Antipasti Plate

The choices are yours, but I highly recommend at least the olives and the 18 Yr Balsamic Vinegar reduction. BHL


½ cup Flying Olive 18 Year Balsamic Vinegar, DenissimoAged Dark Balsamic Vinegar

1 cup pitted green and black olives, halved (olive bars have wonderful selections of pitted Italian olives)

1/4 cup fresh parsley leaves, chopped

3 anchovy fillets, drained and chopped (optional)

2 tablespoons capers, rinsed and drained

2 garlic clove, minced

8-10 fresh basil leaves, shredded

1/2 teaspoon freshly ground black pepper

6 tablespoons Flying Olive Medium to Robust Extra Virgin Olive Oil of Choice

2-4 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

Baguette slices

Other antipasti suggestions: Cheese such as fresh mozzarella. asiago, or Parmesan Reggiano; veggies such as sundried tomatoes, cherry tomatoes halved, or 3 larger sliced tomatoes, artichoke hearts, mushrooms; cured meats such as salami, pepperoni, prosciutto, Parma ham; fish such as smoked salmon...choose according to what's on hand and what you enjoy!


Pour the Flying Olive Traditional 18 Year Balsamic Vinegar, Denissimo, or other Aged Dark Balsamic of Choice in a small saucepan over low heat for 15-20 minutes until thick and syrupy (NOTE: The thicker the balsamic is to begin with, the less time it will take to thicken).  When it is reduced by half, take it off the heat to thicken and cool.

Brush both sides of the baguette slices with the Flying Olive Garlic Extra Virgin Olive Oil and toast both sides under the broiler or on the grill, about 2-3 minutes a side.  Set aside.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and Flying OLive EVOO of Choice in a small bowl and toss to combine.

Prepare your other selections and place on a serving plate.  The olives and Balsamic Reduction and other items with liquid can be placed in their own dishes.  Serve on toasted baguette slices or crackers.  Drizzle with the Balsamic Vinegar glaze.  Pour the wine and enjoy!

Inspired by a recipe by Giada De Laurentiis

Submitted by Barb L.