In food preparation, maceration is softening or breaking into pieces using a liquid.
Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften and to absorb the flavor of the liquid.[1] In the case of fruit, they are often just sprinkled with sugar, then left to sit and release their own juices. This process makes the food more flavorful and easier to chew and digest.
Maceration is often confused with marination, which is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
This can be used with all types of cooking oils, especially olive and any other vegetable oil.
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