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A very common method of vegetable preservation in Italy is sott'olio, which means "under oil". Vegetables are "canned" this way to keep them through the winter; everything from rapini to carrots to grilled pumpkin can be preserved in olive oil. Grilled eggplant can be rolled up and tucked into jars, and roasted garlic cloves can be submerged, too.

To properly preserve vegetables using this method, olive oil must completely cover the vegetables, and you should run a knife through the jar to release all air bubbles. It is a simple process to keep food fresh, nearly "foolproof", as the oil blocks air from getting in and spoiling the goods.

Following are two recipes for enjoying yourself or giving away.

Cipollini Sott'olio
Baby onions take on a sweeter essence when left to linger this way.

• Baby onions
• White wine
• 2-3 cloves of garlic
• Zest of 1 lemon or 1 orange (peels not grated zest)
• salt, pepper, red chile flakes, bay leaf - any combination of herbs you desire
• Extra Virgin Olive Oil
• canning jars (I prefer jars with rubber gaskets and metal closures)

Peel the baby onions and put them in a saucepan. Add about 1 cup or so of white wine, along with the seasonings of your choice. Bring to a boil and simmer about 7 minutes. Drain and cool completely. Remove the garlic and lemon peels.

Once they're cool, put them in a jar with a tight-sealing lid. Pack them in fairly tightly up to the top of the container, but not into the neck. Pour the olive oil over top to cover them completely. Run a knife through the jar to release the air bubbles. Seal the jars and store in a cool, dry place.

Zucchine sott'olio
Because who doesn’t like zucchine?

• 3 medium zucchini
• bay leaf, clove of garlic, salt, thyme sprig
• 2/3 cup white wine vinegar
• Extra Virgin Olive Oil

Slice the zucchini at an angle to create oval rounds. Lay them in an 8-inch baking dish, sprinkle with salt and add the bay leaf and sprig of thyme. Bring the vinegar to a boil, then pour evenly over the zucchini. Put a plate on top of them to keep them immersed. Allow the zucchini to stay in the vinegar until completely cooled.

When cool, remove from the vinegar and pat dry with paper towels. Discard the herbs. Arrange the zucchini slices in the jar, adding thin slices of garlic if desired. Pour in the olive oil to cover them completely, and run a knife through the jar to release any air bubbles. Seal the jar and store in a cool, dry place out of sunlight.