Antipasto In A Jar
  1. Pack all ingredients, except oil and vinegar, into a 3 litre-capacity sterilised glass jar (alternatively, divide between 2 smaller jars), ensuring that ingredients are evenly distributed.

  2. Pour oil and vinegar into a large jug and whisk until well combined. Gradually pour oil mixture into jar, while at the same time using a skewer to poke mixture to ensure that oil reaches between ingredients and there are no air pockets, until ingredients are completely covered.

  3. Refrigerate antipasto for at least 24 hours before serving to allow flavours to develop, then bring to room temperature before serving. Serve with bread.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

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