Canned Zucchini in Extra Virgin Olive Oil

The Canned Fresh Zucchini in Extra Virgin Olive Oil is the ideal typical product for any occasion, the classic food saver to run for cover in the case of improvised dinners or ideal to accompany meats and roasts or even sliced ​​cured meats.

In fact, Zucchini are the main vegetable of the summer, fresh, light, rich in vitamins and water, which in the version in oil acquire an even more pronounced and lovable taste. Sometimes, to ensure a longer conservation over time, the jars of zucchini preserves are filled with sunflower oil.

The peculiarity of products in oil in general, and of Zucchini in particular, lies in the fact that they are always ready for use, already cooked and seasoned.

Fresh Zucchini in oil are the ideal solution when friends and relatives show up at dinner time at home without any warning.

Since ancient times, the artichoke plant was widespread in Italy, particularly in the areas of Southern and Central Italy where it has reached high levels of gastronomic excellence such as in Lazio, Sardinia and Puglia.

Fresh Zucchini in oil are among the typical Apulian products of excellence.

The ideal is to prepare them in the summer when the vegetables are in their natural ripening period, thus being able to enjoy them throughout the winter by serving them on homemade bread.

How our zucchini in oil are prepared

Zucchini in oil can be prepared without cooking, raw:

Carefully wash the fresh courgettes and remove the two ends.

Dry them well and cut them into slices or cubes

Arrange them on a tray possibly netted without overlapping.

If you want, you can cover the tray with a net or in any case a cover that lets the sun pass and keeps any animals away.

Expose to the sun for a whole day. If the courgette pieces are large enough and not dry enough, repeat the following day as well.

Once the courgettes are dried, proceed with cooking.

In a sufficiently large pot, pour the vinegar and water.

Bring the water and vinegar to a boil, add the salt, and pour the courgettes.

Once cooked (about 5 minutes to a boil), drain the courgettes and place them on a kitchen cotton cloth.

Let them dry well overnight.

Chop the garlic in a large bowl and mix with the chilli, oregano and a part of the extra virgin olive oil.

Season the courgettes, leaving them to flavor well for 2 or 3 hours.

Place them in previously sterilized jars, pressing well to let the air out.

Finish with more extra virgin olive oil to cover the vegetables.

After an hour, check that the vegetables are completely immersed in the oil, then close the jars and seal them well.

Keep in the pantry in a cool place.

Like all preserves you have to wait some time before tasting.