Name: Antipasto In A Jar
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

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.

Antipasto In A Jar

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