Rye Free Antipasto Platter

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

For the marinated olives

1 cup pitted mixed olives (such as castelvetrano and kalamata)
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
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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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