Marinated Cheese and Olives

Here’s a detailed recipe for Marinated Cheese and Olives – a perfect appetizer or party snack that’s full of Mediterranean flavors:

 Marinated Cheese and Olives Recipe

Ingredients

For the Marinade:

• ½ cup (120 ml) extra virgin olive oil
• 2 tbsp red wine vinegar (or white wine vinegar)
• 2 garlic cloves, minced
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp dried oregano
• ½ tsp crushed red chili flakes (optional, for spice)
• ½ tsp freshly ground black pepper
• ¼ tsp salt (adjust depending on olives’ saltiness)

For the Cheese & Olives:

• 1 cup (150 g) green olives (pitted, whole or sliced)
• 1 cup (150 g) Kalamata or black olives, pitted
• 1 cup (150 g) firm cheese cubes (feta, manchego, mozzarella pearls, or cheddar work well)
• ½ cup roasted red peppers, sliced (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Cheese & Olives
   • Cut your cheese into small bite-sized cubes (around 1-inch).
   • Drain and rinse the olives if they are packed in brine. Pat dry with a paper towel to avoid watering down the marinade.
2. Make the Marinade
   • In a medium bowl or glass jar, whisk together olive oil, vinegar, garlic, lemon zest, lemon juice, herbs, chili flakes, salt, and black pepper.
3. Combine
   • Add cheese cubes, olives, and roasted red peppers (if using) to the marinade.
   • Stir gently to coat everything well.
4. Marinate
   • Cover the bowl or seal the jar and refrigerate for at least 4 hours (overnight is best).
   • Stir or shake gently halfway through to ensure even flavoring.
5. Serve
   • Bring to room temperature before serving (olive oil solidifies in the fridge).
   • Transfer to a serving bowl or platter, garnish with fresh parsley, and serve with crusty bread, crackers, or skewered with toothpicks.

Tips & Variations

• Cheese options: Feta gives a tangy bite, mozzarella pearls are mild, Manchego or cheddar add richness. Use a mix for variety.
• Herbs: Fresh herbs work best, but dried herbs also give good flavor.
• Add-ins: You can add sun-dried tomatoes, artichoke hearts, capers, or pearl onions for extra flavor.
• Storage: Store in an airtight container in the fridge for up to 5 days.

 This makes a beautiful party platter, especially if served alongside hummus, pita bread, cured meats, and fresh veggies.

Would you like me to also give you a skewered appetizer version (cheese + olive + tomato on toothpicks, drizzled with marinade) for easy serving at parties?