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–+ servings
Antipasto
This antipasto recipe is a classic Italian-inspired appetizer made with a medley of marinated vegetables, olives, and artichokes. The combination of mushrooms, peppers, celery, and artichoke hearts brings a balance of earthy, sweet, and tangy flavors, enhanced by a seasoned vinaigrette. Antipasto has long been a staple in Italian cuisine, traditionally served before the main meal to stimulate the appetite. This particular version, preserved in vinegar and oil, keeps well for several weeks, making it an excellent make-ahead dish for entertaining, holiday spreads, or casual gatherings. The bold Mediterranean flavors and versatility make it a timeless party favorite.
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Prep Time 25 minutes
Cook Time 5 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Appetizer
Cuisine Italian, Mediterranean
Servings 12
Calories 110 kcal

Ingredients
  

  • 8 oz mushrooms (sliced)
  • 14 oz artichoke hearts (chopped)
  • 1 jar stuffed olives (small jar, chopped)
  • ¼ cup bell pepper (chopped)
  • ½ cup celery (chopped)
  • 1 jar ripe olives (small jar, chopped)

Marinade:

  • ⅔ cup white vinegar
  • ⅔ cup olive oil
  • ¼ cup dry onion (minced )
  • 2 ⅔ tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp seasoned salt
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp Accent (MSG)
  • 1 tsp sugar
  • ½ tsp seasoned pepper
  • 1 clove garlic (crushed)

Instructions
 

Step 1: Prepare Vegetables

  • Chop mushrooms, artichokes, stuffed olives, ripe olives, bell pepper, and celery. Place in a large mixing bowl.

Step 2: Make Marinade

  • In a saucepan, combine vinegar, olive oil, dry onion, Italian seasoning, salts, sugar, seasoned pepper, and crushed garlic. Bring mixture just to a boil, then remove from heat.

Step 3: Combine Ingredients

  • Pour hot marinade over the chopped vegetables and olives. Stir to coat thoroughly.

Step 4: Rest

  • Cover and let stand for 2–3 hours to allow flavors to develop.

Step 5: Serve or Store

  • Serve chilled or at room temperature. Store in an airtight container in the refrigerator; keeps well for several weeks.

Tips

  • Use mixed olives (ripe + stuffed) for more flavor contrast
  • Add roasted red peppers for sweetness and color
  • Substitute fresh mushrooms lightly sautéed if preferred over raw
  • Add pepperoncini or giardiniera for extra tang and heat
  • Include cubed provolone or mozzarella for a heartier antipasto platter
  • For lower sodium, reduce the multiple salts and rinse canned ingredients
  • Let it sit overnight for stronger marinated flavor
  • Serve with crusty bread or crackers as an appetizer
  • Add salami or ham if a non-vegetarian version is desired
  • Store in the refrigerator in a glass jar; it keeps several weeks as written

Nutrition

Calories: 110kcalCarbohydrates: 4gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gSodium: 420mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 10mgCalcium: 20mgIron: 0.8mg
Keyword antipasto, italian appetizer, make-ahead appetizer, marinated vegetables, mediterranean, olives, party food, vintage recipe