acre isolated farm at 610 metres altitude. The organic certification covers the full chain from seed to jar.
