Homemade pickled pepper relish: the traditional Apulian recipe

Pepper compote in oil is one of the most beloved preserves of the Apulian farming tradition: an ancient, simple, and genuine method to extend the flavor of fresh peppers and enjoy them all year round. If you're wondering how to prepare homemade pepper compote, the answer is simpler than you think: no cooking is needed, no special equipment, just fresh peppers, coarse salt, garlic, parsley, and good extra virgin olive oil.

The process is based on a highly effective traditional technique: maceration under salt with a weight on top, which progressively eliminates all the vegetable water from the peppers. This step, which lasts a full day plus a night, is crucial for obtaining a compote that keeps well and maintains the authentic flavor of the vegetables over time.

The choice of oil makes all the difference. Tradizione extra virgin olive oil from Oleificio Fratelli Vieste not only acts as a natural preservative: poured until it completely covers the peppers, it becomes an integral part of the compote's final flavor, imparting its fruity notes and the character of Gargano oil to every strip. A pepper compote prepared with quality oil is a completely different product from what is commonly found on the market.

Homemade pepper compote in oil is versatile and suitable for many uses in the kitchen: perfect as an appetizer on toasted bruschetta, as a condiment for sandwiches and focaccia, as an accompaniment for aged cheeses and cured meats, or simply as a side dish. Once opened, store the jar in the refrigerator and make sure the peppers are always covered with oil.

Preparation time: 30 minutes
Resting time: 12-24 hours
Difficulty: Easy
Servings: 2 large jars

INGREDIENTS
(for 2 large jars of compote)
1.8 kg of red, green, and yellow peppers
coarse salt
parsley leaves
sliced garlic
Tradizione extra virgin olive oil Oleificio Fratelli Vieste

PREPARATION
Wash the peppers and dry them thoroughly; remove the seeds and the white internal parts, then cut them into long strips that are neither too thick nor too thin. Arrange the peppers in a large bowl and season them with a handful of coarse salt, parsley leaves, and sliced garlic.

Cover the peppers with a plate and place a weight on top. From time to time, drain the vegetable water that the peppers release.

At the end of the day, stir the peppers and leave them under the weight overnight.

The next morning, the peppers should have lost all their water. Arrange them on a clean cloth and let them dry very well. At this point, start filling the jars: arrange the peppers halfway, add oil until it completely covers the peppers, making sure it reaches the bottom of the jars and avoids the formation of air bubbles, then close tightly.