Anti Inflammatory Antipasto Platter
This platter is a showstopper that practically builds itself — a generous spread of roasted red peppers, marinated olives, artichoke hearts, sardines, cherry tomatoes, cucumbers, and almonds arranged across a large board and finished with a bright lemon-oregano drizzle. Every single component earns its place here, and together they hit that sweet spot between impressive and effortless. The real anti-inflammatory power comes from the lineup of ingredients: extra-virgin olive oil used generously throughout, omega-3-rich sardines, polyphenol-packed olives warmed with rosemary and lemon zest, and a rainbow of fresh and roasted vegetables. Nothing processed, nothing mysterious — just whole foods that happen to look stunning on a board. The warm olive marinade is a small step that pays off big, infusing the oil with rosemary and a gentle heat from red pepper flakes that ties the whole platter together. It serves six comfortably, making it an ideal centerpiece for a casual dinner party or a weekend spread where you want something that feels indulgent but is genuinely nourishing. Squeeze a lemon wedge over everything right before you dig in and watch it disappear.
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Learn more →Ingredients
6 servings
For the marinated olives
- 1 cup pitted mixed olives (such as castelvetrano and kalamata)
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- 1 tsp lemon zest
For the platter
- 1 can (12 oz) roasted red peppers, drained and sliced into strips
- 1 can (14 oz) artichoke hearts in water, drained and halved
- 2 cans (4.25 oz each) sardines in olive oil, drained
- 1 cup cherry tomatoes, halved
- 1 cup persian cucumbers, sliced into rounds
- ½ cup dry-roasted almonds
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the olives, 2 tbsp extra-virgin olive oil, rosemary, red pepper flakes, and lemon zest in a small saucepan over low heat. Warm, stirring once or twice, until the oil is fragrant and the olives are heated through, about 3–4 minutes. Remove from heat and let the olives marinate in the warm oil for at least 15 minutes.
- 2
While the olives marinate, whisk together the 3 tbsp extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl until combined.
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