Marinated Mozzarella Balls, Artichokes, and Olives
This dish is one of those effortless recipes that manages to taste like it came straight out of a rustic Italian kitchen. Imagine creamy little mozzarella balls soaking up olive oil infused with fresh herbs, garlic, and a touch of tangy vinegar. Add briny green olives, smoky roasted red peppers, and tender marinated artichoke hearts, and you’ve got a side dish that’s equal parts refreshing, satisfying, and beautiful.
It’s perfect as a summer appetizer, a side dish at a barbecue, or even a quick Mediterranean-style light lunch. The best part? It only takes about 10 minutes to assemble, and the marinade does the magic in just 30 minutes.
✨ Ingredients You’ll Need
Here’s everything that goes into this dish (with some substitution tips too):
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½ Cup Olive Oil – Extra virgin olive oil works best for that fruity, peppery kick.
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2–3 Tablespoons Red or White Wine Vinegar – This adds brightness. Red wine vinegar gives a bolder tang; white is softer and more delicate.
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1 Garlic Clove (finely grated) – Garlic infuses the oil with a deep, savory flavor.
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1 teaspoon Dried Italian Seasoning – A handy mix of oregano, thyme, and basil.
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Fresh Herbs (thyme, rosemary, oregano, basil, parsley) – Freshness takes the flavor up several notches.
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Zest of 1 Small Lemon – Adds brightness and aroma.
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Salt & Pepper to Taste – Use sparingly since olives and artichokes are already salty.
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1 Jar Marinated Artichokes (12 oz, drained) – Tender, slightly tangy artichoke hearts.
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8 oz Mini Fresh Mozzarella Balls (Ciliegine) – Soft, creamy, and mild.
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1½ Cups Pitted Green & Black Olives – A mix adds depth of flavor. You can also use stuffed olives (garlic, pimento, or cheese).
Optional Add-ins for Extra Flavor:
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Roasted red peppers (for smoky sweetness)
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Capers (for briny tang)
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Chili flakes (if you love a bit of heat)
🥣 Step-by-Step Instructions
Step 1: Make the Marinade
In a large mixing bowl, whisk together:
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Olive oil
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Vinegar
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Grated garlic
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Dried Italian seasoning
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Chopped fresh herbs
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Lemon zest
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A pinch of salt and pepper
This simple mixture is the backbone of the dish. The olive oil gives richness, vinegar adds acidity, garlic brings depth, and lemon zest keeps it fresh.
Step 2: Add the Main Ingredients
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Drain the artichokes, mozzarella balls, and olives well.
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Add them to the bowl of marinade.
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Gently toss until everything is coated evenly.
Tip: Be careful not to break the mozzarella balls when mixing—use a wooden spoon or spatula.
Step 3: Let it Marinate
Cover the bowl and let it sit at room temperature for at least 30 minutes. This gives the mozzarella and artichokes time to absorb the garlicky, herby oil.
For deeper flavor, refrigerate for up to 24 hours, but let it return to room temperature before serving (olive oil solidifies when chilled).
Step 4: Garnish & Serve
Before serving, give it one last toss. Garnish with extra fresh herbs (like a sprig of rosemary or chopped parsley) and maybe a drizzle of balsamic glaze for extra flair.
Serve in a shallow bowl where all the colors and textures shine through.
🍴 How to Serve
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As an appetizer with toasted baguette slices or crackers.
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As a side salad for grilled chicken, steak, or seafood.
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Toss with pasta for a quick Mediterranean pasta salad.
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Add to a charcuterie board alongside cured meats and cheeses.
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Spoon onto crostini for easy finger food at parties.
💡 Pro Tips
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Balance the salt: Since olives and artichokes are already salty, don’t go heavy-handed with extra salt. Taste first, season later.
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Mix olives: Combining green and black olives gives complexity—green ones are sharper, black are smoother.
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Infuse longer: Overnight marination = maximum flavor.
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Make it spicy: A pinch of red chili flakes adds a kick.
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Keep it fresh: Always use fresh lemon zest and herbs rather than bottled versions.
🌟 Flavor Variations
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Mediterranean Twist: Add sundried tomatoes and roasted bell peppers.
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Greek Style: Swap mozzarella for feta cubes.
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Spanish Vibes: Add Manchego cheese and smoked paprika.
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Protein Boost: Toss in chickpeas for a heartier salad.
🧾 Nutritional Breakdown (per serving, approx.)
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Calories: 210
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Protein: 6g
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Fat: 18g
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Carbs: 5g
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Fiber: 2g
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Sodium: Moderate (depends on olives & artichokes)
This makes it a low-carb, keto-friendly appetizer!
❓ Related Questions
Q1: Can I use bocconcini instead of ciliegine mozzarella?
👉 Yes! Bocconcini (slightly larger mozzarella balls) work fine. Just cut them in half.
Q2: How long can I store this dish?
👉 Up to 3 days in the refrigerator. Just remember to let it come to room temp before serving.
Q3: Can I make this vegan?
👉 Absolutely—swap mozzarella with marinated tofu cubes or vegan mozzarella.
Q4: What wine pairs best with this dish?
👉 A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully.
Q5: Can I serve it warm?
👉 It’s best cold or room temp. If you want warm, gently heat the artichokes and olives in the oil before adding mozzarella (don’t overheat or the cheese will melt).
📖 Storytelling Touch
This recipe is one of those dishes that reminds you of long summer evenings in the Mediterranean. Picture sitting on a balcony in southern Italy, a warm breeze carrying scents of rosemary and lemon, and a chilled glass of wine in hand. On the table, a bowl of marinated mozzarella and olives glistens in golden olive oil. Each bite is creamy, briny, tangy, and refreshing—a perfect harmony of flavors that only gets better as it sits.
And that’s the beauty of this dish: it’s simple yet elegant, quick yet gourmet. Whether you’re making it for a casual lunch or a dinner party spread, it always wins hearts.
