olives platter
Olives platter is the perfect Mediterranean starter—colorful, fresh, and super simple to assemble for your guests. Try it today!
Ingredients
Method
- Arrange all olives—green, black, and kalamata—on a large serving platter.
- Drizzle extra virgin olive oil evenly over the olives.
- Sprinkle the chopped parsley, oregano, and lemon zest over the olives for flavor and color.
- If you enjoy a bit of heat, add chili flakes to taste.
- Garnish the platter with fresh lemon slices for a vibrant look.
- Serve your olives platter immediately or let it sit for up to 30 minutes for the flavors to meld. Enjoy!
Notes
The olives platter is a true crowd-pleaser for gatherings, celebrations, or even as a light snack on a sunny afternoon. Its versatility makes it a favorite across Mediterranean tables, beautifully pairing salty, briny flavors with the freshness of herbs and citrus. This dish is incredibly easy to customize, offering room for your personal touch.
Tips for the Perfect Olives Platter
- Choose a variety of olives: Mixing green, black, and kalamata olives creates a palette of colors and flavors. Don’t hesitate to include stuffed olives—such as those filled with garlic or almonds—for extra personality.
- Marinate ahead of time: For a more nuanced, aromatic flavor, marinate the olives with the herbs, olive oil, and lemon zest for a few hours or overnight in the refrigerator.
- Swap ingredients for a twist: You can substitute fresh herbs like dill, thyme, or basil according to what’s available. Don’t have lemons? Try using a splash of orange zest for a different citrus note.
- Upgrade your garnish: Add roasted garlic cloves, capers, or thinly sliced roasted red peppers to intensify the Mediterranean vibe.
Serving Suggestions & Pairings
- Serve your olives platter alongside fresh crusty bread or warm pita to soak up the herby olive oil.
- Combine with a cheese board, cured meats, or roasted nuts for a complete appetizer spread.
- Pair with light white wines, sparkling wine, or a crisp rosé to balance the saltiness of the olives.
