Melanzane Sott’olio

Aubergines stored in oil are a culinary tradition rooted in the sun-soaked landscapes of Sicily. This age-old method of preserving, known as melanzane sott’olio, marries the region’s abundant harvests with the bright flavours of garlic, oregano, and dried chilli flakes. Serve them as antipasti, on bruschetta, or as a flavourful addition to salads and sandwiches. Expect a burst of Mediterranean sunshine in every bite.