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© Meredith Corporation. All rights reserved. Used with permission.
Combine oil, rosemary, lemon zest, garlic and crushed red pepper in a medium bowl. Add mozzarella and olives; toss gently to coat. Cover and marinate in the refrigerator for 24 hours. Remove mixture from refrigerator and let stand 30 minutes before serving.
Serve mozzarella and olives on toasted bread and/or crackers; drizzle with oil marinade. Or serve mozzarella and olives with cocktail picks. (Cover and chill any remaining mozzarella and olives with the oil marinade for up to 2 days. Let stand at room temperature for 30 minutes before serving.)