Peppers in Oil

Peppers in Oil


  • 1 pound mixed sweet peppers
  • 3 bay leaf
  • 4-5 peppercorns
  • 2 garlic cloves, peeled and smashed
  • thyme, sprigs
  • Salt
  • Extra virgin olive oil 


  • Roast the peppers over a grill, under the broiler, or in the oven
  • When they are charred, remove them from the heat and place them in a bowl
  • Cover the bowl with plasticware, or cover with a lid or plate and allow the peppers to cool
  • Once cool skin and seed the peppers
  • Cut the peppers apart into 3 to 4 wide pieces
  • Wipe the peppers dry with paper towels or kitchen towel
  • Season with salt
  • Pour olive oil into the bottom of two clean, sterilized 1-pint wide-mouth jar
  • Place the bay leaf and garlic in the jar, then a layer of pepper pieces
  • Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar
  • Add the thyme sprigs into the jar, cover the peppers completely with oil, and screw on the top
  • Leave at room temperature for a day, then refrigerate


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1 comment

  • Ginger

    How long will these last in the refrigerator?

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