Ingredients: Assorted bottled, canned or dried vegetables.

- Black and green olives
- Pickled egges
- Pickled garlic
- Capers
- Pickled onions
- Roasted red peppers
- Anchovies fillets
- Sun-dried tomatoes
- Peppercorns
- Mustard seeds
- Coriander seeds
- Cardamom seeds
- Bay leaves
- Dried chilli peppers

2 Litres of Virgin olive oil

Clean and sterilize a large (1 1/2 to 2 litre size) decorative jar with lid.

Prepare the ingredients according to type. Drain brines and liquids from all bottled and canned ingredients. Arrange in layers in a lidded jar. Add bay leaves, mustard seeds, coriander seeds, cardamom seeds and chilli pepper throughout the process.

Fill the jar with Virgin olive oil. Bang it gently on the work surface to eliminte air bubbles, and fill the jar to the top again. Close the lid and store in a cool, dry place away from strong light. This pickle can also be stored in the refrigerator for up to six months.