Preserving food in olive oil is an Italian tradition. If you have had the pleasure of perusing an Italian deli (visit this one if you are ever in Boston!), you probably noticed jars of eggplant, mushrooms, chiles, sweet peppers, artichokes and/or zucchini covered in oil lining the shelves. Since most of us don’t have the pleasure of living close to an authentic deli, we just gotta do it ourselves. I’ll admit, the multiple steps made me leery, but I promise, it is easy and well worth it! And no, you can’t simply pour olive oil over any random piece of produce. Follow the simple steps below to ensure your preserves last.