I loved these fancy jars of mixed antipasti, espied in the supermarket this morning. I so wanted one but reminded myself that it is easy enough to make these concoctions at home - easy enough, that is, except for one thing; keeping the layers separate. I have had some success at this, though, by laying cocktail sticks crosswise over each layer.
But take a closer look at the jars and you will see that one is shaped like a fish and the other like a pig. So what I want to know is how did they get these creatures' olivey eyes to stay in place? [I nearly bought a jar just to find out!] Any suggestions, readers?
13 comments:
I dunno- dont have stuff like that here...
Perhaps one could dip the olivey eye in some half-set gelatine and stick it in place. When the gelatine set completely it would hold the eye in place long enough to pack some vegetables in behind it. Depending on what liquid the veg are packed in (olive oil? vinaigrette?) the gelatine might dissolve, but the veg behind it should hold it in place.
That is really clever, I have no idea how they have done it!
by very clever packing..!
Cocktail sticks sounds like the best bet.
with a lot of patience :-)
Ah, never mind, Mutley. Ludlingtonian, you are brilliant! Usually these antipasti jars contain a vinaigrette-type liquid. I might try that - thank you. Ciao, cherrypie. Intricate, isn't it? Quite so, Gleds! Hi, Liz. Maybe they are... Hi, Sally. I must work on my pazienza again!
I'm like Mutley, don't know and have never seen them before. Are they special for Christmas?
These are the wonders of modern life - how olive eyes stay on.
Hi, jmb. I've seen the preserved antipasti before but I've never seen them presented like this, so I think they must be stocked especially for Christmas. Hi, James. Something to ponder when you can take no more of the news.
With a tiny bit of caramel?
superglue!
WW and Mopsa - I never thought of either of those possibilities!
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