Featured Recipes

Olive Oil Cured Vegetables

From Chef Shane Solomon

Pizzeria Stella, Philadelphia, PA

Olive Oil Cured Vegetables


Serves 15-20

  • 3 1-qt mason jars
  • 5 lb seasonal fresh vegetables
  • 2 qt white wine vinegar
  • 6 sprigs fresh thyme
  • 6 bay leaves
  • 3 qt TRULY® 100% Extra Virgin Olive Oil
  • 3 c 51-49® Oil Blend


This recipe works for just about any vegetable, and the cured vegetables are delicious enjoyed as antipasti with meats, cheeses and fresh focaccia (try Lala Mina’s Focaccia).

Simmer vegetables in vinegar for 1-3 minutes until al dente. Remove from heat, then rinse vegetables under cold water and strain well.

Layer the vegetables in each jar along with the aromatics, then completely submerge the contents in TRULY® 100% Extra Virgin Olive Oil.

Seal jars and store in the refrigerator to cure for up to 2 weeks. The olive oil will congeal, but this is to be expected.

Remove the jars from the refrigerator about an hour before serving to allow the oil to liquify, then enjoy.