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Home » Preserved In Oil Salt and alcohol » Roasted Peppers Preserved In Olive Oil

Roasted Peppers Preserved In Olive Oil

Author: Karon Grieve Published : January 2014

Recipe
These super tasty peppers preserved in oil are delicious served as an antipasti, with sandwiches or pasta and all sorts of ways. Super easy to make and a great way of saving some summer tastes.

These gorgeously colourful preserved peppers in oil are super easy to make and a great addition to your larder. Add them to pasta for an instant meal, serve as an appetiser or have them on toast with melted cheese, yum!

peppers preserved in oil with pickle fork in jar

Preserving isn’t just about sweet stuff, sticky jams and jellies and what to put on toast.

Oh no, preserving is about one thing, one word if you will – preserving is about saving; making something you have today last till tomorrow, or another day, another week, or even a few more months, like these peppers preserved in oil.

I love preserving and opening my larder or fridge to find something I might just have forgotten about and realise that I have the makings for a wonderful and super easy meal right at my fingertips.

This is for me what makes for ease in life. It takes the hassle out of mealtimes and makes me feel good that I made these store-cupboard basics that are now making everyday life that wee bit easier for me and my little family.

preserved peppers in small bowl with fork

Preserving In Oil

Preserving vegetables in oil is a practice that dates back through the centuries. In the Mediterranean countries, it is common practice to see jars of vegetables basking in a bath of olive oil in almost every kitchen.

The vegetables must be cooked first and they will be infused with all the herbs and spices that are in the jar with them. Preserving veggies in oil is super easy, and these peppers preserved in oil are the tastiest and most useful goodies you’ll make.

close up of peppers in rustic bowl

Ingredients

Bell peppers. I’ve used red, yellow and green peppers here. You will get all those lovely different colours but the sweetness of the red pepper is a great contrast to the almost bitter taste of the unripe green peppers.

You’ll also need olive oil here, Don’t go for an extra virgin olive oil. A standard good quality olive oil is fine for this recipe.

Garlic, some fresh thyme and chillin’ flakes all add depth of flavour and a nice little kick to these peppers in oil.

jar of peppers in oil

How to make peppers in oil

You are going to roast both the garlic and the peppers here. Once that’s done you can remove the skins from the peppers when they are cool enough to handle and squish out the gorgeously soft tasty garlic from its skin.

Roasting the garlic really brings out its flavour. When roasted garlic loses that hard sharpness that puts some people off and becomes sweet and almost creamy.

After that little task is out of the way this becomes an assembly job really. Just mixing things up a bit and putting everything into sterilised jars.

Check out the recipe card below for full details on how to make peppers in oil.

rustic bowl of peppers with bread behind

Notes

Please read my article on how to sterilise jars before you make this. With any sort of preserve a good sterilised jar is your starting point for safety.

When anything containing olive oil is stored in the fridge you will see that it goes almost solid and look cloudy. This is nothing to worry about. As soon as you let the jar come up to room temperature again the oil will liquefy and go clear.

You must always ensure that the peppers are covered with the oil in their jar. Obviously, it is the oil that is preserving them. It, therefore, stands to reason that the stuff should be covering the vegetables. So top up with oil if needs be.

top down shot of jar with pickling fork at side

Ready to eat!

These peppers in oil are ready to eat.  Some veggies I leave for a while to give them time for the flavours to infuse, but these peppers in oil were fine right away.

How long will these keep for?

These will keep for about a month in the fridge. The olive oil will solidify in the fridge but become clear when it comes up to room temperature. I imagine they will keep for longer but that is how long I keep them for.

bowl of peppers with bread and fork

Serving ideas

Use them to spoon over plain cooked pasta with a scattering of shaved parmesan on top for the perfect supper dish.

Spoon into a bowl of soup to give it a Provencal touch of glamour and a healthy kick in the taste department.

Pile on to a simple slice of toasted French bread for a healthy and wholesome lunchtime snack.

Stir into stews for added colour and flavour.

Serve simple as an appetizer with cheeses, pickles and maybe some cured meats.

close up of fork

Economical to make

I often make this when they are selling those mixed bags of peppers cheaply at the supermarket. For the princely price of about £1 I can make myself a lovely jar of this wonderfully colourful and tasty preserve that will brighten up even the darkest and gloomiest of days.

The perfect preserve for any time of year.

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

larder links

Looking for other goodies to preserve in oil, then take a look at these;

Mushrooms in oil

Roasted Mediterranean vegetables in oil

Oven dried tomatoes in oil

Lemons in oil

Mozzarella and basil in oil

Grilled courgettes preserved in oil

Garlic preserved in oil

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
peppers preserved in oil by larderlove

Perfect Peppers Preserved In Oil

Karon Grieve
These mixed peppers in oil are perfect with antipasti, with pasta or bruschetta and more
4.41 from 20 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course preserves
Cuisine Mediterranean
Servings 10 servings
Calories 181 kcal

Ingredients
 

  • 3 red bell peppers
  • 3 green bell peppers
  • 2 yellow bell peppers
  • 175 ml olive oil
  • 1 bulb of garlic
  • sprig of fresh thyme
  • 1 tsp chilli flakes
  • 1/2 tsp black pepper
  • 1/2 tsp flaked sea salt
Metric – US Customary

Instructions
 

  • Cut the peppers in half and bake in a moderate oven for 20 minutes until charred and blackened a bit.
  • Remove from oven and cover with plastic wrap until cool enough to handle.
  • Remove the skins, cut into long thin slices and discard all seeds etc.
  • Roast the garlic bulb (yes the whole bulb, but make it a small one) wrapped in foil for approximately 20-30 minutes until the garllic is squishy.
  • Press out the soft squishy garlic and discard the skins.
  • Mix the olive oil with the salt, pepper and chilli flakes.
  • In a sterile jar layer the coloured pepper strips with the garlic, a few of the thyme leaves and add some of the seasoned oil between each layer as you go.
  • Fill the jar with the peppers and garlic layers and top with the oil making sure everything is well covered.
  • Use a plastic skewer to release any air trapped in the jar.

Notes

This recipe makes 1 x 350ml jar of preserved peppers in oil.
These will keep in the fridge for up to a month.
Serve with antipasti, on sandwiches and in salads and in cooking too.

Nutrition

Calories: 181kcalCarbohydrates: 6gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 123mgPotassium: 192mgFiber: 2gSugar: 2gVitamin A: 1357IUVitamin C: 118mgCalcium: 9mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Preserved In Oil Salt and alcohol, Summer

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Comments

  1. Meeta says

    January 20, 2014 at 8:02 am

    I adore preserves vegetables and peppers are my favorites. These look so colorful and gorgeous! All I need is a good crusty bread for this!

    Reply
    • Karon says

      January 20, 2014 at 10:16 am

      Oh Meeta I so agree with you, just a chunk of bread and that’s all you need! Glad you like this one.
      K x

      Reply
  2. Sue says

    January 20, 2014 at 8:22 am

    5 stars
    This is a wonderful idea if you can get some bargain peppers, those colours are just zingy!! Exactly what we need at this time of year 🙂

    Reply
    • Karon says

      January 20, 2014 at 10:17 am

      Thanks Sue, this is the sort of foodie thing that cheers me up on these dark dull days of winter.
      Thanks for your comment
      K x

      Reply
  3. Patti S. says

    January 21, 2014 at 12:57 am

    These really look good, Karon. It looks simple, too. I love the idea of having things like this already in the cupboard. It would make what to make for dinner much simpler. I have trouble thinking of dinner ideas, so having something like this would be wonderful! Appreciate you sharing your recipes and tips!
    Patti xxoo

    Reply
    • Karon says

      January 21, 2014 at 7:30 am

      Thanks Patti,
      Glad you like this recipe so much, sometimes it is just the simplest things that really are the best.
      This one really livens up the winter!
      All best
      K x

      Reply
  4. Patti S. says

    January 21, 2014 at 12:58 am

    5 stars
    I give this 5 stars!

    Reply
    • Karon says

      March 10, 2014 at 4:59 pm

      thanks Patti!
      K x

      Reply
  5. Karen@NourishWithKaren says

    March 10, 2014 at 3:06 pm

    These look delicious! I am pinning this for later!

    Reply
    • Karon says

      March 10, 2014 at 4:59 pm

      Hi Karen
      Hope you enjoy them.
      K x

      Reply
  6. Sandy says

    October 26, 2015 at 2:14 pm

    5 stars
    Just wanted you to know how much I appreciate this and all the recipes you share they are all so healthful and taste amazing!

    Reply
    • Karon Grieve says

      November 1, 2015 at 1:24 pm

      Thanks Sandy that is so kind of you.
      K x

      Reply
  7. Marc says

    January 18, 2016 at 1:12 pm

    how long does this recipe will last?

    Reply
    • Karon Grieve says

      January 22, 2016 at 9:27 am

      Sorry for delay in replying, about 3 months unopened.
      K x

      Reply
  8. Lolly says

    August 15, 2016 at 2:48 pm

    Thank you so much for this recipe. I am in Portugal and my peppers are in abundance this year. Can I use this recipe and re-heat to be able to vacuum seal it for a longer period? I am thinking that it will make a lovely soup for the winter months.

    Reply
    • Karon Grieve says

      August 23, 2016 at 7:20 pm

      Hi Lolly

      Yes you can certainly do that. Good idea.
      K x

      Reply
  9. Anne Pounds says

    October 16, 2016 at 6:54 pm

    5 stars
    Karon, it soubds great. Is it possible to free the prepared peppers?

    Reply
    • Karon Grieve says

      October 21, 2016 at 9:55 am

      Sorry don’t understand what youy mean by free the peppers?
      K

      Reply
  10. jo squibbs says

    November 3, 2016 at 11:01 am

    I made a batch of these and had no glass jars can I store in a plastic container for now.

    Reply
    • Karon Grieve says

      November 7, 2016 at 10:50 am

      Yes but not for long. Plastic leaches out the flavours.
      K x

      Reply
    • Karon Grieve says

      November 25, 2016 at 9:40 am

      Don’t store things long term in plastic containers as it leaches out the flavours.
      K x

      Reply
  11. Beverly Foye says

    March 30, 2017 at 1:16 pm

    5 stars
    Hello from Australia!
    I have just joined The Peoples Friend on line and found your recipe for Perfect Peppers Preserved in Oil. They look so good and as we are just starting to have our temperatures descend from 42oC to 22oC we will be buying up the greengrocers supply of peppers and preserving them. I can see some presents going to friends who will enjoy them as well.
    The east coast of Australia has just been hit by a massive Category 4 cyclone which has (and is continuing to) create incredible damage. The preliminary estimate has been given at $2 billion. Please think of us as you come into your spring.

    Reply
    • Karon Grieve says

      May 10, 2017 at 7:42 am

      Hi Dorothy
      Glad you are getting The People’s Friend online and like my peppers recipe. Hang in there with those weather conditions.
      K x

      Reply
  12. Lita Watson says

    June 25, 2017 at 1:44 am

    5 stars
    Do you think we should steam the roasted peppers for a long time, in a paper bag before storing them? I see that way can help us to separate to skin from the flesh easily!

    Reply
    • Karon Grieve says

      July 11, 2017 at 3:02 pm

      You can steam them or just roast them and then put in plastic bag fotill cold and the skin peels off easily.
      K x

      Reply
  13. Andrea says

    August 17, 2019 at 2:12 pm

    5 stars
    Hi! Great recipe! The only thing İ’d mention is that when you take the peppers from the oven, cover with parchment or foil and NOT plastic wrap. Peppers out of a hot oven (even moderate heat) may be hot enough to melt the plastic wrap into your peppers, or cause some degradation of the plastic…which you don’t want in your food. Excellent post! Thanks so much!!!

    Reply
    • Karon Grieve says

      October 1, 2019 at 9:53 am

      Glad you like the post and thanks for the hint. I have never had this problem myself in all the years of doing my peppers this way.
      K x

      Reply
  14. Sara Salas says

    May 23, 2020 at 6:38 pm

    Hi,

    How long for the peppers to be ready to eat? and how long do they last after opening?

    Reply
    • Karon Grieve says

      May 24, 2020 at 10:39 am

      As clearly stated both within the post and in the recipe card the peppers will keep for about 3 weeks in the fridge. Whether opened or not that’s how long I keep them. I didn’t state any time before eating because there isn’t any, they are ready to eat when made.
      I have just added more information to the post to make things even clearer.

      Reply
  15. Kim says

    November 3, 2020 at 4:34 pm

    Hi! This is BEAUTIFUL! Do you ever can these for long term storage?

    Reply
    • Karon Grieve says

      November 4, 2020 at 8:11 am

      Hi Kim
      I actually keep mine longer than the 3 weeks. I don’t can them or anything. It’s just the oil that preserves them.
      K

      Reply
  16. Jane Watts says

    December 22, 2020 at 3:26 pm

    I followed this recipe yesterday. Checking them today they appear to be fermenting. What have I done wrong?

    Reply
    • Karon Grieve says

      December 23, 2020 at 9:06 am

      Hi Jane
      I’ve made this recipe dozens of times and never had anything ferment. That shouldn’t be happening in oil. I’m a bit lost on this one I’m afraid.
      K

      Reply
  17. Mel says

    February 1, 2021 at 11:03 pm

    Thank you for this recipe I am trying it right now. The garlic smells so good. This may be a dumb question but recipes alway say to store thes kinds of preserves in the fridge but once the olive oil hardens how do you use them quickly?

    Reply
    • Karon Grieve says

      February 2, 2021 at 12:57 pm

      Hi Mel, I just scoop out a couple of tablespoons of the peppers from the jar while oil still almost solid. Put the peppers on a Sarcee and the oil will melt at room temperature right away. They taste amazing. Hope this helps.
      K

      Reply
  18. Jessie says

    August 8, 2021 at 9:40 pm

    5 stars
    Hi! I’ve got a glut of homegrown peppers so this looks ideal. Ours have quite soft skins; do you think I could leave them on? Thanks!

    Reply
    • Karon Grieve says

      August 9, 2021 at 1:06 pm

      Hi Jessie
      It’s entirely up to you whether you remove the skins. Some people leave them on.
      K

      Reply
      • Jessie says

        August 9, 2021 at 3:49 pm

        5 stars
        Thanks! Just made a kilner jar full; it looks so colourful and appealing. Will eat it with some chunks of fresh sourdough 🙂

        Reply
        • Karon Grieve says

          August 12, 2021 at 11:50 am

          Hi Jessie
          Glad you like the recipe so much, enjoy!
          K

          Reply
  19. Pam says

    September 19, 2021 at 2:19 pm

    Could I pressure can these.

    Reply
    • Karon Grieve says

      September 21, 2021 at 8:18 am

      Hi Pam
      Here in Europe these are just preserved in the oil. We don’t tend to use the AMerican style canning techniques so I’m afraid I can’t help on this one.
      K

      Reply
  20. Ron says

    September 23, 2021 at 1:28 am

    What temperature for baking

    Reply
    • Karon Grieve says

      September 23, 2021 at 9:46 am

      As in the recipe card I say a moderate oven thats usually 180C for me. Hope you try the recipe. You can roast peppers at any heat you like, you just want to cook them and blacken the skins to remove them.
      K

      Reply

Trackbacks

  1. Oil Preservation: Sweet Peppers and Garlic | Spoiled To Perfection says:
    September 15, 2016 at 7:02 pm

    […] decided to try a beautifully simple recipe for Perfect Peppers Preserved in Oil from Karon Grieve’s blog, Larder Love.  I substituted 1lb of sweet peppers for the bell peppers […]

    Reply
  2. Preserving Peppers and Garlic in Oil | Spoiled To Perfection says:
    March 30, 2017 at 12:58 am

    […] decided to try a beautifully simple recipe for Perfect Peppers Preserved in Oil from Karon Grieve’s blog, Larder Love.  I substituted 1lb of sweet peppers for the bell peppers […]

    Reply

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