West Virginia regional food favorite “Oliverio Italian Style Peppers”.

I love eating fresh home cooked food and I love even more being able to cook with things that are products of West Virginia. I am sure that all of you have the same feeling about food items from your home towns or places that you have traveled to over the years. Some times you just can not find a good replacement for a locally grown and packaged regional food and that is how most north Central West Virginia feels about these peppers. The peppers are one of my families favorite cooking staples. They are a wonderful mixture of traditional green and red bell peppers cooked in a wonderful tomato and olive oil sauce. The peppers come in several verities from the Sweet Peppers to Red Hot.

Oliverio Peppers

Oliverio Peppers

Oliverio peppers are manufactured only few minutes from my town in Clarksburg, West Virginia. They can be bought at major chain grocery stores all around the mid-Atlantic area including Washington DC and areas like Cincinnati Ohio. They were the creation of Antoinette Oliverio in 1930 and the family did not release these fine peppers to the public until 1972. Then only on a small-scale to local shops. When the pepper took off the family expanded their business to include pizza and pasta sauces, and peppers in vinegar sauces. You can take a look at the their website here at Oliverio Italian Peppers

So with summer heat beating down on us( today is 92 and 80%) it is my favorite time of year to cook with the peppers. Almost any one you talk to in my home town has a favorite way to use the peppers. Today I am going to share just a couple of ideas with all of you and them let your taste buds do the rest.

First is my personal favorite and  my oldest sons also… Venison Steak with Oliverio Peppers.

I wish I had thought to photograph the last time I made this very easy and rather inexpensive way to  make deer steak that  falls off the fork tender.  Really I am not sure this even counts for cooking but it is so good.

Place 4  med thick deer steaks into a slow cooker with one jar of sweet or med hot Oliverio Peppers with 1/3 cup water. Cook sauce and steaks on med setting of slow cooker for 6 hours. Then steaks are moist tender from all the tomato sauce that is bubbling up around them. I serve the steak with a side of pasta or rice and end up eating it all mixed together on my plate. We make this often when I know I will be getting home late in the evening.

The other a Giovanni sandwich. A staple sandwich at almost any Mom and Pop restaurant in my area. This sandwich is really simple to make and we have made it may times at home. You need a loaf of  Texas toast, a hamburger or sausage patty, a slice of american cheese and a jar of Oliverio’s peppers. The resulting sandwich is  a little like a pizza burger but with a little more spicy bite if you use the hotter of the peppers.

 

The

Giovanni sandwich with out peppers, bread, hamburger patty, american cheese.

Giovanni sandwich with out peppers, bread, hamburger patty, american cheese.

Then what a great sandwich looks like with the red and green peppers.. A little on the hot side but so wonderful.

Giovanni Sandwich with med hot peppers

The uses are endless and I just wanted to share an idea with you. If you are not from my area but like the ideas above and you do home canning why not try to make a something like this from your home garden. If you are looking for a way to use up extra tomatoes or peppers this is one that is worth trying for.

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Categories: cooking, gardening, Oliverio Peppers, regional food, steak with peppers, Uncategorized, Venison, venison, West Virginia | Tags: , , , , , , | 6 Comments

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6 thoughts on “West Virginia regional food favorite “Oliverio Italian Style Peppers”.

  1. Those look yummy 🙂

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  2. LOVE, LOVE, LOVE peppers … NOW I’m hungry !! 🙂

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  3. My husband’s mother taught me how to make something similar to your Oliverio Peppers. Hubby’s family came from Serbia and they call it Saturash (not sure on the spelling). It has green bell peppers, onion, hot yellow peppers and tomato paste. It’s cooked until crisp tender and served cold. I’ve tried to can this, but not sure on how safe it is, so I always end up putting it in the fridge. There it keeps for several months once sealed. Haven’t thought about making this lately. Now I’ve got another thing to put on the canning to do list. Thanks.

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    • So so sorry Tilly, I did not mean to make more work for you 🙂 ! but it is so good!

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      • I’m not sorry, I’m grateful for the reminder. Sometimes I get so carried away with trying to find new recipes and new ways to put-up food, that I forget about the old standards. It will be nice to revisit this old favorite.

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  4. Mmm I agree. Am licking my lips.

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