Peppers marinated in French olive oil – intense flavour

Huile d'olive de France goût intense
Intense flavour
Poivrons marinés à l’huile d’olive de France goût intense
Photo credit: Céline de Cérou
An explosion of Mediterranean flavours – perfect for spreading or enjoying with a fork! These red peppers, marinated in olive oil for an intense flavour, can be served, for example:On a slice of garlic-rubbed toast As an accompaniment to burrata or sheep’s milk cheese In a vegetarian sandwich, a wrap or a focaccia Or simply in a warm salad with a few black olives and fresh herbs  
A PDO
Preparation
15 min
A PDO
Resting time
8h
A PDO
Cooking time
1h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Vegan Vegetarian

Ingredients

A PDO
For 4 personnes
  • 6 fleshy red peppers
  • 3 garlic cloves
  • 6 à 8 c. à soupe French olive oil with an intense flavour
  • Fleur de sel
  • Freshly ground pepper

Astuce

An explosion of Mediterranean flavours, to be spread on bread or enjoyed with a fork, extracted from fresh olives harvested whilst still ripening. They may have a mild to moderate bitterness, with vegetal and herbaceous flavour notes. They pair well with starchy foods, oily fish and meat… Choose French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine and Petit Ribier varieties, amongst others…    

Instructions

  • Roast the whole red peppers in the oven at 180 °C (gas mark 6) for 35 to 45 minutes, until their skins are well charred and they have softened.

  • Place them in a mixing bowl and cover with cling film or a lid to allow the steam to loosen the skin. Leave to cool, then chill overnight to bring out the flavours.
  • The next day, peel and deseed the peppers, then cut them into thick strips.

  • In a frying pan, gently heat 3 to 4 tablespoons of full-flavoured French olive oil. Add the finely chopped garlic and fry until golden and fragrant, taking care not to burn it.

  • Add the peppers to the frying pan and fry over a high heat for 5 minutes so that they absorb the garlic and oil properly. Then turn down the heat and leave to cook gently for a further 10 minutes. Season with salt and pepper to taste.

  • Serve the peppers well chilled, drizzled with a generous splash of full-flavoured French olive oil and sprinkled with fleur de sel.

Astuce

An explosion of Mediterranean flavours, to be spread on bread or enjoyed with a fork, extracted from fresh olives harvested whilst still ripening. They may have a mild to moderate bitterness, with vegetal and herbaceous flavour notes. They pair well with starchy foods, oily fish and meat… Choose French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine and Petit Ribier varieties, amongst others…    
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