Our Eggplants and Lampascioni Wild Onions in Extra Virgin Olive Oil are a type of sott’oli – vegetables preserved “under oil”. Pugliese farmers developed this method of preserving vegetables to enjoy the rich flavor of freshly-picked vegetables year-round. We harvest the egglants and the onions at peak freshness and clean them thoroughly. We then boil them in white wine vinegar until al dente. Once cooled, we toss them with salt and spices, pack them in jars, and preserve them in our high quality, flavorful extra virgin olive oil. The olive oil preserves the flavor and texture of the vegetable – creating a fantastic treat for later! Our Egglants and Wild Onions in Extra Virgin Olive Oil are traditionally enjoyed in an antipasto platter, as an accompaniment to fish or a roast, and to enhance salads.
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