Organic green Florina peppers, ground with extra virgin olive oil, garlic, and herbs. Bright, fresh, herbaceous. 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.
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 to protect varietal purity. No pesticides. Fertilised only with free-range animal manure. Planted, harvested, and processed entirely by hand. For Pesto Green Peppers, the same Florina variety is harvested before full ripening — at the green stage, when the flesh is at its most crisp and herbaceous — then ground with EVOO, salt, and vinegar into a vibrant spread.
What makes it different
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Organic Florina Green Peppers — the same PDO-recognized variety as the red, harvested at the green stage for maximum freshness
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Blended with Extra Virgin Olive Oil — not water, not brine — EVOO as the base
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Naoumidis own seedbed — the family preserves the original Florina variety seed to seed, generation to generation
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Naturally vegan and dairy-free — no cheese, no nuts, no animal products
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No artificial preservatives — certified organic, clean label
Tasting notes
Aroma: Fresh green pepper, herbaceous, with a hint of garlic and olive oil
Taste: Bright and clean — sweet green pepper with a gentle tang from vinegar and warmth from garlic
Finish: Fresh and lingering — lighter and more vibrant than red pepper spreads
How to use it
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Pasta and grain bowls — toss with al dente pasta, a splash of pasta water, and Parmesan
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Sandwiches and wraps — spread on bread as a vibrant alternative to mayo or mustard
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Mezze dipping — serve with pita, crusty bread, or crudités
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Grilled meats and fish — use as a marinade or finishing sauce for chicken, lamb, or white fish
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Eggs — stir into scrambled eggs or spoon over a fried egg
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Pizza base — use in place of tomato sauce with feta and olives
Producer & origin
The Naoumidis family has worked with the Florina pepper since 1972. Their Piperadiko production unit — stone-built, energy-independent, vertically integrated — opened in 2007 inside the pepper farm itself. From organic seed through to cellar storage at controlled temperature, the whole chain stays in the family's hands. Recognised as one of the 10 best food products in Greece (HELEXPO), sold in the finest delicatessen stores worldwide, and featured on ERT 3 national television as a producer who "showed the treasure of their place to the whole world."
Quick specs
- Size: 9.2 oz (260g), glass jar
- Ingredients: Organic Florina green peppers, EVOO, garlic, salt, vinegar
- Certification: Organic, vegan, dairy-free
- Origin: Agios Panteleimon, Amyntaio, Florina, northern Greece (610m altitude)
- Producer: Naoumidis family — since 1972; Piperadiko production unit since 2007
- Preservatives: None
Frequently Asked Questions
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Is this the same as basil pesto?
No — this is a distinctly Greek preparation. Instead of basil and pine nuts, it is built on organic Florina green peppers blended with extra virgin olive oil, garlic, and herbs. The Naoumidis family harvests the peppers at the green stage specifically for this product — the same variety as their red pepper products, at an earlier point in the ripening cycle.
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Is it spicy?
No. Florina peppers are naturally sweet. The green variety has a fresh, slightly tangy flavour with no heat.
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How long does it last after opening?
Refrigerate after opening and consume within 5–7 days. Keep the surface covered with a thin layer of olive oil.
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Can I use it as a marinade?
Yes — it works well as a marinade for chicken, lamb, or fish. The EVOO base and garlic penetrate the meat, and the pepper flavour carries through after cooking.
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What awards has Naoumidis received?
Voted among the 10 best food products in Greece at the HELEXPO festival, featured on ERT 3 and Alpha TV nationally, and recognised by Kozanilife.gr as a top Greek producer. The family was instrumental in establishing the Florina pepper's Designation of Origin status.
