Fresh mozzarella and briny olives soak up a bright, gin-spiked marinade of olive oil, lemon, garlic, and fresh herbs for a playful twist on a classic dirty martini. This make-ahead appetizer only gets better the longer it sits, and is best served with plenty of toasted crusty bread for dipping.
In a large bowl, whisk together olive oil, olive brine, gin, garlic paste, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Gently fold in mozzarella, olives, basil, and oregano until everything is evenly coated. Cover and refrigerate for at least 1 hour, or up to 12 hours, gently tossing once or twice so the flavors distribute evenly. Let the mozzarella and olives sit at room temperature for about 10 minutes before serving, then finish with a little extra lemon zest, red pepper flakes, and pepper. Serve with toasted crusty bread for dipping into the olive oil and briny marinade. The mozzarella and olives can be marinated up to 3 days ahead; keep refrigerated and bring to room temperature before serving. Serves 8.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Dirty Martini Marinated Mozzarella
Prep: 10 min Servings: 8
Fresh mozzarella and briny olives soak up a bright, gin-spiked marinade of olive oil, lemon, garlic, and fresh herbs for a playful twist on a classic dirty martini. This make-ahead appetizer only gets better the longer it sits, and is best served with plenty of toasted crusty bread for dipping.
Ingredients
16 oz Mini Mozzarella Balls, drained & patted
1 cup Cento Imported Pitted Castelvetrano Olives, pitted & drained
1/3 cup Cento Imported Extra Virgin Olive Oil
1/4 cup Cento Imported Pitted Castelvetrano Olives, brine
1 tbsp Dry Gin
1 tsp Cento Garlic Paste in a Tube
1 tbsp Lemon, zest
2 tbsp Lemon Juice
1/4 cup Fresh Basil Leaves, roughly chopped
1 tbsp Fresh Oregano, roughly chopped
1/4 tsp Cento Crushed Red Pepper
1/4 tsp Cento Fine Sicilian Sea Salt
Cento Ground Black Pepper, to taste
Crusty Italian Bread, toasted
Directions
In a large bowl, whisk together olive oil, olive brine, gin, garlic paste, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Gently fold in mozzarella, olives, basil, and oregano until everything is evenly coated. Cover and refrigerate for at least 1 hour, or up to 12 hours, gently tossing once or twice so the flavors distribute evenly. Let the mozzarella and olives sit at room temperature for about 10 minutes before serving, then finish with a little extra lemon zest, red pepper flakes, and pepper. Serve with toasted crusty bread for dipping into the olive oil and briny marinade. The mozzarella and olives can be marinated up to 3 days ahead; keep refrigerated and bring to room temperature before serving. Serves 8.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
