Step 1: Drain the Jarred Ingredients

Drain the:

• Green olives
• Kalamata olives
• Pepperoncini
• Roasted red peppers
• Sun-dried tomatoes, if packed in oil

Allow excess liquid to drain away.

This is important because too much packing liquid can weaken the flavor of the homemade marinade.

Step 2: Prepare the Vegetables

Thinly slice the red onion.

Slice the roasted red peppers into strips if necessary.

Slice the sun-dried tomatoes.

Thinly slice 4 cloves of fresh garlic.

The goal is to keep the pieces small enough that you can get several different ingredients in each spoonful.

Step 3: Combine the Main Ingredients

In a large mixing bowl, combine:

• 1 cup green olives
• 1 cup Kalamata olives
• 1 cup sliced pepperoncini
• 1/2 cup roasted red peppers
• 1/4 cup thinly sliced red onion
• 1/4 cup sliced sun-dried tomatoes

Gently toss them together.

Step 4: Add the Garlic 🧄

Add the thinly sliced garlic.

Separate any slices that are sticking together so the garlic gets distributed throughout the mixture rather than concentrated in one spot.

Why Thinly Sliced Garlic Works So Well

Raw garlic can be quite assertive.

Thin slicing gives you smaller pieces while also exposing plenty of surface area to the marinade.

As the mixture rests, the garlic flavors the oil and vinegar while the acidic ingredients season the garlic itself.

The garlic will still have a noticeable bite, particularly during the first day, so avoid adding substantially more unless you specifically want an intense raw-garlic flavor.

Step 5: Add the Marinade

Pour in:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice

Add:

• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, if using
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

Step 6: Toss Gently

Use a large spoon or spatula to gently toss everything together.

Make sure the herbs and garlic are evenly distributed and the vegetables are coated in the oil-and-vinegar marinade.

Avoid aggressive mixing that could break apart the softer roasted peppers.

Step 7: Add the Fresh Parsley 🌿

Add 2 tablespoons chopped fresh parsley.

Gently toss again.

Step 8: Taste Before Adding More Salt

Taste one of the olives together with a little pepperoncini and marinade.

You may find that the mixture needs very little additional salt.

Olives, pepperoncini, roasted peppers, and sun-dried tomatoes can all contribute sodium depending on how they’re packaged.

It’s much easier to add more salt later than to correct an overly salty antipasto.

Step 9: Transfer to a Jar

Transfer everything into a clean quart-size glass jar.

Layer the mixture loosely rather than packing it tightly.

Try to distribute the garlic, olives, peppers, and onion throughout the jar.

Step 10: Add the Remaining Marinade

Pour any marinade remaining in the mixing bowl into the jar.

The ingredients should be thoroughly coated.

If needed, add a small amount of additional olive oil.

This is a refrigerated marinated antipasto, not a shelf-stable preserved product.

Step 11: Refrigerate

Seal the jar tightly.

Refrigerate for at least 4 hours.

For a deeper, more integrated flavor, refrigerate the antipasto overnight before serving.

Why Overnight Marinating Works So Well

You can serve the antipasto after four hours, but an overnight rest gives the dried herbs time to hydrate and allows the garlic, onion, chile, vinegar, lemon, and olive oil flavors to mingle.

The olives and vegetables also become coated in the seasoned marinade.

If you’re preparing this for a party, making it the evening before is an easy option.

Step 12: Bring It Slightly Toward Room Temperature

Before serving, remove the jar from the refrigerator and let it sit for approximately 10–15 minutes.

Extra-virgin olive oil can become cloudy or partially firm when chilled.

A brief rest allows the oil to loosen.

Step 13: Mix Before Serving

Gently shake the sealed jar or stir the mixture with a clean spoon.

This redistributes the marinade, herbs, and garlic.

Step 14: Serve

Spoon the antipasto into a shallow serving bowl or arrange it on a platter.

Serve with:

• Crusty bread
• Crostini
• Crackers
• Cheese
• Sandwiches
• Grilled meats
• Pasta salad
• Your favorite antipasto spread