Marinated Antipasto Jar with Olives and Cheese

This marinated antipasto jar is the kind of effortless appetizer that looks beautiful and tastes even better. Briny mixed olives, creamy cubes of mozzarella or provolone, and slices of savory salami are layered in a glass jar and soaked in extra-virgin olive oil infused with garlic, rosemary, thyme, red pepper flakes, and a bright touch of lemon zest. It takes just minutes to assemble, keeps for days in the fridge, and is perfect for antipasto platters, picnics, and easy entertaining.

Ingredients

• 1½ cups mixed olives (such as Kalamata, Castelvetrano, and green olives)
• 1 cup mozzarella or provolone cheese, cut into ½-inch cubes
• 4 ounces salami, sliced or folded into quarters
• 1 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• ½ teaspoon red pepper flakes
• ½ teaspoon black peppercorns
• Zest of 1 lemon, in wide strips

Instructions

1. Prep the ingredients: Drain the olives well. Cut the mozzarella or provolone into ½-inch cubes and slice or fold the salami. Thinly slice the garlic and cut the lemon zest into wide strips.
2. Make the marinade: In a small saucepan, gently warm the olive oil with the garlic, rosemary, thyme, red pepper flakes, black peppercorns, and lemon zest over low heat for 3–4 minutes until fragrant. Do not let it boil. Let it cool slightly.
3. Layer the jar: In a clean glass jar, layer the olives, cheese cubes, and salami, tucking the herbs and garlic between the layers as you go.
4. Marinate: Pour the warm herbed oil over everything, making sure the ingredients are fully submerged. Seal the jar and refrigerate for at least 4 hours, or overnight for the best flavor.
5. Serve: Let the jar sit at room temperature for 20–30 minutes before serving so the oil loosens. Serve straight from the jar with crusty bread, crackers, or as part of an antipasto platter. Store refrigerated for up to 1 week.