Marinated Italian Cheese & Olives

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Most high end grocery stores have  a great selection of marinated cheeses, olives and vegetables.  While they are a real time-saver for putting together a last minute antipasto platter…they are really cost prohibitive.  They sell by the pound at a cost of about $5.99. With a little planning, these recipes can be easily made ahead and stored in the refrigerator for about two weeks. 
Bring them to room temperature before serving, add a variety of Italian salami and maybe some marinated artichoke hearts and you have an instant appetizer!

Use your imagination – maybe feta cheese and kalamata olives with a few sprigs of fresh dill or oregano, provolone cheese with green olives, and a couple cloves of garlic with fresh rosemary.  
Not only are they great to have on hand, but they also make wonderful hostess gifts.  I went to Old Time Pottery and found resealable decorative jars for about $3.99.  ENJOY!

Marinated Italian Cheese & Olives

Recipe by Barb KircherCourse: Sides, AppetizersCuisine: Italian, MediterraneanDifficulty: Easy


Prep time




  • 4 (8-ounce) packages cubed provolone cheese

  • 1 (10-ounce) jar or 2 (7-ounce) jars kalamata olives, drained well

  • 1 (16 ounce) bottle olive oil and vinegar dressing

  • 1 tablespoon dried Italian seasoning

  • 1/2 teaspoon dried crushed red pepper

  • 6 garlic cloves, crushed

  • 6 fresh rosemary sprigs


  • Combine all ingredients except rosemary in a large bowl; stir gently. Cover and chill at least 8 hours or up to 24 hours.
  • Pour cheese and olives into an 8 cup decorative and resealable glass jar or into 8 (one-cup) decorative and resealable glass jars. Place one rosemary sprig in each jar. Pour remaining dressing evenly into jars. Seal and refrigerate up to 2 weeks.

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