Disclosure: This post may contain affiliate links. Please read my privacy policy.
An easy delicious appetizer where green olives are heated in an olive oil and balsamic vinegar mixture in the oven. It is a flavorful recipe that is perfect as a party appetizer or for everyday snacking.
If you are looking for a quick and easy 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 easy to season as well. I like adding Maldon salt and fresh oregano to mine. This recipe is one of my go-tos for when I have last minute guests coming over, or when I know a guest loves green olives. I also love making these maple roasted pepitas and roasted carrot hummus for guests as well.
Table of Contents
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 amazing to dunk bread into.
- It is easy! 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 I 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.
- I 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: Add the olives to an oven-safe ceramic dish. Top with olive oil and balsamic vinegar and bake for 20 minutes.
Step 2: Mix the olives while warm. Sprinkle Maldon salt, pepper and fresh oregano on top
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.
Other easy appetizer recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Warm Green Olives in Balsamic Vinegar and Olive oil
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
Instructions
- Preheat oven to 300 degrees F.
- Drain the jar of olives and pour them into an oven-safe ceramic dish. My 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried a similar recipe at a restaurant in Brooklyn and had to recreate it at home. I hope you love my favorite appetizer as much as I do!