The bite-sized ingredient makes for irresistible salty, briny Hors d’oeuvres.

By Heath Goldman
Updated November 28, 2016
Heath's Olive Pizza
Credit: Wendy Granger

These recipes range from sophisticated to trendy to downright addictive. Take our DIY Garlic and Rosemary Olives. The results are ever so pretty, thanks to whole garlic cloves and a frilly rosemary sprig, and they’re twice as fragrant as the selection you’ll find at the olive bar. Our Cheesy Garlic-Olive Bread pulls apart into crispy pieces and if you make the Mini Olive Pizza Squares your guests will be fighting over seconds (and thirds).

Heath's Olive Pizza
Credit: Wendy Granger

Mini Olive Pizza Squares

Start with a couple cups of sliced mixed olives. Stretch a 1 pound ball of pizza dough out on an oiled baking sheet. (If the dough springs back, don’t worry, just let it sit at room temperature for about 15 minutes and stretch it again) Bake the dough in a 450°F oven until it’s dry to the touch, 7 to 10 minutes. Top it with a thin layer of marinara sauce, shredded whole milk mozzarella (don’t be afraid to pile it on), the olives, and black pepper. Bake until the cheese is melted and beginning to brown. Top with fresh oregano or basil and cut into bite-sized pieces.

Cheesy Garlic-Olive Bread

Start with ¾ cup finely chopped olives (your favorite variety will do!). Cook them with a finely chopped clove of garlic in olive oil until fragrant. Slice a loaf of soft italian bread crosswise into ½-inch slices, leaving about an inch intact at the bottom. Drizzle the olive mixture over the bread so it seeps between the slices. Stuff some grated parmesan in between the slices, too. Wrap the loaf up in foil, and bake it in a 400°F oven until heated through.

Sour Cream and Onion Olives

Start with large, pitted green olives. Mix together a couple tablespoons each softened cream cheese, sour cream, and chopped chives. Season with black pepper. Transfer the mixture to a resealable plastic bag and snip off one of the corners. Pipe cream cheese mixture inside the olives. Serve them as is or threaded onto skewers.

Smoked Salmon and Olive Crostini

Start with 1 cup pitted kalamata olives. Whiz them in a food processor with a handful of parsley leaves and a garlic clove until finely chopped. Spread on toasted baguette slices and top with sliced smoked salmon, creme fraiche, and more chopped parsley.

Garlic and Rosemary Olives

Start with 1 cup mixed olives. Place in a small saucepan and add olive oil just to cover. Add a few strips lemon zest, a couple whole garlic cloves, and a rosemary sprig and cook, swirling, until the garlic turns golden. Voila!

Bloody Mary Skewers

Start with ½ pound pimiento-stuffed olives. Thread onto skewers with 16 each large cooked shrimp, cherry tomatoes, and pepperoncini. Mix together 1 teaspoon each kosher salt and celery seed and sprinkle over skewers.