Prep. Time 5′      Cooking Time 40′      Yields 1 jar


  • 6 colored bell peppers, washed and dried
  • 2 cloves of garlic, whole
  • Extra-virgin olive oil
  • 4 black peppercorns
  • 1 chili pepper
  • 10 fresh basil leaves
  • 1 500ml glass jar or mason jar


  1. Lay bell peppers out on a baking pan.
  2. Roast in a hot oven for about 35 – 40 minutes, or until small bubbles appear on the skins and they start turning brown.
  3. Place peppers in a clean plastic food bag, or a bowl covered with plastic wrap, to release moisture.
  4. When cool enough to handle, remove skins and deseed.
  5. Quarter or leave peppers whole.
  6. Place peppers in layers in a sterilized jar, putting basil leaves between each layer.
  7. Add the garlic cloves, chili pepper, and peppercorns.
  8. Fill the jar with olive oil, seal, and store in the refrigerator.


Source: Argiro Barbarigou