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.
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.
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.
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:
- Mushroom Pâté
- Tomato & Crispy Prosciutto Bruschetta
- Herb & Garlic Marinated Mushrooms (picture below)