Grilled Olives

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Grilled Olives



Why serve olives from a jar when this simple dish brings such unexpected joy with its new complex dimensions in the olive’s flavor and texture and all with so little effort. Pretty much everything tastes better when grilled anyway, and it is no different for olives. They get wonderfully buttery in a matter of moments on the grill.

This recipe can be made in advance and refrigerated until you are ready to serve, so warm or cold, it is one unexpectedly delicious appetizer.



  • 2 cups of mixed olives, stuffed and pitted Tassos® olives
  • 2 Tbsp Tassos® Extra Virgin Olive Oil
  • 1 Tbsp fresh minced Rosemary
  • 1 Tbsp fresh minced Thyme
  • 2 cloves of garlic
  • 1 tsp black pepper
  • 2 tsp sea salt
  • 2 tsp fresh lemon zest, optional
  • 1 Tbsp fresh parsley chopped, optional

Cooking Directions


In a large bowl, mix all ingredients together, coating the olives well. With a slotted spoon, place them into a grilling basket or aluminum foil shaped into a pouch. Grill over medium high heat for 6 to 8 minutes or when the olives get slight grill marks (slightly charred) and soften.


Remove from grill and toss with remaining the olive oil, herb mixture and serve warm with toothpicks. If made in advance, serve straight from the refrigerator.


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