Peperoni sott'olio: 4 Quick Italian Recipes with the Jar That’s Always in the Pantry
Peperoni sott'olio are one of those Italian products that divide opinion. Those who love them keep a jar on hand at all times; those who don’t have probably only tasted the industrial kind—too much vinegar, overcooked peppers, preservatives.
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When peperoni sott'olio are made properly, they’re something else entirely. Roasted first, then peeled and preserved in extra-virgin olive oil with garlic and parsley, they stay firm and keep the pepper’s natural sweetness.
Our artisanal EVO peperoni sott'olio are prepared with hand-peeled red and yellow peppers, roasted and then stored in extra-virgin olive oil with garlic and parsley. No harsh vinegar, no added preservatives.
Four ways to use them, from the simplest to the most composed.
1. The everyday antipasto with warm bread
The quickest route—and the one that truly does the peppers justice. On a flat plate, arrange six or seven pieces of peperoni sott'olio, drained of excess oil, with a slice of toasted farmhouse bread alongside and a few Taggiasca black olives.
No extra salt, no extra vinegar. Perhaps a twist of black pepper or a few fresh basil leaves. Serve with a glass of chilled white wine.
2. Southern bruschetta with peppers and anchovies
A classic from southern Italy. Take ata thick slice of farmhouse bread and toast it on the grill. Top with three or four strips of peperoni sott'olio, a salt-cured anchovy rinsed of its salt, and a few capers. Finish with the peppers’ own oil and a grind of black pepper.
It’s a more substantial bruschetta, perfect as a hearty starter or an afternoon pick-me-up.
3. Quick pasta with peppers and ricotta salata
A 15-minute first course. For two servings: 160 g short pasta (penne or casarecce), five or six strips of peperoni sott'oil cut into pieces, one garlic clove, two tablespoons of the peppers’ oil, grated ricotta salata, and fresh basil.
Warm the peppers’ oil in a pan with the crushed garlic. Add the cut peppers and sauté for two minutes. When the pasta is al dente, drain it and toss it in the pan. Serve with grated ricotta salata and fresh basil at the table.
Burrata variation: swap the ricotta for a torn burrata placed on top of each plate.
4. Warm side dish with fried eggs
A speedy one-pan dinner. Heat a tablespoon of extra-virgin olive oil in a pan, add eight to ten strips of peperoni sott'olio, and sauté on high heat for a minute. Push the peppers to the sides, crack two eggs in the centre, and cover for two minutes.
Serve straight from the pan with farmhouse bread for mopping up. Salt and pepper at the table.
A less-expected sweet-savoury pairing
If you’re feeling adventurous: peperoni sott'olio and fig confettura on a crostino. It wins over the skeptics every time. The sweetness of the fig balances the salty, gently spicy note of the peppers. It really works.
Storing the opened jar
Once opened, always keep the peppers submerged under oil. If necessary, top up with extra-virgin olive oil to maintain a layer above the product. Stored in the fridge, they keep beautifully for three weeks.
The full Italian antipasto in one kit
To build a complete Italian antipasto spread, our savoury welcome kit includes peppers, aubergines, sun-dried tomatoes, paté, and other artisanal sottoli.
For Italian-themed gifts, the premium 18-jar gift kit brings together the full selection of sottoli and confetture.
Browse the entire sottoli collection.
