Marinated Olives And Cheese Ring

I love making appetizers that look dramatic on the table but are secretly simple, and this marinated olives and cheese ring is exactly that. I layer creamy cheeses with briny olives and roasted red peppers, then let a bold, herby marinade soak into everything. It feels festive and indulgent, yet it takes very little effort to put together.

Why You’ll Love This Recipe

I love this recipe because it delivers huge flavor with minimal prep. I get a perfect mix of creamy, sharp, and tangy in every bite, and the presentation always impresses guests. I also appreciate that I can prepare it well ahead of time, which makes hosting relaxed and enjoyable.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

8 ounces cream cheese, sliced into about 13 slices
6 ounces sharp white cheddar cheese, sliced into about 13 slices
⅓ cup pitted Kalamata olives, roughly 16 olives
⅓ cup pimento-stuffed Manzanilla olives, roughly 16 olives
¼ cup roasted red pepper strips, chopped
9 slices thick-cut Genoa salami

For the marinade
½ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon brine from the roasted red peppers
¼ cup chopped fresh flat Italian parsley
2½ teaspoons minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon coarse ground black pepper

For serving
1 baguette, warmed and sliced

Directions

I begin by whisking together all of the marinade ingredients in a measuring cup until well combined, then I set it aside.

I arrange the cheese and salami slices around the edge of a large serving plate to form a ring. I alternate white cheddar, cream cheese, white cheddar, and salami, repeating the pattern until the circle is complete.

I fill the center of the ring with the Kalamata olives, Manzanilla olives, and chopped roasted red peppers. I sprinkle any remaining red peppers over the cheese and salami.

I slowly drizzle the marinade over the entire ring, making sure the olives and cheese are well coated. I cover the plate tightly and refrigerate it to marinate.

Before serving, I bring it out of the refrigerator and serve it with warm sliced baguette.

Servings And Timing

I usually serve this recipe as an appetizer for about 8 people. Preparation takes me around 10 minutes, and I allow 4 to 8 hours for marinating. I find that about 6 hours gives the best balance of flavor.

Variations

I sometimes replace the sharp white cheddar with provolone for a more classic antipasto flavor. When I want a tangier profile, I swap the cream cheese for goat cheese.

I also like adding chopped marinated artichoke hearts or sliced pepperoncini peppers to the olive mixture for extra briny depth.

Storage/Reheating

I store any leftovers tightly covered in the refrigerator for up to 2 days. I do not reheat this dish; instead, I let it sit at room temperature for about 15 minutes before serving so the cheese softens slightly.

FAQs

Can I Make This Ahead Of Time?

I often make it up to 24 hours in advance, and the flavors improve as it sits.

How Do I Slice Cream Cheese Cleanly?

I partially freeze the cream cheese before slicing, which helps me get neat, even pieces.

Can I Make This Without Meat?

I leave out the salami entirely when I want a vegetarian version, and it’s still full of flavor.

What Bread Works Best With This?

I prefer a warm baguette, but crackers or crostini also pair nicely.

Can I Change The Olives?

I like mixing different olive varieties depending on what I have, as long as I keep both mild and briny options.

Conclusion

I keep this marinated olives and cheese ring in my rotation because it’s easy, elegant, and always a crowd-pleaser. I love how flexible it is and how far ahead I can prepare it. Whenever I need a centerpiece appetizer with minimal effort, this recipe is my go-to choice.

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