Zucchini in Oil (Zucchine Sott'Olio): A Tangy Italian Preserve

What Is Zucchini in Oil?

Zucchini in oil—known in Italian as zucchine sott’olio—is a traditional preserved vegetable preparation that combines olive oil, vinegar, garlic, and aromatic herbs. While herbs can vary, with some versions including oregano or basil, this particular recipe uses fresh mint for a refreshing, vibrant flavour. Zucchini in oil is commonly served as an antipasto alongside crusty Italian bread, but it is also wonderful stuffed into sandwiches or served with an array of cured meats and cheeses, making it a versatile addition to any antipasti platter.

Ingredients

Zucchini (courgettes) – 1 kg
Water – 2 cups
White vinegar – 1 cup
Salt – 2½ tbsp (plus extra for resting)
Garlic cloves – 2 (peeled and sliced)
Peppercorns (black, white, green, and pink) – to taste
Fresh mint – to taste
Extra virgin olive oil – as needed, to cover

Method

Wash the zucchini thoroughly and trim off the ends. Cut them into strips—not too thin, as they need to hold their shape during the preserving process.
Place the zucchini strips in a large bowl, season generously with salt, and stir to coat evenly. Allow them to sit for 2 hours. This crucial step draws out excess moisture, which helps the zucchini maintain a firm texture in the jar.
After 2 hours, drain the zucchini and place them in a bowl of fresh water to rinse off the excess salt. Remove the zucchini from the water, squeezing gently to remove any remaining moisture, and pat dry with kitchen paper.
In a large pot, bring the water, white vinegar, and the remaining salt to a rolling boil. Add the zucchini and boil for 5 minutes—do not overcook. The zucchini should be tender but still firm enough to hold its shape. Drain and allow the zucchini to cool completely.
Meanwhile, sterilise your jars using one of the following methods: boil them in water for at least 10 minutes, or heat them in an oven at 110°C (225°F) for 20 minutes.
Fill each sterilised jar halfway with the cooled zucchini strips. Top with a layer of sliced garlic, a selection of peppercorns, and a few fresh mint leaves.
Repeat the layering process—zucchini, then garlic, peppercorns, and mint—until the jars are almost full.
Pour extra virgin olive oil over the zucchini until they are completely covered, ensuring there are no air pockets. Gently tap the jars on the counter to release any trapped air bubbles.
Seal the jars tightly and place them in a cool, dry, and dark place to marinate for 1 month. This resting period allows the flavours to develop and meld beautifully.
After 1 month, the zucchini in oil is ready to serve. Enjoy as an antipasto with crusty bread, in sandwiches, or alongside cured meats and cheeses. Once opened, store the jar in the refrigerator and consume within 7 days.