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Cooking + Entertaining

Peppers in oil: the recipe for the summer preserve with raw and roasted peppers

Peppers in oil: the recipe for the summer preserve with raw and roasted peppers


For raw peppers in oil

Extra virgin olive oil (light)

For the roasted peppers in oil

Extra virgin olive oil (light)

I peppers in Oil I’m a conserva simple and delicious, one of the best ways to preserve under glass all the flavor of the sweetest and most fleshy peppers, typical of summer season. In our recipe we offer you two different versions: with i raw peppersflavored with chopped parsley and garlic, and with peppers roasted in the oven, in this case flavored with fresh mint leaves and garlic. Two recipes, with and without cooking, simple and quick to make. In both cases, for a correct conservation, it is important that the jars are perfectly sterilized and the peppers well covered with oil; once completed, to create the vacuum and avoid any risks, you must proceed with the pasteurization following the indications given in the guidelines of the ministry of health.

Tasty and fragrant, the peppers in oil, once opened, are perfect to serve as antipastoto accompany meats, cheeses and croutons, or to be enjoyed as contour quick meat-based seconds. You can also use them to fill a sandwich, a focaccia or a savory pie to be consumed at the park, on the beach or for the lunch break in the office. For an optimal result, choose very fresh, firm, crunchy and dent-free peppers: you can use the varieties you prefer and alternate the various colors (red, yellow and green).

You can use the herbs you prefer and, if you like the spicy flavor, you can add fresh or dried chilli, or spicy oil. If you don’t digest garlic, you can safely omit it. Use a delicate fruity extra virgin olive oil or, alternatively, a peanut oil. If you like, you can enrich the preserves with some caper and some black peppercorns.

Find out how to make peppers in oil by following the step by step procedure and advice. Also try the aubergines and zucchini in oil.

How to prepare peppers in oil

Start with raw peppers in oil. Wash the peppers, dry them and divide them into layers 1.

Remove the stalk, seeds, and inner white ribs, then cut them into small pieces or strips 2.

Place the peppers in a colander 3.

Sprinkle them with salt 4.

Insert the colander into a bowl, then cover the surface with a saucer and place a weight on it 5. Put the peppers in the refrigerator for at least 12 hours so that they lose water.

After the resting time, transfer the peppers to a bowl and cover them with the white wine vinegar 6. Leave them to flavor for at least 30 minutes.

At this point, rinse the peppers carefully, then spread them out on a clean cloth and let them dry 7.

When they are dry, place them a few at a time in the sterilized jars 8.

Make layers of peppers and then add the chopped parsley 9 and garlic, whole or in pieces according to taste. If you don’t like it, you can also omit it.

Press well with the back of a spoon to eliminate any air and cover everything with plenty of oil 10. You leave half an inch of space from the edge, put the lid down without closing it and leave it like that overnight. In the morning, if necessary, you top up with more oil. Then close the jars and boil them in a pot of boiling water for about 10 minutes. Let them cool in the pot and, once cool, place them in the pantry or in a cool, dark place. Wait at least 10 days before enjoying them.

Proceed with the roasted peppers in oil. Wash the peppers and dry them with a clean tea towel 11.

Arrange the whole peppers on a baking sheet lined with parchment paper 12and bake them in a hot oven at 250 ° C for about 30 minutes.

Once cooked, transfer them still very hot in a food bag 13close and let it rest for at least 15 minutes.

Now take one pepper at a time and remove the peel 14.

With a knife it also eliminates the seeds and internal filaments 15.

Divide each pepper into layers 16.

Add a little oil to the bottom of a sterilized jar 17.

Place a few fresh mint leaves 18.

Lay the peppers in a small layer 19.

Season with a pinch of salt and garlic, whole or in pieces 20.

Continue with these layers to the edge of the jar 21.

Cover with plenty of oil and a few mint leaves 22. Leave 1 cm of space from the edge of the jar, then close the jars and proceed with the second pasteurization. To do this, you will need to boil the jars in a large pot filled with water for about 10 minutes. Then let them cool in water and, once ready, store them in the pantry.

Enjoy your preserves in oil as you like 23.


The peppers in oil can be kept in glass jars tightly closed in the pantry or in a cool, dry and dark place to different months. Once opened, keep them in the refrigerator and consume them within 3-4 days.

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