The secret to an unforgettable summer salad? Keep the flavors bold and the prep work minimal. This viral Crispy Smashed Olives with Burrata recipe is taking Pinterest by storm, pairing warm, crackling garlic-herb olives with cold, impossibly creamy fresh burrata cheese. It comes together in just 15 minutes, blurring the lines between a fresh salad and an upscale Italian antipasto platter that will leave your guests swooning.
What makes this dish so extraordinary is the temperature and texture contrast. Whole Castelvetrano and Kalamata olives are gently smashed with the flat side of a chef's knife, then sizzled in hot extra virgin olive oil with sliced garlic, red pepper flakes, and fresh oregano. The high heat blisters the olive skins, creating crispy, savory crannies that trap the fragrant herb oil. Spooned hot over cool, milky burrata that splits open to release its rich stracciatella cream, every bite is a harmonious contrast of hot and cold, crispy and silky, salty and sweet.
I first served this dish at a casual outdoor wine night with friends when I needed a fast, impression-making starter. I set out the platter of warm sizzled olives and torn burrata alongside a warm loaf of crusty grilled sourdough. Within 5 minutes, the platter was wiped completely clean with pieces of bread — not a single drop of warm herb oil was left behind. It has instantly become my go-to summer appetizer and salad hybrid for dinner parties, patio happy hours, and weekend grazing.
What Is Smashed Olives with Burrata?
This recipe is a modern Mediterranean fusion that elevates classic Italian Antipasti into a warm salad centerpiece. Traditional Italian olive appetizers feature cold marinades, but smashing the olives breaks open their skins and exposes maximum surface area to hot olive oil, causing the sugars and natural oils inside the olives to caramelize quickly.
Burrata — a fresh Italian cow milk cheese made from mozzarella and cream — provides the ultimate cooling base. The outer shell is solid mozzarella, while the inside contains stracciatella (shredded mozzarella soaked in heavy cream). When hot, seasoned olive oil meets cold burrata, the cream warms slightly around the edges, creating a luxurious dip-like salad base.
It has gone viral across social media and food blogs because it satisfies the demand for quick, gorgeous, no-cook (or minimal-cook) entertaining dishes that feel like dining at an upscale coastal Mediterranean bistro.
Why You'll Love This Smashed Olive Salad
- Ready in 15 Minutes: Requires just 5 minutes of stove time to sizzle the olives and garlic — quick enough for effortless entertaining.
- Unbelievable Texture Contrast: Warm, crispy, caramelized smashed olives paired with cold, velvety, oozy burrata cream.
- Infused Herb Oil Goldmine: The leftover garlic, chili, and lemon infused olive oil on the platter is liquid gold for scooping with warm sourdough bread.
- Naturally Gluten-Free & Vegetarian: A crowd-pleasing appetizer or salad course suitable for many dietary needs.
- Looks Like a Michelin-Star Starter: The vibrant colors of green olives, white burrata, red chili flakes, and fresh basil look stunning on any table.
- Pantry-Friendly Ingredients: Uses jarred pitted olives, garlic, olive oil, and fresh cheese — no complicated cooking skills required.
Key Ingredients
Fresh Burrata Cheese
Use two 4 oz balls of fresh, high-quality burrata stored in water. Tear them open right before serving to reveal the luscious creamy center.
Castelvetrano & Kalamata Olives
Bright green Castelvetrano olives bring a mild, buttery flavor, while dark Kalamatas add fruity briny depth. Use pitted olives for easy smashing.
Extra Virgin Olive Oil
Use a robust, peppery extra virgin olive oil. It acts as both the cooking medium for smashing the olives and the warm dressing for the salad platter.
Garlic, Lemon & Fresh Herbs
Sliced garlic, lemon zest, red pepper flakes, fresh oregano, and fresh basil add fragrant aromatics and bright citrus contrast to the rich cheese.
Step-by-Step Instructions
Smash & Dry the Olives
Drain 1½ cups of pitted mixed olives (Castelvetrano and Kalamata). Place them on a cutting board and press firmly with the flat side of a heavy chef's knife or a small drinking glass until they crack open and flatten. Pat them completely dry with paper towels to ensure they crisp up in the pan.
💡 Pro Tip: Patting the olives dry before hitting hot oil is essential. Excess brine will cause hot oil to splatter and steam the olives instead of crisping their edges.
Sizzle in Herb Garlic Oil
Heat ⅓ cup of extra virgin olive oil in a small skillet over medium heat. Add 3 thinly sliced garlic cloves and cook for 1 minute until fragrant. Add the smashed olives, ½ tsp red pepper flakes, and 1 tsp fresh chopped oregano. Sauté for 4 to 5 minutes, stirring occasionally, until the olive edges turn golden-crispy and blistered.
💡 Pro Tip: Don't burn the garlic slices! Keep the heat at medium and remove the pan from heat the moment the garlic turns light golden.
Finish Oil with Lemon Zest
Remove the skillet from heat. Immediately stir in 1 tsp of fresh lemon zest and 1 tbsp of fresh lemon juice into the warm oil. The lemon juice will sizzle and infuse the oil with bright citrus aroma.
Arrange Burrata on Serving Platter
Pat two fresh 4 oz burrata balls dry and place them in the center of a shallow serving platter or bowl. Gently tear open the tops with your fingers or two forks so the creamy stracciatella interior spills out onto the plate.
💡 Pro Tip: Take burrata out of the fridge 20 minutes before serving. Room temperature burrata is significantly creamier and more flavorful than ice-cold cheese.
Spoon Olives, Garnish & Serve
Spoon the hot smashed olives and warm herb garlic oil all over and around the torn burrata. Garnish generously with fresh basil leaves, toasted pine nuts, and a pinch of flaky sea salt (Maldon). Serve warm with thick slices of grilled sourdough bread!
Expert Tips for the Best Results
Use Castelvetrano Olives. Italian Castelvetrano olives are buttery, bright green, and mild. They don't have the harsh vinegar bite of standard canned green olives, making them the absolute best choice for smashing and searing.
Room Temperature Burrata. Cold burrata straight from the fridge is firm. Bringing it to room temperature for 20 minutes allows the cream center to become lush and runny.
Serve with Thick Grilled Bread. Thin crackers will break under the weight of the cheese and olives. Serve with thick-cut rustic sourdough or focaccia brushed with olive oil and grilled.
Finish with Flaky Maldon Salt. Olives are salty, but fresh burrata is un-salted and milky. A light pinch of flaky sea salt directly over the cream ties all the flavors together.
Add Blistered Tomatoes. Want extra color? Toss 1 cup of cherry tomatoes into the skillet with the olives during the last 2 minutes of sizzling until they burst!
How to Store & Make Ahead
🧊 Refrigerator
This dish is best served freshly assembled. If you have leftovers, store in an airtight container for up to 2 days in the fridge. The olive oil will solidify in the cold — let it sit at room temperature for 15 minutes before eating.
❄️ Make Ahead Olives
You can smash and sizzle the olives and herb oil up to 3 days in advance. Store in a glass jar in the fridge. Warm the olives in a skillet for 2 minutes before pouring over fresh burrata!
♨️ Reheating
Do NOT microwave burrata! To reheat leftovers, gently warm the olive portion in a small pan, then spoon over the chilled cheese.
Serving Suggestions
This warm smashed olive salad makes a stunning appetizer or light meal. Here are great pairings:
- As a Summer Antipasto Board — serve alongside prosciutto di Parma, melon slices, marinated artichoke hearts, and grissini breadsticks.
- Over a Bed of Arugula — spoon the warm smashed olives and burrata over fresh wild baby arugula tossed with lemon juice for a leafy green salad upgrade.
- With Chilled Italian Rosé or Prosecco — a crisp, dry sparkling wine or Rosé cuts through the creamy burrata and salty olives.
- Topped with Crispy Prosciutto Bits — crisp prosciutto in a pan and crumble over top for a salty pork crunch.
- Alongside Grilled Ribeye or Chicken — serve as a decadent side dish over grilled meats.
- With Roasted Garlic Sourdough — rub warm toasted bread with a raw garlic clove before scooping.
Frequently Asked Questions
❓ Can I use fresh Mozzarella instead of Burrata?
❓ What if I can't find Castelvetrano olives?
❓ Can I use un-pitted olives?
❓ How do I stop the garlic from burning?
❓ Is this dish served hot or cold?
❓ Can I add nuts for crunch?
Crispy Smashed Olives with Burrata
Warm, blistered, garlic-herb smashed olives spooned over cold, creamy torn burrata — the viral 15-minute Mediterranean summer salad.
- Small Skillet
- Chef's Knife (for smashing)
- Shallow Serving Platter
- Paper Towels
- Smash olives: Drain olives and pat dry. Press flat with the side of a knife or glass until cracked.
- Sizzle in oil: Heat olive oil in a skillet over medium heat. Sauté sliced garlic 1 minute. Add smashed olives, red pepper flakes, and oregano. Sauté 4-5 minutes until olive edges are blistered and golden.
- Add lemon: Remove pan from heat. Immediately stir in lemon zest and lemon juice.
- Prep burrata: Place burrata balls on a shallow platter. Tear open tops so creamy interior spills out.
- Spoon & serve: Spoon hot olives and warm herb oil over and around burrata. Garnish with basil, pine nuts, and flaky sea salt. Serve with warm crusty sourdough!
📝 Recipe Notes
Olives: Castelvetrano green olives are recommended for their buttery, non-bitter flavor. Burrata Temp: Bring burrata out 20 min before serving for maximum creaminess. Make Ahead: Smashed olives in oil can be cooked 3 days ahead and reheated before serving over fresh cheese.