Sunday, August 24, 2014
One of my favourite preserves of each summer is this recipe for tomato & olive antipasto. I tried it years ago from the book "The Complete Book of Pickling" by Jennifer MacKenzie, and have made it yearly ever since! It is a fair amount of dicing, but well worth it in the end. Naturally you don't necessarily need to preserve this antipasto and can make it and keep it in the fridge, but the wonderful summer flavours will last longer if canned! This tastes amazing with rich cheeses and cured meats such as salami!