Antipasti with Olives

A selection of tasty antipasti is always in style. It sharpens the appetite without being too filling.


  • 1 x 250 g Ina Paarman’s Char-grilled Peppers, drained
  • 1 x 300 g Ina Paarman’s Char-grilled Shallots, drained, halved or quartered
  • 1 x 240 g Ina Paarman’s Sun-dried Tomatoes, drained and halved
  • 200 g smoked salmon trout ribbons
  • 1 lemon, cut into small wedges
  • 100 g green olives
  • 100 g black olives
  • bread sticks

Arrange ingredients in colour groups in small bowls on a platter as illustrated.

Serve with bread sticks.

Do NOT follow this link or you will be banned from the site!