Vegetables in extra virgin olive oil
ORIGINS AND HISTORY
The vegetables preserved in extra virgin olive oil have ancient origins, in fact through this practice it is possible to maintain, for long enough time, the main organoleptic characteristics (consistency, flavor, odor, color) of the vegetables and protect them from alterations that would compromise their edibility. It is known that the Roman legions consume large daily amounts of foods preserved in oil. Our company is currently recovering these ancient knowledge and marrying it with the new technologies available has been able to offer the consumer products safe food and tasty from the culinary point of view.
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.