Grilled Herbed Olives

We hit the olive bar at our local grocery store a couple of weekends ago and were amazed (amazed, I tell you) at the grilled olives.   Who would have thought to do this?  (In retrospect, however, it does seem to be a no-brainer—one of those “Why didn’t I think of that” moments.)


They were such a hit, we decided to try our hand at making our own.  Here’s what we came up with.


Grilled Herbed Olives


Use whatever herbs you prefer: rosemary, thyme, marjoram, oregano (or a combination).

Use these olives, a grill pan and lots of herbs.


  • 1 can (DR WT 6 oz.) California Green Ripe Olives (water packed)
  • 1 T. extra virgin olive oil
  • 2 t. chopped fresh herbs (rosemary, marjoram, thyme)
  • fine sea salt and fresh ground pepper, to taste


  1. Preheat grill (medium high heat or about 350 F.)
  2. Drain olives.
  3. While grill is preheating, toss all ingredients together and let marinate for 10-15 minutes.
  4. Place in a grill basket (or in a foil-made basket if you have to). Grill for 8-10 minutes, tossing and stirring often. Go for the grill marks.

We are all about easy appetizers in the summer and what better prep than grilling?

We loved these and the smoky flavor that that grilling imparts.

These will definitely be on our patio table many times this summer.   The next time I make these I will use a combination of green and black olives.

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