Party Olives

Need a delicious and easy appetizer that’s a cinch to put together and looks great on the table? Keep this recipe for Party Olives handy for everyday snacking and easy entertaining.  Especially wonderful on a cheese board!  

Looking for more easy appetizers? Try these Veggie Cups with Hummus and Crispy Cauliflower Bites.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• Step-by-Step Instructions
• How to Cut a Shallot
• Assemble the Ingredients
• Expert Tips, FAQ’s and Serving Ideas 
• More Recipes to Try: 
• FESTIVE PARTY OLIVES
• Subscribe

Why You’ll Love This Recipe

Don’t we all love a recipe that’s quick & easy that tastes great and looks fabulous?  This recipe for Party Olives is just that – party or not – and it’s a nice one to have in your back pocket year-round for all kinds of occasions, or just for yourself with your lunch, for example.  They’re the perfect little bite and go well as a light starter with so many menus.

Why make this recipe?

• IT’S QUICK: With so many other things to do, we need a few quick ideas for nibbles at all times.
• IT’S EASY: Guys, this one is super easy, AND it takes just 15 minutes or so to pull it together.
• VERSATILE: Just add some cheese and crackers, maybe some Lemony Hot Artichoke Dip, some Sweet and Spicy Almonds,  and some Goat Cheese Toasts with Cranberry Compote and you’ve got a party, friends!

Ingredients You’ll Need

For a full list of recipe ingredients and steps, scroll down to the recipe card below.

This recipe for Party Olives is super easy!  Once you try it, I hope you’ll be inspired to come up with new combinations on your own.

1. Olives: Green olives are so good here, same with Kalamata olives, with the pits removed
2. Seasonings:  Pepper flakes and fresh thyme for punch, and don’t forget the bay leaf…when infused with the olive oil it has a subtle and delicious herbaceous flavor that tastes wonderous 🙂
3. Marinade:  Red wine vinegar and olive oil…so simple and perfect
4. Flavorings: Fresh orange zest and diced shallots really brighten the marinade and in my opinion, this is where the magic happens.

Step-by-Step Instructions

1. Start this easy appetizer recipe with a shallot, which is a mellow-flavored allium that’s more delicate than a white or yellow onion. Shallots also happen to be my favorite allium, and I use them constantly. Want to know more? Here’s a good explanation by Bon Appetit.
2. When selecting a shallot, go for one that’s firm and heavy for it’s size, not dry and light.  You also shouldn’t see any green sprouts growing out of it or notice any soft spots.  Like all onions, store them in a cool, dry place with good ventilation.
3. Cut it in half lengthwise, because we’ll only need two tablespoons for this recipe.

How to Cut a Shallot

One of the great things about using shallots besides their delicious mellow flavor is they are a nice little handy size, especially if you don’t need a lot of chopped onions for the recipe you’re working on.

Here’s what you do:

1. Cut the shallot lengthwise.
2. Trim the end off one end of the shallot, leaving the root end intact.  This will help you have better control with your knife.
3. Peel off the outside skin of the shallot.
4. Cut the half into thin strips, keeping the shape together as you go.
5. Cut into a small mince with your knife.
6. You can use your knife to further run through the cut pieces to make them a bit smaller and more uniform.

Assemble the Ingredients

The next steps are:

1. Combine all the ingredients in a medium-sized bowl.  The olives, minced garlic, red wine vinegar, olive oil, red pepper flakes, shallots, thyme, orange zest, oregano, bay leaf and ground pepper,
2. Stir together to combine everything, then cover and and let the olives sit at room temperature to let the flavors meld together (marinate) for several hours. Stir the mixture occasionally to help it along.
3. Spoon the olives into a serving dish and serve with toothpicks alongside

Expert Tips, FAQ’s and Serving Ideas 

• For cutting the shallots, trim just a bit off the root end if needed to make it easier to peel the skin.
• Party Olives are a favorite as an appetizer – think Sunday football, in a small bowl on a cheeseboard, or with a jar of pickles and a big platter of sandwiches like my Naan BLT with Sundried Tomato Mayo.
• I’d probably add a couple of fresh sides, like Italian Green Bean Salad, Simple Chickpea Salad or Celery Salad with Hazelnuts.  All you need to round out the menu is a bowl of thick, best quality potato chips and maybe some whole, salted cashews.
• Dessert might be in order too, and I’d suggest this moist and amazing Fresh Banana Cake or a scoop of light and simple Fresh Tangerine Sorbet. 
• These olives are versatile and people love them as is, but experiment with other herbs like rosemary (leave the bay leaf out) and fresh lemon peel instead of orange.  You can add less shallots if you aren’t an onion fan, and add more red pepper flakes if you like it really spicy 🙂
• What beverages to serve?  Beer, sparkling wine, soda with lime or a cold martini are all refreshing with this light appetizer.
• Make the olive mixture ahead of time and store in the refrigerator for a up to a week!  Just let the mixture sit at room temperature for at least 30 minutes before serving.

More Recipes to Try: 

Roasted Vegetables with Vinaigrette: An amazingly delicious vegetarian side dish…

Deviled Eggs with Candied Bacon and Fresh Dill: If you’ve never tried candied bacon, you’ve got to try this recipe…everyone raves!

Fresh Figs, Three Ways: Three easy and creative ways to serve fresh figs..

Spring Vegetable Frittatas: Wonderful on a buffet table..

Crunchy Green Bean, Pea and Walnut Salad: Over the top fresh deliciousness!

Summer Pasta: A simple and amazingly delicious reader favorite!

If you’ve tried Party Olives, or any other recipe on Studio Delicious, please rate the recipe and tell me about it in the comments below!

This recipe was updated with new content and photos in December 2020, and was originally published in October 2019