OLIVE U

So good!

Marinated Mozzarella Balls, Artichokes, and Olives
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Combining the richness of mozzarella, the tanginess of artichokes, and the savory goodness of olives, this dish is a crowd-pleaser. Fresh herbs and lemon zest elevate the flavors, making each bite a gourmet experience. Simple to prepare, it requires just 10 minutes of prep and 30 minutes of marination. Ideal for summer barbecues, a light lunch or just a add on to a summer meal

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 (thyme, rosemary, oregano, basil, parsley)
– Zest of 1 Small Lemon
– Salt/Pepper to Taste (use salt sparingly)
– 1 Jar Marinated Artichokes – drained, 12oz
– 8 ounces Mini Fresh Mozzarella Balls in water – drained (Ciliegine)
– 1½ Cups Pitted & Stuffed Green Olives – drained

Directions:
1. In a mixing bowl, combine olive oil, vinegar, garlic, Italian seasoning, fresh herbs, lemon zest, salt, and pepper.
2. Gently toss the artichokes, mozzarella balls, and olives in the mixture until they are evenly coated.
3. Allow the mixture to marinate for 30 minutes before serving.
4. Serve with an extra drizzle of olive oil
Extra
Cut some cherry tomatoes in half abd throw in the mix
Recipe from
FullRecipy.com
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Marinated Olives

Warm Marinated Olives are a simple Italian-style appetizer made with mixed olives, olive oil, garlic, orange zest, rosemary, bay leaves, chili, and fennel seeds. They’re warm, fragrant, salty, and perfect for antipasto boards, holiday tables, or serving with bread before dinner.

The recipe is very easy, but warming the oil gently is important. You want the garlic, herbs, and citrus to perfume the olives without frying or burning them.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 6

Ingredients

2 cups mixed olives
1/4 cup extra virgin olive oil
2 garlic cloves, sliced
Orange zest
Fresh rosemary
Bay leaves
1/2 teaspoon fennel seeds
Red pepper flakes, to taste

How to Make It
Prepare the ingredients

Drain the olives well and place them in a bowl. Slice the garlic, peel a few strips of orange zest, and keep the rosemary, bay leaves, fennel seeds, and chili ready.

Having everything prepared first makes this recipe almost effortless because the olives only need gentle warming.

Warm the oil

Add the olive oil to a skillet over low heat.

Stir in the garlic, orange zest, rosemary, bay leaves, fennel seeds, and red pepper flakes. Warm gently for 2–3 minutes, just until fragrant. Don’t let the garlic brown.

Add the olives

Add the olives to the warm seasoned oil and stir well.

Cook gently for about 5 minutes, just until the olives are warmed through and coated in the aromatic oil.

Rest and serve

Turn off the heat and let the olives sit for a few minutes so the flavors settle.

Serve warm with crusty bread, cheese, cured meats, crackers, or as part of an antipasto platter.

Helpful Tips

Use a mix of olives for better flavor.
Drain olives well before warming.
Keep the heat low.
Don’t brown the garlic.
Orange zest adds freshness without making it sweet.
Serve warm or at room temperature.
Leftovers can be refrigerated and gently rewarmed.

Nutrition Estimate Per Serving

Calories: about 120–180
Protein: about 1g
Carbohydrates: about 3–6g
Fat: about 12–18g
Sodium: varies depending on olives