Traditions in a Jar: The Simple and Safe Solution for Summer
During the summer months, the need to serve light, quick-to-prepare, and well-preserved dishes becomes a priority. Rising temperatures, less time spent cooking, and the more dynamic rhythm of the holiday season make it necessary to rethink how we consume food. In this context, jarred preserves—such as vegetables in oil or vinegar, ready-made sauces, or preserved cheeses—offer a practical, reliable, and effective solution to organize your meals without compromising on quality.
Jar preservation techniques are a fundamental part of Italian food culture. Originally developed to extend the shelf life of surplus vegetables and cheeses, they rely on physical and microbiological preservation principles that, when correctly applied, ensure long-term stability, safety, and flavor. Jar filling, the use of oil as an anaerobic barrier, pasteurization, and the absence of chemical preservatives make these products ideal even for those seeking convenience and traceability—especially in warmer months.
The Value of Preserved Vegetables in Oil: Tradition and Technology for Safety
Artisanal vegetables preserved in oil are among the most appreciated summer preserves, both for their long shelf life and their versatility: they can be served as appetizers or aperitifs, added to cold salads, or used to enhance sandwiches and main dishes. The technique involves immersing the food in extra virgin olive oil, which acts as a physical barrier against oxygen and aerobic microorganisms. Before being jarred, the ingredients are cooked or blanched, dried, and pasteurized to ensure the microbiological safety of the final product.
When properly applied, this method preserves the food’s organoleptic properties (color, texture, aroma) and avoids the need for artificial additives or preservatives. Moreover, the oil is not just a means of preservation—it is an ingredient in itself, carrying flavors and nutrients that make the product ready to use and nutritionally rich.
Two Preserves: Flavor, Technique, and PDO Identity
Among the curated selection by Gourm.it, two standout products are made by Arrigoni Battista, a member of the consortium. Both highlight a Lombard specialty: Quartirolo Lombardo PDO, a raw-milk cheese made from whole cow’s milk, known for its compact texture and fresh, slightly tangy flavor.
Stuffed Chili Peppers with Quartirolo Lombardo PDO in Oil
A creative, ready-to-eat appetizer where the bold flavor of chili peppers meets the delicacy of the cheese. The mildly spicy peppers are carefully filled with Quartirolo PDO, then immersed in sunflower oil and spices. The result is a well-balanced, aromatic product—perfect as finger food or served on a mixed appetizer board.
Quartirolo Lombardo PDO with Herbs in Oil
In this variation, Quartirolo is cubed and paired with aromatic herbs (including oregano, thyme, and rosemary), then preserved in oil, which softens the cheese without altering its structure. It’s perfect for adding to salads, cold pasta dishes, or as a topping for bruschetta and crostini, thanks to its fresh and savory notes.
Both products come in glass jars, ready to serve, and are a clear example of how a PDO-certified raw ingredient can be elevated into a ready-to-eat product without compromising traceability or quality.
Vegetables and cheeses preserved in oil are a valuable addition to any summer pantry: light, safe, ready to enjoy, and rich in culinary potential. The preserves created by Gourm.it’s partners show how practicality and authenticity can go hand in hand, respecting traditional techniques and the quality of certified supply chains.
Discover the Quartirolo Lombardo PDO preserves by Arrigoni Battista, selected by Gourm.it
