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.