Peperoni Sott'Olio (Roasted Peppers under oil)

Peperoni Sott'olio are perhaps the most delicious thing you will ever have.
The term Sottt'olio means Sotto Olio or "Under Oil".  this was a process of preserving vegetables before refrigeration.  Putting things under oil did not allow bacteria or oxygen to spoil your stuff.
Preservation methods in the old days commonly used were:  Drying, Salting, pickling (vinegar) or Oil (fat).
Some great recipes have grown out of preservation techniques.  This is one of them.

Peperoni Sott'olio

8 Red Peppers
8 Cloves of Garlic
Extra virgin Olive oil
Sea salt

Roast red peppers in oven (bake) at 350 degrees Fahrenheit.  Any sweet mature pepper will do...that does not include green peppers.  They are not mature.  Roast them as they are naturally do not clean them or cut them.  They are ready to take out of the oven when you start seeing the skin begin to turn black.  Usually about a half an hour sometimes a little more.
Remove the roasted peppers from the oven and place them hot in a paper bag.  This will make the skin soft and make them easy to peal.  When cooled down, take the peppers and peel the skin away from them (this is fairly easily done just by using your nails and raising an edge).  Remove all seeds, and do not rinse them under water. Here you can use a paper towel as a brush.  This process can be tedious but it is well worth the work.
Crush all garlic (In Italy it is usually slices but I prefer crushed). Take a large jar (or deep dish if you are planning on serving them soon) and begin to layer the garlic and peppers with some oil and a pinch of sea salt for every layer.  After you are finished with all your layers cover up with at least a half inch of oil so no air hits the peppers.
These peppers should not be refrigerated.  Keep them at least two days before serving.  Serve on top of a good French or Italian bread (this means it has a crust on it!).
Buona Sera