Extend summer’s bounty by Preserving Veggies in Olive Oil- serve with Cheese or Charcuterie boards and Mezze Platters. Delicious, quick & simple!
These Olive Oil – Marinated Vegetables are a simple tasty way to preserve summer’s bounty well into fall. Toss them into fresh green salads, with basil, feta, vine-ripened tomatoes and olives and add them to simple pasta dishes. Or my favorite, pile them into sandwiches slathered with pesto….so so so good!
During the last several weeks the most popular recipe on the blog has been Quick Pickled Veggies, which tells me, many of you are in the same predicament as me, trying to preserve summer veggies before they all go south. So many veggies, so little time! Like you I’ve been busy pickling away, in hopes of preserving a little of summers goodness into fall and winter. But I’ve been doing something else in addition – Preserving Veggies in Olive Oil.
Roasted Bell peppers, grilled zucchini, blanched beets and green beans, are soaked in a herb and garlic infused olive oil bath. These sumptuous beauties are pure decadence served on charcuterie boards, cheese boards or at your next Mezze Party. They will be a hit for sure!
I know there is a bit fear around preserving this way, the word botulism pops up on the internet all over the place when googling this – but I’m alive and well to tell you that as long as you follow the easy steps in the recipe, your marinated veggies will be perfectly safe…. and absolutely delicious.
TIPS – Preserving Vegetables in Olive Oil
Your vegetables must be cooked. You can grill them, roast them, or blanch them.
Use clean sterile jars – especially if preserving for over a week.
The marinade consists of 2 parts olive oil to 1 part acid, preferably vinegar, And salt and pepper. The acid and and salt will keep unhealthy bacteria at bay.
The marinated vegetables must be refrigerated and will keep for 3-4 months as long as the veggies are completely submerged in the marinade liquid and there are no raw components ( like garlic or herbs- I remove these if storing for longer than a week).
The olive oil will harden in the fridge — this is a good sign. If the oil doesn’t harden after 24 hours, your fridge is not cold enough. My suggestion would be to place in the freezer.
If you are hesitant to try this, you can start by marinating quick pickled vegetables.
If still hesitant, just consume within a week.
These marinated, cook beets are infused with fresh rosemary and garlic. If eating within a week, you can leave these fresh ingredients in (stored in the fridge in a jar). But if preserving for longer, remove the garlic and herbs before storing for long-term use.
Whatever veggie you decide to preserve– just make sure the olive oil marinade completely covers the cooked veggies. This will give it the protective layer it needs to keep bad bacteria at bay.
I hope you enjoy this as much as we have…give a whirl and be sure to give us your feedback. Always love hearing from you!
Happy canning!
PRESERVING VEGGIES IN OLIVE OIL
An easy delicious way to preserve summer’s vegetables in Olive oil. Serve these in salads, pastas, or piled into sandwiches with pesto. A great addition to cheese and charcuterie boards, perfect for Mezze Partys!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 1 quart jar 1x
- Category: Vegan
- Method: preserved
- Cuisine: Tuscan or Provincial
Ingredients
- 4 cups vegetable of your choosing: beets, zucchini, summer squash, eggplant, peppers, tomatoes, mushrooms, green beans, heirloom beans.
- 2 parts Olive oil
- 1 part Vinegar – balsamic, white, red wine, rice wine, champagne
- Salt and pepper to taste
- Herbs- rosemary, basil, thyme, sage,
- Flavorings- raw or roasted garlic, garlic scapes, chili flakes, lemon zest, preserved lemon, hot chilies
Instructions
- Choose your vegetable and cooking technique.
- Roast (or grill) – zucchini, bell peppers, tomatoes, mushrooms, eggplant, sliced onions, whole garlic cloves, etc.
- Blanch things like beets, green beans, artichoke hearts, heirloom beans etc.
- Place cooked vegetables in a bowl.
- Cover with 2 parts oil, to one part vinegar, enough to generously coat. For example start with ½ cup oil and ¼ cup vinegar. Add more if needed sticking with proportions.
- Salt and pepper to taste, be generous, as you will most likely be adding more oil in vinegar to the jar.
- Add flavorings – fresh herbs, garlic, lemon zest, preserved lemon, roasted garlic, chile flakes and hot chilies.
- If planning to eat with in the week, place all in a jar, removing air bubbles by stirring with a skewer or spoon, top with more oil, vinegar combination, so veggies are completely submerged. Refrigerate.
- If preserving for longer, after infusing with fresh herbs and garlic ( I just leave everything in the bowl, in the fridge overnight ) remove any fresh ingredients. Pack in a sterile jar- cover with oil vinegar marinade, remove any air bubbles, by stirring with skewer. Refrigerate.
- NOTES: The Olive Oil should harden in the fridge and this is a good really good sign that your veggies are cold enough. If you don’t see this hardening after 24 hours, I suggest storing in the freezer.
Nutrition
- Calories: 245
Keywords: preserved veggies, oil preserved vegetables, how to preserve vegetables, how to preserve veggies in olive oil
Janine says
August 16, 2016 at 6:13 amHello Sylvia, what a nice and easy idea to make my own vegetables. I often buy the ready ones from the Supermarket because my hubby really love balsamic onions. I Need to try out this method. Thank you for sharin. xoxo Janine
Sylvia Fountaine says
August 16, 2016 at 5:20 pmThanks Janine….Give it a try and see what you think!!
Mary @ LOVE the secret ingredient says
August 17, 2016 at 9:37 amThese are beautiful! I’ve done some quick pickling recently but this is another great way to get some extra flavor and mileage out of my produce!
Sylvia Fountaine says
August 18, 2016 at 12:18 pmThanks Mary…. yes a fun and different way to preserve them!
Melody says
August 18, 2016 at 3:19 pmI came across your website today while I was looking for recipes to make use of the beautiful abundance of farmers market vegetables that I purchased yesterday interparcel attempt to cheer myself up usually I have a garden each summer and grow this bounty myself but this summer I was scheduled to have knee replacement surgery for which I have waited ten long years because of those lovely rules of hmos and insurance stating I was too young until I was 55 to have the surgery then four days before the surgery date and the surgeon calls and cancels this long-awaited for surgery saying my 3 Month blood sugar level lab was elevated unfortunately my own primary physician and two of the orthopedic Physicians that had been working with me had failed to notice this so surgery was put on hold that hold resulted in me needing to cancel a surgical Eve which long story short ended the job I was holding and has now made me unemployable for a future employer if I wish to have this surgery anytime soon so I am faced with waiting another full year before I can take an FMLA leave to have that knee replacement surgery in the meantime I get to focus on Progressive diabetes which now has be placed on insulin it doesn’t help that I can’t exercise because both of my knees and both hips need replacing.
As I read your words experience with their own father’s dementia journey I could well relate I lost my father in May of 2016 after a two-year very intense Wicked battle with this Darkness call dementia. His decline was made more rapid because he insisted soon after the official dementia diagnosis to have his other knee replaced because he was experiencing more Falls I being a well-versed nurse of 32 plus years at that time do that more than likely the dementia was contributing to his Falls but there was no dissuading the stubborn man who was at that time still remained his own power of attorney his own person and he move forward with the surgery many complications to near death ICU stays 1 and my that stopped his heart a stroke and many many months of rehab and stays in Assisted Living later the eventualities was that he could no longer remain in his retirement apartments and my sisters and I faced don’t hurt wrenching decision to place him in an assisted living facility. At 83 he had worked many many years and did not retire from his own business until after the age of 73 yet he was left with little free cash or assets to support himself in a more than satisfactory type of assisted living facility these places are very expensive my sisters and I did everything we could not Place him in the county supported nursing home even though it was by nursing home standards a good nursing home he just knew enough at that time that he said he wanted to die rather than go to the nursing home so for a few short months he was in the Assisted Living facility until he was welcomed to our Heavenly father’s arms in May of 2015 he had been a widower for 17 years so the smallest consolation was that he was once again with the love of his life, our mom.
Just two short months later I received the shocking news that I had breast cancer found after a routine mammogram luckily I had excellent care with a renowned cancer center and one year later I am cancer-free but that makes for a tough year when your 55 needing your own too nice and too hips replaced because of degenerative changes still raising active children the eldest of which will lunch from home in two short weeks for college and the youngest are daughter still 12. How I could ever have managed through all this without my husband of 19 years I don’t know.
Then finally deciding after a long ten year wait because of HMO and insurance rules that wouldn’t let me have a knee replacement surgery until I reach the age of 55 this too and I decided to have one of my knees replaced surgery is all scheduled a leave of absence is approved from work and 4 days before my surgery the or the surgeon canceled the surgery because my 3 Month blood sugar level was too high sad to say three positions following me for the last six months while I prepared for this surgery failed to notice or do anything about this blood sugar level with my diabetes until it was too late come to find out medication I’ve been taking and treatment they receive for the cancer have a way of making your diabetes worsen and your blood sugar be more out of control the result of all this is one I lost my job because of all the commotion going on 2 I cannot have surgery until the insulin I’m not required to start taking gets the blood sugar under control three I’ve been searching for a job while being extremely depressed about all this and we’ll start a new job in a week but we’ll have to wait another full year before I am allowed to apply for a medical leave that will not jeopardize my employment.
So it’s been a hell of an 18 months and I turn to the beautiful things that come from the garden this year not my own so the farmers market and I was searching for recipes 4 things that I can begin canning preserving pickling and now doing oil infusion to give as gifts to family and friends for Christmas. So even as I write this and tears are streaming down my face (some days it’s just damn hard to keep going and the hormone blocking medications I have to take daily to keep the cancer at bay cause wicked wild roller coaster emotional rides and hot flashes) I appreciate not only your recipes but your story, Bless you.
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Sylvia Fountaine says
August 19, 2016 at 7:34 amThank you Melody. Wow, that must be so hard, too much to go through in one lifetime. In between all the heartache, challenges and hardships I hope you find moments of peace, of beauty and healing. I find, being in the kitchen with my hands on beautiful produce helps in small yet profound ways. I love how you say you turn to “all the beautiful things that come”, and this I believe is the secret to getting through the dark times, because the beauty is always there. Sending you love and healing today. Sylvia
Jen says
July 1, 2017 at 1:22 pmI would like to stuff Banana Peppers with prosciutto and mozzarella then preserve in your olive oil recipe. Would that work if I consume within a week?
Sylvia Fountaine says
July 1, 2017 at 2:45 pmThat is a great question, I LOVE the idea of it, but do not know for sure how well this would preserve??? My guess is, it would be fine refrigerated, but honestly I’m guessing here. I’ve seen plenty of marinated mozzarella, but not prosciutto- it is cured though… so that makes it seem like it would be ok. Try it and see!!
Cheryl says
October 27, 2017 at 3:57 pmIs there anyway to keep the olive oil from hardening? I’ve read that pure olive oil won’t harden if refrigerated but mine did.
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Sylvia Fountaine says
October 28, 2017 at 7:14 amYou know, mine does the same! The good thing is if you leave it at room temp for 10-15 minutes it liquifies again. 😉
John says
July 30, 2018 at 11:24 amWhat if you roast the garlic and use dry herbs can you leave them in for over A month or longer
Sylvia Fountaine says
July 30, 2018 at 2:49 pmI think as long as it is covered in oil and refrigerated, it should be fine.
Elisa Wells says
September 2, 2018 at 12:39 pmThank you so much for your very thorough and concise instructions on how to preserve veggies in oil. Due the exceptionally hot weather we have an abundant crop of peppers this year, so I needed a recipe that wasn’t predominately made with vinegar as some of my family cannot tolerate the acidity.
Just wanted to point out that in your text you wrote “Lathered with pesto…” but the actual verb is “slathered” which means to spread thickly where as to lather means to use soap/wash etc. Just thought you might want to know! Thanks again