Aubergines as Antipasti: Preserved in Olive Oil the Southern-Italian Way
Olive-oil-bathed aubergines are among the most beloved antipasti of Southern Italy. Fragrant, spicy and endlessly versatile – perfect as a starter, piled onto crusty bread or stirred through pasta. Here’s how to bring a little Cilento sunshine to your table.
 | From our selection Aubergines in Olive OilHandmade, no preservatives. € 7,90 Discover → |
How to preserve aubergines – the recipe
- Slice the aubergines into thin strips and salt them to draw out excess moisture.
- Blanch or grill briefly, then drain thoroughly.
- Season with garlic, peperoncino, oregano and a splash of vinegar.
- Layer in a sterilised jar and cover completely with extra-virgin olive oil.
What to watch out for
The aubergines must stay fully submerged in oil – this is what keeps them safe. Work cleanly, store cool, and they’ll keep for several weeks. Once opened, keep the jar in the fridge.
How to serve them
Star on an antipasti board, spooned over bruschetta, tucked into sandwiches or alongside grilled meats – a timeless taste of the Mediterranean.
No time to preserve?
Our Aubergines Sott'Olio are handcrafted in Cilento following the same traditional recipe, bathed in extra-virgin olive oil with no preservatives – ready to enjoy straight from the jar. Pair them with our Peppers in Olive Oil for a vibrant antipasti platter, or explore the full Mediterranean Aperitivo Kit.
