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Here is another preserving job to do in autumn to capture the flavours of summer before the first frost
After a preliminary treatment, pack the vegetables into a large sterilised glass jar, fill the jar to over half way and pour oil over to fill to the top, confering a delicate or definite taste according to the ingredients. Oil preserves can be a valid contour meat, fishes or cheeses dishes. Serve as an appetiser or tapas and the vegetables can be asparagus, mushrooms, onions, peppers, tomatoes, beans, cauliflowers, fennels, beetroots.