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Easy Olive and Herb Appetizer Wreath Recipe

Easy Olive and Herb Appetizer Wreath

A colorful no-cook appetizer made with three kinds of olives, fresh rosemary, thyme, lemon, garlic, and olive oil, arranged in a festive wreath shape. It is ready in 15–20 minutes and serves 8–10 guests.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Olive Mixture
  • 1 10-ounce jar Pitted green olives, drained
  • 1 10-ounce jar Pitted Kalamata olives, drained
  • 1 10-ounce can or jar Pitted ripe black olives, drained
Fresh Herbs
  • 6-8 sprigs Fresh rosemary sprigs
  • 8-10 sprigs Fresh thyme sprigs
Seasoning
  • 2 tablespoons Extra-virgin olive oil
  • 1 teaspoon Finely grated lemon zest
  • 1 clove Small garlic clove, finely minced
  • 1/4 teaspoon Crushed red-pepper flakes, optional
Decoration
  • 1 small pepper Small roasted red pepper, cut into thin strips, optional

Method
 

Step-by-Step
  1. Drain all three kinds of olives thoroughly, then pat them dry with paper towels. Drying removes excess brine that could pool on the platter and helps the olive oil, lemon zest, garlic, and pepper flakes cling to the olives.
  2. Place the olives in a bowl and toss gently with the extra-virgin olive oil, lemon zest, minced garlic, and optional crushed red-pepper flakes. Let the mixture stand for 10–15 minutes so the flavors blend.
  3. Choose a large round platter approximately 12–14 inches in diameter. Arrange the rosemary sprigs in a circle, overlapping the stems to create a sturdy, continuous wreath.
  4. Add the thyme sprigs around and between the rosemary, using thyme as a delicate filler rather than the main structure. Leave enough green herb visible so the wreath outline remains easy to see.
  5. Spoon the seasoned olives over and between the herb sprigs, distributing the green, purple-brown Kalamata, and black olives evenly. Keep the center open and avoid covering every rosemary branch.
  6. If using the roasted red pepper, tie the thin strips into a small bow and place it at the top or bottom of the wreath. Serve with cocktail picks, toothpicks, or small appetizer forks.

Notes

Use firm, woody rosemary sprigs because they hold the wreath shape well. The wreath can usually be assembled several hours ahead and refrigerated; let it sit at room temperature for about 20–30 minutes before serving.