I spent most of last week laid-up in bed with a sinus infection, streaming back-to-back movies, on a soar throat diet (ice cream pints) and wearing the same yoga pants for possibly three days straight. It may not have been my most productive week, but I did manage to find some inspiration while in my cold medicine fog.
One of the movies I watched was about a mob family that was in witness protection. In the movie the mother takes a big plate of roasted peppers in olive oil over to the Feds watching them across the street. They rip apart a big crusty loaf of bread and dive into the peppers. As I sat there watching the movie in my cold medicine/ice cream haze I thought I needed to make roasted peppers in olive oil!
Something amazing that happens when roasting peppers over a fire until their skin blackens and blisters. The peppers become extra sweet with a hint of smoky char. It’s truly an amazing thing. Oh! And, please, please do not rise off. It washes away the delicious smokey flavor.
This movie with it’s roasted peppers in olive oil couldn’t have come at a better time. I am so excited to tell you that I’ve partnered up with Pompeian and they just came out with an amazing new Varietals Collection.
The Pompeian Varietals Collection is a premium line of mono-varietal extra virgin olive oils that celebrate the unique taste profiles of single olive varieties. The new collection currently features three different varieties ranging in flavor from mild to full-bodied, allowing you to find the perfect, complementary oil and flavor profile for all of their dishes, from delicate seafood to juicy red meats.
Every bottle has a unique story and journey starting at the mill, country and harvest date and ending at the kitchen table. Visit the Tree to Bottle site and enter the lot number on the back of the bottle to uncover it’s special history.
For my roasted peppers and olive oil I decided to use the Arbequina varietal. The Arbequina olive comes from the Mediterranean and Middle East. It is fresh and fruity, mild bodied and perfect for delicate dishes like seafood and vegetables. I entered the lot number of my bottle and found out that the olives were harvested in Morocco during February 2013. How neat is that!
Other varieties in the Pompeian Varietals Collection are the Koroneiki, a full-bodied extra virgin olive oil with a robust fruitiness and a sensation of fresh cut grass leading to a peppery finish, perfect for soups and salads. And, the Picholine, a medium-bodied extra virgin olive oil with a green fruitiness, hints of herbs and a pleasing balance of bitterness, great for meats and sauces.
The possibilities are endless when it comes to roasted peppers in olive oil. Make a double or triple batch and they are perfect for canning. Serve them toss in with your favorite salad, over grilled chicken or in a pasta. But my favorite way to enjoy them is with toasted warm bread and prosciutto. The crunch of the bread, saltiness of the prosciutto and sweetness of the peppers literally made my eyes roll into the back of my head. It truly an amazing thing that happens.
- 4 red bell peppers
- 2 yellow bell peppers
- 2 orange bell peppers
- ⅓ cup Pompeian Varietals Collection olive oil
- 4 cloves garlic, minced
- 1 spring fresh oregano, minced
- 4 leaves basil, julienne
- salt to taste
- Gas Stove: Place peppers directly on stove top burners with flames on high. Leave over flame until skin begins to blacken and blister. Turn peppers until blacken and blistered on all sides.
- Oven Broiler: Place peppers on a sheet pan. Place under HI broiler until the skin begins to blacken and blister. Turn peppers until blackened and blistered on all sides.
- Transfer peppers to a paper bag or a large container with a lid. Leave the peppers to steam for 10 minutes. Once the peppers are cool enough to handle removed the skin. Do not rinse the peppers. Remove the steam and seeds. Quarter the peppers and thinly slice.
- In a large bowl combine roasted peppers, olive oil, garlic and herbs. Mix until well combined, season with salt to taste. Cover and let marinade for 30 minutes. Serve room temperature with crusty bread.