2 ratings

Lemon and Herb Olives

These are great make ahead appetizers; delicious at room temperature or slightly warm

These are great make ahead appetizers; delicious at room temperature or slightly warm.  While you could make it with just Black Ripe Olives, Califronia Ripe Olives like mixing the black olives with Green Ripe Olives for a yummy buttery taste and great aesthetic.

Recipe courtesy of California Ripe Olives.


  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon minced shallots
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon balsamic vinegar
  • 2 (6-ounce) cans California Green Ripe Olives, or other olive brand, drained
  • 1 Teaspoon minced fresh rosemary
  • 1 Teaspoon minced fresh thyme
  • pinch crushed red pepper flakes
  • freshly grated lemon zest


Heat olive oil in a large skillet over medium heat. 

Add shallots and garlic and cook for 5 minutes, stirring frequently. 

Stir in lemon juice and vinegar and cook for a minute or two more. 

Add olives, herbs and red pepper flakes; cook and stir for 5 minutes or until heated through. 

Sprinkle with lemon zest. 

Serve warm or refrigerate until chilled and serve cold.