Mazzio's - Pizza Topping: Black Olives Recipe

Prepare Olives

Drain the canned black olives in a fine-mesh strainer and rinse briefly under cold water. Shake off excess water and transfer to a cutting board.

Slice or Quarter Olives

For a Mazzio's-style topping, slice olives into 1/8" (3 mm) rounds for even coverage. For larger pieces, quarter each olive lengthwise. Aim for about 2 cups of sliced/quartered olives total.

Season Olives

Place the sliced olives in a medium bowl. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. If using, add 1 teaspoon crushed red pepper flakes for heat and 1/2 teaspoon lemon zest for brightness.

Toss and Marinate Briefly

Toss the olives thoroughly so they are evenly coated with oil and seasonings. Let them sit at room temperature for 10–15 minutes to allow flavors to meld. This also helps oil redistribute so olives don't draw too much moisture from the pizza crust during baking.

Portion for Pizzas

For a standard 12" pizza, use about 1/3 to 1/2 cup of the prepared olives depending on how prominent you want the topping to be. For a 14" or larger pizza, use 1/2 to 3/4 cup. Spread olives evenly over sauce and cheese just before baking.

Baking Note

Bake pizzas according to dough and cheese instructions (typically 450–500°F / 230–260°C for 8–12 minutes). Olives are already cooked/preserved and only need to be heated; placing them on top of the cheese will warm them and slightly concentrate flavor without additional cooking time.

Storage

Store any leftover seasoned olives in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using on pizzas for best texture and flavor.