Move over cheese boards! A marinated olives and cheese ring is a show stopping party appetizer that’s 100% gorgeously crave worthy, but ridiculously easy to make! Made with cream cheese and white cheddar slices, 2 types of olives, roasted red peppers and a simple marinade, it’s perfect for the holidays or any time family and friends gather!
I love it when a recipe looks and tastes like a really big deal, but it’s secretly easy to make. That is everything! And that is exactly what Marinated Olives and Cheese ring is all about.
It has color, texture (the soft cream cheese!) and the aromatics make it smell amazing… But a few slices of cheese and olives from a jar is really all it takes. That and a super simple marinade that does all the work!
Now this antipasto recipe might remind you of my muffuletta recipes- Muffuletta Skewers, Layered Muffuletta Salad and the Classic Muffuletta Sandwich. It has all of the same elements, and the marinade + olives tastes just like olive salad. So if you love a muffuletta, you’re not going to be able to get enough of this!
What To Serve With A Marinated Olives & Cheese Ring
This is such an outrageously delicious party appetizer, you don’t really need to serve much else to make your guests happy. But if the whole point of the gathering is to munch on dips and snacks, considering serving these party-approved recipes for a complete spread!
- Puffed Pastry Asparagus Twists
- Toasted Rosemary Pecans
- Green Chile Sausage Balls
- Southern Cheese Straws
- Basil Lemon Squares
- Champagne Julep Punch or Sparkling Rosemary Apple Cider
Recipe Ingredients & Overview
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- cream cheese
- sharp white cheddar
- pimento stuffed Manzanilla olives
- pitted Kalamata olives
- roasted red pepper strips
- thinly sliced ham
- thick sliced salami
- olive oil
- balsamic vinegar
- fresh flat Italian parsley
- minced garlic
- dried oregano
- dried basil
- coarse ground black pepper
- baguette (for serving)
Recipe Variations: For more muffuletta flair, use Provolone cheese instead of sharp white cheddar.
You could also switch the cream cheese for a goat cheese.
Add chopped marinated artichoke hearts to the olives and red pepper mixture for more briny, yummy goodness or sliced pepperoncini peppers for a punch of flavor!
How to Make Marinated Olives & Cheese
Make The Marinade. Whisk together all of the marinade ingredients in a measuring cup and set aside.
Assemble the Ring. Arrange cheese slices and meats in a ring around the edge of dinner plate using this pattern: white cheddar, cream cheese, white cheddar, salami ham. Then: cream cheese, white cheddar, cream cheese, salami, ham until the circle is complete.
Add the Olives. Fill in the center of the ring by adding a few black olives, a few green olives, a few red pepper pieces until all of the olives have been used. Sprinkle the rest of the red pepper pieces over the top of the olives and cheese ring.
Marinate. Drizzle marinade over the olives and the cheese. Cover with plastic wrap and refrigerate for 4-8 hours before serving.
Serve with a warm baguette and enjoy!
Recipe Tips
To neatly and cleanly slice cream cheese, I partially freeze it. Otherwise, it’s just too sticky and soft. The slices thaw quickly while the cheese and olives marinate.
Using fresh parsley adds loads of color and a nice aromatic element to the recipe.
I cut my ham slices in half, folded the bottom up and folded the ham in an “S” shape for an eye catching presentation.
Storing An Olives and Cheese Ring
The leftovers of this olive and cheese ring will last up to 2 days in the refrigerator if covered tightly or stored in an air tight container.
Making Marinated Olive and Cheese Ahead of Time
This is a make ahead recipe as it needs 4-8 hours to properly marinate; however, you can make it up to 24 hours before you plan to serve it!
More Party Appetizer Recipes To Love
Ingredients
Olive and Cheese Ring
- 8 ounces cream cheese (sliced into 13 slices)
- 6 ounces sharp white cheddar (sliced into 13 slices)
- â…“ cup pitted Kalamata olives (about 16 olives)
- â…“ cup pimento stuffed Manzanilla olives (about 16 olives)
- ¼ cup (generous) roasted red pepper strips chopped
- 9 pieces thick sliced (or cracker cute) Genoa salami
- 9 pieces thin sliced ham
Marinade
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon brine from the roasted red peppers
- ¼ cup chopped fresh flat Italian parsley
- 2 ½ teaspoons minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon coarse ground black pepper
- warmed and sliced baguette for serving
Instructions
- Whisk together all of the marinade ingredients in a measuring cup and set aside.
- Arrange cheese slices and meats in a ring around the edge of dinner plate using this pattern:white cheddar, cream cheese, white cheddar, salami hamThen:cream cheese, white cheddar, cream cheese salami, ham
- Fill in the center of the ring by adding a few black olives, a few green olives, a few red pepper pieces until all of the olives have been used. Sprinkle the rest of the red pepper pieces over the top of the olives and cheese ring.
- Drizzle marinade over the olives and the cheese. Cover with plastic wrap and refrigerate for 4-8 hours before serving.
- Serve with a warm baguette.
Notes
Nutrition
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