Ingredients
Scale
- 16 ounces fresh small mozzarella balls (ciliegine or bocconcini), drained
- 1 (12-ounce) jar marinated artichoke hearts, drained and halved
- 1 cup mixed pitted olives (such as Kalamata and Castelvetrano)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Drain all liquid from the mozzarella balls, the marinated artichoke hearts, and the olives (if packaged in brine), ensuring the ingredients are relatively dry before starting the marinade.
- Step 2: In a medium bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, lemon zest, and red pepper flakes (if using), along with a generous pinch of salt and freshly ground black pepper.
- Step 3: Gently combine the drained mozzarella balls, artichoke hearts, and olives in a large bowl, being careful not to crush the cheese.
- Step 4: Pour the prepared olive oil mixture over the solids and toss gently with a wooden spoon or spatula until all ingredients are evenly coated in the marinade.
- Step 5: Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally overnight, allowing the flavors to meld thoroughly; toss occasionally during the marination period.
- Step 6: Before serving, remove the marinated mixture from the refrigerator and allow it to sit at room temperature for 15 to 20 minutes to enhance the flavor of the olive oil and cheese.
Notes
- Store leftovers covered tightly in the refrigerator for up to 3 days, and remember that the high-quality olive oil will solidify, so allow extra time to return it to room temperature before serving again.
- Offer this vibrant mixture as an easy appetizer alongside toasted crostini or sliced artisan bread, perfect for soaking up the delicious, seasoned olive oil left at the bottom of the bowl.
- For maximum flavor impact, always let the marinated antipasto sit on the counter for 15 to 20 minutes before serving, as this allows the cheese and olive oil to soften and release their aromas fully.
- Chef’s Tip: Ensure you thoroughly drain all liquids from the ingredients—especially the mozzarella—as excess moisture dilutes the marinade and prevents the garlic and oregano from truly penetrating the cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American