Preserving Veggies in Olive Oil

Preserving Vegetables in Olive Oil

Ingredients

½ kg zucchini, washed

½ kg eggplant, washed

1 cup vinegar

2 cups Serjella Extra Virgin Olive Oil

2 cups cherry tomatoes, washed

4 beetroots, washed

2 green bell peppers, washed

Salt and pepper

Preparation

  • To prepare the marinade, mix olive oil with vinegar in a large cup, pot or kettle.
  • Add 1 teaspoon of salt and pepper. Whisk to combine. Set aside.

Preserving zucchini and eggplant in olive oil:

  • Fill a large pot with water and bring to a boil.
  • Add the zucchinis or eggplants. Blanch for 8-10 minutes.
  • Remove the ends of cooked zucchinis or eggplants then cut them into slices.
  • Store the slices in a clean, wide-mouth mason jar with a tight-fitting lid.
  • Pour in the marinade until the zucchini or eggplant slices are completely submerged. Seal the jar tightly and refrigerate.

Preserving cherry tomatoes in olive oil:

  • Preheat oven to 200°C.
  • Put the cherry tomatoes in an oven tray.
  • Season with salt and drizzle with olive oil.
  • Roast it for 10 minutes.
  • Store the roasted cherry tomatoes in a clean, wide-mouth mason jar with a tight-fitting lid.
  • Pour in the marinade until the tomatoes are completely submerged. Seal the jar tightly and refrigerate.

Preserving beetroots in olive oil:

  • Preheat oven to 230°C.
  • Add the beetroots in an oven tray and drizzle with olive oil.
  • Cover with aluminum foil and roast for 45 minutes.
  • Cut the roasted beetroots to slices.
  • Store the beet slices in a clean, wide-mouth mason jar with a tight-fitting lid.
  • Pour in the marinade until the beets are completely submerged. Seal the jar tightly and refrigerate.

Preserving bell peppers in olive oil:

  • Preheat oven to 200°C.
  • Cut the bell peppers into slices and put them in an oven tray.
  • Season with salt and drizzle with olive oil.
  • Roast for 25 minutes.
  • Store the roasted bell pepper in a clean, wide-mouth mason jar with a tight-fitting lid.
  • Pour in the marinade until the bell pepper slices are completely submerged. Seal the jar tightly and refrigerate.

Tips for preserving vegetables in olive oil:

  • You can preserve any kind of vegetables you like in olive oil as long as it is cooked (grilled, roasted, blanched ... etc).
  • Use clean, sterile jars with tight-fitting lids.
  • Make sure the preserved vegetables are completely submerged in the olive oil marinade. This will protect them from bacteria.
  • The preserved vegetables must be refrigerated and can be stored up to 3 months as long as they do not include raw components such as garlic or herbs.
  • The olive oil marinade should harden in the fridge. If this does not happen the next day, move the jar to the freezer.
  • Olive-oil-marinated vegetables are so tasty and can be consumed in many ways. They can be eaten with fresh green salads, pasta dishes, sandwiches and more.

Enjoy it!

Easy
1 Hour
8-10 People
serjella olive oil