By soaking in aromatic olive oil, you can make food last longer. If you add herbs or spices to the oil and let them soak for a while, you will get a tasty seasoning for many dishes. In this article you will find out what you have to pay attention to when marinating with olive oil and how this variant of preservation works.

Herbal oils are a delicious addition to bread and salads

Put vegetables in oil

Vegetables pickled in olive oil can be kept for between six and twelve months. Classics preserved in this way are tomatoes, mushrooms and garlic. In principle, however, all summer vegetables are suitable.

Recipe for antipasti

Ingredients for 4 glasses of 250 ml each

  • 1 red pepper
  • 1 yellow pepper
  • 1 green zucchini
  • 150 g brown mushrooms
  • 1 onion
  • 3 sprigs fresh or 1 teaspoon dried thyme
  • 100 ml high-quality olive oil + enough oil for filling
  • 4 tsp dark balsamic vinegar
  • 2 pinches of salt
  • 2 pinches of pepper

preparation

  1. Preheat the oven to 225 degrees circulating air or 250 degrees top/bottom heat.
  2. Wash vegetables and cut into bite-sized pieces.
  3. Peel the onion and slice into fine rings.
  4. Wash the thyme and pluck off the leaves.
  5. Mix the vegetables with 100 ml olive oil, the thyme, salt and pepper.
  6. Place on a baking sheet and cook on the middle shelf of the oven for 20 minutes. Turn occasionally.
  7. Drizzle the vinegar over the vegetables and mix again.
  8. Divide between previously sterilized jars.
  9. Fill with olive oil, the vegetables must be completely covered.
  10. close tightly. Store in a cool and dark area.

Many types of vegetables can also be pickled individually in this way.

Aromatic herbal oils

Herbs and spices such as:

  • Sage,
  • Rosemary,
  • thyme

but you can also pickle chili and garlic in olive oil and always have a great aroma for a wide variety of dishes at hand.

  1. Place a few stalks of fresh herbs, preferably from your own garden, in the olive oil.
  2. Leave everything in a cool place for about two weeks.
  3. Strain the oil and discard the herbs.
  4. Preferably store the flavored oil in the refrigerator, where it will keep for many months.

tips

Always use a 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 of olives.

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