Peperoni Sott'Olio Molisani

Name: Peperoni Sott'Olio Molisani
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Molisana
Ingredients: 1000 g sweet red and yellow peppers; 500 ml white wine vinegar; 500 ml Water; 25 g coarse sea salt; 3 cloves Garlic cloves; 1 tbsp dried wild oregano; 0.5 tsp dried chilli flakes; 350 ml Extra virgin olive oil

Peperoni sott'olio molisani are sweet peppers blanched in an acidic vinegar brine and preserved under extra virgin olive oil with garlic and herbs, max 220 chars.

🇮🇹Italy· Molise

Prep: 30 min
Cook: 10 min
Total: 40 min
Servings: 6
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

1000 g sweet red and yellow peppers — deseeded and cut into 2 cm strips
500 ml white wine vinegar — at least 6 percent acidity
500 ml Water — for acidification brine
25 g coarse sea salt — dissolved in cooking liquid
3 cloves Garlic cloves — peeled and thinly sliced
1 tbsp dried wild oregano — fragrant dried herbs
½ tsp dried chilli flakes — peperoncino, for mild heat
350 ml Extra virgin olive oil — good quality, enough to cover completely

Equipment

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

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 21 g
carbs: 6 g
fibre: 2 g
protein: 1 g
calories: 210 kcal

Instructions

1
Wash the peppers, remove the stalks and white pith, and slice into even strips.
2
Pour the white wine vinegar, water, and coarse sea salt into a saucepan and bring to a rolling boil.
3
Add the sliced peppers in batches to the boiling liquid and cook for three minutes until slightly softened.
4
Remove the peppers using a slotted spoon and drain them thoroughly in a colander.
5
Spread the hot peppers across clean, dry kitchen towels in a single layer.
6
Allow the peppers to air-dry completely for at least four hours until free of surface moisture.
7
Pack the dried peppers tightly into a sterilised glass jar, layering with garlic, oregano, and chilli flakes.
8
Pour extra virgin olive oil over the peppers, pressing down gently to release any trapped air bubbles.
9
Ensure peppers are fully submerged beneath at least 1 cm of oil, seal tightly, and place in the refrigerator.

Chef's tips

Moisture is the main cause of spoilage in preserves, so ensure the blanched peppers are completely dry before jarring. Always use a clean, dry fork to remove peppers from the jar and top up with olive oil if pieces become exposed.

Ingredient substitutions

dried wild oregano → fresh mint leaves, thoroughly dried before layering into the jar
white wine vinegar → apple cider vinegar with at least 5% acidity, giving a fruitier tang

Storage

Keep the sealed jar in the refrigerator and consume within two weeks, ensuring the peppers remain submerged under oil.

Reheating

Do not reheat; bring to room temperature for twenty minutes before serving to liquefy chilled olive oil.

Common mistakes to avoid

•Failing to dry the peppers fully after boiling, which introduces water into the oil and risks mould.
•Overboiling the peppers until soft rather than keeping a pleasant, firm bite.
•Leaving pepper strips exposed above the oil line in the jar.

Serving suggestions

Serve at room temperature alongside rustic crusty bread and mature sheep pecorino.Layer inside crusty rolls with cured Molisano ventricina or capocollo.Serve as a vibrant antipasto accompaniment to grilled meats or legume salads.