How to preserve roasted red peppers in olive oil

Updated February 21, 2017

Roasted red peppers in olive oil are perfect for enhancing a number of flavourful meals. From serving on crusty bread as a delicious appetizer to adding to salads, soups, stews and Italian dishes, there are endless of ways to use this delicacy. Simple to prepare and even quite easy to preserve, you'll be grateful for the time spent creating this tasty treat.

Wash the peppers thoroughly using water and a vegetable brush. Cut the peppers into thin strips. You may slice them in varying lengths according to your preference.

Lightly grease a shallow baking pan with olive oil. Heat oven to 300 F. Place the pepper strips on the pan and bake for about an hour, turning every 10 to 15 minutes with a wooden spoon or spatula. Baste the peppers each time they are turned. Dip a clean pastry brush into olive oil and brush onto the peppers. If the peppers start turning black around the edges, test for doneness by inserting the tine of a fork into a pepper. It should insert easily, but pop slightly when poked into the pepper.

Fill a pot or deep pan with water for boiling. Wash the bottle and cork you'll use for preserving your red peppers. Once it has been washed, submerge the bottle in the pot of water. The cork will float on top. Bring the water to a boil, and continue boiling for about 20 minutes.

Allow the bottle and cork to air dry on a clean paper towel. Stuff as many pepper strips as you like into the preserving bottle. Drop in about a teaspoon of dried rosemary, a teaspoon of sea salt, a peeled and chopped clove of garlic, and a few peppercorns. Pour olive oil into the bottle, filling until about an inch from the top.

Insert the cork into the bottle, and store in freezer. The longer the peppers sit in the mixture, the more flavourful they will be. Allow the peppers to stay in the bottle for at least a week before opening. If left unopen, they will stay fresh for up to a year.


Storing the bottled peppers improperly can cause botulism. Freeze them--do not store them at room temperature.

Things You'll Need

  • Red peppers
  • Olive oil
  • Garlic clove
  • Bottle with cork for preserving
  • Rosemary
  • Sea salt
  • Peppercorns
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About the Author

Kimberly Ripley is a freelance writer and published author from Portsmouth, N.H. She has authored five books and hundreds of articles and short stories. Her work has appeared various publications, including "Parenting," "Writer’s Digest," "Vacations" and "Discovery Travel." She studied at the University of Maine and later pursued her writing studies through numerous classes and workshops.