Sun-Dried Tomato Olive Antipasto Jar

Savory, tangy, garlicky, and loaded with Mediterranean-inspired flavor, this Sun-Dried Tomato Olive Antipasto Jar is one of those easy appetizers that gets even better after sitting in the refrigerator.

Briny green and Kalamata olives are combined with chewy sun-dried tomatoes, sweet roasted red peppers, thinly sliced red onion, and fresh garlic. Everything gets tossed in a simple marinade made with extra-virgin olive oil, red wine vinegar, fresh lemon juice, oregano, Italian seasoning, and parsley.

There’s no cooking required. Simply combine everything, transfer it to a jar, and give it at least four hours to marinate.

Serve it with warm crusty bread, spoon it onto an antipasto board, add it to sandwiches and salads, or toss it with pasta for an easy flavor boost.

Why You’ll Love This Antipasto Jar

No cooking required. Everything is simply chopped, mixed, and refrigerated.

Big flavor from simple ingredients. Olives, sun-dried tomatoes, roasted peppers, garlic, and herbs bring plenty of character.

Perfect for making ahead. The flavors become more integrated as the mixture marinates.

Easy appetizer. Spoon it onto a platter and serve with bread or crackers.

Great for entertaining. The colorful ingredients look beautiful on an antipasto or charcuterie-style board.

Versatile. Use it with sandwiches, salads, pasta, grilled meats, cheese, or bread.

Easy to customize. Add artichokes, capers, cheese at serving time, or extra chile flakes.

Ingredients

• 1 cup green olives, pitted and drained
• 1 cup Kalamata olives, pitted and drained
• 3/4 cup sun-dried tomatoes, drained and sliced
• 1/2 cup roasted red peppers, drained and sliced
• 1/4 cup red onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes, optional
• 1/4 tsp black pepper
• 1/4 tsp salt, or to taste
• 2 tbsp fresh parsley, chopped

Ingredient Notes

Green Olives 🫒

Green olives bring a firm texture, salty flavor, and mild bitterness.

Choose pitted olives so the finished antipasto is easy to serve and eat.

Drain them thoroughly before adding them to the jar.

Kalamata Olives

Kalamata olives provide a darker, fruitier olive flavor that contrasts nicely with the brighter green olives.

Using two types of olives also gives the antipasto more visual and textural variety.

Sun-Dried Tomatoes 🍅

Sun-dried tomatoes contribute concentrated tomato flavor, natural sweetness, and a pleasantly chewy texture.

If you’re using sun-dried tomatoes packed in oil, drain them before slicing.

Cut large pieces into bite-size strips so they’re easy to scoop alongside the olives.

Roasted Red Peppers

Roasted red peppers add sweetness and a soft, silky texture.

Jarred roasted peppers work perfectly here.

Drain them well so excess packing liquid doesn’t dilute the marinade.

Red Onion

Thinly sliced red onion adds fresh sharpness and crunch.

Because the onion marinates in vinegar, lemon juice, and olive oil, its flavor softens as the jar rests.

Fresh Garlic 🧄

Three thinly sliced garlic cloves add plenty of savory garlic flavor.

Slicing rather than mincing keeps the garlic visible and prevents tiny pieces from overwhelming individual bites.

Extra-Virgin Olive Oil

Olive oil forms the rich base of the marinade.

Because this recipe isn’t cooked, use an olive oil you enjoy tasting.

Red Wine Vinegar

Red wine vinegar brings the sharp acidity needed to balance the richness of the olives and olive oil.

Fresh Lemon Juice 🍋

Fresh lemon juice provides a brighter acidity than vinegar alone.

The combination of vinegar and lemon makes the marinade taste fresh rather than overly oily.

Italian Seasoning

Italian seasoning provides an easy mixture of dried herbs throughout the marinade.

Dried Oregano

Extra oregano reinforces the Mediterranean-inspired flavor profile.

Crushed Red Pepper Flakes 🌶️

These are optional.

Add them if you want a little warmth without making the antipasto intensely spicy.

Fresh Parsley 🌿

Fresh parsley is added for color and a clean herbal finish.

How to Make Sun-Dried Tomato Olive Antipasto

Step 1: Drain the Jarred Ingredients

Drain the green olives, Kalamata olives, sun-dried tomatoes, and roasted red peppers.

You don’t need them completely dry, but removing excess packing liquid prevents the marinade from becoming unnecessarily diluted.

Step 2: Prepare the Vegetables

Slice the sun-dried tomatoes and roasted red peppers into bite-size strips.

Thinly slice the red onion.

Thinly slice the garlic cloves.

Keeping everything relatively bite-size makes the antipasto easier to spoon onto crackers and bread.

Step 3: Combine the Main Ingredients

In a large mixing bowl, combine:

• 1 cup green olives
• 1 cup Kalamata olives
• 3/4 cup sliced sun-dried tomatoes
• 1/2 cup sliced roasted red peppers
• 1/4 cup thinly sliced red onion

Gently toss to distribute everything evenly.

Step 4: Add the Garlic

Add the three thinly sliced garlic cloves.

Separate any garlic slices that are sticking together so the flavor distributes throughout the mixture.

Step 5: Make the Marinade

Add:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, if using
• 1/4 teaspoon black pepper

Add salt cautiously.

Olives are already quite salty, so you may find that very little additional salt is necessary.

Step 6: Toss Everything Together

Gently toss until the olives, sun-dried tomatoes, peppers, onions, and garlic are evenly coated.

Take your time so the herbs and seasonings distribute through the olive oil mixture.

Step 7: Add Fresh Parsley

Add 2 tablespoons chopped fresh parsley.

Toss again just until combined.

Step 8: Transfer to a Jar

Transfer everything to a clean quart-size glass jar or another clean container with a tight-fitting lid.

Layer the ingredients loosely rather than packing them tightly.

Pour all of the marinade remaining in the mixing bowl into the jar.

The ingredients should be well coated, but they don’t need to be completely submerged in oil.

Step 9: Refrigerate

Seal the container and refrigerate for at least 4 hours.

For even better flavor, let the antipasto marinate overnight.

During this time, the garlic, onion, herbs, olives, tomatoes, and peppers flavor the marinade while absorbing some of its acidity and seasoning.

Step 10: Bring Slightly Toward Room Temperature

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

Olive oil naturally becomes thicker and can turn cloudy or partially solidify when refrigerated.

A brief rest at room temperature helps it become fluid again.

Step 11: Toss and Serve

Gently stir or shake the sealed jar to redistribute the marinade.

Spoon the antipasto onto a serving platter or into a shallow bowl.

Serve with crusty bread, crackers, cheese, sandwiches, grilled foods, or your favorite antipasto-board ingredients.

Recipe Information ⏱️

Prep Time: 15 minutes
Marinating Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Estimated Calories: approximately 190 calories per serving

Nutrition is an estimate and will vary depending on the olives, sun-dried tomatoes, amount of marinade consumed, and specific brands used.

What Does Sun-Dried Tomato Olive Antipasto Taste Like?

This antipasto has several strong flavors working together.

The olives are salty and briny.

Sun-dried tomatoes are concentrated, slightly sweet, and chewy.

Roasted red peppers add mellow sweetness.

Red onion adds freshness and bite.

Garlic contributes savory pungency.

Red wine vinegar and lemon provide acidity.

Olive oil rounds everything out with richness.

The result is:

Briny + tangy + garlicky + savory + herby + slightly sweet + rich.

Why Marinate It for 4 Hours?

You can technically taste the antipasto immediately after mixing, but it won’t have the same depth.

Marinating gives the ingredients time to exchange flavors.

The red onion becomes less harsh.

The garlic flavors the oil.

The dried herbs hydrate slightly.

The olives, tomatoes, and peppers pick up the garlic-herb marinade.

After several hours, the ingredients taste more like one cohesive antipasto rather than individual ingredients coated in dressing.

Overnight marinating develops the flavor even further.

Why Use Two Types of Olives?

Green and Kalamata olives provide contrasting flavors and textures.

Green olives tend to be firmer and brighter.

Kalamata olives are softer, darker, and fruitier.

Combining them creates a more interesting antipasto than relying on one olive alone.

You can still substitute your favorite olive mixture if desired.

Why Use Sun-Dried Tomatoes?

Sun-dried tomatoes have a much more concentrated flavor than fresh tomatoes.

Fresh tomatoes also release significant water, which would change the marinade.

Sun-dried tomatoes remain chewy and flavorful while absorbing the olive oil, vinegar, herbs, and garlic.

That makes them especially well suited to this type of appetizer.

Oil-Packed vs. Dry Sun-Dried Tomatoes

Oil-packed sun-dried tomatoes are generally easiest for this recipe because they’re already tender.

Drain excess oil before measuring.

If using completely dry sun-dried tomatoes, they may need to be softened according to the package instructions before being added.

You want tomatoes that are pleasantly chewy rather than hard.

Why Does the Olive Oil Turn Cloudy in the Refrigerator?

This is normal.

Extra-virgin olive oil can become cloudy or partially solidify at refrigerator temperatures.

It doesn’t automatically mean anything is wrong with the antipasto.

Allow the refrigerated jar to stand briefly at room temperature before serving, then stir or gently shake it.

The oil should become more fluid as it warms.

Tips for the Best Antipasto Jar

Drain the jarred ingredients. Excess liquid can dilute your marinade.

Use pitted olives. They’re much easier to serve.

Slice large ingredients into bite-size pieces. This makes the antipasto easier to eat.

Use good olive oil. Its flavor is noticeable because the recipe isn’t cooked.

Use fresh lemon juice. It provides brighter flavor than bottled juice.

Go easy on salt. Olives are naturally salty.

Don’t skip the marinating time. Four hours is good; overnight is even better.

Stir before serving. Herbs and seasonings can settle.

Let it sit briefly before serving. Cold olive oil can become thick.

Use a clean utensil every time. This is particularly important when serving from the same refrigerated jar over several days.

How to Make It Spicy 🌶️

The original recipe includes optional crushed red pepper flakes.

For more heat, increase them slightly.

You could also add:

• Thinly sliced pepperoncini
• Chopped Calabrian-style chile peppers
• A small amount of finely chopped fresh chile

Add spicy ingredients gradually so they don’t overwhelm the olives and sun-dried tomatoes.

Easy Variations

Artichoke Olive Antipasto

Add drained and quartered marinated artichoke hearts.

They work particularly well with the sun-dried tomatoes and olives.

Pepperoncini Antipasto 🌶️

Add drained sliced pepperoncini for extra tang and mild chile flavor.

Caper Olive Antipasto

Add a tablespoon or two of drained capers for another salty, briny element.

Extra-Garlic Antipasto 🧄

Add another sliced garlic clove if you’re a serious garlic fan.

Spicy Sun-Dried Tomato Antipasto

Increase the crushed red pepper flakes or add chopped hot peppers.

Lemon Herb Antipasto 🍋🌿

Add a little finely grated lemon zest immediately before serving.

Roasted Garlic Antipasto

Replace some of the raw garlic with roasted garlic for a sweeter, mellower flavor.

Herb-Loaded Antipasto

Add fresh basil shortly before serving along with the parsley.

Adding Cheese 🧀

Cheese is excellent with this antipasto, but for make-ahead storage it’s easiest to keep the cheese separate and add it when serving.

Good choices include:

• Fresh mozzarella
• Mini mozzarella balls
• Provolone
• Parmesan
• Pecorino
• Feta
• Goat cheese

This lets you keep the original marinated mixture simple while customizing individual servings or appetizer boards.

How to Build an Antipasto Board

Place the Sun-Dried Tomato Olive Antipasto in a shallow serving bowl.

Arrange it alongside:

• Sliced Italian-style cheeses
• Fresh mozzarella
• Crackers
• Crostini
• Crusty bread
• Roasted peppers
• Artichoke hearts
• Fresh grapes
• Cherry tomatoes
• Pepperoncini
• Nuts

The bright red peppers and tomatoes alongside green and dark olives make the mixture especially attractive on a large appetizer board.

Serve It with Crusty Bread 🥖

One of the simplest ways to serve this recipe is with warm bread.

Toast slices of baguette or rustic sourdough until the edges are crisp.

Spoon a little antipasto over each slice and let some of the seasoned olive oil soak into the bread.

You can also serve the bread alongside the jar and let everyone build their own bites.

Turn It into Crostini

Toast thin baguette slices with a light coating of olive oil.

Add a spoonful of antipasto.

For an optional creamy element, spread the crostini first with:

• Ricotta
• Goat cheese
• Cream cheese
• Whipped feta

Then spoon the olive and tomato mixture over the top.

Use It in Sandwiches 🥪

Roughly chop some of the antipasto and use it as a sandwich condiment.

It pairs especially well with:

• Mozzarella
• Provolone
• Grilled chicken
• Turkey
• Roasted vegetables
• Italian-style deli sandwiches

A little goes a long way because the flavors are concentrated.

Add It to Pasta 🍝

The antipasto can also become an easy pasta addition.

Cook your favorite pasta and allow it to cool slightly.

Add some of the olive-tomato mixture and enough marinade to lightly coat the pasta.

You can finish it with fresh parsley, basil, Parmesan, or mozzarella.

It works particularly well for cold pasta salads.

Add It to Salads 🥗

Spoon a small amount over mixed greens.

The seasoned oil and vinegar can function as part of the salad dressing.

Try pairing it with:

• Arugula
• Romaine
• Spinach
• Cucumbers
• Cherry tomatoes
• Feta
• Mozzarella

Taste before adding additional dressing because the antipasto already provides plenty of seasoning.

Serve It with Grilled Foods

The acidity and briny flavor make a nice contrast to rich grilled foods.

Serve it alongside grilled chicken, beef, fish, or vegetables.

Spoon the antipasto over the food just before serving rather than cooking it.

Can I Make It Ahead?

Yes.

This recipe is specifically suited to advance preparation.

Make it the evening before serving and let it marinate overnight in the refrigerator.

The next day, allow it to stand briefly at room temperature, stir, and transfer it to your serving dish.

How Long Should It Marinate?

Allow at least 4 hours.

For the most developed flavor, overnight is excellent.

There’s little advantage to repeatedly opening and stirring the jar during this time.

Simply let it rest in the refrigerator.

Can I Use Different Olives?

Absolutely.

You can replace some of the olives with varieties such as:

• Castelvetrano-style olives
• Black olives
• Manzanilla olives
• Mixed Mediterranean olives

For the easiest serving, use pitted varieties.

Can I Leave Out the Onion?

Yes.

Simply omit it.

You can also substitute a small amount of finely sliced shallot.

Can I Leave Out the Garlic?

Yes, although garlic contributes significantly to the flavor.

If raw garlic is too strong for you, reduce the amount or use roasted garlic instead.

Can I Use White Wine Vinegar?

Yes.

Red wine vinegar fits the flavor profile particularly well, but white wine vinegar can be substituted.

The flavor will be slightly different.

Can I Add Fresh Basil?

Yes.

Fresh basil is excellent with olives and sun-dried tomatoes.

For the freshest appearance and flavor, stir delicate fresh basil into the antipasto shortly before serving rather than storing it for the full marinating period.

Storage Information 🧊

Keep the antipasto in a tightly covered container in the refrigerator.

For best quality, enjoy it within up to 7 days.

Always use a clean utensil when removing portions from the jar and return it promptly to the refrigerator.

Because this recipe contains fresh garlic and vegetables stored in oil, treat it strictly as a refrigerated preparation. It is not a shelf-stable pantry preserve and is not a canning recipe.

Do not leave the jar stored at room temperature.

Important Garlic-and-Oil Note

Fresh garlic combined with oil requires careful refrigeration.

This recipe includes vinegar and lemon juice for flavor, but it has not been formulated or tested as a shelf-stable preservation method.

Keep the finished antipasto refrigerated.

Do not treat the sealed jar like a commercially preserved antipasto product.

The jar is simply a convenient container for marinating and refrigerated storage.

Can I Can This Antipasto?

No—not using this recipe as written.

Home-canning recipes need specifically tested ingredient ratios, acidity, jar sizes, and processing methods.

This recipe is intended only as a refrigerator antipasto.

If you want a shelf-stable canned antipasto, use a tested canning recipe from a reliable home-preservation source rather than adapting this version.

Can I Freeze It?

Freezing isn’t recommended for the best texture.

The olives themselves can tolerate freezing reasonably well, but the peppers, onion, tomatoes, and fresh herbs may become softer after thawing.

This antipasto is best prepared fresh and refrigerated.

Frequently Asked Questions

Does this antipasto need to be cooked?

No. It’s completely no-cook.

Can I make it the night before?

Yes. Overnight marinating is actually ideal for flavor.

How long does it need to marinate?

At least 4 hours.

Do I need to rinse the olives?

Usually draining is enough. If your olives are extremely salty, you can briefly rinse and drain them, but this will also reduce some of their flavor.

Can I use only green olives?

Yes, although using two varieties provides more flavor and visual contrast.

Can I use only Kalamata olives?

Yes.

Can I add artichoke hearts?

Absolutely. Drain them well before adding.

Can I add pepperoncini?

Yes. They add tanginess and mild heat.

Can I add cheese directly to the jar?

For the most predictable make-ahead storage and texture, keep cheese separate and add it when serving.

Why did my olive oil become cloudy?

Refrigeration can make olive oil cloudy or partially solid. Let the antipasto sit briefly at room temperature before serving.

Can I leave it on the counter?

Only briefly for serving. Keep the jar refrigerated for storage.

Is this a canning recipe?

No. This is a refrigerator antipasto, not a shelf-stable canned preserve.

How long does it keep?

For best quality, keep it refrigerated and use within up to 7 days.

What should I serve with it?

Crusty bread, crostini, crackers, cheese, sandwiches, salads, pasta, and appetizer boards all pair beautifully with it.

Final Thoughts

This Sun-Dried Tomato Olive Antipasto Jar 🍅🫒🧄 is proof that an impressive appetizer doesn’t need complicated preparation.

With green olives, Kalamata olives, sun-dried tomatoes, roasted red peppers, red onion, fresh garlic, olive oil, vinegar, lemon, and Italian herbs, you get a bold combination of briny, tangy, savory, sweet, and garlicky flavors in every spoonful.

The key is giving it time.

Mix everything together, refrigerate for at least four hours, and let the marinade do the work. Overnight, the flavors become even more developed.

Serve it with warm crusty bread for the simplest option, add it to a colorful antipasto board, spoon it into sandwiches, or turn leftovers into a quick pasta salad.

Just remember that this is a fresh refrigerated antipasto—not a shelf-stable preserve. Keep it cold, use clean utensils, and enjoy it within the recommended storage period.

Print