• Start with the Seasoning Base:

  In a clean pint-size glass jar, add the salt, oregano, basil, vinegar, and any optional spices.

  Cap and shake well to help dissolve the salt.

  Add Garlic & Oil:

  Open the jar and add the sliced garlic and ½ cup olive oil.

  Cap and shake again to combine.

  Add Peppers & Top Off:

  Add the sliced banana peppers to the jar.

  Top off with just enough olive oil to fully cover the peppers (you may need up to ¾ cup total). Press down if needed to submerge.

  Refrigerate:

  Seal the jar and refrigerate for at least 24 hours before enjoying. Shake occasionally as it marinates.

Storage & Tips:

• Keeps well in the fridge for up to 1 month or more.

  Always use a clean utensil and keep peppers fully submerged in oil to maintain freshness.

Ways to Use the Marinated Peppers:

• Add to sandwiches, subs, and wraps

  Toss into pasta or grain salads

  Spoon onto pizza before or after baking

  Use as a burger topping

  Mix into antipasto platters or charcuterie boards

  Serve with grilled meats or roasted vegetables

  Stir into hummus or creamy dips for a flavor boost

Ways to Use the Leftover Oil:

• Drizzle on sandwiches or grilled bread

  Use in homemade vinaigrettes or salad dressings

  Brush onto grilled veggies, chicken, or fish

  Fry eggs or sauté greens for added flavor

  Toss with potatoes before roasting

  Use in pasta salad for a garlicky-herb punch

  Serve as a dipping oil for crusty bread—add a splash of balsamic if desired