How to Make an Olive Antipasto

Next Video:
Mushroom Truffle Appetizer....5

When making an olive antipasto, the first thing you want to do is start with a nice variety of mixed olives. Make an olive antipasto with help from a Chef de Cuisine and Executive Pastry Chef in this free video clip.

Part of the Video Series: Italian Appetizers
Promoted By Zergnet


Video Transcript

I'm Mary Beth Johnson. I'm a Chef de Cuisine and executive pastry chef, and I'm going to show you how to make an olive antipasto. First we want to start with a variety of mixed olives. You can use any kind of French olives, Spanish olives, cured olives, it's really up to you. I have whole garlic cloves that have been marinating in a little bit of olive oil and some basil. I have a little bit of red wine vinegar, then I have olive oil. I have artichokes. I have caramelized onions, roasted red peppers, here's the variety of olives, cherry peppers, sweet, pepperoncini and this is how we're going to make an olive antipasto. So first, we want to take some olives, a mixture of them and we're going to put them all onto a larger platter which is what I'm doing now. Then I want to take the artichokes, it's great to have them already lined up ready for use, that way you don't have to rush around and try and find the ingredients that you need and it's just putting it all together. I have roasted red tomatoes, cherry peppers, pepperoncini and then I want to take my seasonings, there's your garlic. I've got the red wine vinegar and I'm going to mix it with about a fourth of a cup of olive oil. I don't want to pour it over it because a lot of these items have already been marinating in olive oil that you buy. I just want to drizzle it over the olives and the other ingredients for the antipasto, dried Italian seasoning, a little bit of salt. It depends on whether or not your olives have been cured in salt or if they have been sitting in brine and a little bit of pepper because you don't want to make it too salty and you just want to mix it together and I kind of like a large platter, not filled to the bring but so that you can see the items that are on there, drizzle a little bit more olive oil for a prettier plate presentation. And this is how you make an olive antipasto. I'm Chef Mary Beth. Cheri Diamo Dopo.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!