The best no-cook olive oil and pickled vegetables appetizer is here. Get some bread and dunk it into a mix of olive oil and pickled vegetables. Top with balsamic vinegar, herbs, and Parmesan cheese.
Three days until Christmas! Are you ready?
I am hosting my side of the family for Christmas Day as per usual. Each year since I started hosting, we challenge oursleves to try a new theme or cuisine.
In years past, we have done Italian and Mexican inspired menus.
Last year we did Mediterranean food as our theme. We had hummus, pita, tzatziki, shawarma, and lots of olives.
We are big on olives on my side of the family. Olives and pickles.
It’s funny because Mike’s side of the family is very adverse to olives and pickles. Only us in-laws like pickled things and olives.
Strange how that works out, right?
This year we are doing Southern themed cuisine.
Ham, biscuits, grits, fried chicken, coleslaw, and of course, the muffuletta are stars of the show.
The muffuletta has the best thing on it, olive salad. I could eat spoonfuls of this tasty topping.
Since I am making the muffuletta, with all the olives and veggies on it, I decided to try to hack my favorite appetizer from Antico Posto.
I know. It’s an Italian restaurant, but still. Appetizers don’t count towards the theme, ok!?!?!
Olive oil and pickled vegetables is basically what it sounds like:
- really good extra-virgin olive oil
- balsamic vinegar
- giardineria
- olives
- pickled cauliflower and carrots
- Paremsan cheese
- oregano
- crushed red pepper flakes
- fresh basil (optional)
- a loaf of crust bread
Measure with your heart.
Add the olive oil to a shallow bowl. Pour a drizzle of balsamic.
Add a few olives, or a lot, along with some giardineria and pickled vegetables.
My favorite pickled veggies are these from Mezzetta. Available in the olive section at most grocery stores.
Add some freshly grated Parmesan cheese, some dried oregano, a little crushed red pepper flakes, and fresh basil to the top.
It looks so pretty!
Dunk crusty bread into the olive oil, balsamic, and cheese and then munch on the veggies on the side.
Olive oil and pickled vegetables are great for light snacking before the main course.
I could also make a solid girl dinner out of this situations too.
Olive Oil and Pickled Vegetables Appetizer
Extra-virgin olive oil, balsamic vinegar, pickled veggies, olives, Parmesan, and herbs make the perfect mixture to dunk crusty bread into.
Ingredients
- 1 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1/8 - 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1 tbsp fresh chopped basil
- 4-6 black olives
- 4-6 Castelvetrano olives
- 1 heaping tbsp of giardiniera
- 2 tbsp Italian pickled vegetables
- 1 tbsp or more fresh grated Parmesan cheese
- 1 Loaf of Ciabatta baguette
Instructions
- Add olive oil and balsamic to a small shallow bowl.
- Top with crushed red pepper flakes, olives, giardiniera, pickled vegetables, oregano, basil, and cheese. Don't mix.
- Serve with a spoon, fork, and sliced crusty bread.
Notes
The olive oil and balsamic ratio is good but all other ingredients can be added, subtracted, increased or decreased depending on your taste preferences.
