• Net Weight: 228 grams
• Ingredients: Garlic, brandy vinegar (pure fermented vinegar), sugar, salt, onions, hot peppers, pepper, citric acid
• Place of Origin: Austria

• Net Weight: 228 grams
• Ingredients: Onions, brandy vinegar (pure fermented vinegar), sugar, salt, pepper, estragon (tarragon), mustard seeds, potassium metabisulphite
• Place of Origin: Austria

Based near Seville, Spain, family producer Losada Olives oversees the entire production process of its heirloom olives—from hand-harvesting in their own groves to naturally curing for 10 months with only salt and water (which better preserves the olives' nuanced flavors). This assorted mix includes petite black Cuquillo olives, which are tender with earthy-fruity notes, as well as two types of green olive with a crisper, meatier texture: grassy Aloreña olives and juicy Gordal olives, the largest of the bunch.

Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. The oil-packed peppers have a tender, not leathery, texture and bright, piquant flavor enhanced with garlic and a secret blend of spices that perfectly moderate the pepper’s heat level. Mama Lil's original recipe perfectly straddles the line between sweet and savory, with a tangy brightness and vegetal notes that are highlighted by the fruitiness of extra-virgin olive oil. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve.

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. These pickled peppers are similar to peppadews but without the metallic aftertaste that peppadews are prone to. Packed with fennel and maple syrup, they have a complex—but not sugary—sweetness and moderate heat, with a flavor reminiscent of Italian sausage. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve. Tuck the peppers into most any sandwich, or mince finely and stir into egg salad or your deviled egg filling (add a couple of anchovies too for a game-changing combo). Pile them on a burger or scatter them over homemade pizza—they'll even liven up pies delivered from your favorite pizza chain. Chopped fine, the peppers add a sweet-tart burst to most any tomato-based pasta sauce, especially our Pasta alla Norma or Pasta con Fagioli. Or add to stews and braises for a clarifying accent note, like our Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) or Roman Braised Beef with Tomato and Cloves. Or swap in any of our recipes where we use peppadew peppers, like our ultra-fast Skirt Steak Salad with Arugula and Peppadews.

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. Mama Lil's enhances the goat horn peppers' heat with additional chilies in the jar, while the flavor overall is sweet and tangy with subtle grassy notes. The peppers have a tender, not leathery, texture and medium-hot spice. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve. our food editor, Matt, considers these an absolute pantry staple and buys them by the case.