Vegetables in extra virgin olive oil

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing

Grilled onions are ideal to make your rice salad really original, or to stuff a hamburger sandwich.

Grilled onions are perfect for any combination, from appetisers to main courses.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
They are perfect as an appetizer, can be served together with salads, are ideal for recipes of sauce of side dish and on meat seconds. They are great served with sliced toasted bread and can also be used to flavor a first dish.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
They are perfect as an appetizer, can be served together with salads, are ideal for recipes of sauce of side dish and on meat seconds. They are great served with sliced toasted bread and can also be used to flavor a first dish.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
They are perfect as an appetizer, can be served together with salads, are ideal for recipes of sauce of side dish and on meat seconds. They are great served with sliced toasted bread and can also be used to flavor a first dish.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
Grilled courgettes are a particularly versatile food. They can be used both as a pleasant topping for pasta dishes and for delicious side dishes.
Try them also as a filling for sandwiches and piadinas or inside tasty savoury pies.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
Great as a side dish, as an appetizer and to add a touch of flavor to salads, lend themselves to the most varied uses in the kitchen.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Our vegetables in extra virgin olive oil are made from fresh vegetables, processed within a few hours of harvest, seasoned with spices, covered with our extra virgin olive oil from mono-varietal Peranzana in glass containers and pasteurized. In some cases, our vegetables are also acidified with vinegar. The preservative effect of the extra-virgin olive oil used as a product cover liquid is to isolate the vegetables from the air rather than in the direct action of bacteriostatic or bactericidal agents and to give the vegetables more flavor and smells.

Food pairing
Great as a side dish, as an appetizer and to add a touch of flavor to salads, lend themselves to the most varied uses in the kitchen.