Prepare the serving platter. Choose a large, attractive platter, board, or even a clean wooden cutting board. Ensure it is large enough to accommodate all ingredients without overcrowding.

Drain and prepare the olives. If your olives are in brine, drain them thoroughly. If using marinated olives, ensure they are well-drained to prevent excess oil from making the platter slippery. Place the Kalamata olives and green olives in separate small bowls or arrange them directly on the platter.

Prepare the marinated artichoke hearts. Drain the marinated artichoke hearts from their oil or brine. If they are whole, you can leave them as is or cut them in half for easier serving.

Prepare the cherry tomatoes. Wash and thoroughly dry the cherry tomatoes. Halve them for better visual appeal and easier consumption.

Prepare the cheeses. Ensure the small mozzarella balls (bocconcini) are well-drained. Cut the firm cheese into bite-sized cubes, approximately 2.5cm (1 inch) in size.

Arrange the base ingredients. Start by placing the bowls of olives on the platter. Then, strategically place the marinated artichoke hearts and halved cherry tomatoes around the olives. Distribute the mozzarella balls and cheese cubes, ensuring a good mix of colors and textures.

Add fresh herbs for color and aroma. Tuck sprigs of fresh rosemary and thyme amongst the olives, cheeses, and tomatoes. Scatter a few fresh parsley leaves for an extra pop of green. The herbs add a beautiful fragrance and visual appeal.

Final arrangement and presentation. Step back and look at the platter. Adjust the placement of ingredients to create a visually appealing and balanced arrangement. Ensure there are no large empty spaces. The goal is a colorful, abundant, and inviting presentation.

Serve immediately with crackers or baguette slices on the side.