Puglian pickles and conserves: typical Puglian products to be enjoyed

Puglia is a region that is meant to be savored! It's no coincidence that in the region renowned for producing the best olive oils in the world, the authentic Puglian specialties "preserved in oil" were born. Some famous examples are aubergines in oil, preserved tomatoes, and Puglian lampascioni (bitter bulbous plants similar to onions). Over the years, preserved products have won over the taste buds of everyone, becoming true gastronomic excellences of Puglia, along with other vegetable preserves.

The technique of preserving food "in oil" derives from the need to maintain their freshness over time, in order to protect them from air and prevent the growth of aerobic bacteria that can cause spoilage. The purpose is to preserve the tastes and flavors of the current season within the jar, so they can be enjoyed at any time of the year. The essence of the process of preserving products in oil and conserves is the taste: authentic, just like fresh produce.

This tradition has made preserves and condiments undisputed protagonists on our tables, created with tasty and original preparations that over the years have become a true culinary art. One cannot fail to mention stuffed preserves, an authentic and typical artisanal specialty of Puglia.

The pride of Puglian preserves is sun-dried tomatoes in oil. Ripe and firm San Marzano red tomatoes are selected, which take on a reddish-brown color in the preserving jars. The tomatoes are cut in half lengthwise and left to dry under the summer sun for about 20 days. After drying, they are placed in glass jars with Puglian extra virgin olive oil, parsley, and garlic.

But besides oil-preserved tomatoes, another artisanal Puglian specialty is oil-preserved eggplants and artichokes. These are peeled and sliced, then placed in jars with extra virgin olive oil. Parsley, garlic, and chili peppers are also added to the jars of eggplants.

Excellent options to serve as appetizers and side dishes are sun-dried eggplants, called "Melanzane alla poverella," and green tomatoes seasoned with capers, salted anchovies, pitted green olives, mint, and garlic. With their rustic and slightly spicy flavor, they represent the peasant tradition of Puglia. Zucchini in oil and oil-preserved peppers complete the rich and flavorful Puglian table!

Each in oil product is highly versatile in the kitchen: perfect condiments for salads, meat or fish dishes, bruschettas, and other culinary creations. The success is guaranteed!