This simple marinated artichoke and olive appetizer is packed with bright, Spanish-inspired flavors. It’s perfect for a holiday cheese board, a tapas spread, or as a quick snack any time.
This post was sponsored by ShopRite Supermarkets. All thoughts and opinions are my own.
While visiting Washington, DC earlier this summer, Shawn and I passed one of my favorite Spanish restaurants and I found myself craving tapas. Back home in Albany, tapas are harder to come by, so I decided to recreate a little Spanish-style spread at home.
For our tapas night we served air-fried patatas bravas, devils on horseback, sliced chorizo, and my favorite bite of the evening: this marinated artichoke, olive, and Manchego salad.
I picked up ingredients at ShopRite Supermarket because they carry a wide selection of international products at reasonable prices. I specifically looked for Manchego and took the chance to try items from the ShopRite Trading Company line.
ShopRite Trading Company features artisanal products inspired by global cuisines. Their range includes olive oils, cooking sauces, and marinated artichoke hearts sourced from countries like Italy, Spain, Greece, Ecuador, and Peru. Look for the black ShopRite Trading Company logo on the bottom right corner of the label when you shop.
For this recipe I used ShopRite Trading Company Marinated Mixed Olives (imported from Greece), marinated artichoke hearts (imported from Peru), and an imported extra virgin olive oil from Italy. I also grabbed rosemary flatbreads to serve alongside the salad.
The salad comes together quickly. Start by warming olive oil with garlic and lemon zest so the oil becomes infused with fragrant flavor. Add a pinch of red pepper flakes for heat and a splash of sherry vinegar for brightness. Pour the warm marinade over drained artichokes and olives, then fold in shaved Manchego and chopped fresh parsley.
This appetizer is delicious served immediately while the oil is still slightly warm, or at room temperature. If you prepare it ahead, keep in mind the oil will solidify in the refrigerator—bring it back to room temperature about an hour before serving so the oil loosens and the flavors shine.
Marinated Artichoke and Olive Appetizer
Print
Pin
Save
Ingredients
- 2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
- 2 garlic cloves thinly sliced
- 1 lemon zested
- 1 teaspoon red pepper flakes
- 1 Tablespoon sherry vinegar
- 1 small jar ShopRite Trading Company Marinated Artichoke Quarters drained
- 1 jar ShopRite Trading Company Marinated Mixed Olives drained
- 2 ounces Manchego cheese shredded
- ¼ cup fresh parsley chopped
- ShopRite Trading Company Flatbreads for serving (optional)
Instructions
-
Add the olive oil to a small pot set over medium heat. When the oil shimmers, add the garlic and lemon zest. Cook 2–3 minutes, or until the garlic begins to turn golden. Remove the pot from the heat and stir in the red pepper flakes and sherry vinegar.
-
In a medium bowl, combine the drained artichoke quarters and olives. Pour the warm oil mixture over the salad and toss gently to coat. Fold in the shredded Manchego and chopped parsley.
Notes
Tried this recipe?
Share your experience and tag @HealthyDelish or use #HealthyDelish when you post photos.
More healthy snack recipes you’ll love:
-
Baba Ganoush (Eggplant Dip)
-
Healthy Pumpkin Pie Smoothie
-
Dilly Beans Recipe
