This jar is a perfect ready-to-go antipasto with tomatoes, sweet bell peppers, eggplant, and zucchini, preserved with extra virgin olive oil, and flavored with capers, a touch of peperoncino, coarse sea salt, cider vinegar, garlic, mint, herbs, and lemon juice. The vegetables are cultivated April to May, and harvested between June and September. The vegetables are selected, washed, and sliced before being placed on wood frames in the sun to dry for 3-4 days. Once dried, the vegetables are selected, washed, and preserved in olive oil with a mix of other vegetables.
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