Grilled olives with chilli and lemon

This recipe is one I got from one of my favourite Italian food websites Silvia’s Cucina…I served it at my Italian-themed dinner and it was a big hit. My guest had great fun trying to ‘fish’ an olive out of the bowl with a grissini. Many hilarious attempts involving the snapping of the grissini into halves, thirds, and quarters ensued. When one of us managed to ‘catch’ an olive, it was celebrated with cheers and claps and a sip of spumante. Thanks Silvia!

Appertivo : Grilled olives

Appertivo : Grilled olives with grissini

Ingredients (Serves 5-6):

375 gms jar of pitted green olives (You can always buy some nicer, juicier green olives from your local supermarket/market)

1 small lemon or half a large lemon, cut into 1/8ths

1 large red chilli

2 cloves of garlic, peeled and cut into halves

1 spring of rosemary for added flavour

1 box of grissini or a bread stick or both



The general idea is to toss olives in some white wine along with chillies, garlic and pieces of fresh lemon and place them under the grill for 10-15 mins until the olives are wrinkled and the lemon and chilli have got little (or big) black spots on them. Then place the rosemary in the bowl as the olives cool.  Serve with grissini or bread sticks and some Spumante (bubbly wine).



1. Do not try to grill your olives on a tray with baking paper on it (like shown above). My baking paper got charred and I nearly had the fire alarm go off as a result of the black smoke coming out of the oven. Use an oven-proof baking dish and save yourself the trouble.

2. Grissini were fun to eat with the olives. My guests and I, at various times, tried to pick up an olive using the grissini like a fork to stab the olives with.

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