Peperoni Sott'olio

Name: Peperoni Sott'olio
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Calabrese
Ingredients: 1000 g Bell peppers; 500 ml white wine vinegar; 500 ml Water; 25 g Fine sea salt; 3 cloves Garlic; 1 tsp peperoncino calabrese; 1 tbsp dried oregano; 250 ml Extra virgin olive oil

A classic Calabrian preserve of sweet peppers blanched in vinegar brine, seasoned with garlic, oregano and chilli, then submerged in olive oil.

🇮🇹Italy· Calabria

Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 6
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 8 gathered

Servings

1000 g Bell peppers — mixed red and yellow, deseeded and cut into strips
500 ml white wine vinegar — at least 5-6% acidity
500 ml Water — filtered or tap
25 g Fine sea salt — for blanching liquid
3 cloves Garlic — peeled and thinly sliced
1 tsp peperoncino calabrese — dried Calabrian chilli flakes
1 tbsp dried oregano — preferably dried Mediterranean wild oregano
250 ml Extra virgin olive oil — or as needed to cover peppers completely

Equipment

•Large saucepan
•Colander
•Clean tea towels
•Sterilised glass jar with lid
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 15 g
carbs: 6 g
fibre: 2 g
protein: 1 g
calories: 165 kcal

Instructions

1
Wash and trim the peppers, removing seeds and white pith, then slice into two-centimetre strips.
2
Combine water, white wine vinegar, and fine sea salt in a large saucepan and bring to a rolling boil.
3
Drop the pepper strips into the boiling brine and simmer for four minutes until slightly softened but tender-crisp.
4
Lift the peppers out using a slotted spoon and drain thoroughly in a colander.
5
Spread the hot peppers in a single layer over clean tea towels and air-dry for at least three hours.
6
Pack the completely dry peppers loosely into a sterilised glass jar, layering with sliced garlic, oregano, and chilli flakes.
7
Pour extra virgin olive oil over the peppers, gently pressing down to release all trapped air bubbles.
8
Ensure the oil covers the vegetables by at least one centimetre, seal the jar tightly, and refrigerate.

Chef's tips

Moisture is the enemy of oil preserves; make sure the blanched peppers are completely dry to the touch before jarring. Always use clean, dry utensils when taking peppers from the jar to prevent contamination. For safe modern home preservation, keep the jar chilled in the fridge.

Ingredient substitutions

white wine vinegar → cider vinegar with 5% acidity or higher
peperoncino calabrese → crushed standard red chilli flakes

Storage

Keep the jar in the refrigerator with peppers submerged under oil at all times, and consume within four weeks.

Reheating

Serve chilled or brought to room temperature for twenty minutes; do not reheat.

Common mistakes to avoid

•Jarring the peppers while damp, which introduces water into the oil and risks bacterial spoilage.
•Leaving the jar at warm room temperature rather than refrigerating it for safe modern storage.
•Allowing pepper pieces to poke above the oil surface where moulds can grow.

Serving suggestions

Arrange on an antipasto board with crusty Calabrian bread, olives, and mature caciocavallo cheese.Layer inside crusty panino rolls alongside spicy salumi or grilled aubergines.Toss a spoonful of the peppers and their fragrant oil through warm boiled new potatoes.