The Puglian preserves represent one of the oldest traditions of Southern Italian cuisine. Born out of the necessity to preserve garden vegetables during the winter months, these products have over time become true gastronomic excellences. The preservation in extra virgin olive oil enhances the natural flavors of the vegetables, creating specialties that enrich every dish with authentic taste.
The artisanal production of Salento preserves follows traditional methods passed down from generation to generation. Each vegetable is selected at the right moment of ripeness, hand-processed, and carefully preserved to maintain its organoleptic characteristics.
The extra virgin olive oil is not just a means of preservation, but becomes an integral part of the product, enriching it with its fruity notes. From the South of Salento come unique specialties: lampascioni, artichokes, eggplants, peppers, and sun-dried tomatoes expertly crafted.
Each jar contains intense and authentic flavors, ready to be enjoyed in a thousand different ways.
The Varieties of Salento Preserves
The artichokes in oil are among the most appreciated products of the Mediterranean tradition. Whole artichokes are processed while still tender, preserved with oregano and black pepper in extra virgin olive oil.
Their crunchy texture and delicate flavor make them perfect as an appetizer or side dish, ideal for enriching bruschetta, salads, or as an accompaniment to cheeses and cold cuts. The sliced eggplants in oil are a classic of Puglian cuisine. Cut into regular strips and preserved in oil, they maintain a soft but firm texture.
They pair perfectly with pasta dishes, rustic pizzas, or as a topping for warm focaccia. The lampascioni in oil are a true rarity, typical exclusively of Puglian tradition. These small bulbs with a slightly bitter taste become a delicacy when preserved in oil with the right spices.
They are perfect as a side dish for roasted meats or as an ingredient for rustic salads. The sun-dried tomatoes in oil concentrate all the flavor of summer. Naturally sun-dried and then preserved in extra virgin olive oil with garlic and parsley, they maintain an intense flavor and a meaty texture.
Ideal for bruschetta, focaccia, pasta salads, or as an ingredient for rich sauces. Discover the entire variety of artisanal Puglian preserves available in our catalog. 
How to Enjoy Preserves in the Kitchen
The Puglian preserves are extremely versatile in the kitchen. As an appetizer, they can be simply served on toasted bread, creating tasty and quick finger foods. Their intense flavor makes them perfect stars for charcuterie and cheese boards.
In salads, the preserves add character and depth of flavor. Artichokes and sun-dried tomatoes pair perfectly with fresh arugula, parmesan shavings, and walnuts, creating complete and balanced dishes. The eggplants in oil enrich rice or spelt salads, ideal for summer lunches or weekly meal prep.
For first courses, the preserves become ready-to-use condiments. A simple pasta with sun-dried tomatoes, olives, and a sprinkle of pecorino becomes a gourmet dish in minutes. The lampascioni in oil can be sautéed with sausage for a rustic and flavorful sauce. As a side dish, the preserves perfectly accompany grilled meats, baked fish, or vegetarian mains.
The artichokes in oil pair beautifully with lamb, while the eggplants complement dishes of blue fish or white meats. The sun-dried tomato rolls with pecorino cheese or with capers and anchovies represent a sophisticated finger food, perfect for appetizers or buffets. Each roll is handmade and secured with a toothpick, ready to be served directly from the jar.
The Apulian Vegetable preserves can be stored in the pantry, and once opened, should be kept in the refrigerator, ensuring the vegetables are always covered with oil.
The Quality of Artisanal Preserves
A quality preserve can be recognized by several elements. The vegetables should have vibrant and uniform colors, a sign of freshness at the time of processing. The texture should be neither too soft nor excessively hard: artichokes and eggplants maintain a certain crunchiness, while the lampascioni are tender but compact.
The extra virgin olive oil used for preservation is fundamental. It should be clear, golden in color, without cloudiness or unusual deposits at the bottom of the jar. A quality oil continues to protect and flavor the vegetables for months, preserving the characteristics of the product.
The artisanal processing makes the difference. Each vegetable is cut by hand to the correct sizes, ensuring uniformity and impeccable presentation. The spices and herbs added – oregano, pepper, garlic, parsley, mint – must be balanced, enhancing the natural flavor of the vegetables without overpowering it. Artisanal preserves respect traditional times and methods.
There are no shortcuts: from the selection of raw materials to the final preservation, each phase follows established procedures over time that ensure food safety and superior organoleptic quality.
The Puglian preserves are not just simple preserves, but authentic expressions of the gastronomic culture of Salento.
They bring to the table genuine flavors, scents of the land, and the tradition of generations of master artisans who have made oil preservation an culinary art.
