Marinated Olives with Mozzarella and Prosciutto

I love the salty bite of an olive! This recipe for Marinated Olives with Mozzarella and Prosciutto feels fancy because of the ingredients and looks impressive, but it’s actually very easy to make!

This combination of ingredients is lovely paired with a nice cold glass of La Gioiosa Prosecco. Light, bubbly, and food-friendly.

Order yours at wine.com and read more about La Gioiosa and their love for wine making here!

Tips for Marinated Olives with Mozzarella and Prosciutto

Don’t overheat the olive oil, it can ruin the taste. A gentle simmer is fine.
Makes sure to give the olives time to marry with the ingredients. I even like to make this ahead of time and then reheat when ready to serve.
Fresh herbs are the best for this. They add a brightness the you can’t get from the dried.
I like using a mix of olives for this. Each color and size offer a different element of flavor and texture.

Print Recipe Here

Ingredients:

1/2 cup extra virgin olive oil

2 garlic clothes, smashed

1 teaspoon of chopped fresh oregano

1 teaspoon of chopped fresh rosemary

1 teaspoon of fresh thyme, roughly chopped

2 heaping cups pitted olives, I like using a combinations of colors and sizes

1/2 teaspoon red pepper flakes

1 orange and 1 lemon

1/2 cup chopped fresh parsley

4-6 ounces mozzarella, preferably the small balls called perlini

Approximately 3 oz prosciutto, optional

Fresh rosemary springs for topping

Salt and pepper to taste

How to make Marinated Olives with Mozzarella and Prosciutto

Pour the olive oil into a medium size pot over medium heat.

Stir in the smashed garlic and let it cook in the olive oil for a minute or two being careful to not let it brown.

Stir in the fresh herbs, the olives, and red pepper flakes.

Use a vegetable peeler to peel large pieces of the orange and lemon zest and add them to the pot.

Stir everything together and turn the heat to low and allow the mixture to simmer for about 10 minutes. Add salt and pepper to taste.

Remove the large pieces of garlic before serving.

Serve this in a large bowl topped with the mozzarella and prosciutto, or make these into individual portions by scooping out the olives into small bowls and topping it with mozzarella and prosciutto.

Add fresh springs of rosemary as desired.