Caprino sott'olio

Markets in Italy are chock full of beautiful jars and bowls of various goodies sott’ olio (under oil) and sott’ aceto (under vinegar). Many are made locally – of local vegetables and cheeses and local olive oils and vinegars. But they’re not mere visual stunners, they are also gustatory stunners. Fortunately, many of them are easy to prepare at home – there’s only one tiny caveat: like any dish with very few ingredients, each ingredient must be the very best quality.

Here’s a caprino sott’olio I made earlier today. It’s now sitting on one of the middle shelves of my fridge and will be ready as part of an appetizer course for tomorrow’s lunch with the ladies.

1. Cut thick rounds from a small log of caprino or chevre. Place in a bowl or a jar large enough to comfortably hold the rounds.

2. Sprinkle a small handful of mixed black and white peppercorns on top of the rounds of caprino.

3. Drench the peppered caprino with olive oil.

4. Cover with wrap and let marinate in the refrigerator for at least 24 hours.

5. Accompany with thick squares of ciabatta bread and glasses of pinot grigio.

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