In the summer months, bell peppers are cheap because no energy is needed to grow them. In contrast, they become much more expensive during the winter period, and you might find yourself wondering why you didn't stock up and freeze them when they were attractively priced. Perhaps you simply don't have enough space in your freezer.
The Solution
But the Italians have the solution. Until recently, many parts of Italy did not have access to freezers or refrigerators with freezer compartments. They had to come up with other methods to ensure they could still eat enough fruits and vegetables during the winter months. After all, everyone needs the necessary vitamins and minerals to stay healthy.
Sott'olio ('under the oil')
In Italy, there is a preservation method called sott'olio ('under the oil'). Bell peppers in (or under) olive oil are a delicious way to enjoy this healthy summer vegetable during the fall and winter months.
In our country, we can store bell peppers in the freezer, but they take up a lot of space. Moreover, we can imagine that preserving bell peppers can become a fun hobby. A jar of peperoni sott’olio, for example, makes for a unique (and healthy) birthday gift.
There are quite a few recipes for bell peppers under oil. The one with the fewest ingredients is probably the most authentic variant.
Ingredients:
- 1 kilogram of bell peppers
- 1 clove of garlic, finely chopped
- Salt to taste
- Extra virgin Tunisian Yakelos olive oil
Preparation:
- Rinse the bell peppers, pat them dry, and place them in the oven at 220°C for 30 minutes.
- Remove the core, seeds, and white pith. Cut the bell peppers into slices about two centimeters wide.
- Take a super clean or even sterile canning jar.
- Put a few tablespoons of extra virgin Yakelos olive oil and the finely chopped garlic clove at the bottom of the jar. Fill the jar with firmly pressed layers of bell peppers until you are two centimeters from the top of the jar. Add salt to taste. Fill the jar with enough olive oil to cover the bell peppers completely.
- The bell peppers under oil (Peperoni sott’olio) are shelf-stable for up to six months and make a delicious side dish or appetizer.
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