Peach and I have been making roasted peppers and put it in a jar fill with olive oil but every time it freezes in the fridge. I know the reason behind it, olive wax. But I haven't been able to find any info on what mixture can prevent it to freeze. So far I have tried vinegar, lemon/lime juice, and salt. How do manufactures keep their roasted vegetables in olive oil from freezing? Reduce olive oil amount and add more water mixture? I don't want to dilute olive oil that it reduces the flavoring.

Come to think of it salad dressing don't freeze and it has oil I don't want sour tasting roasted peppers.

don't put it in the fridge? it'll last a couple weeks outside.

I thought her name was Olive Oyl.

I was wondering why my olive oil gets solid in the fridge when I have leftover for bread dipping.

Yeah, why not just leave it out? If you seal it tight it should last a while.

Hmmm, what's sustaining it from getting moldy, Arj?

Mix it with vodka vodka doesn't freeze in the freezer

chief or chef?

If an oil is sent to a cold climate or will be used in a product like salad dressing where it will be stored in the refrigerator, it is often "winterized". The oil is chilled and filtered to remove the waxes and stearates.
The ideal temperature to store olive oil to reduce oxidation but to avoid clouding is around 50 degrees F.

Quote from Peachyum : Hmmm, what's sustaining it from getting moldy, Arj?

The oil or the peppers?

(stupid question..I know)

I have never refrigerated my olive oil.

Quote from schbusdrvr : I have never refrigerated my olive oil.

Me neither. It just sits in my cabinet or on my counter until I need it.

I bought one once that had some whole red peppers in it already and I never had to put it in the fridge.

The peppers. We roast red, green, and yellow peppers then store them in olive oil. We do the same with roasted eggplant and garlic. With all of them, we put them in the fridge but the oil becomes thick. It doesn't make or break the taste, it's just not really appealing to take out. Once it comes to room temp, it goes back to being liquid. We're basically wondering if you can store them in the cupboard and if so, what prevents them from becoming moldy if not eaten at once?

Clean and peel peppers as directed above. Cut into strips. Place in a medium bowl. Peel and crush garlic, chop coarsely. Pour olive oil into a small bowl and add garlic. Press garlic pieces with a fork and mix with the olive oil. Pour oil over peppers and toss gently. Season lightly with salt.To store; pack into a glass jar, cover with a good quality Extra Virgin Olive Oil. Seal and refrigerate for up to 2 days.

Caution: This recipe cannot be canned. Peppers in oil can be safely stored for up to two days. Long term storage of peppers in oil increases the risk of bacteria growth and foodborne illness. For long term storage of roasted peppers freeze in freezer bags. Add oil and the remaining ingredients upon thawing.




http://www.urbanext.uiuc.edu/vegg...pers1.html

My guess would be that the pepper would have to be completly submerged in the olive oil to prevent the them from molding. But I'm sure someone smarter than me will come along and give the correct answer.