Antipasto Skewers with Italian Herb Marinated Olives
Loaded with salami, chunks of mozzarella, cherry tomatoes, artichoke hearts, and homemade Italian Herb Marinated Olives, these Antipasto Skewers are the perfect easy and quick crowd pleasing appetizer for any Christmas or holiday party, brunch, bridal shower, or other occasion.
Servings: 25 skewers
Ingredients
Italian Herb Marinated Olives
- 1 12 oz jar large green olives
- 1 12 oz jar kalamata olives
- ½ cup good quality olive oil
- zest of 1 lemon
- 1 clove garlic (lightly crushed)
- 1 tsp dried Italian seasoning
- 1 tsp dried oregano
- ¼ tsp crushed red pepper
- 1/8 tsp each salt and pepper
To Assemble the Skewers
- 25 6 inch toothpicks or skewers
- 10 oz sliced salami (or other Italian meats)
- 1 pt cherry tomatoes
- 1 jar marinated artichoke hearts (drained)
- 8 oz mozzarella cheese (cut into cubes)
- marinated olives (recipe below)
Instructions
Italian Herb Marinated Olives
- Drain olives of juice and discard liquid.
- Add the olives, olive oil, lemon zest, garlic, and spices to a medium sized bowl, jar, or glass dish. Stir to combine evenly.
- Refrigerate 12 - 24 hours.
To Assemble the Skewers
- Thread ingredients on skewers, varying the order and placement. Serve extra olives in a bowl alongside skewers.
- Skewers can be made in advance and refrigerate until ready to serve.
Notes
The marinated olives should last up to a week refrigerated in a sealed jar or container. Some olive oils become cloudy or thick when refrigerated. If this happens, it doesn’t mean it is bad. Just leave the olives out at room temperature for 15 – 20 minutes, and it should return to normal.
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