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Garlic Herb Roasted Olives with Burrata.

This Garlic Herb Roasted Olives with Burrata is a bold, easy Mediterranean appetizer bursting with savory, sweet, and spicy flavors.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Easy, Quick, Roasted, Snack, Vegetarian
Servings: 4 servings

Ingredients

  • 2 cups mixed olives pitted
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic smashed
  • 1 shallot quartered
  • 1 lemon quartered
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • chili flakes a pinch
  • 3-4 balls burrata cheese at room temperature
  • 2-3 tablespoons honey
  • black pepper freshly ground, to taste
  • fresh basil and/or dill for serving

Instructions

  • Preheat your oven to 375°F (190°C). In your baking dish or cast iron skillet, combine the mixed olives and extra virgin olive oil. Toss them gently to coat all the olives evenly with the oil.
  • Add the smashed garlic cloves, quartered shallot, and quartered lemon into the dish. Nestle the fresh thyme and oregano sprigs among the olives. Sprinkle a pinch of chili flakes over the top, adjusting to your preferred spice level.
  • Place the dish in the preheated oven and roast for 20-25 minutes, stirring halfway through. The olives should be warmed through, and the garlic, shallot, and lemon softened, releasing their fragrant oils.
  • Remove the roasted olives from the oven. Transfer them to a serving platter, leaving some of the aromatic garlic and lemon wedges for garnish. Tear the burrata cheese into large pieces or keep the balls whole, arranging them alongside the olives.
  • Drizzle the honey over the burrata and olives, allowing it to pool slightly around the dish. Finish with a generous crack of black pepper and scatter fresh basil and/or dill leaves on top for a vibrant, fresh finish.

Equipment

  • Baking dish or cast iron skillet
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Spoon
  • Serving platter or board

Notes

  • Rinse olives in warm water before roasting to reduce bitterness or excess saltiness.
  • Let burrata sit at room temperature for at least 30 minutes before serving for creamier texture.
  • Store leftover olives and burrata separately in the refrigerator for up to 3 days to maintain freshness.
  • Substitute fresh herbs with dried herbs using one-third the amount if needed.
  • Use fresh mozzarella or ricotta salata if burrata is unavailable.