Antipasto In A Jar Recipe

Name: Antipasto In A Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400g cherry bocconcini; 200g kalamata olives; 120g cornichons*; 3 red capsicum, char-grilled, peeled (see 'Tomatoes', page 119), cut into 1cm slices; 170g dry-packed sun-dried tomatoes; 200g marinated artichoke hearts, quartered; 6 bay leaves; 2 red birdseye chillies, halved; 6 sprigs rosemary; 8 black peppercorns; 3 cups (750ml) Colavita olive oil; 3/4 cup (180ml) red wine vinegar; Crusty bread or toasted, garlic-rubbed woodfired bread, to serve

Servings: persons

400g cherry bocconcini
200g kalamata olives
120g cornichons*
3 red capsicum, char-grilled, peeled (see 'Tomatoes', page 119), cut into 1cm slices
170g dry-packed sun-dried tomatoes
200g marinated artichoke hearts, quartered
6 bay leaves
2 red birdseye chillies, halved
6 sprigs rosemary
8 black peppercorns
3 cups (750ml) Colavita olive oil
3/4 cup (180ml) red wine vinegar
Crusty bread or toasted, garlic-rubbed woodfired bread, to serve

1
1.Pack all ingredients, except oil and vinegar, into a 3 litre-capacity sterilised glass jar (alternatively, divide between 2 smaller jars), ensuring that ingredients are evenly distributed.
2
Pour oil and vinegar into a large jug and whisk until well combined. Gradually pour oil mixture into jar, while at the same time using a skewer to poke mixture to ensure that oil reaches between ingredients and there are no air pockets, until ingredients are completely covered.
3
Refrigerate antipasto for at least 24 hours before serving to allow flavours to develop, then bring to room temperature before serving. Serve with bread.
4
* Cornichons are small sour French gherkins, available from supermarkets. Substitute with quartered gherkins.
5
Antipasto storage
6
The antipasto mixture will keep for up to 5 days in the fridge - the oil may solidify slightly when chilled, but will become liquid again at room temperature. To give the antipasto as a gift, omit the bocconcini and it will keep, refrigerated, for up to 2 weeks.

1705

kcal

Calories

181

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400g cherry bocconcini, 200g kalamata olives, 120g cornichons*, 3 red capsicum, char-grilled, peeled (see 'Tomatoes', page 119), cut into 1cm slices, and more.

Yes, Antipasto In A Jar falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto In A Jar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions