in oil

"Sott'olio" (also spelled sott'olio) refers to a food, such as vegetables or fish, preserved in oil to extend its shelf life by removing it from contact with air and protecting it from aerobic bacteria. However, appropriate heat treatment is required to eliminate the risks associated with anaerobic bacteria, such as botulism.

• Isolation from air: The oil creates a protective layer that prevents food from coming into contact with air, which is essential for the growth of aerobic bacteria.
• Antiseptic action of oil: The oil itself has a mild antiseptic effect that helps slow spoilage.
• Risk of anaerobic bacteria: If preparation is not performed correctly, the lack of oxygen can promote the growth of anaerobic bacteria, such as Clostridium botulinum, which cause botulism.

• Vegetables: such as artichokes, peppers, eggplant, mushrooms, and giardiniera.
• Fish: such as tuna or anchovies.

• Heat Treatment: It is essential to heat food (at a temperature of about 121°C, often in an industrial autoclave) before or after immersion in oil to eliminate botulism spores.
• Optimal Conditions: For preservation, it is advisable to use a cooking liquid containing strong acidity (more than 2% acetic acid) or a high concentration of salt (10-15%) to inhibit the growth of anaerobic bacteria.