Friday, February 22, 2008

Preserving Antipasti in Olive Oil

Roasted red peppers, sun-dried tomatoes, artichokes…we love preserving some of our favorite foods with olive oil to create flavorful antipasti. So we thought we’d share some of these in a multi-part series.

Most of these preparations are for short-term preservation in a refrigerator or even a freezer; they are not for long-term storage in a pantry. That type of preservation may require the boiling water method to better conserve the food. In addition, if you want to infuse herbs in oil, be sure that they are absolutely dry.

Things to know:
  • Make sure your tools and containers are clean and dry before you start
  • Use a glass storage unit with a seal or lid that closes tightly
  • A narrow container is better than a wide one to keep the exposed top area to a minimum
  • Place your food item in the container until full and then completely cover with olive oil. Make sure that none of the food items are protruding above the olive oil.
  • Pour the olive oil all the way to the top to form a seal. Use a knife to push out the air bubbles.
  • Cover tightly and store in the refrigerator, which will last a few months if stored properly
  • Olive oil will congeal when cold. When serving the food item, allow the oil to clarify before removing a portion from the container.
  • Add extra olive oil as needed while in storage
Get our recipe for tasty roasted red bell peppers and start preserving!

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1 Comments:

At March 6, 2008 at 6:59 AM , Blogger linda said...

I have tried this with different vegetables and it tastes great! This is a great appetizer or snack anytime!

 

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