Fried bread, torn creamy burrata, and smashed castelvetrano olives tossed with lemon, olive oil, and herbs! Perfect appetizer, snack, or lunch!
Smashed Olives with Burrata
New Summer Obsession Unlocked.
Holy smokes these smashed olives are SUCH A TREAT.
I make them WEEKLY at this point. I’ve been keeping them in the fridge and then just eating them for a Girl Lunch all week with fried bread and torn burrata, and it is one of the highlights of my life right now.
I got this idea from Cheese Gal on Instagram – one of those beautiful moments where a video finds you and you have to try it immediately and then it ends up being as great, or maybe even better, than you had hoped.
The three essentials:
- Castelvetrano olives, smashed into craggly chunks, tossed in a pool of lemon juice, olive oil, fresh oregano and black pepper.
- Golden fried-ish ciabatta with all its airy, chewy pockets.
- A ball of burrata, torn open over the bread, creating a cold and creamy little bed for the olives.
In her original video, Courtney used fresh basil. For some reason, oregano was really speaking to me? I was looking for an extra Mediterranean moment? I don’t know. Either would be a great choice.
I already know you’re going to love this. Even Bjork and the girls are hooked.
How To Make These Olives + Burrata
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Smashed Olives with Burrata
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Fried bread, torn creamy burrata, and smashed castelvetrano olives tossed with lemon, olive oil, and herbs! Perfect appetizer, snack, or lunch!
Ingredients
Scale
For the olives:
- 10-ounce jar pitted Castelvetrano olives, drained
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (1 very juicy lemon)
- zest of half a lemon
- 1 teaspoon fresh oregano leaves, torn or chopped
- lots of freshly ground black pepper
- salt to taste / if needed
For serving:
- 2–3 balls of burrata cheese
- 1 loaf Ciabatta bread (about 14 ounces)
- More olive oil
Instructions
- Smash Olives: Place olives on a cutting board. Smash olives with the flat bottom of a glass until they’re chunky and craggly.
- Mix Together: Place olives in a bowl; toss with olive oil, lemon juice, lemon zest, oregano leaves, and pepper. (Add salt if you want it!)
- Marinate (Optional): Refrigerate until cold and the flavors have had time to come together – ideally 12-24 hours. It will taste very good right away, but it’ll taste even better after a rest. When you take it out of the fridge, the oil will be solidified; let it rest for a bit at room temperature so it becomes juicy again. (Or add a bit of fresh olive oil to loosen it up.)
- Bread: Cut your bread into pieces and drizzle with olive oil. I air fry mine at 375 for 4 minutes or until golden. You can also broil for a few minutes, or toast in a pan or on a grill.
- Burrata: Cut a ball of burrata in half, then pull it open so the creamy center is semi-exposed and facing up.
- Serve: Place the burrata chunks on the bread, and spoon the olives and some of their juices over the top. Top with some more fresh oregano leaves and freshly cracked black pepper. OH MY. Cold, creamy, buttery, SO GOOD.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
Keywords: burrata, olives, appetizer, summer appetizer
More Favorite Summer Snacks
July 13, 2026
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I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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