Aubergines with extra virgin olive oil – 100g

Cooked in Piedmont, in Italy.

A generous jar of 130 ml that is a 75g net drained weight.

– Before opening keep it in your pantry: “Best by” 2 years.
– After opening, keep it in the refrigerator for 20 days – but not too cold because the olive oil could freeze. For a better conservation, make sure that all the vegetables are marinated in the olive oil.

The aubergine is a particularly delicious vegetable during the Indian summer. Once grilled and marinated in the extra virgin olive oil, its texture is especially tender. Its soft bitterness pairs well with the sweetness of red pepper but also with cheese (mozzarella, goat cheese, etc.)

– Aubergines from Piedmont
– Italian 100% extra virgin olive oil
– Oregano
– Salt
– Citric acid
All natural !

– Gluten free

Small toasts

The aubergines with extra virgin olive oil are delicious on a small toast or as an appetizer on a stick – by previously cutting them. You can also pair them with fresh cheese.

One jar allows you to make:
10 to 20 small toasts (2 to 3 people).

Great tartines

They can be used in a sandwich for lunch or on a tartine for dinner in association with other products of your choice such as cheese or cooked meats. It is also ideal to pair them with other products as our Rillettes and Fine Creams.

One jar allows you to prepare 3 to 4 great tartines or sandwiches (2 to 3 people).

Culinary preparations

For instance you can use them to make:
– A great salad
– A quiche
– Pasta, rice and gratins
– Wonderful verrines by combining them with other products as our Organic Fine Chickpeas Fine cream with Lemon and Cumin.

Little extra: Consider keeping the olive oil from the marinade to make a delicious vinaigrette or simply taste it with some bread.

Whilst developing our range of extra virgin olive oil marinated vegetables, we first looked for french artisans – but we quickly realised that the expertise in this field is undeniably Italian. Emilio is specialised in the making of olive oil marinated vegetables and most of the vegetables are grown on-site, which allows a rare mastership of the whole process.