The Chef

Restaurants

Meals

Drinks

Restaurants›Denj restaurant and bar›Olives Platter Recipe

Olives Platter Recipe

Name: Denj restaurant and bars Olives Platter Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cups Kalamata olives (pitted); 1 cups Niçoise or small black olives (pitted); 2 tbs Extra-virgin olive oil; 1 tbs Fresh lemon zest; 1 tbs Fresh lemon juice; 1 tsp Fresh thyme leaves; 1 tsp Fresh rosemary, finely chopped; 1 tsp Cracked black pepper; 0.25 tsp Sea salt; 1.5 cups Green Castelvetrano or manzanilla olives (pitted); 2 cloves Garlic cloves, thinly sliced; 0.5 tsp Red chili flakes; 0.25 tsp Smoked paprika; 1 tsp Sherry vinegar or red wine vinegar; 1.5 tbs Extra-virgin olive oil; 1 tbs Fresh parsley, chopped; 0.5 tsp Freshly ground black pepper; 2 cups Large green olives (pitted, whole); 2 tbs Unsalted butter; 1 cloves Garlic, finely minced; 0.5 tsp Honey; 0.5 tsp Fresh lemon zest; 1 tsp Fresh oregano, chopped (or 0.5 tsp dried); 0.5 tsp Cracked black pepper; 0.25 tsp Sea salt; 12 pieces Optional: toasted sliced baguette or crackers

Inspired by Denj restaurant and bar

Time45m

Serves4

A delightful assortment of olives : two served cold with distinct flavors and one served mild for a warm, savory kick.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cold Olives - Briny Lemon & Herb

1 cups Kalamata olives (pitted)

1 cups Niçoise or small black olives (pitted)

2 tbs Extra-virgin olive oil

1 tbs Fresh lemon zest

1 tbs Fresh lemon juice

1 tsp Fresh thyme leaves

1 tsp Fresh rosemary, finely chopped

1 tsp Cracked black pepper

1/4 tsp Sea salt

Cold Olives - Garlicky Chili

1 1/2 cups Green Castelvetrano or manzanilla olives (pitted)

2 cloves Garlic cloves, thinly sliced

1/2 tsp Red chili flakes

1/4 tsp Smoked paprika

1 tsp Sherry vinegar or red wine vinegar

1 1/2 tbs Extra-virgin olive oil

1 tbs Fresh parsley, chopped

1/2 tsp Freshly ground black pepper

Warm Olive - Mild Savory (Oven-Baked)

2 cups Large green olives (pitted, whole)

2 tbs Unsalted butter

1 cloves Garlic, finely minced

1/2 tsp Honey

1/2 tsp Fresh lemon zest

1 tsp Fresh oregano, chopped (or 0.5 tsp dried)

1/2 tsp Cracked black pepper

1/4 tsp Sea salt

12 pieces Optional: toasted sliced baguette or crackers

Method

Cold Olives - Briny Lemon & Herb

Combine and marinade

In a medium bowl, combine 1 cup pitted Kalamata olives and 1 cup pitted Niçoise or small black olives. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice and 1 tablespoon lemon zest. Sprinkle in 1 teaspoon fresh thyme and 1 teaspoon finely chopped fresh rosemary. Season with 1 teaspoon cracked black pepper and 1/4 teaspoon sea salt. Toss gently to coat every olive with the oil and aromatics.

Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours, to allow flavors to meld. Bring to cool-chilled temperature before serving (remove from fridge 5–10 minutes prior to plating to take the chill off).

Cold Olives - Garlicky Chili

Infuse oil and dress olives

Place 1.5 cups pitted green olives in a bowl. In a small dish, combine 1.5 tablespoons extra-virgin olive oil, 1 teaspoon sherry or red wine vinegar, 2 thinly sliced garlic cloves, 1/2 teaspoon red chili flakes and 1/4 teaspoon smoked paprika. Stir to combine and let sit 2 minutes so the garlic softens slightly and spices bloom.

Pour the spiced oil and garlic over the olives. Add 1 tablespoon chopped fresh parsley and 1/2 teaspoon freshly ground black pepper. Toss gently to distribute. Let rest at least 20 minutes refrigerated or at room temperature for 10 minutes before serving so flavors integrate.

Warm Olive - Mild Savory (Oven-Baked)

Preheat and prepare

Preheat your oven to 375°F (190°C). Choose a small ovenproof baking dish (about 8-inch or individual ramekins) and spread 2 tablespoons unsalted butter across the bottom.

Add 2 cups large pitted whole green olives to the dish. Scatter 1 finely minced garlic clove over the olives. Drizzle 1/2 teaspoon honey and 1/2 teaspoon fresh lemon zest across the top. Sprinkle 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried), 1/2 teaspoon cracked black pepper, and 1/4 teaspoon sea salt evenly.

Bake

Place the dish in the preheated oven and bake for 12–15 minutes, until butter is bubbling and olives are warmed through and aromatic. For a slightly caramelized finish, broil on high for 1–2 minutes—watch closely to avoid burning.

Finish and serve warm

Remove from oven and let rest 2 minutes. Transfer warm olives to a serving bowl or present the baking dish directly on a heatproof surface. Serve immediately with toasted baguette slices or crackers (about 12 pieces), using the warm buttery juices as a dip.