Herb Roasted Olives with Burrata
This easy olive dip is bursting with Mediterranean flavors, making them an ideal appetizer! Chopped and whole olives are marinated in olive oil with onions, garlic, lemon, and herbs, then baked until warm and blistered. This savory mix is topped with fresh burrata cheese and served with toasted bread.
Servings: 8
Calories: 222kcal
Equipment
- oven safe baking dish ~1.5-2qt
Ingredients
- 2 cups mixed olives pitted
- 4 cloves garlic peeled and smashed
- 1 small yellow onion peeled and thinly sliced
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 medium lemon peels only
- ½ teaspoon red pepper flakes
- ⅔ cup extra virgin olive oil
- 2-3 balls burrata cheese room temperature
- Fresh dill and basil for garnish
- 1 loaf bakery bread focaccia, ciabatta, or baguette (sliced and toasted)
Instructions
- Preheat the oven to 450℉ and remove the burrata from the liquid and place onto a paper towel to dry.2-3 balls burrata cheese
- Drain the olives from any oil or brine.2 cups mixed olives
- Slice or chunk up half of the olives, leaving the other half whole for a variety of shapes and sizes.
- Add the olives, garlic, onion, rosemary, thyme, lemon peels, and red pepper flakes to an oven safe dish then pour the olive oil over top.4 cloves garlic, 1 small yellow onion, 1 sprig fresh rosemary, 3 sprigs fresh thyme, 1 medium lemon, ½ teaspoon red pepper flakes, ⅔ cup extra virgin olive oil
- Bake for 30 minutes until very fragrant, the oil is sizzling, and the garlic is golden. Stir the olives at the 15 minute mark.
- Nestle the burrata into the olives, then gently break it open to expose the center (careful not to get your fingers in the hot oil).
- Top with pieces of fresh dill and basil. Serve with a spoon and toasted slices of focaccia bread, ciabatta, or a baguette.Fresh dill and basil, 1 loaf bakery bread
Video
Notes
Store the olives tightly covered in the fridge for one week. Reheat in a 450℉ oven until sizzling.
Tips:
-Check the olives to be sure there are no pits left in any of them.
-Use enough olive oil to go at least halfway up the olives. This may need to be more than the recipe calls for depending on the baking dish used.
-I love to lightly grill the bread so it gets charred and toasty.
-The olives can also be cooked on the grill in a fire-safe dish (like a cast iron skillet).
-Check the olives to be sure there are no pits left in any of them.
-Use enough olive oil to go at least halfway up the olives. This may need to be more than the recipe calls for depending on the baking dish used.
-I love to lightly grill the bread so it gets charred and toasty.
-The olives can also be cooked on the grill in a fire-safe dish (like a cast iron skillet).
Nutrition
Calories: 222kcal | Carbohydrates: 4g | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 0.2mg | Sodium: 537mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 0.5mg
