Marinated Antipasto Recipe with Olives, Cheese & Salami

Briny olives, savory cheese, spicy salami & pickled pepperoncini—this marinated antipasto is your go-to appetizer for parties, potlucks, or happy hour.

A bowl of marinated antipasto with cheese cubes, olives, salami, and pickled pepperoncini served as an appetizer with bread on the side

The Best Make‑Ahead Marinated Cheese & Olive Appetizer

This marinated antipasto is packed with savory flavor. With cubes of cheese, briny olives, spicy salami, and tangy pickled pepperoncini, it only gets better the longer it sits.

Low‑effort, high‑reward entertaining at its best. Toss everything together ahead of time, let it marinate, and pull it from the fridge when guests arrive. Perfect for holiday gatherings, cocktail hour, or a quick bite on a busy weeknight.

Why You’ll Love This Cheese and Olive Appetizer

Crowd-pleasing flavors: The combo of spicy, briny, herby, and tangy hits all the right notes.
Perfect for prepping ahead: This make-ahead appetizer actually improves with time and lasts up to two weeks in the fridge.
Easily customizable: Use your favorite cheeses, olives, meats, or pickles—it’s endlessly flexible.

What’s Ahead in This Marinated Antipasto Recipe

Pro Tips: Easy ways to get the best flavor and texture in every bite.
Ingredient Substitutions: Simple swaps to suit what you have on hand.
Storage: How long this marinated antipasto lasts and the best way to store it.
Serving Suggestions: What to pair it with and how to serve it neatly.
FAQs: Quick answers to common questions, from the best olives to whether heating the marinade is necessary.

But first, I’ll walk you through this marinated antipasto recipe step-by-step, so you can get those flavors mingling and more mouthwatering by the minute.

Let’s get marinating!

A wooden board with cubed cheese, spicy salami, green olives, pickled pepperoncini, lemon wedges, herbs, vinegar, and olive oil for an easy marinated antipasto recipe

What You’ll Need for This Marinated Antipasto Recipe

Marinated Antipasto Ingredients

1 cup spicy chorizo, sliced (about 4 ounces)
1 cup Manchego, cubed (about 4 ounces)
1 cup green olives, stuffed or pitted
1 cup pickled pepperoncini peppers, cut in half
2 lemon slices
2 bay leaves
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 sprig rosemary
1 sprig thyme
½ teaspoon dried oregano
¼ teaspoon red chili flakes
1 garlic clove, crushed (optional)

Tools & Equipment for Marinating Antipasto

Small saucepan and stovetop (to warm up marinade)
Knife & cutting board
Mixing bowl for tossing ingredients
Glass jar or airtight container for marinating

Makes: 1 quart (about 8 servings)

Prep: 5 min Chill time: 2+ hours

How to Make Homemade Marinated Antipasto
Step-by-Step with Photos

Step 1: Make the herb-infused marinade for antipasto

In a small saucepan, combine olive oil, red wine vinegar, lemon slices, rosemary, thyme, bay leaves, oregano, chili flakes, and garlic (if using).
Warm over low heat for 2–3 minutes until fragrant—do not boil, just heat gently to release flavor.
Remove from heat and let cool slightly while you prep the rest of the ingredients.

Olive oil and red wine vinegar being poured into a saucepan with herbs and spices for antipasto marinade

Lemon slices, chili flakes, rosemary, thyme, oregano, bay leaves, and olive oil in a pot for homemade marinated antipasto dressing

Step 2: Combine olives, cheese, salami, and pepperoncini with antipasto marinade

Slice the chorizo and cube the cheese into bite-sized pieces.
Drain and measure the olives and pepperoncini, cutting the pepperoncini in half, then add them to a medium bowl with the chorizo and cheese.
Pour the warm marinade over the mixture and stir gently to coat everything evenly.
Let it sit at room temperature for at least 30 minutes, stirring occasionally so everything stays evenly coated and absorbs flavor.

Antipasto marinade being poured into a bowl with olives cheese chorizo and pepperoncini peppers

Antipasto olives meat cheese and pickles being stirred in a bowl with homemade olive oil and vinegar marinade

Step 3: Chill the marinated antipasto in a jar

Transfer the marinated antipasto mixture to a clean glass jar or airtight container.
Pour in all the remaining marinade from the bowl, pressing the ingredients down gently to keep them submerged.
Seal and refrigerate for at least 2 hours, or ideally overnight, to let the flavors fully develop.
Before serving, let it come to room temperature for 30 minutes so the oil loosens up and everything tastes its best.

Homemade marinated cheese and olive antipasto in a jar

My Tips for the Best Marinated Cheese & Olive Antipasto

Use good olive oil: Since it’s the base of your marinade and you’ll taste it in every bite, choose a high-quality extra virgin olive oil you’d enjoy on its own.
Cube everything evenly: Keep cheese and meat pieces bite-sized and uniform so every scoop has a balanced mix.
Let it marinate longer: Two hours is great, but overnight is even better—the longer it sits, the more the flavors mingle.
Rotate the jar: Every so often, gently turn the jar on its side or upside down to help the marinade coat everything evenly—just make sure the lid is tightly sealed to avoid leaks.

homemade marinated cheese appetizer with pickled pepperoncini spicy salami and olives served with crusty bread

Ingredient Swaps for This Marinated Antipasto

Cheese: Use any aged cheese that’s on the firmer side, like aged Gouda, sharp cheddar, or Havarti—just avoid soft cheeses like feta or fresh mozzarella that might disintegrate in the marinade. You can even mix a couple of cheeses for variety, as long as it adds up to one cup.
Meat: No spicy chorizo? Spicy or mild Genoa salami, soppressata, or pepperoni are all great substitutes. Most dry-cured meats work well, but try to steer clear of softer options like mortadella.
Olives: Marinated green, black, or stuffed olives all work well—I prefer pitted ones for easy snacking and a cleaner presentation.
Pickles: Swap pickled pepperoncini for pickled cherry peppers, mini cornichons, or even pickled onions if you want a tangier twist.
Vinegar: Red wine vinegar is classic for antipasto, but balsamic, white wine, or apple cider vinegar will work.
Aromatics: No fresh rosemary or thyme? Use ½ teaspoon each of dried, or just bump up the oregano. You can also try fresh basil, cracked black pepper, or fennel seed for extra depth.

How to Store Marinated Antipasto

Fridge: Store marinated antipasto in a clean glass jar or airtight container in the refrigerator for up to 2 weeks. The flavors deepen over time, making it even better after a day or two.

Freezer: I don’t recommend freezing this. The texture of the cheese and olives won’t hold up well after thawing, so it's best enjoyed fresh from the fridge.
Make Ahead: This appetizer is perfect for prepping in advance. Make it several days ahead and let it marinate to intensify the flavor—just pull it out 30 minutes before serving so the olive oil loosens and everything tastes its best.

Marinated olive and cheese antipasto with salami served in a glass jar with bread on the side

Serving Ideas for Marinated Antipasto

Appetizer platter: Keep it simple with crusty bread or crackers, or create a full spread with cheesy garlic bread, pickled red onions, white bean dip, and marinated veggies for a colorful and crowd-pleasing presentation.
With beverages: This marinated cheese and olive appetizer pairs perfectly with a glass of wine, a refreshing mezcalita cocktail, or a frosty pint when happy hour rolls around.
Serving tools: Set out toothpicks, small forks, plates, and plenty of napkins—this flavorful antipasto can be a bit messy.

Crostini appetizer with marinated cheese, spicy salami, green olives and pepperoncini served on a floral plate with antipasto platter in background

Marinated Antipasto FAQs

What is the difference between antipasto and antipasti?

The difference is in singular vs. plural: antipasto refers to a single appetizer plate or course, while antipasti is plural, meaning multiple appetizers or a variety of small dishes. So if you serve one platter, it’s antipasto; if you serve several small dishes, that’s antipasti.

What cheeses work best for marinated antipasto?

Hard or semi‑hard cheeses work best for marinated antipasto. Because the mixture sits in oil, vinegar, and seasoning for hours (or even days), firmer cheeses like Manchego, aged Gouda, sharp Cheddar, or Havarti hold their shape and texture best—soft cheeses tend to get soggy or fall apart.

What meats work best for marinated antipasto?

Cured or dry‑cured deli meats work best for marinated antipasto. Varieties such as chorizo (spicy or mild), Genoa salami, soppressata, or pepperoni are ideal because they maintain texture and flavor over time without becoming greasy or mushy.

What olives work best for marinated antipasto?

Olives that are firm, briny, and pitted or stuffed work best for marinated antipasto. Green, black, or Castelvetrano olives with intact skins hold up well during marination and deliver that classic olive flavor. Pitted or stuffed types also make for easier, cleaner snacking.

Do I need to heat the marinade for antipasto?

Heating the marinade is optional—not required. Warming the olive oil, vinegar, and spices can help release more flavor from the aromatics, but this can also be a completely no‑cook appetizer if you prefer. You’ll still get a delicious result, just with a fresher, more subtle herb profile.

Can I make marinated antipasto without meat or cheese?

Yes—you can absolutely make a vegetarian (or vegan‑friendly) antipasto by skipping meat and/or cheese. Focus instead on a variety of olives, pickles, hearty vegetables (like artichoke hearts or roasted peppers), or even nuts for texture and contrast. The same olive oil and vinegar marinade works just as well in a plant-based version.

What should I serve with marinated antipasto?

Marinated antipasto pairs beautifully with crusty bread, crackers, or crostini for easy scooping. For a fuller spread, serve it with dips, pickled vegetables, a light salad, or even fresh fruit and nuts. It’s also a great match for wine, cocktails, or beer.

Marinated cheese and olive antipasto with spicy chorizo, olives, cheese, and pickled peppers served in a white bowl with sliced baguette on the side

That’s it—your marinated antipasto is ready to serve!

The inspiration for this recipe came from a Spanish tapas bar in Toronto. After falling in love with a similar marinated cheese and olive dish, I set out to recreate it at home. Now, I always keep a jar in the fridge for cocktail hour or quick snacks.

It also makes a great potluck appetizer. I recently brought a batch to a friend’s Thanksgiving get-together, and it was a huge hit. Serving it was as simple as pouring it out of the jar—and it stayed delicious all evening.

Once you’ve made it, you’ll see why it’s become one of my go-tos—it’s effortless, impressive, and always disappears fast!

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Marinated antipasto appetizer with cheese, olives, pepperoncini peppers, and chorizo sausage in a white bowl with bread on the side

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