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These Garlic Herb Roasted Olives with Burrata cheese are the easiest appetizer you can make. Herby-salty roasted olives served with warm, creamy burrata cheese and sweet honey. This is the simplest of appetizers, yet so amazingly GOOD. Serve this dish at all of your upcoming spring and summer gatherings. It’s perfect with toasted ciabatta bread for serving.

olives roasted in skillet with burrata

It feels so weird to say this, but the new HBH Every Day cookbook is finally out! If you’ve preordered the book, it should be arriving today (or maybe it already has?). It’s also available for purchase where all books are sold!! 

You guys know that creating this book has been a 2 year plus project. So the fact that this book is finally out seems crazy! I wasn’t sure we’d ever see this day! So excited for you all to get your copies, start cooking, and love every recipe! My nerves are soo high, but so is my excitement! 

I wanted to celebrate with one of the simplest appetizers you can make…and currently my favorite. You don’t even need to think to make this recipe! 

olives before roasting

The details 

A while back I shared a recipe for whipped feta with olives, but this is even simpler. And depending on your taste, possibly even more delicious. 

The olives are key. I used a mix of buttery green Italian olives and salty Greek kalamata olives. My two personal favorite varieties. Today we’re roasting them up with olive oil, garlic, shallots, and lemons. We’re then adding in some fresh thyme, oregano, and lots of chili flakes. 

Then we’re throwing everything into the oven to roast, and basically, you’re done. 

Now the burrata cheese. Burrata is mozzarella’s creamier sibling. It’s thickened cream wrapped up in mozzarella. Truly such delicious cheese. 

You can find it at most grocery stores, Whole Foods, and Trader Joe’s. One thing to note…make sure the burrata is at room temperature when you serve it.

When the olives come out of the oven, break the balls of burrata in half, and nestle them into the hot oil.  Let the cheese sit in the oil for 5 minutes to allow it to slowly melt, then top each ball of burrata with honey, peppers, and fresh herbs. 

olives in roasting pan with burrata

Serve everything up

I like to serve this with crusty, toasted ciabatta bread for scooping everything up. It’s divine (using a new word today!). Especially while everything is still warm. So delicious, and the simplicity of it all just makes the dish better. 

Excited to serve this for Easter, then also throughout the summer. I love that I really don’t need to think to make it. Just combine everything, roast, and enjoy!! We loveeee simple recipes like this. 

And it’s great for celebrating today’s cookbook release too! 

olives in roasting pan

Looking for other appetizer recipes? Here are a few ideas: 

Charred Baby Bell Peppers with Burrata

Everything Ranch Cheese and Pretzel Snack Mix

Baked Buffalo Chicken Egg Rolls

Lastly, if you make these Garlic Herb Roasted Olives with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Garlic Herb Roasted Olives with Burrata

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Calories Per Serving: 348 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 450° F. In a baking dish, combine the olives, olive oil, garlic, shallot, lemon, thyme, oregano, and a big pinch of chili flakes. Bake for 20-25 minutes, until the garlic turns golden and the oil is sizzling.
    2. Dab the burrata dry of any liquid. Pull the olives out and break the balls of burrata over the oil. Nestle the burrata into the hot oil. Let sit 5 minutes, then top with honey, black pepper, and herbs.
    3. Serve with toasted bread. I love using a garlic ciabatta loaf.
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olives in roasting pan

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    1. Hi Deborah,
      I used a 9×13 baking dish:) I hope you love this recipe, please let me know if you give it a try! xTieghan

  1. Hi,

    This looks fantastic and I’m excited to try it. Do you peel the shallots? It didn’t look like it in your video. Thanks!

    1. Hi Kim,
      Sure, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xTieghan

  2. 5 stars
    This was a fantastic treat as an appetizer before a summer meal of smoked ribs, mac and cheese and arugula salad. I served it with foccacia bread and garlic loaf toast. The foccacia allowed us to soak up the juice. I used a mix of Italian and Greek olives. I removed the lemons before adding burrata. The roasted shallots were delicious too.
    This was a really quick dish.
    Thank you Tieghan for another winner!

    1. Hey Nancy,
      Thanks for your kind message:) Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan

    1. Hi there,
      The lemon is used in step 1:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan

  3. Think you could add some chickpeas to turn this into a meal instead of an app? Looks delicious and I’m trying to find a way to make it into dinner. ?

    1. Hey Sara,
      Sure, I don’t see why not! Let me know if you give the recipe a try, I hope it turns out amazing for you! xx