Vegetables and mushrooms are at their best when they are picked at peak condition, when they are bursting with flavour and packed with nutrients. Sott’Olio is a traditional Italian technique that locks-in the flavour and preserves the ingredients ‘under the oil’ so that the seasons can be prolonged.
INGREDIENTS:
FORAGED WILD MUSHROOMS, CULTIVATED CHESTNUT MUSHROOMS, OLIVE OIL, WINE VINEGAR, CORIANDER SEEDS, SALT, BLACK PEPPER.
NUTRITIONAL INFO PER 100G: ENERGY 1476kJ / 358.9kcal, FAT 38.3g OF WHICH SATURATES 5.5g, CARBOHYDRATES 2.1g, OF WHICH SUGARS 0.9g, PROTEIN 1.1g, SALT 0.32g
SERVE AT ROOM TEMPERATURE. ANY LEFTOVER OIL IS IDEAL FOR OTHER MUSHROOM RECIPES THAT REQUIRE OLIVE OIL.
REFRIGERATE AFTER OPENING & CONSUME WITHIN 1 MONTH.
DRAINED WEIGHT 320g/500g jar.
NUTRITIONAL INFO PER 100G:
ENERGY 342.6kJ / 80.7kcal, FAT 0.4g OF WHICH SATURATES 0.0g, CARBOHYDRATES 17.6g, OF WHICH SUGARS 16.7g, ADDED SUGAR 11.4g, PROTEIN 1.8g, FIBRE 1.4g, SALT 2.7g
Please note that we use foraged wild mushrooms in this recipe. They are diligently cleaned three times before they are used and we visually inspect the final product before it is heat treated, rendering the ingredients sterile.