Equipment
Ingredients
Vegetables and Aromatics
- 4 red bell peppers, stemmed and seeded
- 12 garlic, peeled whole cloves
- 5 fresh thyme, whole sprigs
Preserving Liquid and Seasoning
- 350 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black peppercorns, whole
Nutrition (per serving)
Method
Preheat the oven to 120°C/250°F. Ensure your oven rack is in the middle position.
Using a chef's knife and cutting board, slice the red bell peppers into wide, 3cm strips.
Place the sliced peppers, whole garlic cloves, thyme sprigs, kosher salt, and peppercorns into an oven-safe baking dish. Pour the olive oil over the ingredients, tossing gently to ensure everything is completely submerged in the oil.
Bake uncovered in the preheated oven for 2 hours. The oil should barely bubble. Cook until the peppers are extremely soft and yielding, and the garlic is completely tender but not browned.
Remove from the oven and allow the mixture to cool completely in the dish. Once cooled, carefully transfer the peppers, garlic, herbs, and all the oil into a sterilized glass jar for storage.
Chef's Notes
- Do not discard the infused oil when you finish the peppers. The leftover vibrant red oil is incredible for vinaigrettes, drizzling over hummus, or dipping crusty bread.
- For food safety, always ensure garlic confit is stored strictly in the refrigerator to prevent the risk of botulism.
- The sweetness of the final dish depends heavily on the quality of the peppers; opt for heavy, bright, and unblemished bell peppers for the best natural sugars.
- To serve as an elegant appetizer, spread fresh ricotta on toasted sourdough and top with a few pepper strips and a smashed garlic clove from the jar.
Storage
Refrigerator: 3 weeks — The olive oil will solidify when chilled. Bring to room temperature for 30 minutes before serving.
