Marinated eggplant/peppers/mushrooms in vegetable oil?
Most jars of marinated vegetables sold in stores are swimming in vegetable oils.
How bad is this if you supplement with Omega-3? Is there a way to remove as much of the oil as possible before consumption?
Or should I make my own using a different kind oil? The amount of olive oil required would seem to make this process rather expensive, although I've done any preserves or canning myself.