Sottòlio is a method of preserving vegetables in oil, usually bathing them in vinegar as a pickling agent. With a batch of vegetables going south – from peppers to artichokes – I decided it was time to give this method a chance. Simultaneously, I was introduced to a way to making the Lebanese dish known as “labne,” something in between a yogurt and a cheese. It worked perfectly with my preserved vegetables. Together these imbibed goodies are wonderful for salads, antipasti side dishes or just on bread as a shmear. Delicious.