Marinated Mozzarella Balls, Artichokes, and Olives – Easy Party Appetizer

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There’s something timeless and utterly satisfying about a platter of marinated goodies at the heart of a gathering. Marinated Mozzarella Balls, Artichokes, and Olives bring together creamy, briny, and herbaceous flavors in a way that’s both effortless and delicious. Whether it’s a last-minute appetizer or a planned part of your holiday spread, this dish will make guests linger around the table.

If you love bold Mediterranean flavors with minimal prep, you’re in for a treat. I’ve crafted this recipe to be as easy as it is crowd-pleasing. Be sure to subscribe to Recipes By Sylvia so you never miss a fresh idea for your next party or weeknight indulgence.

The Story Behind This Appetizer & Why You’ll Love It

My First Time Serving This at a Holiday Party 

The first time I made these marinated mozzarella balls, artichokes, and olives, I was in a hurry—guests were arriving in under an hour, and I needed something quick, but still special. I rummaged through the pantry and fridge, found a jar of marinated artichokes, a tub of fresh mozzarella ciliegine, and a half-used jar of green olives. That’s when the magic started.

The moment I combined them with lemon zest, fresh rosemary from the garden, and a generous glug of olive oil, the aroma was irresistible. My guests hovered over the platter, and by the end of the night, the bowl was scraped clean. It became a holiday favorite, and now I make it all year round.

I’ve even brought it along to summer potlucks and winter wine nights—it never fails to impress. If you’ve ever tried the Spinach and Artichoke Wonton Cups, you’ll appreciate the same balance of tangy, creamy, and savory notes this dish delivers.

What Makes This Recipe So Special?

What I love most about this appetizer is its adaptability and beautiful presentation. With just a few pantry staples, you can create a medley that looks gourmet but takes only 10 minutes to prep. The key is the marinade—a simple yet powerful blend of olive oil, wine vinegar, garlic, lemon zest, and fresh herbs like thyme and oregano.

It’s also a no-cook recipe, which makes it ideal when the oven is already full or you’re short on time. Like the gorgeous Italian Ravioli with Spinach, Artichokes, and Sun-Dried Tomatoes, it layers rich ingredients in a way that feels rustic and intentional.

Let’s dive into the details and show you how to build this beautiful bowl of flavor.

Ingredients & Preparation Tips

Ingredient Breakdown

Here’s a quick look at what you’ll need for this stunning appetizer. Feel free to swap in or add more olives or veggies to your liking.

This is one of those recipes where ingredient quality really shines—so go for fresh herbs and high-quality mozzarella if you can.

Tools and Simple Substitutions

You don’t need anything fancy. A large mixing bowl, a microplane for the garlic and lemon zest, and a good spoon will get the job done.

Optional Tools:

• Citrus zester

• Glass jar for marinating ahead of time

• Serving platter or wide bowl

Substitutions:

• Swap pistachios with toasted pine nuts or slivered almonds.

• Use bocconcini or even feta chunks instead of mozzarella.

• Add cherry tomatoes or roasted red peppers for color.

• If you’re short on fresh herbs, double up on the Italian seasoning.

Looking for more appetizer inspiration? The Tomato and Artichoke Salad with Capers brings similar brightness and texture, making it a natural pairing.

Cooking Instructions & Flavor Tips

Step-by-Step: How to Make It

Step 1: Make the Marinade
In a large mixing bowl, whisk together ½ cup olive oil, 2–3 tablespoons wine vinegar, 1 finely grated garlic clove, 1 teaspoon dried Italian seasoning, zest of 1 small lemon, salt, and pepper to taste.
Step 2: Toss the Ingredients
Add drained artichoke hearts, mozzarella balls, and olives. Gently toss until coated.

Step 3: Marinate and Chill
Let the mixture sit for at least 30 minutes at room temp, or refrigerate for up to 2 hours. If refrigerating longer, add the cheese just before serving.
Tip: It’s best served at room temperature to bring out all the flavors.

Step 4: Garnish and Serve
Top with a final drizzle of olive oil and sprinkle with chopped pistachios right before serving.

Tips to Perfect the Flavor

• Let it sit: A little time transforms this dish from good to incredible.

• Add color: A few halved cherry tomatoes or a pinch of chili flakes give it extra visual and flavor pop.

• Use the oil wisely: Save any leftover marinade as a dipping oil or salad drizzle.

This recipe’s versatility is what makes it stand out—just like the Baked Feta with Olives and Sun-Dried Tomatoes, it shines both on a platter or paired with crusty bread.

Serving Ideas, Storage & More

Delicious Ways to Serve It

This appetizer plays beautifully with others. Serve it as part of a vibrant Mediterranean platter or alongside grilled dishes.

Pair with:

• Warm focaccia or toasted baguette slices

• A crisp white wine or dry rosé

• Fresh tomato bruschetta or garlic hummus

For a full spread, consider placing this dish next to the Greek Orzo Salad or Caprese Bruschetta Dip—both of which bring out the same zesty, herb-forward appeal.

How to Store and Reheat

Store leftovers in an airtight container in the fridge. They’ll keep well for up to three days.

• To serve again: Let come to room temperature before serving.

• Avoid soggy cheese: Add mozzarella last if prepping ahead.

For a bonus twist, spoon leftovers over a bed of arugula with crusty bread for a makeshift salad lunch.

FAQ: Marinated Mozzarella Balls, Artichokes & Olives

Can I make this the night before?
Yes! Just leave out the mozzarella and add it right before serving to maintain its texture.

 Can I use black olives instead of green?
Absolutely. Kalamata olives add a deeper briny note that pairs beautifully.

What if I don’t have fresh herbs?
No worries—use more dried Italian seasoning and maybe a pinch of red pepper flakes.

 Is this recipe gluten-free?
Yes, it’s naturally gluten-free.

 What can I serve this with for a full meal?
It pairs wonderfully with grilled chicken or pasta dishes, especially those like the Mediterranean Greek Salad with Feta and Olives.

Conclusion: A Go-To Appetizer That Delivers Every Time

This Marinated Mozzarella Balls, Artichokes, and Olives dish isn’t just a recipe—it’s a reliable friend. The kind you can count on when the oven’s full, the guests are on their way, or you just want something beautiful and satisfying to nibble on with a glass of wine.

It’s packed with flavor, comes together in a flash, and always earns compliments. If you love this, you’ll also want to try the Mediterranean Cucumber and Olive Salad or the Balsamic Caprese Chicken Thighs for your next spread.

If this recipe made your gathering more delicious, let me know! Rate it, leave a comment, and share it on Pinterest. I love hearing how these recipes bring people together.

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