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Olive Skewers

Snacks Dishes for Special Occasions 45 min Easy 12 wyświetleń ~34.80 PLN - (0)
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Description

Delicate, colorful skewers with olives are a quick and impressive snack perfect for New Year's Eve 2025. They consist of olives, mini mozzarella, cherry tomatoes, fresh basil, and optionally thin slices of prosciutto or salami—all threaded onto short toothpicks. Served on a large platter, they create an appetizing, festive composition: the contrast of green and black olives with the red of the tomatoes and the white of the mozzarella catches the eye, while a light olive-lemon drizzle enhances the flavor. Perfect as finger food during parties, they pair wonderfully with sparkling wines, champagne, or light cocktails. Quick to prepare and easy to modify—vegetarian and meat variations can be made by adjusting the ingredients to suit guests' tastes.

Składniki (13)

Servings:
12
  • Green pitted olives 200 g
  • Canned black olives (pitted) 150 g
  • Mini mozzarella (bocconcini) 200 g
  • Cherry tomatoes 200 g
  • Fresh cucumber 150 g
  • Salami (slices) 150 g
  • Extra virgin olive oil 2 łyżki
  • Fresh lemon juice 15 ml
  • Fresh basil 1 pęczek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (freshly ground) 2 szczypty
  • ✨ Opcjonalne
  • Prosciutto (optional) 100 g
  • Capers (optional) 30 g
💰 Szacowany koszt dania: ~34.80 PLN (2.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the cherry tomatoes and cucumber thoroughly under cold running water. Dry the tomatoes with a paper towel — excess water will make the skewers slippery. Cut the cucumber into slices about 5-7 mm thick (if the cucumber has a lot of seeds, cut it lengthwise and scoop out some of the seeds with a spoon before slicing). If the mini mozzarella balls are in water, drain them in a sieve for 5 minutes and gently dry with a paper towel.

Ingredients: Cherry tomatoes, Fresh cucumber, Mini mozzarella (bocconcini)
Use a flat, sharp grater or kitchen knife and a cutting board. A strainer and paper towel will be useful for drying the cheese and tomatoes. A common mistake: not drying the ingredients enough — this causes the appetizers to become soggy. Time: 8-10 minutes.
2

Prepare the basil leaves: tear off individual small leaves from the bunch. If the leaves are large, cut them in half along the main vein to make them fit more easily on the toothpick. Check the olives — if they are not pitted, carefully pit them using a small knife or an olive pitter.

Ingredients: Fresh basil, Green pitted olives, Canned black olives (pitted)
Use a small knife or a parmesan knife and a cutting board. A common mistake: leaving large basil leaves that will stick out of the skewer and spray it with juice — it's better to adjust the size of the leaf. Time: 3-4 minutes.

Preparing the icing

3

In a small bowl, combine olive oil (30 g) with lemon juice (15 g). Add salt (2 g) and freshly ground pepper (2 g). Whisk with a fork for 20-30 seconds until the ingredients come together into a light emulsion. Taste — the dressing should be distinctly tangy and oily, but not overly salty.

Ingredients: Extra virgin olive oil, Fresh lemon juice, Salt, Black pepper (freshly ground)
Use a small bowl and a fork or whisk. If you want, you can add 1-2 drops of honey (optional) to balance the acidity. Time: 1-2 minutes. If the dressing is too sour, add a bit of olive oil; if bland - add a drop of lemon juice.

Assembling the skewers

4

Prepare toothpicks that are 6-8 cm long (shorter for small skewers, longer if you are using larger ingredients). On each stick, layer the ingredients in your chosen order — suggested arrangements: vegetarian option: olive (green or black) → small ball of mozzarella (or half) → half a basil leaf (folded) → cherry tomato cut in half (cut side out) → slice of cucumber bent in half; meat option: olive → mozzarella → folded slice of salami or prosciutto → cherry tomatoes → optionally, a caper on top. Skewer the ingredients so that the skewer is stable and does not rotate on the stick.

Ingredients: Green pitted olives, Canned black olives (pitted), Mini mozzarella (bocconcini), Cherry tomatoes, Fresh cucumber, Salami (slices), Fresh basil, Prosciutto (optional), Capers (optional)
Use a flat tray for making skewers, work on a board; keep the ingredients close together to maintain order. A common mistake: skewering too many large ingredients on one toothpick, causing the skewer to tip over — better to use a maximum of 3-4 elements. Time: about 20-30 seconds per skewer; for 24 skewers about 10-12 minutes.

Seasoning and finishing

5

Arrange the finished skewers on a large platter in neat rows or circles (they look nicer arranged in a spiral). Lightly drizzle them with the prepared olive-lemon dressing evenly, using a teaspoon or a small ladle — do not pour excessively, 1-2 ml of dressing per skewer is enough. Finally, you can sprinkle some freshly ground pepper and scatter a few basil leaves for decoration.

Ingredients: Extra virgin olive oil, Fresh lemon juice, Black pepper (freshly ground), Fresh basil
Use a small teaspoon or brush for precise drizzling. A common mistake: drenching the skewers too much, making them slippery and difficult to eat. Time: 2-3 minutes.

Cooling and resting

6

If you are preparing the skewers in advance, place a platter covered with plastic wrap or an airtight container in the refrigerator for 10-15 minutes — the flavors will meld slightly, but not longer than 2 hours, as the tomatoes and mozzarella may release too much moisture.

Use a refrigerator set to a temperature of 4-6°C. Do not leave the skewers in a cool place for more than 2 hours before serving to prevent the basil from turning black. Time: 10-15 minutes (optional).

Serving

7

Serve the skewers on a large platter or tray. Place bowls with extra capers, lemon slices, and crackers/breadsticks alongside. Mark the meat and vegetarian options with a small card or by using different orientations of the sticks (e.g., a stick upright for meat options). The skewers are best enjoyed at a slightly chilled temperature (around 10-12°C).

Ingredients: Capers (optional), Prosciutto (optional)
Use a large platter with a diameter of about 30-40 cm for 24 skewers. A common mistake: mixing variants without labels may cause vegetarian guests to reach for the meat ones. Preparation time for arranging the platter: 2-3 minutes.

Cleaning and storing leftovers

8

Store the remaining ingredients (mozzarella, tomatoes, olives) separately in an airtight container in the refrigerator. Baked or assembled skewers should not be stored for longer than 24 hours — after that time, the soft ingredients lose their structure.

Use airtight containers and label with the preparation date. If you plan to make the skewers in advance, prepare all the ingredients and assemble them just before serving or a maximum of 2-4 hours before the event. Time: 2 minutes.

Fun Fact

💡

Skewers are a Polish variation of small sandwiches and antipasti — they resemble Spanish 'pintxos' or Italian antipasti on a toothpick. They are popular at parties due to their simplicity and the ability to quickly adjust flavors.

Best for

Sylwester 2025 Impreza domowa Przyjęcie koktajlowe

Tips

🍽️ Serving

Arrange the skewers on a low, wide platter in several concentric circles — it's easier to grab them. Prepare 2 small plates with sauces: yogurt-garlic and pesto, if you want to offer additional flavors. Label the variants (meat/vegetarian) with small cards. Serve with a glass of prosecco or a light white wine.

🥡 Storage

Store the ingredients separately for up to 48 hours in the refrigerator. The finished skewers are best eaten within 4-6 hours (maximum 24 hours) — tomatoes and mozzarella release water and lose their structure. Do not freeze the skewers. If storing in the refrigerator, cover them loosely with plastic wrap to prevent the basil from turning gray.

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