A Guide to 'Sott’Olio': The Italian Art of Preserving in Oil

Great Olive Oil Is More Than Just A 'Condiment'

In the height of an Italian summer, the landscape is a riot of colour and abundance. From the sun-drenched fields of Puglia to the rolling hills of Tuscany, the harvest arrives in such a surge that it is impossible to enjoy everything at once. To ensure the flavours of the season last through the winter months, Italians turned preservation into an art form known as Sott’Olio—literally, "under oil."

This traditional method is more than just a pantry staple; it is a culinary philosophy that celebrates patience and quality. Carluccio's knows a thing or two about this, so lets us introduce you to this wonderful culture.

The Culture of the Harvest

For generations, Italian families have spent late summer afternoons grilling, blanching, and jar-sealing vegetables. By submerging produce in high-quality olive oil, oxygen is excluded, creating a natural seal that keeps the vegetables tender and vibrant. Unlike pickling, which can sometimes mask the natural taste with aggressive acidity, preserving in oil mellows and enriches the ingredients, allowing their true character to shine.

Understanding the Difference: Sott’Olio vs. In Salamoia

When browsing a traditional Italian deli, you will often see two distinct styles of preserved vegetables. Understanding the difference is key to using them correctly in your kitchen:

• Sott’Olio (Under Oil): The vegetables are typically blanched in vinegar and water first to ensure safety and acidity, then packed into jars and completely covered in olive oil. The oil acts as a flavour carrier, absorbing the essence of the vegetables and any added herbs or garlic.

• In Salamoia (In Brine): This method uses a solution of water and sea salt. It is most commonly used for olives or capers. Brine preservation results in a sharper, saltier profile and a firmer texture, whereas oil preservation creates a silkier, more decadent mouthfeel.

From the Carluccio’s Deli

At the heart of our collection are vegetables treated with the utmost respect for this tradition. These are not merely side dishes; they are concentrated bursts of Italian sunshine ready to be served as antipasti or as additions to your mains.

Chilli Peppers Our chilli peppers are harvested at peak ripeness and grilled to coax out their natural sweetness and a hint of smokiness. Once preserved in oil, they become incredibly supple. They are a vibrant addition to an antipasto platter or draped over crusty sourdough with a smear of goat's cheese.

Artichoke Hearts The artichoke is perhaps the crown jewel of the sott’olio tradition. Preparing fresh artichokes is a labor-intensive task, but our preserved hearts offer that sought-after nutty, earthy flavour with none of the effort. Firm yet tender, they are sublime when tossed through a warm pasta or served alongside cured meats.

How to Enjoy Your Sott’Olio

The beauty of these preserves lies in their versatility. While they are the stars of a classic antipasto misto, they also serve as "secret weapons" for everyday cooking.

1. The Oil is Liquid Gold: Never discard the oil from the jar. It is infused with the flavour of the peppers or artichokes and makes a spectacular base for a salad dressing or a finishing drizzle for grilled fish.

2. Simple Toppings: Finely chop grilled peppers to stir into a risotto at the final moment, or quarter the artichoke hearts to top a homemade pizza.

By keeping a few jars of sott’olio in your cupboard, you are essentially keeping a piece of the Italian summer on standby, ready to bring depth and soul to your next meal.