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How can a landscape bar counter be designed to include a built-in olive or antipasto station?
Designing a landscape bar counter with a built-in olive or antipasto station requires thoughtful integration of functionality and aesthetics. Begin by allocating a dedicated section of the counter, typically 24 to 36 inches wide, with a slightly lowered or recessed area to contain serving vessels and prevent spills. Incorporate a durable, non-porous surface like marble or quartz for easy cleaning and a sophisticated look. Below this station, include shallow, refrigerated drawers set at a temperature of 40-45°F (4-7°C) to keep olives, cheeses, and cured meats fresh. For organization, install custom dividers or small ramekins within the drawer. Above the counter, consider adding a sleek, overhead rack for hanging utensils or small drying herbs. Ensure adequate task lighting, such as embedded LED strips under cabinets, illuminates the station. For drainage, a discreet, small channel leading to a hidden catchment system can manage liquids from marinated items. This design not only enhances entertainment flow but also turns food presentation into a visual centerpiece.
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