You can keep roasted peppers in olive oil for up to 1 to 2 weeks or 3 to 4 days if the roasted peppers contain any herbs or fresh garlic.
If the roasted peppers contain any herbs or fresh garlic they can only be kept in olive oil for up to 4 days maximum.
But if the roasted peppers do not contain any garlic or herbs you can leave the roasted peppers in the olive oil for up to 2 weeks.
The roasted peppers in olive oil should also be kept fully submerged in the olive oil and stored in an airtight container to prevent the roasted peppers from spoiling and going bad.
Peppers are a low acid vegetables, so you should keep them in the refrigerator.
Storing the roasted peppers in the olive oil at room temperature creates a risk of botulism growing and so they should be kept refrigerated.
Always store the roasted peppers in olive oil or other jarred peppers in the refrigerator.
When refrigerated the olive oil will solidify and even look cloudy when it's chilled, which is normal and okay.
Once the olive oil reaches room temperature again, the olive oil will turn back into a liquid and no longer remain cloudy.
You can also store the roasted peppers in olive oil in the freezer for up to 1 year.
For long term storage of the roasted peppers, transfer the roasted peppers and the olive oil into a heavy duty freezer bag or a container that is airtight and then freeze it.
Never leave any roasted peppers in olive oil or other oil for too long at room temperature as the oil rich, oxygen deprived environment will allow dangerous bacteria to grow.
If you added any raw herbs or fresh garlic to your roasted peppers, eat the roasted peppers within 4 days.
If preserving the roasted peppers in olive oil for longer, you should leave the fresh garlic and herbs out until ready to eat the roasted peppers.