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Gather all ingredients and prepare them as directed: drain and quarter the artichoke hearts, drain the olives and mozzarella, halve the cherry tomatoes, roughly chop the basil, and juice the lemon.

Begin layering the ingredients into a large (at least 1-quart) glass jar. Start with the pitted black olives at the bottom.

Add the quartered artichoke hearts on top of the black olives.

Next, add the pitted green olives, followed by the fresh mozzarella balls.

Layer in the halved cherry tomatoes, then scatter the chopped fresh basil leaves and fresh thyme sprigs over the top.

Pour the extra virgin olive oil over all the layered ingredients in the jar. Squeeze in the fresh lemon juice from half a lemon. Sprinkle in the red pepper flakes, freshly ground sea salt, and black pepper.

Secure the lid tightly on the jar. Vigorously shake the jar for 30-60 seconds to thoroughly combine all the ingredients and ensure they are well coated in the olive oil and seasonings.

Allow the antipasto to marinate at room temperature for at least 30 minutes to allow the flavors to meld. For best results, marinate for 1-2 hours, or even overnight in the refrigerator (bring to room temperature before serving).

To serve, pour the marinated antipasto from the jar into a serving bowl. Serve with slices of crusty bread for dipping or as a topping for bruschetta. Enjoy with a glass of your favorite wine.


Gather all ingredients and prepare them as directed: drain and quarter the artichoke hearts, drain the olives and mozzarella, halve the cherry tomatoes, roughly chop the basil, and juice the lemon.

Begin layering the ingredients into a large (at least 1-quart) glass jar. Start with the pitted black olives at the bottom.

Add the quartered artichoke hearts on top of the black olives.

Next, add the pitted green olives, followed by the fresh mozzarella balls.

Layer in the halved cherry tomatoes, then scatter the chopped fresh basil leaves and fresh thyme sprigs over the top.

Pour the extra virgin olive oil over all the layered ingredients in the jar. Squeeze in the fresh lemon juice from half a lemon. Sprinkle in the red pepper flakes, freshly ground sea salt, and black pepper.

Secure the lid tightly on the jar. Vigorously shake the jar for 30-60 seconds to thoroughly combine all the ingredients and ensure they are well coated in the olive oil and seasonings.

Allow the antipasto to marinate at room temperature for at least 30 minutes to allow the flavors to meld. For best results, marinate for 1-2 hours, or even overnight in the refrigerator (bring to room temperature before serving).

To serve, pour the marinated antipasto from the jar into a serving bowl. Serve with slices of crusty bread for dipping or as a topping for bruschetta. Enjoy with a glass of your favorite wine.
