Peperoni Sott'Olio

Name: Peperoni Sott'Olio
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Piemontese
Ingredients: 1000 g red and yellow bell peppers; 500 ml white wine vinegar; 500 ml Dry white wine; 15 g Fine sea salt; 3 whole Bay leaves; 1 tsp Black peppercorns; 2 whole Garlic cloves; 3 sprigs fresh oregano sprigs; 300 ml Extra virgin olive oil

Sweet, vibrant bell peppers cooked in an acidic wine-vinegar brine, dried, and packed in extra virgin olive oil for a classic Piemontese antipasto.

🇮🇹Italy· Piedmont

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 6
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 9 gathered

Servings

1000 g red and yellow bell peppers — deseeded and sliced into 2 cm strips
500 ml white wine vinegar — minimum 5% acetic acid
500 ml Dry white wine — such as Cortese or Arneis
15 g Fine sea salt
3 whole Bay leaves — dried
1 tsp Black peppercorns — whole
2 whole Garlic cloves — peeled and halved
3 sprigs fresh oregano sprigs — rinsed and dried thoroughly
300 ml Extra virgin olive oil — or enough to submerge peppers fully

Equipment

•Sterilised glass jar with airtight lid
•Large stainless steel saucepan
•Colander
•Slotted spoon
•Clean kitchen towels

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 18 g
carbs: 8 g
fibre: 2 g
protein: 1 g
calories: 195 kcal

Instructions

1
Combine the white wine vinegar, dry white wine, fine sea salt, and bay leaves in a large stainless steel saucepan.
2
Bring the liquid to a rolling boil over medium-high heat until the salt dissolves completely.
3
Add the sliced peppers in two batches and simmer for four minutes until tender-crisp.
4
Remove the peppers with a slotted spoon and drain them thoroughly in a colander.
5
Spread the peppers in a single layer over clean kitchen towels to dry completely for two hours.
6
Layer the dried peppers into a sterilised jar with the garlic, peppercorns, and oregano.
7
Pour extra virgin olive oil over the peppers until they are submerged by at least one centimetre.
8
Press down gently with a clean spoon to release any trapped air bubbles.
9
Seal the jar tightly and store in the refrigerator for at least twenty-four hours before serving.

Chef's tips

Drying the peppers completely after boiling is critical, as residual water introduces moisture that causes spoilage. Always ensure the peppers remain completely submerged beneath the oil layer, adding a little extra olive oil if necessary.

Ingredient substitutions

dry white wine → additional white wine vinegar diluted with equal parts water
fresh oregano sprigs → fresh thyme sprigs or dried oregano

Storage

Store in the refrigerator with the peppers fully submerged in oil and consume within two to three weeks.

Reheating

Do not reheat; let the jar sit at room temperature for twenty minutes to allow the olive oil to liquefy before serving.

Common mistakes to avoid

•Diluting the vinegar brine too heavily with water, which compromises critical acidification.
•Packing the peppers while still wet, introducing excess moisture into the oil.
•Storing the preserve at warm room temperature rather than in the refrigerator.