Marinated Mozzarella Balls, Artichokes, and Olives Recipe

Introduction

This marinated mozzarella balls, artichokes, and olives dish is a flavorful and easy appetizer perfect for summer gatherings or casual dinners. The combination of creamy mozzarella, tangy artichokes, and briny olives soaked in a herbed olive oil marinade creates a delicious bite every time.

Ingredients

• 8 oz mozzarella pearls, drained
• 1 cup marinated artichoke hearts, halved
• 1 cup kalamata olives, drained
• 1/2 cup cherry tomatoes, halved or sun-dried
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 sprigs fresh rosemary or basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Drain the mozzarella, artichoke hearts, and olives. Pat dry if needed and slice any large pieces into bite-size.
2. Step 2: In a bowl or jar, whisk together the olive oil, minced garlic, chopped parsley, rosemary or basil, red pepper flakes (if using), salt, and black pepper.
3. Step 3: Add the mozzarella, artichokes, olives, and tomatoes to the marinade. Gently stir to coat all ingredients evenly.
4. Step 4: Cover and refrigerate for at least 1 hour, preferably overnight, stirring once or twice during marinating.
5. Step 5: Bring to room temperature before serving. Arrange on a platter with crostini or include as part of a grazing board.

Tips & Variations

• For extra flavor, add a splash of lemon juice or a teaspoon of balsamic vinegar to the marinade before refrigerating.
• Substitute fresh basil for rosemary if you prefer a sweeter herbaceous note.
• Use a mix of olives for varied texture and taste, such as green olives or Castelvetrano.
• Include chopped sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor.

Storage

Store the marinated mixture in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best served at room temperature, so allow it to sit out for about 20 minutes before enjoying leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, marinating the ingredients overnight enhances the flavors, making it a great make-ahead appetizer.

What can I serve with marinated mozzarella balls, artichokes, and olives?

This dish pairs well with crusty bread, crostini, crackers, or as part of a larger antipasto platter featuring cured meats and fresh vegetables.

Marinated Mozzarella Balls, Artichokes, and Olives Recipe

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4.9 from 150 reviews

This Marinated Mozzarella Balls, Artichokes, and Olives recipe offers a delightful and flavorful appetizer perfect for gatherings or a light snack. Featuring creamy mozzarella pearls, tangy marinated artichoke hearts, savory kalamata olives, and burst of cherry tomatoes, all soaked in a fragrant olive oil marinade infused with garlic, fresh herbs, and a hint of spice. Simple to prepare and served chilled, this dish brings Mediterranean-inspired flavors to your table.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes (includes marinating time)
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mediterranean

Ingredients

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Cheeses & Vegetables

• 8 oz mozzarella pearls, drained
• 1 cup marinated artichoke hearts, halved
• 1 cup kalamata olives, drained
• 1/2 cup cherry tomatoes, halved or sun-dried

Marinade

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 sprigs fresh rosemary or basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare Ingredients: Drain the mozzarella pearls, marinated artichoke hearts, and kalamata olives thoroughly. If necessary, pat them dry with a paper towel. Slice any large pieces into bite-sized portions to ensure easy eating.
2. Make the Marinade: In a bowl or a sealable jar, whisk together the extra virgin olive oil, minced garlic, chopped fresh parsley, rosemary or basil sprigs, red pepper flakes if using, salt, and black pepper until well combined and fragrant.
3. Combine and Marinate: Add the drained mozzarella pearls, artichoke hearts, olives, and halved cherry tomatoes to the marinade. Gently stir or shake the mixture to coat all the ingredients evenly with the flavorful oil and herbs.
4. Refrigerate: Cover the bowl or seal the jar and refrigerate for at least 1 hour to allow the flavors to meld, though refrigerating overnight is preferable for best taste. Stir gently once or twice during marinating to redistribute the marinade.
5. Serve: Before serving, bring the marinated mixture to room temperature for optimal flavor. Arrange on a serving platter either on its own, alongside crusty crostini, or as part of a larger grazing board.

Notes

• For a stronger herb flavor, add an extra sprig of rosemary or basil to the marinade.
• Use sun-dried tomatoes for a more intense tomato flavor and chewy texture.
• If you prefer a milder dish, omit the red pepper flakes.
• Allowing the dish to marinate overnight enhances the depth of flavor significantly.
• Serve with toasted bread or crackers for a complete appetizer experience.

Keywords: marinated mozzarella, artichoke hearts, kalamata olives, Mediterranean appetizer, no-cook appetizer, grazing board, party snack