Organic Florina red peppers, fire-roasted over charcoal, hand-peeled, packed in extra virgin olive oil. 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).
Florina is a small city in northern Greece, near the Albanian border. The Naoumidis family farms 80 acres of Florina peppers at 610 metres altitude, at the foot of Mount Vorra, between Lakes Vegoritida and Petra — an alpine semi-continental microclimate that produces a pepper unlike any other. The farm is fully isolated from surrounding crops to protect the original variety. No pesticides are used. The land is fertilised only with manure from free-range animals. Every pepper is planted and harvested by hand. The Naoumidis family maintains their own seedbed, preserving the original Florina variety from generation to generation.
For Filetopiperia, only the red Florina peppers are used — nothing else. They are grilled over charcoal and smoked over wood, peeled by hand, and packed in EVOO without preservatives or artificial additives. Not oven-roasted. Not steam-peeled. The result is a pure expression of the Florina pepper at the peak of the harvest.
Why Florina Peppers?
Florina peppers are a PDO-recognized variety grown exclusively in the Florina region of northern Greece. Their thick flesh, natural sweetness, and low water content make them ideal for roasting over an open flame — they caramelize without becoming mushy, developing a deep, smoky sweetness that generic bell peppers cannot replicate. The Naoumidis family was instrumental in establishing the Florina pepper's Designation of Origin status.
What makes Filetopiperia different
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100% Organic Florina Peppers — PDO-recognized variety, Naoumidis family farm, 610m altitude
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Grilled over charcoal, smoked over wood — genuine open-flame roasting, not oven or steam
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Hand-peeled — every pepper peeled by hand to preserve texture and flavour
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Packed in Extra Virgin Olive Oil — no water, no brine, no artificial preservatives
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Isolated seedbed — the Naoumidis family seeds its own crop to preserve the original variety
Tasting notes
Aroma: Charcoal smoke with sweet roasted pepper and warm olive oil
Taste: Deeply sweet with genuine smokiness and rich, velvety texture
Finish: Clean and satisfying — no bitterness, no artificial aftertaste
How to use Filetopiperia
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Mezze and appetizers — serve straight from the jar with crusty bread, PDO feta, and olives
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Spreads and dips — blend with feta, garlic, and lemon for Greek htipiti
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Salads — slice into grain bowls, lentil salads, or Greek salads for smoky depth
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Sandwiches and wraps — layer with grilled chicken, halloumi, or roasted vegetables
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Pasta and risotto — blend into a sauce or stir in whole strips
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Cheese boards — pair with aged Graviera, fresh feta, and Kalamata olives
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Eggs — fold into scrambled eggs or shakshuka for a Mediterranean breakfast
Producer & origin
The Naoumidis family has worked with the Florina pepper since 1972. The formal production unit — the Piperadiko — opened in 2007: a stone-built, energy-independent, vertically integrated facility inside the pepper farm, from organic seed cultivation through processing, cellar storage at controlled temperature, and dispatch. 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 red peppers, EVOO, garlic, salt, vinegar
- Certification: Organic
- Origin: Agios Panteleimon, Amyntaio, Florina, northern Greece (610m altitude)
- Producer: Naoumidis family — since 1972; Piperadiko production unit since 2007
- Processing: Charcoal-grilled, wood-smoked, hand-peeled, low-temperature cooked
- Preservatives: None
Frequently Asked Questions
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What is Filetopiperia?
Filetopiperia (Greek: fileto — fillet, piperia — pepper) refers to fire-roasted, hand-peeled red pepper strips packed in olive oil. It is a traditional Greek condiment and mezze staple, most commonly made with Florina peppers from northern Greece. The Naoumidis family roasts theirs over charcoal — a step that distinguishes their product from factory-produced versions.
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Are these truly organic?
Yes. The Naoumidis farm uses no pesticides, fertilises only with free-range animal manure, and plants and harvests by hand on an 80-acre isolated farm at 610 metres altitude.
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How long does it last after opening?
Refrigerate after opening and consume within 5–7 days. Keep the peppers submerged in the olive oil to extend freshness.
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Can I use the olive oil from the jar?
Yes — the oil absorbs the smoky, sweet flavour of the roasted peppers and is excellent for dressings, dipping, or drizzling.
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What awards has Naoumidis received?
Their products have been voted among the 10 best in Greece at the HELEXPO food festival, featured on ERT 3 and Alpha TV, and recognised by Kozanilife.gr as top Greek products. The family was also instrumental in establishing the Florina pepper's Designation of Origin status.
