Warm Green Olives in Balsamic Vinegar & Olive oil
An simple satisfying appetizer where green olives are heated in an olive oil and balsamic vinegar mixture in the oven. It is a flavorful recipe that is just right as a party appetizer or for everyday snacking.
If you are looking for a fast and simple appetizer with an elevated feel, these warm green olives in balsamic vinegar and oil are it! They come together in minutes and only require 3 main ingredients.
They are simple to season as well. We like adding Maldon salt and fresh oregano to ours. This recipe is one of our go-tos for when we have last minute guests coming over, or when we know a guest loves green olives. We also love making these maple roasted pepitas and roasted carrot hummus for guests as well.
What makes this recipe great
- You only need a few simple ingredients. It is a simple olive appetizer that is great for entertaining!
- Warming the olives brings out the green olive flavor in the dish.
- The balsamic vinegar adds a nice sweetness, which also tastes great to dunk bread into.
- It is simple! Put the olives, olive oil and vinegar into a bowl and bake!
Recipe ingredients
- Green olives– make sure to use a good quality green olive with the pits still in them.
- Olive oil– a good quality extra virgin olive oil that is very green in color works best here.
- Balsamic vinegar– any balsamic vinegar will do, but we like to get a good quality organic one for this recipe.
- Optional garnish- Salt, pepper, and fresh oregano.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- After warming the olives in the oven, add Maldon salt and pepper, and fresh herbs on top of the bowl for some added decor and flavor.
- We like adding fresh oregano, but you could also use fresh rosemary, thyme or sage.
- You can serve this recipe without any salt, pepper or herbs on top, its great on its own.
Step by step ingredients
Step 1
Step 1: Add the olives to an oven-safe ceramic dish. Top with olive oil and balsamic vinegar and bake for 20 minutes.
Step 2
Step 2: Mix the olives while warm. Sprinkle Maldon salt, pepper and fresh oregano on top
Step 3
Step 3: Add toothpicks to the dish, along with some toasted baguette to dunk into the olive oil and balsamic vinegar mixture.
Expert tips
- Make sure your olives have pits in them.
- Make sure your jar is roughly 19.5 ounces ( 12.5 ounces drained).
- A good ceramic dish size is roughly 7.5 inch wide and 2 inches deep. You’ll want most of your olives to be in the olive oil and balsamic vinegar, but they don’t need to be fully covered in it.
- Don’t overheat! Make sure to heat them on a lower heat (300 F), and that they are warmed through, and not boiling.
How to serve and store
- How to serve: serve warm with sliced and toasted bread. Baguette or Ciabatta bread works great here. Serve with toothpicks.
- How to store: store in an airtight container in the fridge for up to 4 days.
Prep 5 minutesCook 20 minutesTotal 25 minutesMakes 6
Ingredients
- 1 19.4 ounce jar whole green olives, with the pitts still in them (19.4 ounce jar, 12.34 ounces drained)
- 3 Tablespoons balsamic vinegar
- 1/2 cup olive oil
- a sprinkle Maldon salt
- a sprinkle ground black pepper
- optional fresh oregano
Method
- Preheat oven to 300 degrees F.
- Drain the jar of olives and pour them into an oven-safe ceramic dish. Our dish is 7.5 inch wide and 2 inches deep. You'll want most of your olives to be in the olive oil and balsamic vinegar, but they don't need to be fully covered in it.
- Top the olives in the dish with 1/2 cup olive oil and 3 Tablespoons of balsamic vinegar. Mix.
- Bake for 20 minutes. Mix the olives again.
- Top the olives with a sprinkle of Maldon salt, black pepper, and fresh oregano.
- Serve with sliced toasted baguette or bread of choice.
Notes
- Make sure your olives have pits in them.
- Make sure your jar is roughly 19.5 ounces ( 12.5 ounces drained).
- How to serve: serve warm with sliced and toasted bread. Baguette or Ciabatta bread works great here. Serve with toothpicks.
- How to store: store in an airtight container in the fridge for up to 4 days.
