Marinated Antipasto Jar
Marinated Antipasto Jar
Ingredients
For the Antipasto Layers
- 1/2 cup pitted black olives, drained
- 1 can marinated artichoke hearts, 6 ounce, drained and quartered
- 1/2 cup pitted green olives, drained
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls, pearl or bocconcini size, drained
For the Marinade and Seasoning
- 3 garlic cloves, peeled, whole
- 1/4 cup fresh basil leaves, packed
- 3 fresh thyme sprigs
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups extra virgin olive oil
Instructions
- 1
Gather all your ingredients and prepare them as directed. Ensure all canned or jarred items are properly drained. Have a clean, large glass jar (about 1-quart capacity) ready.
⏱️ 5 min
- 2
Begin layering the antipasto ingredients into the glass jar. Start with the pitted black olives, followed by the quartered artichoke hearts, then the pitted green olives. Next, add the halved cherry tomatoes, and finally, the fresh mozzarella balls.
⏱️ 10 min - 3
Once the main layers are in place, tuck the whole peeled garlic cloves, fresh basil leaves, and fresh thyme sprigs amongst the layered ingredients. Sprinkle the red pepper flakes evenly over the top.
⏱️ 5 min - 4
Carefully pour the extra virgin olive oil into the jar, ensuring it completely covers all the ingredients. You may need to gently press down on the ingredients to ensure they are submerged.
⏱️ 2 min
- 5
Seal the jar tightly with its lid. Gently shake and invert the jar a few times to distribute the oil and seasonings. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and marinate.
⏱️ 3 min
- 6
To serve, spoon the marinated antipasto into a bowl or directly onto slices of crusty bread, such as a baguette or ciabatta. Drizzle with additional marinating oil from the jar for extra flavor. Enjoy as an appetizer, side dish, or light meal.
Kitchen Tools
Nutrition Facts (per serving)
Marinated Antipasto Jar
Ingredients
For the Antipasto Layers
- 1/2 cup pitted black olives, drained
- 1 can marinated artichoke hearts, 6 ounce, drained and quartered
- 1/2 cup pitted green olives, drained
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls, pearl or bocconcini size, drained
For the Marinade and Seasoning
- 3 garlic cloves, peeled, whole
- 1/4 cup fresh basil leaves, packed
- 3 fresh thyme sprigs
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups extra virgin olive oil
Instructions
- 1
Gather all your ingredients and prepare them as directed. Ensure all canned or jarred items are properly drained. Have a clean, large glass jar (about 1-quart capacity) ready.
⏱️ 5 min - 2
Begin layering the antipasto ingredients into the glass jar. Start with the pitted black olives, followed by the quartered artichoke hearts, then the pitted green olives. Next, add the halved cherry tomatoes, and finally, the fresh mozzarella balls.
⏱️ 10 min - 3
Once the main layers are in place, tuck the whole peeled garlic cloves, fresh basil leaves, and fresh thyme sprigs amongst the layered ingredients. Sprinkle the red pepper flakes evenly over the top.
⏱️ 5 min - 4
Carefully pour the extra virgin olive oil into the jar, ensuring it completely covers all the ingredients. You may need to gently press down on the ingredients to ensure they are submerged.
⏱️ 2 min - 5
Seal the jar tightly with its lid. Gently shake and invert the jar a few times to distribute the oil and seasonings. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and marinate.
⏱️ 3 min - 6
To serve, spoon the marinated antipasto into a bowl or directly onto slices of crusty bread, such as a baguette or ciabatta. Drizzle with additional marinating oil from the jar for extra flavor. Enjoy as an appetizer, side dish, or light meal.