If you love snacking on olives as much as we do, sooner or later you'll start asking yourself how to use olives in cooking. We've shared a handful of easy olive recipes from this must-make Moroccan-inspired braised chicken and our take on Classic Olive Tapenade (delicious smothered on goat cheese) to this Phyllo Tomatoes Olive Galette and, of course, a Dirty Bloody Mary done right.
But the truth is we use olives way more than that! We combine olives and capers for a quick grilled fish topping, toss them in a quick tomato pasta, always include them during aperitivo, and use them to make this olive bruschetta.
Speaking of, let's get back to this Italian olive bruschetta recipe. It's one of those olive recipe appetizers that you'll turn to time and again because it's make ahead, easy to assemble, and can be made gluten free.
The combination of green olives, roasted pistachios, citrus, mint, and olive oil is total perfection and brings freshness and vibrance to any season.
Oh, and FYI the relish gets better as it sits so you can serve it as soon as you make it, but, if you have the time, let it sit for a few hours in the refrigerator before using it (just add the mint at the last minute so it doesn’t blacken).
We created this recipe in partnership with our friends at California Ripe Olives to give you yet another easy way to use olives in your kitchen.
Thanks to the Mediterranean climate her, it's prime olive growing territory and, as such, over 95% of the nation's olives are produced in California. That amounts to over 50,000 tons of olives each year!
Sure, some of the olives grown in California are used to make the incredible olive oil we have here in the Golden State. But a lot of them are used to make snacking olives and end up at your grocery store canned and ready for you to use. The most common olive varities gorwn are the Manzanilla and the Sevillano, which are olives that have a slightly sweet, smooth and nutty flavor that works in a ton of different dishes.
This relish can easily be riffed on depending on what you have on hand. Any sort of olives you like can be used to make it aside from the dry cured Moroccan olives as they'd make it too salty! Here are a few riffs we like:
This relish is at home when paired with creamy burrata and served on these toasts, but you could also use it as a no-fuss sauce on top chicken or fish. Another easy use? Toss the relish and the torn up burrata with some pasta (opt for rigatoni or penne) for an impromptu weeknight meal.
Want to see this recipe on video? Well, we cooked this recipe during our Cooking Club Lasagna Workshop -- head here to see it made from scratch!
Want to cook this recipe at a later date? Pin it to your Pinterest account so you can access it when you need some cooking inspiration!
plus more for makign the toasts and garnish
zested and juiced (about 3 tablespoons juice)
zested and juiced (about 1 tablespoon juice)
torn into 6 pieces
Make The Bruschdtta Toasts: Heat the oven to 350°F and arrange a rack in the middle. Place the bread slices on a rimmed baking sheet and brush each on both sides with olive oil. Bake until the toasts are golden brown about 20 minutes. Make the olive relish while the bread toasts.
Remove the toasts from the oven, rub them with the peeled garlic clove (it will almost dissolve into the toast) and add another drizzle of olive oil onto each toast. Add a pinch of flaky sea salt to each toast and set aside.
The toasts can be made up to one day ahead of time -- store in an airtight container at room temperature.
Make The Olive Relish: Place the olives on a cutting board and use the back of a knife to smash them. Place the olives in a mixing bowl and add in the 3 tablespoons of olive oil, the 3 tablespoons orange juice, the 1 tablespoon lemon juice, all the zest, the pistachios, and the mint and stir to combine (all the remaining ingredients except the burrata). Stir to combine and set aside 5 to 10 minutes before using.
You can make the olive relish (minus the mint) up to one day ahead of time and we encourage you to do so because the flavors get better as they sit. Just make sure you add the mint before serving so it doesn't oxidize and blacken.
Assemble The Toasts: Place the toasts on a serving plate, divide the torn burrata among the toasts then spoon a generous helping of the olive relish on top. Drizzle olive oil over the toasts and add a pinch of flaky sea salt to each toast and serve.
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