This MARINATED CHEESE AND OLIVES makes a great appetizer or snack. It is so easy to throw together, but it’s perfect for serving at a party because it feels just a little fancy. Low carb and keto-friendly, too!
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I don’t know about you, but I’m a total sucker for a good cheese plate. I make them pretty regularly, but man, they can get expensive.
I tend to go all out and buy ten different types of expensive cheese, a ton of meats, a bunch of pickled veggies, and allllll the dips, mustards, and jams.
When I’m watching the budget, I go the marinated cheese and marinated olives route! It’s budget-friendly, super easy, and way quicker than throwing together a full cheese plate. Plus, it is always impressive to any guests I might have over!
How to make marinated olives and cheese:
First, you’ll want to cube some cheese. You can really use whatever you like. Today, I did a sharp cheddar and a really creamy Havarti. Havarti is life. 😉
You could also use colby jack, monterey jack, mild cheddar, Gruyere…really, whatever cheese you like is going to be great here!
You’ll also want some olives. I just did a traditional pimento stuffed green olive from a jar and some canned black olives. Super easy and budget-friendly!
I also threw in some sliced red bell peppers. You could add in cubed pepperoni or salami as well, if you wanted! Get creative and have fun.
Add the cheese olives to a bowl and then drizzle on some olive oil, vinegar, and Italian seasoning.
Stir it all up and pop this in the fridge until you’re ready to serve.
I like to let it set out at room temperature for 15-30 minutes before serving, just because I prefer the cheese to be a bit softer. You can definitely eat this straight from the fridge or even skip the refrigeration and dig in immediately after making.
More low carb snacks and appetizers:
Bacon Ranch Cheese Ball: Serve with peppers, celery, or low carb crackers!
Buffalo Chicken Meatballs: Always a hit!
Keto Deviled Eggs: There is bacon and cheddar in these eggs!
Crock Pot Chicken Wings: With the simplest 2 ingredient BBQ sauce!
Low Carb Crackers: Always a hit!
Marinated Cheese and Olives
Ingredients
- 6 ounces sharp cheddar cheese cubed
- 3 ounces Havarti cheese cubed
- 1 bell pepper sliced
- 1/4 cup black olives
- 1/4 cup pimento stuffed green olives
- 1 tablespoon olive oil
- 1 tablespoon white distilled vinegar
- 1/2 teaspoon dried Italian herbs
Instructions
- Add all of the ingredients to a mixing bowl and stir well to coat.
- Cover and refrigerate for 2 hours. Let set at room temperature for 15 minutes before serving.
Pam Fuller says
My husband and I ate the whole dish for a starter, it was so good and was meant to last 2 nights, making it again very soon
Karly Campbell says
I’m so glad you both enjoyed this one!
Lena Clements says
Loved the Cheese and Olive dish.
Brenna says
Please subscribe.
Simera says
How long would this be good in the fridge for?
Karly Campbell says
I think it’d be good for 3-4 days, though it’s never lasted that long for us. We always eat it too quickly. 😉
Etta Milhoan says
Thank you for this recipe. Being diabetic sometimes you just can’t satisfy your taste buds. This did mine. Love it and I love your recipes.
joanne milani says
Could l use a different seasoning because my husband does not like italian seasoning?
Karly Campbell says
You could use whatever you like, so long as you think it will work well with the vinegar and oil. 🙂
Melissa says
What kind of vinegar?
Karly Campbell says
I use white distilled vinegar. 🙂
Ken Sousa says
Would red wine vinegar work as well? Any idea how much sodium we’re looking at here?
Karly Campbell says
Hi Ken! Red wine vinegar should work fine. The sodium info is in the nutrition information at the bottom of the recipe card. 🙂
Terri Soulsby says
What kind of vinegar did you use? Looks yummy!
Karly Campbell says
White distilled vinegar.
Linsa, says
Hi Karly,
I am from Canada, and I live very close to the US border, so we run over very often, I find American
eggs, dairy and cheese very inexpensive you would not want to come over here to shop for these items on this side, Thank you for all your recipes..