Throughout history, multiple methods have been used to preserve food. One of the most effective has been the use of Extra Virgin Olive Oil (EVOO), whose suitability for this purpose has been known since ancient times.
This property is mainly due to its high content of vitamin E and polyphenols, both potent natural antioxidants that help protect food from pathogenic microorganisms that deteriorate it over time.
Moreover, making preserves in oil is very simple and convenient to do at home, which is why this practice has been passed down through generations—not only for its preservative power but also for enhancing the flavor and culinary properties of preserved foods. This ancestral knowledge has later been confirmed by rigorous scientific studies, such as the one conducted by the Faculty of Pharmacy at the University of Granada.
Why is there a current surge in homemade preserves?
Before industrial processes became common, preserves were usually and widely made at home, especially in rural areas where many families had gardens and farm animals. It was the most common way to extend the shelf life of seasonal products without artificial preservatives or colorants, relying on traditional recipes and techniques. Over time, as these preserves became available in markets, home production decreased significantly.
Today, with the rise of healthy diets and the rejection of many ultra-processed products by consumers, homemade preserves are experiencing an extraordinary revival. The internet is filled with tutorials explaining how to make preserves using natural, high-quality ingredients available on the market.
Now, free from necessity, homemade preserves are enjoyed as a culinary pleasure where quality is controlled by the consumer, since we choose both the food to be preserved and the Extra Virgin Olive Oil we prefer, with the added convenience of opening a jar to instantly enjoy a prepared dish.
Homemade preserves with EVOO
As mentioned, the process for preparing preserves with EVOO is extremely simple, and in a short time, many of our favorite foods can last in perfect condition in our pantries.
Preserves can include vegetables, meats, fish, or even dairy products like cheese.
Before going into details, it is generally advised to choose a high-quality Extra Virgin Olive Oil and fresh products without defects, bruises, or breaks.
It is always recommended to use glass jars of a size that allows the food to move freely in the oil without overcrowding but without floating.
It is essential that the container is sterilized and has a lid or closure that seals completely, as otherwise, air and germs could enter and damage the preserved product.
Vegetable preserves. The preparation process should begin with a thorough cleaning of the vegetables to remove dirt, germs, and imperfections. The best approach is to blanch them in a water bath for about five minutes.
One of the most popular vegetable preserves is fried tomato, and its recipe is as simple as chopping the tomatoes, frying them in good Extra Virgin Olive Oil, and adding desired ingredients like garlic, onion, or spices. This method also works for the popular vegetable stew preserves, where in addition to tomato, eggplants, peppers, or zucchini can be added. Mushrooms can be preserved using the same technique.
Cheese. Preserving cheese is even simpler: just place your preferred cheese in a jar with oil and optionally add a sprig of rosemary for flavor. The optimal consumption time is about two months after packaging, though it can be consumed at any time.
Meat. Another traditional preservation method is marinated meats. Simply season the meat with desired spices and let it absorb the flavors for a day. Then fry it in good EVOO and place it in the jar along with the frying oil, ensuring the meat is fully covered.
Fish. Tuna is the most common fish for this preparation. It should be salted and boiled for about fifteen minutes, thoroughly cleaned, and refrigerated for a day to release excess water. Then cut into chunks, place in jars with oil, and set in a water bath. This preserve can remain in optimal condition for up to three months.
Maintaining and consuming preserves
Finally, here are some tips to ensure that once made, your preserves can be consumed at their best quality.
Preserves should not be kept for more than a year from the preparation date, as although they may remain good for longer, the risk of rancidity increases after a year.
Label each jar with the preparation date to track the elapsed time.
It is also advisable to store jars upside down for at least a week to eliminate excess air. Afterward, they can be returned to the upright position.
Preserves should always be stored in dry places away from heat, direct sunlight, and chemicals like cleaning products.
Once opened, preserves should be consumed within two to three days, keeping them refrigerated for proper conservation.
In our store, we offer the best EVOOs, ideal for both raw consumption and cooked dishes, as well as for making these exquisite preserves. Remember, we are always open and ready to assist with any queries you may have.
