Rosemary Sun-Dried Tomato Olives are an easy, no-cook appetizer. Kalamata and green olives with chopped sun-dried tomatoes marinated in the sun-dried tomato oil and rosemary.

Green and black olives marinated in sun-dried tomatoes and olive in a jar with crackers and pickles

I’m all for taking help from the supermarket and  these marinated olives are a delicious way to spruce up store-bought items that is so easy, the hardest part is opening the jar or can.

These olives are perfect when entertaining because this can be made days before and refrigerated. They actually will taste better as this gives the rosemary and sun-dried tomato flavors a chance to permeate.

I used a combination of black and green olives. Not only do they taste different, but they look pretty when mixed.

Using a small fork to lift a green olive out of the jar

Great with charcuterie or antipasto platter, these Rosemary Sun-Dried Tomato Olives can served in different size bowls. This way you can spread them around the appetizer table and the combination of the black and green colors make for a pretty presentation.

A closeup showing the colorful olives and sun-dried tomatoes

More Nibbles/Charcuterie Recipes

A good variety of items, but not too many is what makes up a good antipasto/charcuterie platter. A hard and soft cheese, deli meat (like salami and prosciutto) some kind of spread, bread or crackers, a vegetable of some kind, something pickled and olives. 

Here are some of my recipes:

Yield: 16 ounces/1 pint

Rosemary Sun-Dried Tomato Olives

A jar full of olives, sun-dried tomato and rosemary

Green and black olives marinated with sun-dried tomatoes and rosemary.

Prep Time 5 minutes
Total Time 5 minutes


  • 1 cup (170 grams) pitted kalamata olives in water, drained
  • 1 cup (170 grams) pitted green olives in water, drained
  • 4 tablespoons sun-dried tomatoes in oil, chopped
  • ½ cup oil from the sun-dried tomatoes * see note
  • ¼ cup good olive oil
  • 1 ½ teaspoons fresh rosemary, finely chopped
  • Freshly ground black pepper


  1. To a mixing bowl all the olives, sun-dried tomatoes and oil, rosemary and pepper.
    Transfer to a 16 ounce (453 gram) jar with a lid and refrigerate until ready to use.

Nutrition Information



Serving Size

2 ounces

Amount Per Serving Calories 194Total Fat 21gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 20mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.