Roasted Red Bell Pepper in Olive oil, garlic, and fresh herbs

My herbs are in full production. I have rosemary, Greek oregano, thyme, marjoram, Italian oregano (Cornabuggia) among others. So, when I saw beautiful red bell peppers in the market, I knew what was coming.....Roasted Red Bell Pepper in Olive oil, garlic, and fresh herbs!!!.

Roasted Red Bell Pepper in Olive oil, garlic, and fresh herbs

8 red bell peppers

Garlic

Herbs: rosemary, Greek oregano, thyme, marjoram, Italian oregano (Cornabuggia)

Black pepper whole

Garlic

Olive oil

This recipe has not quantities because it depends on the number of layers of the red bell pepper, as well as the size of the jar.

Roast red bell peppers in a barbecue or in the oven. Let them cool overnight in a pot with lid to capture all the liquid.

Peel the red bell peppers, take the seeds out, and place them in a bowl.

Wash and dry the herbs. Peel and slice the garlic.

In a glass jar well washed, and rinse with boiling water, place a fine layer of olive oil. Then, place a layer of roasted red bell peppers, garlic, herbs, and black pepper. Continue doing that, and in each layer place different herbs. Continue to the top of the jar. Press it with the back part of the spoon. Add olive oil to the top. With a fork, start moving the bell peppers from the side. Thus, the olive oil will cover any gap with air. When is not possible to add more oil, place a bay leave on top and close it. Leave it for a week in a dark cold place. If you live in a hot or humid place, then leave it in the fridge for two weeks.

I eat the red bell peppers directly on a piece of good bread with cheese, or with anchovies. Combinations are endless. I use this bell pepper for pizza as well.

You will end up with olive oil. This olive oil is "sacred" since it has a marvelous combination of flavors. I use it for my bread, rice, paella, seafood, pizza or anything. ENJOY!!