Blistered Green Olives with Garlic, Lemon and Herbs

Canned or jarred olives sautéed with olive oil and minced garlic.

Until recently I never pictured myself sautéing olives, but now it’s one of my favorite quick snacks. If you love green olives, pan-sautéing them with olive oil, garlic and a touch of red pepper flakes elevates their flavor instantly. This simple, low-carb snack is fast to prepare and packed with savory, briny goodness that transforms ordinary olives into something special.

These blistered green olives work beautifully as an everyday snack or as part of an appetizer spread. They pair especially well with a cheese and charcuterie board, adding a warm, toasty contrast to creamy cheeses and cured meats. Because they’re low carb and keto-friendly, they’re a perfect option for gatherings where guests may be watching their carbohydrate intake.

This is now my favorite way to eat olives. They are better than the fancy olives you find in the deli section at the grocery store!

I usually use canned, pitted green olives that list only sea salt in the ingredients. Jarred olives that are already marinated in oil and spices can be used too, but draining and rinsing them first helps control extra oil and flavors. When using canned olives, be sure to drain them well and allow them to dry briefly in a colander or pat them dry with a paper towel. Removing excess liquid helps them brown and blister more quickly for a better texture and deeper flavor.

These toasty olives are versatile—serve them warm right from the pan or chilled from the fridge. They keep well for several days and make an excellent topping for salads, sandwiches, or grain bowls. Chop any leftovers to add concentrated olive flavor to recipes or dice them into egg or tuna salads for an extra savory boost.

These toasty little olives are great served warm or cold! They are a fantastic party appetizer or everyday low carb snack.

Blistered Green Olives

Sautéed green olives with garlic, olive oil and red pepper flakes create a bold, savory snack. Serve them with a cheese and meat board or enjoy them alone as a fast, low-carb appetizer.

Keyword:
keto, low carb, olives, party food, snacks

Ingredients

• 1
  (15oz) can
  green olives
  (well drained)
• 1
  tbsp
  olive oil
• 1
  tbsp
  fresh minced garlic
• 1/2
  tsp
  red pepper flakes
  (more if you like it spicy)

Instructions

• Heat the olive oil in a sauté pan over medium heat. If using a glass-top stove, set the heat just above medium.
• Add the drained olives to the pan and toss to coat in the oil. Sauté for 3–5 minutes, stirring occasionally, until the olives begin to brown and blister.
• Add the minced garlic and continue to sauté for 2–3 minutes so the garlic becomes fragrant and slightly toasted.
• Sprinkle in the red pepper flakes about one minute before removing the pan from the heat. Adjust the amount to your taste.
• Serve hot or cold. These olives are delicious right away or chilled—both versions are excellent for entertaining.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Chopped, they make a great addition to salads, sandwiches, egg dishes, or antipasto bowls.

Notes

Keep a close eye on the garlic and red pepper flakes while sautéing. Garlic will toast quickly and can burn if left too long; add the red pepper flakes near the end so they don’t become bitter.

Don’t forget to pin and save for later! 🙂