How are Greek antipasti preserved and what is a typical brine specification?

Pickled and marinated vegetables are packed in a brine of water, wine or grape vinegar (5–6% acetic acid), salt and, for some recipes, extra virgin olive oil. Target pH is 3.8–4.2 for ambient stability. Grilled vegetables are packed in sunflower or olive oil under vacuum after light pasteurisation.

What is the difference in shelf life between deli salads and jarred antipasti?

Deli salads (potato, Mount Athos, taramosalata-style) are chilled products with 30–60 days shelf life at 0–4°C. Jarred antipasti such as dolmades, roasted peppers and pepperoncini are ambient shelf-stable for 18–24 months when the brine, pH and pasteurisation profile are correctly specified.

In which formats do you supply dolmades and stuffed vine leaves?

Retail tins 280 g and 400 g with a pull-ring lid, glass jars 340 g and 660 g, and PET catering jars 1 kg and 2.85 kg. Foodservice A10 tins are available for hotel and airline supply. Recipes include vegan rice-only, rice with herbs, and premium versions with pine nuts or feta.

How is drained weight declared for pickled and grilled vegetables?

Every SKU lists net weight, drained weight and, for oil-packed lines, oil weight, in line with EU Regulation 1169/2011 and FDA equivalents. For grilled eggplant and zucchini in oil, drained solids are typically 55–60% of net weight; for pepperoncini and Florina peppers, 60–65%.

Are your producers certified for retail and private-label supply?

Yes. Antipasti and preserved vegetable producers hold IFS Food, BRCGS or FSSC 22000 at minimum. Selected producers add Sedex SMETA 4-Pillar and specific retailer codes such as Tesco TFMS or Aldi CoC when required for European supermarket private label.

Which allergens should we declare on antipasti SKUs?

Standard vegetable and olive antipasti are free from the 14 major allergens listed in Annex II of EU 1169/2011. Stuffed vegetables with cheese carry a milk declaration. Feta-topped and taramosalata-style deli products carry milk and fish declarations respectively. Full allergen matrices are issued per specification.

Can you consolidate a mixed antipasti pallet for smaller distributors?

Yes. Groupage lets you combine several antipasti SKUs on one mixed pallet, and, where volumes justify it, on one mixed layer within a pallet. Case-count minimums per SKU typically start at half a layer (roughly 6–12 cases), depending on the producer's warehouse policy.

Are your antipasti suitable for vegan and vegetarian ranges?

Most of the range is vegan by default: dolmades (rice only), pickled peppers, sun-dried tomatoes, grilled vegetables, caper berries, wild greens and traditional deli salads with an olive-oil base. Vegetarian variants such as stuffed peppers with cheese or vine leaves with feta are clearly flagged on the spec sheet.

How do you handle first-in-first-out stock rotation on chilled antipasti?

Chilled deli salads ship with production date and best-before printed on every unit. We plan orders on a 4-week production cadence and only accept commitments where we can guarantee at least two-thirds of shelf life on delivery, so retailer FIFO systems have working headroom.

14 July 2026 · 9 min read

Sourcing Antipasti & Vegetables: a buyer's guide from theGreex

Mediterranean vegetable preparations for retail, deli and HoReCa. A practical, category-deep guide to sourcing antipasti & vegetables from Greek producers: origin, production, certifications, packaging, applications and buyer tips.

Roasted Florina red peppers and stuffed vine leaves arranged on a rustic wooden platter with olive oil and lemon.

Overview

Antipasti and prepared vegetables are one of the most versatile categories in the Greek export basket. Dolmades, stuffed peppers, roasted Florina peppers, sun-dried tomatoes, capers, wild greens: the same ingredients turn up in retail jars, HoReCa buckets and industrial pouches.

For a buyer with a well-developed Mediterranean shelf, this is the category that fills the gap between olives and dips with high-margin gourmet SKUs.

History

Preserving vegetables in oil, brine or vinegar is one of the oldest Greek kitchen crafts. Dolmades (stuffed vine leaves) have been part of the shared eastern Mediterranean table for well over a thousand years and remain a signature Greek export today.

Origin

Florina red peppers come from northern Greece and carry PDO status. Vine leaves and wild greens are harvested across the mainland and Crete. Capers concentrate on the Aegean islands, especially Santorini and Tinos.

Production

Vegetables are hand-selected and hand-stuffed for the top-tier lines, flame-roasted for the pepper ranges, and packed in glass jars or vacuum pouches with a light brine, olive oil or vinegar carrier. The best producers pasteurise gently to protect texture.

Varieties and signature products

Deli Salads: Traditional Potato Salad, Mount Athos Salad, Politiki Spicy Salad, Piaz Beans, and more. Pickled & Marinated Vegetables: Pepperoncini (Golden Greek peppers), Florina Red Peppers, roasted, Sun-dried Tomatoes, Caper Berries & Capers, and more. Stuffed & Ready-to-Use: Dolmades (stuffed vine leaves), Stuffed Vine Leaves with Feta, Stuffed Peppers with Cheese, Grilled Eggplant, and more.

Certifications

Depending on the sub-range we work with producers holding IFS, BRCGS, ISO 22000 and FSSC 22000 food-safety certifications, alongside PDO, PGI, Organic (BIO) and Halal / Kosher where relevant to your antipasti & vegetables programme. Certificates and specification sheets are shared before order confirmation, not after.

Packaging formats

Retail formats: jars, tins, cups or pouches sized for supermarket and specialty shelves · Foodservice formats: catering pails, larger jars and vacuum packs · Bulk options where applicable, from drums to IBCs · Private-label packaging and artwork coordinated with the producer

Retail

Consumer-ready antipasti & vegetables in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.

Foodservice (HoReCa)

Chef-grade antipasti & vegetables in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.

Bulk

Bulk antipasti & vegetables for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.

Private Label

Full private-label programmes for antipasti & vegetables: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.

Export information

We export antipasti & vegetables from Greece to buyers across the EU, the United Kingdom, the GCC (Saudi Arabia, UAE and neighbours), with active projects in Japan and North America. Shipments run ex works, FCA, FOB or CIF according to your Incoterms preference, consolidated with other Greek products where a full container is not yet on the table.

Buyer tips

For Florina peppers, insist on the PDO certification. For dolmades, ask for the rice-to-leaf ratio and the vine-leaf origin. For any oil-packed line, check the oil grade, cheap sunflower blends read very differently from a proper olive-oil pack on the label.

Related products in our range

Signature antipasti & vegetables lines currently on our offer include Traditional Potato Salad, Mount Athos Salad, Politiki Spicy Salad, Piaz Beans, Greek Salad, Tuscan Salad. Each has its own dedicated sourcing page with production notes, packaging options and FAQs.

Frequently asked

Buyer questions we hear most often

How are Greek antipasti preserved and what is a typical brine specification?: Pickled and marinated vegetables are packed in a brine of water, wine or grape vinegar (5–6% acetic acid), salt and, for some recipes, extra virgin olive oil. Target pH is 3.8–4.2 for ambient stability. Grilled vegetables are packed in sunflower or olive oil under vacuum after light pasteurisation.
What is the difference in shelf life between deli salads and jarred antipasti?: Deli salads (potato, Mount Athos, taramosalata-style) are chilled products with 30–60 days shelf life at 0–4°C. Jarred antipasti such as dolmades, roasted peppers and pepperoncini are ambient shelf-stable for 18–24 months when the brine, pH and pasteurisation profile are correctly specified.
In which formats do you supply dolmades and stuffed vine leaves?: Retail tins 280 g and 400 g with a pull-ring lid, glass jars 340 g and 660 g, and PET catering jars 1 kg and 2.85 kg. Foodservice A10 tins are available for hotel and airline supply. Recipes include vegan rice-only, rice with herbs, and premium versions with pine nuts or feta.
How is drained weight declared for pickled and grilled vegetables?: Every SKU lists net weight, drained weight and, for oil-packed lines, oil weight, in line with EU Regulation 1169/2011 and FDA equivalents. For grilled eggplant and zucchini in oil, drained solids are typically 55–60% of net weight; for pepperoncini and Florina peppers, 60–65%.
Are your producers certified for retail and private-label supply?: Yes. Antipasti and preserved vegetable producers hold IFS Food, BRCGS or FSSC 22000 at minimum. Selected producers add Sedex SMETA 4-Pillar and specific retailer codes such as Tesco TFMS or Aldi CoC when required for European supermarket private label.
Which allergens should we declare on antipasti SKUs?: Standard vegetable and olive antipasti are free from the 14 major allergens listed in Annex II of EU 1169/2011. Stuffed vegetables with cheese carry a milk declaration. Feta-topped and taramosalata-style deli products carry milk and fish declarations respectively. Full allergen matrices are issued per specification.
Can you consolidate a mixed antipasti pallet for smaller distributors?: Yes. Groupage lets you combine several antipasti SKUs on one mixed pallet, and, where volumes justify it, on one mixed layer within a pallet. Case-count minimums per SKU typically start at half a layer (roughly 6–12 cases), depending on the producer's warehouse policy.
Are your antipasti suitable for vegan and vegetarian ranges?: Most of the range is vegan by default: dolmades (rice only), pickled peppers, sun-dried tomatoes, grilled vegetables, caper berries, wild greens and traditional deli salads with an olive-oil base. Vegetarian variants such as stuffed peppers with cheese or vine leaves with feta are clearly flagged on the spec sheet.
How do you handle first-in-first-out stock rotation on chilled antipasti?: Chilled deli salads ship with production date and best-before printed on every unit. We plan orders on a 4-week production cadence and only accept commitments where we can guarantee at least two-thirds of shelf life on delivery, so retailer FIFO systems have working headroom.

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