Garlic Herb Roasted Olives with Burrata elevates humble olives into a sophisticated appetizer that embodies the essence of Mediterranean cuisine. This stunning dish combines mixed olives roasted with fragrant garlic, fresh herbs, and citrus with creamy, luxurious burrata cheese for a perfect balance of briny, aromatic, and rich flavors. The magic happens when olives are warmed in the oven with olive oil and herbs, concentrating their flavors while the garlic becomes sweet and mellow, creating an aromatic oil that serves as a natural sauce. Originally inspired by Italian antipasti traditions and the growing popularity of burrata in modern cuisine, this recipe transforms simple pantry staples into restaurant-quality elegance. Each spoonful delivers the perfect contrast between the warm, herb-infused olives and the cool, creamy burrata, creating a harmony that’s both rustic and refined.
Serving: 6-8 people as an appetizer
Cooking Time: 25 minutes
Ingredients
For the Roasted Olives:
- 2 cups mixed olives (Kalamata, Castelvetrano, Cerignola, or Niçoise)
- 6 cloves garlic, sliced thin
- 1/4 cup extra-virgin olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fennel seeds (optional)
For the Burrata and Serving:
- 8 oz fresh burrata cheese (2 balls)
- 2 tablespoons high-quality extra-virgin olive oil
- Flaky sea salt and black pepper
- 1 tablespoon fresh basil, torn
- 1 tablespoon fresh oregano leaves
For Accompaniments:
- Crusty sourdough or ciabatta bread, sliced
- Grilled or toasted baguette slices
- Water crackers or crostini
- Cherry tomatoes (optional)
- Roasted red peppers (optional)
Instructions
Preheat and Prepare
Preheat oven to 400°F. If your olives are very briny, rinse them briefly under cold water and pat dry with paper towels. This step is optional but helps balance the saltiness, especially if using very salty varieties.
Combine Olive Mixture
In a medium oven-safe baking dish or cast iron skillet, combine mixed olives, sliced garlic, olive oil, rosemary sprigs, thyme sprigs, bay leaves, lemon zest, red pepper flakes, and fennel seeds if using. Toss everything together until olives are well coated with oil and herbs are distributed throughout.
Roast the Olives
Place the baking dish in preheated oven and roast for 20-25 minutes, stirring once halfway through, until garlic is golden and fragrant, and the olive oil is bubbling. The herbs should be aromatic and the garlic should be tender and lightly caramelized.
Add Citrus Finish
Remove from oven and immediately drizzle with fresh lemon juice. Let the mixture cool for 5-10 minutes while you prepare the burrata. The olives should be warm but not scorching hot when served.
Prepare the Burrata
Remove burrata from refrigerator 15-20 minutes before serving to take the chill off. Just before serving, tear or cut each burrata ball in half to reveal the creamy interior. Arrange the burrata pieces on a serving platter or individual plates.
Plate and Garnish
Spoon the warm roasted olive mixture around and over the burrata, making sure to include plenty of the fragrant herb oil. Drizzle the burrata with high-quality olive oil and season with flaky sea salt and freshly cracked black pepper.
Add Fresh Herbs
Scatter torn fresh basil and oregano leaves over the entire dish. The heat from the olives will release the herb aromatics beautifully.
Serve Immediately
Serve immediately while the olives are still warm, accompanied by crusty bread, toasted baguette slices, or crackers for spreading the creamy burrata and scooping up the flavorful olives. Provide small spoons for the olive oil that collects in the dish – it’s liquid gold.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 285
- Protein: 8g
- Carbohydrates: 6g
- Fat: 26g
- Fiber: 2g
- Sodium: 520mg
- Calcium: 15% daily value
- Vitamin E: 12% daily value
- Monounsaturated fats: 18g
- Antioxidants: High from olives and herbs
Helpful Tips
Olive Selection: Use a mix of olive varieties for complex flavor and visual appeal. Kalamata provides brininess, Castelvetrano adds buttery sweetness, and Cerignola contributes meaty texture. Avoid canned olives, which lack the flavor intensity needed for this dish.
Burrata Quality: Buy burrata from a reputable source and use within 1-2 days of purchase. Fresh burrata should feel soft and give slightly when pressed. The outer shell should be smooth and white, and when cut, the interior should be creamy and flowing.
Temperature Balance: The contrast between warm olives and cool burrata is essential to this dish. Don’t let the olives get cold before serving, but also don’t serve them so hot that they melt the cheese immediately.
Garlic Technique: Slice garlic thin rather than mincing so it doesn’t burn during roasting. The slices should become golden and sweet, not dark and bitter. If garlic starts browning too quickly, reduce oven temperature.
Oil Quality Matters: Use your best extra-virgin olive oil for both roasting and finishing. The oil becomes infused with herb and garlic flavors and serves as a sauce, so quality is important.
Make-Ahead Strategy: The olive mixture can be roasted up to 2 hours ahead and gently rewarmed before serving. However, the burrata should only be plated just before serving to prevent it from becoming too soft.
Herb Substitutions: Fresh herbs work best, but if unavailable, use half the amount of dried herbs. Mediterranean herbs like rosemary, thyme, and oregano are traditional, but sage or marjoram also work beautifully.
Serving Style: This dish works well as a shared appetizer on a large platter or plated individually for a more formal presentation. Either way, provide plenty of bread for the full experience.
Wine Pairing: Pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, or light reds like Chianti. The herbs and olives also complement rosé wines perfectly.
Storage Notes: Leftover roasted olives keep refrigerated for up to 5 days and can be enjoyed cold or gently rewarmed. However, burrata should be consumed fresh and doesn’t store well once opened.
