Canned fruits and vegetables in extra virgin olive oil

You are at canned fruits and vegetables in extra virgin olive oil, They are super useful, very versatile and grateful to have them on hand in the fridge and use them in various dishes.

VARIETIES:

• Avocado, red onion and cilantro preserve.
• Preserved tomato preserve and roasted or grilled chicken.
• Canned zucchini rolls with mozzarella and pepper balls.

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USES IN VARIOUS RECIPES:

1. Make a toast, put any of these preserves and you can eat them alone, combine them, or add them according to taste, with salmon, Iberian ham or ham, tuna, sardines.
2. Cook a paste, then add the preserves and stir. Ready! You can also use just one or combine them.
3. Make a salad with various sprouts and again combine the preserves in oil that you like the most, adding other raw, washed and cut vegetables such as carrots, radishes, red cabbage, corn .......

INGREDIENTS:

• 1 avocado
• 1/2 red onion
• A few sprigs of fresh coriander
• Extra virgin olive oil

RECIPE ELABORATION STEP BY STEP:

1. Peel and cut the onion into strips.
2. Peel, pit and dice the avocado.
3. In a small glass jar place the avocado and onion, alternating one and the other along with the cilantro.
4. Fill to the top and then pour in the oil until it covers it completely.

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Preserved cherry tomatoes and chicken 

INGREDIENTS:

• Cherry tomatoes
• Roasted chicken pieces
• Oregano 
• Extra virgin olive oil

Zucchini, mozzarella and pepper roll conserve

INGREDIENTS:

• 1 zucchini
• Mozzarella balls
• Colored peppercorns
• Extra virgin olive oil

RECIPE ELABORATION STEP BY STEP:

1. Peel the zucchini and with the help of a peeler cut longitudinal ribbons. 
2. Place them on a flat surface and place a mozzarella ball on one end and roll upwards.
3. Place them in a jar, add a handful of peppercorns and fill them with extra virgin olive oil until they are covered.

I hope you liked this idea of canned fruits and vegetables in extra virgin olive oil. Use your imagination and make your own!

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Mireia Alum