Extra Virgin Olive Oil: The Foundation of the Best and Tastiest Preserves

Extra virgin olive oil is the foundation of all the finest and most exquisite preserves. You can prepare jars of genuine and fresh products to store in your pantry and enjoy throughout the year. Many types of vegetables, mushrooms, and even fish can be preserved this way. In this article, we want to offer you three traditional recipes from Apulia, all based on the region’s extra virgin olive oil, ideal for these preparations, and vegetables.

Eggplants in Extra Virgin Olive Oil

Eggplants in Extra Virgin Olive Oil

This is a traditional Apulian recipe, perfect to enjoy in company, perhaps in winter, but to be prepared when the eggplants in the garden are shiny and fresh.

Ingredients:

  • Eggplants
  • Chili pepper
  • Garlic cloves
  • Extra virgin olive oil
  • White wine vinegar
  • A pinch of salt
  • Herbs to taste

Preparation:

  1. Wash the eggplants and cut them into 1 cm thick slices.
  2. Fill a jar to the brim, alternating eggplants, coarse salt, and hot vinegar; press to reduce excess air and add garlic and a sprig of parsley at the end.
  3. Press everything with a weight and let it rest for 24 hours.
  4. Then remove the liquid, rinse, and dry the eggplants.
  5. Sterilize the jars in the oven at 130°C for 15 minutes or in boiling water.
  6. Pour a layer of oil into the sterilized jar and the first slices of eggplant, then continue alternating eggplants, oil, and preferred herbs: garlic, thyme, chili pepper.
  7. Top up each jar with oil, leaving as little space as possible for air and finishing with the chosen herbs.
  8. When the eggplants are completely covered in oil, close the containers.
  9. Store in a dark, cool, and dry place.
  10. Wait at least a few weeks before eating them.

Sun-Dried Tomatoes in Oil

Sun-Dried Tomatoes in Oil

Drying tomatoes is an ancient craft, a tradition of many housewives that is still passed down today, especially in southern regions. Sun-dried tomatoes in oil are perfect for preserving all year round but should be prepared in summer when tomatoes are ripe and at their peak flavor. They are used in many ways in cooking: as an appetizer, as a side dish for meat dishes, as a sauce for pasta, or even for making rustic pizzas. The preparation is quite long but truly worth it as they are delicious.

Ingredients:

  • 1 kg of ripe red tomatoes, like San Marzano
  • Salt
  • White wine vinegar
  • Extra virgin olive oil
  • Olives or capers
  • Spices to taste (chopped garlic and chili pepper)

Preparation:

  1. Start by cutting the tomatoes in half without detaching them.
  2. Remove the seeds and place them in the sun to dry.
  3. To speed up dehydration, you can add salt.
  4. When they are dry and the skin is tough, boil them in water and white vinegar for about five minutes and then squeeze them.
  5. After drying them well, place them in glass jars, adding your preferred spices to each layer and covering with oil.
  6. To prevent mold, make sure the olive oil covers the entire surface of the jar.
  7. Boil for 20 minutes in water and then place in the oven for 40 minutes at 100°C.
  8. Wait at least a month before consuming them.

Lampascioni in Extra Virgin Olive Oil

Lampascioni in Extra Virgin Olive Oil

Lampascioni, also known as wild onions, dog onions, or tassel hyacinths, are a herbaceous plant widely used in Apulia, considered a delicacy by true culinary connoisseurs. In traditional Apulian cuisine, the underground bulb is used in various ways: boiled and seasoned with oil and vinegar, roasted in ashes, baked or grilled, fried pure or in batter. It is a basic ingredient in some typical Apulian dishes, also served at traditional festivals. In this recipe, the lampascioni are first boiled and then preserved in oil.

Ingredients:

  • About 2 kg of lampascioni (to clean)
  • 1 liter of white wine vinegar
  • 1 liter of water
  • Black peppercorns
  • Coarse salt
  • Garlic, parsley, or mint (optional)
  • Apulian extra virgin olive oil

Preparation:

  1. Clean the lampascioni well, peeling them like onions, make a cross-cut at the base, and wash them under running water.
  2. Soak them in cold water for 24 hours, changing the water occasionally to eliminate excess bitterness.
  3. Boil 1 liter of water and 1 liter of white vinegar and add a pinch of coarse salt.
  4. Drop the lampascioni in for about 30 minutes and let them cool in their cooking water, then drain and season with oil, vinegar, and pepper.
  5. Once well dried, they are ready to be placed in sterilized glass jars and covered with extra virgin olive oil, with the addition of garlic cloves, parsley or mint, and black pepper.
  6. Before the final sealing, it is best to check the oil level for a few days as it tends to decrease. In this case, top up with additional oil until the lampascioni are covered.

Discover our range of products in extra virgin olive oil.

Spedizioni Gratis!

su ordini minimi di soli 49€
* SI APPLICANO TERMINI E CONDIZIONI
close-link