Smashed Olives with Burrata

Name: Smashed Olives with Burrata
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 10 ounces pitted Castelvetrano olives, drained; 3 tablespoons olive oil; 2 tablespoons lemon juice; Zest of half a lemon; 1 teaspoon fresh oregano leaves, chopped; Freshly ground black pepper to taste; Salt to taste; 2 to 3 balls of burrata cheese; 1 loaf ciabatta bread; Extra olive oil for the bread

Creamy burrata and tangy smashed olives served on toasted ciabatta make for the ultimate simple snack or lunch.

By Recipes By Nani· 🌍 Mediterranean· August 6, 2026

recipesbynani.com

Prep

15 minutes

Cook

5 minutes

Total

20 minutes

Serves

This dish has quickly become a favorite in my kitchen. It is one of those simple pleasures that feels special enough for a gathering yet easy enough to throw together for a quick afternoon bite. The combination of salty, craggly olives and cooling, rich cheese is just heavenly.

The best part about this recipe is how the olives soak up the lemon and herbs while they rest. If you have the time, let them marinate in the fridge for a few hours or even overnight, as it really allows those Mediterranean flavors to shine through.

🧺 Ingredients

10 ounces pitted Castelvetrano olives, drained
3 tablespoons olive oil
2 tablespoons lemon juice
Zest of half a lemon
1 teaspoon fresh oregano leaves, chopped
Freshly ground black pepper to taste
Salt to taste
2 to 3 balls of burrata cheese
1 loaf ciabatta bread
Extra olive oil for the bread

👩‍🍳Instructions

1
Place the olives on a clean cutting board and smash them with the flat bottom of a heavy glass until they are broken into chunky, craggly pieces.
2
Transfer the smashed olives to a bowl and toss them with the olive oil, lemon juice, lemon zest, fresh oregano, and black pepper. Add a pinch of salt if you think it needs it.
3
For the best flavor, let the olive mixture rest in the refrigerator for a few hours, though you can serve it immediately if you are in a rush.
4
Slice your ciabatta bread and drizzle the pieces with a little olive oil. Toast them in an air fryer at 375 degrees for 4 minutes, or use your oven broiler or a stovetop pan until golden and crispy.
5
When ready to serve, pull the burrata balls apart so the creamy centers are exposed and nestle them onto the toasted bread.
6
Spoon the marinated olives and their flavorful juices generously over the burrata and top with a little extra fresh oregano and black pepper.

💡 Tips

Store any leftover olive mixture in an airtight container in the fridge for up to a week. If the olive oil solidifies in the cold, just let the jar sit on the counter for a few minutes until it turns liquid again before serving.

#Vegetarian #Appetizer #Healthy #Quick

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