Rosemary Sun-Dried Tomato Olives
This is a must-add to any charcuterie or cheese board. Rosemary Sun-Dried Tomato Olives are an easy, no-cook appetizer. Kalamata and green olives with chopped sun-dried tomatoes are marinated in the sun-dried tomato oil and fresh rosemary.
I’m all for taking help from the supermarket when it comes to entertaining 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.
Table of contents
Ingredients
- Kalamata olives in water
- Green olives in water
- Sun-dried tomatoes in packed in oil
- Sun-dried tomato oil
- Olive oil
- Fresh rosemary
- Freshly ground black pepper
These olives are perfect when entertaining because this can be made days before and refrigerated. They actually will taste better as this gives the 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.
Serving suggestion
Great with charcuterie or antipasto platter, these 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.
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.
Rosemary Sun-Dried Tomato Olives
Video
Ingredients
- 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 packed in oil, chopped
- ½ cup oil from the sun-dried tomatoes in oil
- ¼ cup good olive oil
- 1 ½ teaspoons fresh rosemary, finely chopped
- Freshly ground black pepper
Instructions
- 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.
Hello
what is (oil from the sun-dried tomatoes)?
A lot of sun-dried tomatoes come in jars in oil
Are these eaten on their own or should I serve them with bread?
They are delicious on their own. I also like to serve them with charcuterie, cheeses, bread, crackers. Enjoy.
Olives and sundried tomatoes are an delicious combination. It is such a perfect appetizer. Rosemary is a such a perfect addition to this recipe.
This recipe is fabulous
Thank you
I think olives are the perfect addition to any appetizer spread. And, yours look awesome!
I am always so impressed with the delicious and attractive recipes you share and this Rosemary sun-dried tomato olives is no exception!! Delicious!!!
Yum! I love love love olives and I can totally see myself eating all of these.
I love this post! So in my family, I’m known as the olive snatcher! My parents tell a story of visiting my grandmother when I was a kid – preparing for a dinner party, she laid out olives for martinis and I ate all of them prior to the guests arriving. That was the last of the olives she had in the house, so everyone had to drink their martinis without their olive garnish – I was obviously not a very popular child at the party. Anyway, I love the addition of rosemary and sun dried tomatoes – excellent flavor combinations!
The hardest part is opening the jars. Heh heh. 🙂 But seriously, I swoon over kalamata olives, green olives, and oil-packed sun-dried tomatoes. So delicious, all my favorites. The rosemary will add a lovely seasonal earthiness to this!
Just looking at these, I know my husband will go crazy about them! We always buy them pre-made, but never thought how easy it would be to just make them at home! Great holiday appetizer!
Thank you Mira, they really are so easy.