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• Roasted Red Peppers with Kalamata Olives & Capers

  • 4 Medium size Nefeli Roasted Red Peppers
  • 1 Teaspoon Nefeli Extra Virgin Olive Oil
  • 1/2 cup Nefeli Kalamata Olives Pitted
  • 2 Tablespoons small capers, drained
  • 1/2 Teaspoon chopped garlic
  • Pinch dried Mediterranean Oregano
  • Salt & Pepper to taste
  • 1 Tablespoon Balsamic vinegar


  • Cut Peppers into Julienne strips and place them in shallow dish.
  • Warm 1 teaspoon Olive Oil in skillet over moderate heat and add olives, capers, garlic, oregano, salt and pepper (to taste).
  • Stir-fry for an instant.
  • Add Balsamic vinegar, and pepper strips. Turn of the heat, cover and let stand 5 minutes before serving.

Recipe by Paula Wolfert

Spice Red Peppers stuffed with Feta Cheese
Giant White Beans in a Vinaigrette sauce
Olive Bruschetta with garlic & capers
Organic Mixed Olives whole marinated with wild oregano
Roasted Eggplant Spread Babaganoush

Nefeli is our house brand and it represents the core values of MEDBEST S.A.

◗ Supreme quality
◗ Honest and pure raw materials
◗ Authentic recipes & flavors
◗ Traceability all the way back to the growers