Oil-marinated preserves are an Italian classic. Passed down for generations, the recipe features a unique flavor thanks to the raw ingredients: top-quality vegetables and exquisite Italian extra-virgin olive oil. In every corner of the peninsula, something good is always being preserved for the winter in delicious, local, golden olive oil: sun-dried tomatoes, eggplant, mushrooms... But not many people know that even broccoli can be preserved in oil.
The first rule of broccoli preserved in oil: the freshness
Wouldn’t it be nice to enjoy some broccoli in a sandwich during a nice summer picnic? Well, you can – all you have to do is preserve them in oil. This particular preserve is unusual, but more delicious than most. The first rule is to buy fresh broccoli, from a trusted farmer is possible. Let the bright green color guide you. The second rule is to not leave the broccoli in the refrigerator for days before making the preserve. Go and buy the broccoli when you’re really ready to make it. Get yourself some glass jars and quality extra-virgin olive oil.
Quick boiling
Take the broccoli and remove the leaves. Keep the florets and a few tender leaves. Boil a pot with half water, half vinegar, and a tablespoon of salt. When it comes to a boil, add in the broccoli and let it cook for two minutes, then drain. Let cool for a few hours. Arrange the broccoli in the glass jars, alternating with garlic and chili pepper and covering with extra-virgin olive oil. For 2 pounds of broccoli you will need half a quart of white vinegar, two cloves of garlic, and chili pepper to taste. At this point, simply close the jars tightly and sterilize them in boiling water for about 40 minutes. Store in a cool, dry, and preferably dark place. The broccoli will be delicious on crostini in the spring, as a green touch on a cold summer spaghetti, or as a treat for an outdoor cocktail party.