Description
Prep time: 15 minutes
Marinating time: At least 2 hours
Total time: About 2 hours 15 minutes
Servings: 6–8 appetizer portions
Ingredients
Scale
Antipasto
- 1 cup pitted Kalamata olives
- 1 cup pitted green olives
- 1 cup roasted red peppers, drained and sliced
- 1/2 cup marinated artichoke hearts, drained and quartered
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons capers, drained
- 3 garlic cloves, thinly sliced
- 2 tablespoons chopped fresh parsley
Marinade
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest, optional
Instructions
- Drain the prepared vegetables well. Pat peppers and artichokes gently and cut into easy-to-serve pieces.
- Whisk the marinade ingredients together.
- Combine vegetables, garlic, and parsley in a bowl. Fold gently with the marinade until coated.
- Transfer to a clean food-safe container with room to stir. Cover and refrigerate promptly at 40°F or below for at least 2 hours, or overnight.
- Turn gently once or twice during chilling. Stir before serving and lift out portions with a clean utensil.
- Serve with bread, crackers, vegetables, or cheese added separately at the table.
Storage: Use within 3–4 days of preparation, or sooner if an ingredient’s remaining storage period requires it. Keep refrigerated. This is not a shelf-stable preserve, and the ingredients do not need an extra layer of oil.