Marinated Mozzarella Balls, Artichokes and Olives
For a quick and easy appetizer, make these Marinated Mozzarella Balls, Artichokes and Olives. This appetizer recipe is full of garlic and fresh herb flavor. Perfect for serving at holiday feasts and parties!
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This. This right here is my weakness. Sure, I like a good piece of chocolate cake. But my real weakness is salty, briny and cheesy. Any day that ends with Marinated Mozzarella Balls, Artichokes and Olives and a glass of wine is a good day in my book!
The marinade is full of garlic, lemon and fresh herbs . . . so this is gonna taste fantastic! Second most importantly it is ridiculously easy to make. Just mix up the ingredients and let it do it’s thing. Tasty and lazy . . . that’s how I roll.
The quality of the ingredients is extremely important for this Marinated Mozzarella Balls, Artichokes and Olives Recipe. Use good olive oil, fresh mozzarella, nice firm olives and your favorite Italian seasoning blend. I use Two Snooty Chefs Italianno DE Capri
because it is amazing!
This, a glass of wine and some crusty bread and I am set. My idea of the perfect dinner. Yes, I want to eat appetizers for dinner.
If you like this recipe you may also be interested in my Lemon Thyme Marinated Olives or Artichoke & Roasted Garlic Dip.
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Table of Contents
Marinated Mozzarella Balls, Artichokes and Olives
Equipment
Ingredients
- 1/2 Cup Olive Oil
- 2-3 Tablespoons Red or White Wine Vinegar
- 1 Garlic Clove - finely grated
- 1 teaspoon Dried Italian Seasoning
- Fresh Herbs of Choice thyme, rosemary, oregano, basil, parsley
- Zest of 1 Small Lemon
- Salt/Pepper To Taste go easy on the salt
- 1 Jar Marinated Artichokes - drained 12oz
- 8 ounces Mini Fresh Mozzarella Balls in water - drained Ciliegine
- 1½ Cups Pitted & Stuffed Green Olives - drained
- Chopped Pistachos
Instructions
- Combine olive oil, vinegar, garlic, Italian seasoning, herbs, lemon zest, salt and pepper.
- Gently toss artichokes, mozzarella and olives in mixture until evenly coated. Marinate 30 minutes before serving.
- Serve with an extra drizzle of olive oil and chopped pistachios. (optional)
Notes
Store in the refrigerator if not serving immediately. This is best served at room temp.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
Your buttermilk vanilla cake recipe is what I’ve been searching for, it’s perfect. I love the flavor,texture, and the simplicity of this recipe and it works beautifully in high altitude.. Do you have a chocolate recipe that will give me the same results,but is just as simple as the vanilla? I’ve baked this cake using a cream cheese frosting and a caramel frosting to a very particular group of people and they went crazy!!!!!
Oh, I’m so happy that you enjoyed. I do not have a chocolate cake recipe (weird!). I need to work on that asap 🙂
I thought I’d let you know that the Two Snooty Chefs Italianno DE Capri is unavailable on Amazon’s site (used your link). I signed up for the alert in case they make it available again.
Hi Donna! Thanks for the heads up. That is one of my favorite seasonings. Luckily it looks like it is available on the TwoSnootyChefs site here >> http://www.twosnootychefs.com/gourmetspiceblends.html#italianno 🙂
This looks so good! What a fun appetizer to bring to a party!
😀
Thanks for sharing! I love how simple the ingredients list is! It would be fun to try with other kinds of olives too!
Thanks 🙂
I just made this today for the first time and took it to a pool party. People raved about it! Such great flavors together and so easy to make!
I promised myself when the new year came I was going to try a different salad every week. This salad is so delicious I keep making it instead.
Hi, what kind of olives do you use?? I tried looking for plain canned olives, but the only ones I found were not good. Do you use ones that already come in brine? Thank you.