ANTIPASTO IN A JAR

ANTIPASTO IN A JAR image

Yield 8 Servings

Number Of Ingredients 13

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400g cherry bocconcini
200g kalamata olives
120g cornichons*
3 red capsicum, char-grilled, peeled (see 'Tomatoes', page 119), cut into 1cm slices
170g dry-packed sun-dried tomatoes
200g marinated artichoke hearts, quartered
6 bay leaves
2 red birdseye chillies, halved
6 sprigs rosemary
8 black peppercorns
3 cups (750ml) Colavita olive oil
3/4 cup (180ml) red wine vinegar
Crusty bread or toasted, garlic-rubbed woodfired bread, to serve

Steps:

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. 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. Refrigerate antipasto for at least 24 hours before serving to allow flavours to develop, then bring to room temperature before serving. Serve with bread. * Cornichons are small sour French gherkins, available from supermarkets. Substitute with quartered gherkins. Antipasto storage The antipasto mixture will keep for up to 5 days in the fridge - the oil may solidify slightly when chilled, but will become liquid again at room temperature. To give the antipasto as a gift, omit the bocconcini and it will keep, refrigerated, for up to 2 weeks.