Florina Red Peppers in Vinegar

A traditional Greek recipe for pickled peppers with a hint of garlic and a fruity flavor
olive oil — perfect as an appetizer or side dish.

1. Place the whole red Florina peppers in the oven at
220°C on the broil setting or directly over the flame. Roast until they
are charred and puffed up all over, turning them as needed.

2. Remove the peppers from the oven and immediately place them in a
food bag or cover them in a bowl to let them “sweat.” After 15 minutes, peel them
, remove the seeds, and cut them into thick strips.

3. In a bowl, mix 110 g of Psareli garlic-flavored extra virgin olive oil,  75 g red wine vinegar, 1 teaspoon coarse salt, ½ teaspoon sugar, 2 bay leaves, and ½ teaspoon black peppercorns. Mix well until combined.

4. Layer the peppers and 6 cloves of garlic (finely chopped) in a jar or container. Add 1 sprig of fresh rosemary (optional) if using. Pour the marinade over the ingredients, making sure they are completely covered.

5. Cover and refrigerate. Let marinate for at least 4 hours—
ideally overnight—so the flavors can blend perfectly.

6. Remove the peppers from the refrigerator 15–20 minutes before serving so they come to room temperature. Arrange them on a platter and drizzle with a little extra Medium Fruity Psareli extra virgin olive oil.

7. Add fresh basil leaves or oregano, a little freshly ground pepper, and, if you like, a few capers for color and flavor.