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. Oregano works beautifully here for an extra Mediterranean moment, but either would be a great choice.

Fried bread, torn creamy burrata, and smashed Castelvetrano olives tossed with lemon, olive oil, and herbs. Perfect as an appetizer, snack, or lunch.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: No-cook
  • Cuisine: Mediterranean

Ingredients

For the olives:

  • 1 (10-ounce) jar pitted Castelvetrano olives, drained
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (from 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

  1. Smash olives: Place olives on a cutting board. Smash them with the flat bottom of a glass until chunky and craggly.
  2. Mix together: Place olives in a bowl and toss with olive oil, lemon juice, lemon zest, oregano leaves, and pepper. Add salt if desired.
  3. 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 even better after a rest. When you take it out of the fridge, the oil will be solidified; let it sit at room temperature for a bit so it becomes juicy again, or add a splash of fresh olive oil to loosen it up.
  4. Bread: Cut the ciabatta into pieces and drizzle with olive oil. Air fry at 375°F for 4 minutes or until golden. You can also broil for a few minutes, or toast in a pan or on a grill.
  5. Burrata: Cut a ball of burrata in half, then pull it open so the creamy center is semi-exposed and facing up.
  6. Serve: Place the burrata chunks on the bread and spoon the olives and some of their juices over the top. Finish with more fresh oregano leaves and freshly cracked black pepper.

Cold, creamy, buttery, and completely irresistible — this one is worth making on repeat all summer long.