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.

Kalamata olives with green olives served with charcuterie

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.

A green olive on a fork

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.

A closeup showing the sweet sun-dried tomatoes and rosemary leaves

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

Rosemary Sun-Dried Tomato Olives 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. 

Here are some of my recipes:

Herb and garlic marinated mushrooms in a sealable jar
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 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


  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.