Preserving vegetables in oil: the taste of summer all year round

September is the perfect month for those who love to preserve the flavours of the garden. The land is still generous, and preparing vegetables preserved in oil is a simple and genuine way to enjoy this incredible variety even during the colder months. 

The best vegetables are the freshest ones—firm and free of bruises. But which ones should you choose? In addition to the classics like courgettes and eggplant, you can also use baby artichokes, mushrooms, roasted peppers, and even green beans. 

The process is straightforward but requires some care to ensure safety: after washing the vegetables thoroughly with water and baking soda and cutting them, they are blanched in a sterilizing mixture of water and wine vinegar. Once cooled, they must be carefully dried or squeezed to remove any trace of moisture. Then, they are placed in jars previously sterilized (in boiling water for ten minutes, in the oven, or in the dishwasher), spices and herbs can be added to taste—such as garlic, bay leaf, or black pepper—and everything is covered with extra virgin olive oil until the vegetables are completely submerged. After sealing tightly, the jars should be stored in a cool, dry place, away from light. 

A word of caution: to avoid any risk of botulism, a rare but serious foodborne illness, it is essential to use only extra virgin olive oil, which ensures greater stability and protection, and to remove any air bubbles by pressing the vegetables well inside the jar. For more details, follow the recommendations of the Istituto Superiore di Sanità.

Vegetables preserved in oil are delicious on their own, but they become even more interesting when included in simple, flavourful recipes. You can use them to fill a focaccia with fresh cheese, prepare a savoury tart with artichokes and potatoes, or make a rustic sandwich with eggplant, courgettes, and homemade bread using our yeasts. Mushrooms pair well with both cheese and cured meats, and green beans preserved in oil are also excellent: try them in a rice salad or as a side dish, perhaps with some crispy breadsticks made with Ar.pa yeast. 

Making preserves is an act that remind us of home, the return of the seasons, and each jar becomes a small treasure to open when winter knocks at the door.