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.

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!

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.


  • 2 cups mixed olives, pitted
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, smashed
  • 1 shallot, quartered
  • 1 lemon, quartered
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • chili flakes
  • 3-4 balls burrata cheese, at room temperature
  • 2-3 tablespoons honey
  • black pepper
  • fresh basil and or dill, for serving
  • Instructions

  • 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.
  • 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.
  • Serve with toasted bread. I love using a garlic ciabatta loaf.

  • Recipe by Half Baked Harvest.