Preserving Peppers: How to Make Grilled Pepper Antipasti at Home
Grilled peppers, luxuriating in extra-virgin olive oil, are the quintessential Italian antipasti: sweet, gently smoky, and endlessly versatile. Here’s how to craft them in your own kitchen.
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Preserving peppers – the recipe
- Roast the peppers in the oven or over an open flame until the skins blister and blacken.
- Transfer to a bowl, cover, and let them steam; once cool, slip off the charred skins.
- Slice into ribbons and season with a whisper of garlic, a pinch of salt, and a dash of good vinegar.
- Layer the strips into a spotless jar and blanket them completely with native extra-virgin olive oil.
What to watch for
Keep the peppers submerged beneath the oil at all times. Stored in the refrigerator and handled with care, they’ll reward you with weeks of flavour. Bring to room temperature before serving – that’s when their aroma truly sings.
How to enjoy your preserved peppers
Arrange on an antipasti platter, tuck into sandwiches, fold through pasta, or crown a slice of toasted bruschetta. A pantry staple that brings the Mediterranean straight to your table.
The ready-made version
Short on time? Our Peperoni Sott'Olio are prepared according to tradition in Cilento, bathed in nothing but native extra-virgin olive oil and absolutely no preservatives. Pair them with our Aubergines for a vibrant, sun-kissed platter.
