You can preserve food for longer by soaking it in aromatic olive oil. If you add herbs or spices to the oil and let everything steep for a while, you will get a tasty seasoning for many dishes. What you need to pay attention to when marinating with olive oil and how this variant of preservation works, you will find out all about this in this article.
How can you preserve food with olive oil?
To make food last longer with olive oil, place vegetables or herbs in the oil and let it steep. You will then receive a tasty seasoning for dishes. Stored in a cool, dark place, the pickles will last up to 12 months.
Soak vegetables in oil
Vegetables marinated in olive oil last between six and twelve months. Classics preserved in this way include tomatoes, mushrooms and garlic. In principle, all summer vegetables are suitable.
Antipasti recipe
Ingredients for 4 glasses of 250 ml each
- 1 red pepper
- 1 yellow pepper
- 1 green zucchini
- 150 g brown mushrooms
- 1 onion
- 3 stalks of fresh or 1 teaspoon dried thyme
- 100 ml high-quality olive oil + enough oil to top up
- 4 tsp dark balsamic vinegar
- 2 pinches of s alt
- 2 pinches of pepper
Preparation
- Preheat the oven to 225 degrees fan or 250 degrees top/bottom heat.
- Clean vegetables and cut into bite-sized pieces.
- Peel the onion and slice into fine rings.
- Wash the thyme, pick off the leaves.
- Mix the vegetables with 100 ml olive oil, the thyme, s alt and pepper.
- Put on a tray and cook on the middle shelf of the oven for 20 minutes. Turn occasionally.
- Drizzle vinegar over the vegetables, mix again.
- Distribute among the previously sterilized jars.
- Fill with olive oil, the vegetables must be completely covered.
- Close tightly. Store in a cool, dark place.
Many types of vegetables can also be pickled individually in this way.
Aromatic herbal oils
Herbs and spices like:
- Sage,
- Rosemary,
- Thyme
but you can also pickle chili and garlic in olive oil and always have a great aroma on hand for a wide variety of dishes.
- Place a few stalks of fresh herbs, which should preferably come from your own garden, into the olive oil.
- Let everything sit in a cool place for about two weeks.
- Strain the oil and remove the herbs.
- It is best to store the flavored oil in the refrigerator, where it will last for many months.
Tip
Always use high-quality, cold-pressed olive oil for pickling. Try a few drops straight from the bottle: the oil should feel velvety on the tongue and taste pleasantly like olives.
