If you’re looking for an easy appetizer to feed a crowd, these Marinated Cheese & Olive Skewers are perfect! With fresh mozzarella, pimento-stuffed green olives, and mild red peppers flavored by a kicky marinade, this cheese and olives appetizer is colorful, looks fancy, and tastes amazing.
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Marinated Cheese & Olive Skewers
- Ingredients
- Adaptations/Variations
- How to Make Cheese & Olive Skewers
- Tips for Success
- More Appetizer Recipes
The Story Behind the Recipe
A few weeks ago, I signed up to bring a couple of homemade vegetarian snacks to a teacher appreciation event. The theme of the day was “mocktails and appetizers,” which I thought was so stinking cute!
I wanted to bring some easy, hand-held appetizers that were satisfying and filling without being super heavy. I made triangle-shaped cucumber cream cheese sandwiches (I want to share that recipe soon too!) for one side of the platter, and for the other, I decided to come up with some sort of olive-and-cheese-on-a-stick situation.
I found this recipe on the Goya website, decided to make my own spin on it, and loved these cheese and olive skewers so much that I couldn’t wait to share them with you all!
Why You’ll Love Marinated Cheese & Olive Skewers
This olive and cheese appetizer is impressive-looking, yet SO EASY! I love it for just about any occasion, but I’ve got my eye on Christmas especially this year because of the red and green situation.
They’re super portable, really easy to assemble and transport from one location to the next. They go VERY well with wine (I’m absolutely making these cheese & olive skewers the next time I whip up a batch of red sangria!)
Basically, they’re good-looking, taste amazing, easy to make, and super portable. The king of appetizers, these skewers are! 👑
Ingredients
- Green olives – You can really go with any green olive you like here, but I prefer small Manzanilla olives stuffed with pimentos. I like the smaller olives because they look good and don’t overpower the other ingredients
- Peppers – Sweet, mild, slightly spicy piquanté peppers, found in the pickle section of my grocery store, are my go-to for these cheese and olive skewers. Pimentos, roasted red peppers, or other pickled red peppers will work.
- Fresh mozzarella – You’ll want a log of your favorite fresh mozzarella, which, when cut into 3/4-inch cubes, should make right around 3 dozen skewers.
- Olive oil – I like a nice extra-virgin olive oil for these skewers, but it doesn’t have to be extra-virgin nor very expensive.
- Orange – Just your standard navel orange here. You’ll zest and juice it.
- Rosemary – Just a sprig to really infuse the oil with its flavor without being overpowering.
- Garlic – Fresh garlic, sliced, helps infuse the marinade with garlic flavor.
- Crushed red pepper flakes – I like just a little pinch, but if you’re into heat, pour it in!
- Parsley – I like to add this to the marinade after it’s been heated up so that it retains its vibrant green color.
Adaptations/Variations
- Use a different type of cheese: Salty cubes of feta are wonderful for a bold alternative, or use another mild cheese like queso blanco or harvarti, gouda, or even a mild cheddar will work.
- Swap out the sweet piquante peppers: Try slices of pimentos or roasted red peppers, cherry peppers, or if you prefer a hotter pepper, you can opt for something like Mama Lil’s.
- Make it vegan and dairy-free by swapping in a firm vegan cheese or even extra-firm, pressed tofu, which will take on the flavors of the marinade.
- Add in some lemon zest for more zippy citrus flavor.
How to Make Cheese & Olive Skewers
First, you make your marinade. Add the olive oil and other marinade ingredients (except the parsley) to a small saucepan and bring JUST to a simmer. Heat, without boiling, for about two minutes, then remove it from the heat. Throw in the parsley and then let it cool.
Then, cut your fresh mozzarella into cubes, about 3/4-inch or so. Add those to a container along with the olives and peppers. When the marinade is cool, pour it over the peppers, cheese, and olives and toss gently.
Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
When you’re ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.
Tips for Success
- Make sure you cool the olive oil mixture completely before adding it to your ingredients. If it doesn’t cool, the warm oil could melt your cheese!
- Make-ahead tips: Begin marinating the ingredients up to 48 hours before assembling your skewers. You can assemble them and refrigerate for up to 48 hours in advance, too.
I hope you love this cheese and olive appetizer as much as we do! These marinated cheese and olive skewers are super easy, simple yet really kinda fancy, and best of all, they taste amazing.
More Appetizer Recipes
- 4-Ingredient Guacamole
- Pizza Pinwheels
- Dill Pickle Deviled Eggs
- Watermelon & Marinated Tofu Skewers
- Buffalo Cheese Ball
- Moroccan Spiced Almonds
Marinated Cheese & Olive Skewers
Ingredients
- 3/4 cup olive oil
- 1 orange (zested & juiced)
- 2 cloves garlic (thinly sliced)
- 1 5-inch sprig fresh rosemary
- Pinch red pepper flakes
- 2 tablespoons minced fresh parsley
- 10 ounces small manzanilla green olives stuffed with pimentos (1 [10-ounce] jar should have at least 72 olives, enough for 2 per skewer)
- 14 ounces juanita piquante peppers (or pimentos, or roasted red peppers)
- 16 ounces fresh mozzarella (cut into 36 [3/4-inch] cubes)
Equipment
- 72 bamboo skewers affiliate link
Instructions
- First, make the marinade. To a small saucepan over medium-low heat, add the olive oil, the zest and juice from the orange, garlic, rosemary sprig, and crushed red pepper flakes. Bring to just below a simmer and warm for a couple of minutes until the garlic is fragrant. Remove it from the heat, stir in the parsley, and let it cool completely.
- Cut your mozzarella into around 36 cubes, about 3/4-inch or so. Add those to a container or dish along with the olives and peppers.
- When the marinade is room temp, pour it over the peppers, cheese, and olives and toss gently.
- Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
- When you're ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
- Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
