PRESERVING FOOD IN EXTRA VIRGIN OLIVE OIL
Lately, there is a trend about preserving your own food and herbs in jars filled with extra virgin olive oil. It’s an extremely satisfying process, especially when you get to eat those vegetables you had preserved months ago, without needing to buy them out of season. Remember, shop locally and seasonally whenever possible.
Preserving food in olive oil has been practiced by humans for thousands of years. It’s an ancient method that keeps the food from spoiling with the help of extra virgin olive oil. As it completely coats the food, the olive oil seals it from the air, and isolates most microorganisms from developing. We say most, because there’s one bacteria that thrives in exactly these conditions. So, when preserving food in extra virgin olive oil we should be extra careful and find as much information as possible about the correct methods and steps.
What Kind of Foods Can Be Preserved in Extra Virgin Olive Oil and How
Up to this day, we still use extra virgin oil and other unrefined oils to preserve various vegetables and herbs, and even meat and fish. Some of the most usual foods for preservation are olives, tomatoes, sun dried tomatoes, peppers, mushrooms, feta or goat cheese, herbs, broccoli, basil pesto, tuna and sardines, garlic, even lemons! Preserving that way is especially well suited to certain ingredients that are going to be later cooked in olive oil, and you can even use that very same extra virgin olive you’ve been keeping your preserves in.
Here are some foods to preserve in extra virgin olive oil:
Feta cheese can be preserved this way for up to 2 weeks in the fridge. Put some oregano and rosemary in a sterilized jar and add the feta in small pieces. Sprinkle some lemon zest and fresh pepper and cover everything in extra virgin olive oil. Close well with a lid and let it sit for 2 hours before storing in the fridge. Let it absorb the herb aromas for at least 2 days. Before serving, make sure you’ve let the jar out of the fridge to liquefy.
Cherry tomatoes and most vegetables can be stored for up to 6 months in the fridge if you’ll make sure they are prepared properly and always remain completely covered in extra virgin olive oil. You can do that with larger tomatoes too. Spread your cherry tomatoes on a baking tray, sprinkle some sea salt and pour a bit of olive oil on top. Bake at 400 degrees F for about 25-30 minutes. Prepare your sterilized jar (or jars) with your favorite herbs such as oregano, basil or rosemary, add sea salt and close well with a lid. Make sure your preserved tomatoes are always covered in extra virgin olive oil and that there are no air bubbles. You can do that by stirring slightly and slightly pressing down on the vegetables.
Herbs can be preserved in extra virgin olive oil while infusing it with their aromas and beneficial properties. Make sure the herbs are completely clean but dried of any water. You can use fresh herbs too! We love keeping fresh herbs in olive oil because it's their fresh taste that we usually want to preserve the longest. Keep in mind that some herbs with leaves need to be taken out after about a week. Fill a sterilized jar or bottle with some fresh herbs like oregano and rosemary, you can use large stems or smaller ones, add sea salt, and cover everything in extra virgin olive oil. Store in the fridge for at least a week before opening. Fresh herbs can be preserved this way for up to 6 months. Another cool way is to chop some fresh herbs and fill them in an ice cube tray with some sea salt, before pouring in extra virgin olive oil. Store in the freezer, in a jar. That way you’ll always have some fresh herbs for your soups and salads or anywhere!
Facts on Preserving Food in Extra Virgin Olive Oil
It’s very important to follow each step for preservation methods correctly and mind all the risks involved, especially with canning. But preserving foods in extra virgin olive oil can be similarly dangerous if not taken seriously. There is a bacteria called Clostridium botulism, it causes botulism, which can be fatal in humans if not treated in time. This bacteria and some other forms of it thrive under certain conditions and release an extremely potent and undetectable toxin that causes the poisoning. Low or non-existent levels of oxygen (such as preserves in olive oil), low salt, sugar, acid, and temperatures below 50 degrees are some of these conditions.
We advise you to always store your preserves in the fridge and always add sea salt (1 Tbsp. per 500ml) or some form of acid, such as lemon juice or vinegar if you plan to store for longer periods. Baking is also required in some cases, like tomatoes. Also, make sure that everything is properly sterilized. Cleanliness is very important in preserving foods in extra virgin olive oil. And never, ever place wet veggies or herbs in extra virgin olive oil to preserve them. Use towels to let your vegetables and herbs dry.
Another important point to make is regarding the olive oil you’ll choose to preserve your foods. Remember, extra virgin olive oil of premium quality is your best friend here. Not only will it give your preserves a better taste, but it will keep them safer and longer as well. Extra virgin olive oil creates a seal, isolating the food from air that leads to oxidation and mold. That’s why it’s so important to keep your food completely covered in olive oil. We recommend, after letting your preserve sit a bit before the fridge, to add another layer of olive oil.
Finally, we should point out that despite whatever measures you’ve taken and correct steps followed, it’s also important to ask your own senses about the food you are about to consume. Ensure all foods smell ok and the jar was properly sealed. If there are any doubts, it is always best to not eat it and discard it.
But don’t fret! Remember, people have been preserving foods in extra virgin olive for thousands of years. It’s healthy and safe alternative to storing your food. So give it a try and let us know how it goes!
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