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Black Olive Sun-Dried Tomato

Featured in: Western Fresh Plates

This Mediterranean-inspired platter combines briny black olives and tangy sun-dried tomatoes with creamy feta and marinated artichokes. Roasted red peppers and fresh herbs add depth, while a drizzle of olive oil and lemon zest brighten the flavors. Perfect for easy, no-cook entertaining, it can be served alongside baguette slices or gluten-free crackers. Variations with nuts or plant-based cheese add texture and accommodate dietary preferences.

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Updated on Fri, 12 Dec 2025 12:18:00 GMT
Black olives and sun-dried tomatoes glistens with olive oil; a colorful appetizer platter. Save
Black olives and sun-dried tomatoes glistens with olive oil; a colorful appetizer platter. | epicurestates.com

A vibrant, Mediterranean-inspired finger food platter featuring briny black olives and tangy sun-dried tomatoes, perfect for New Years Eve gatherings.

This platter quickly became my go-to for easy entertaining and always impresses guests with minimal effort.

Ingredients

  • Olives & Tomatoes: 1 ½ cups (225 g) pitted black olives (Kalamata or Niçoise), ¾ cup (100 g) sun-dried tomatoes in olive oil, drained and halved
  • Cheese & Accompaniments: 150 g (5 oz) feta cheese, cubed, ½ cup (70 g) marinated artichoke hearts, quartered, ½ cup (80 g) roasted red peppers, sliced
  • Garnishes & Extras: 2 tbsp extra-virgin olive oil, 1 tbsp fresh oregano or basil leaves, torn, 1 tsp lemon zest, Freshly ground black pepper to taste, 1 baguette or gluten-free crackers, sliced (for serving)

Instructions

Step 1:
Arrange the black olives and sun-dried tomatoes on a large serving platter.
Step 2:
Add the cubed feta cheese, marinated artichoke hearts, and roasted red pepper slices grouping each ingredient for visual appeal.
Step 3:
Drizzle the extra-virgin olive oil evenly over the platter.
Step 4:
Sprinkle with fresh oregano (or basil) and lemon zest.
Step 5:
Season lightly with freshly ground black pepper.
Step 6:
Serve with sliced baguette or gluten-free crackers on the side.
Mediterranean black olive and sun-dried tomato platter, savory feta and roasted red peppers ready. Save
Mediterranean black olive and sun-dried tomato platter, savory feta and roasted red peppers ready. | epicurestates.com

This dish always brings my family together during the holidays with its festive flavors and easy sharing format.

Required Tools

Large serving platter, Sharp knife, Small serving tongs or toothpicks

Allergen Information

Contains dairy (feta cheese) and gluten (if serving with baguette). To make gluten-free serve with gluten-free crackers.

Nutritional Information

Per serving Calories 185, Total Fat 14 g, Carbohydrates 8 g, Protein 5 g

Serve this vibrant black olive and sun-dried tomato platter for New Year's, a tasty treat. Save
Serve this vibrant black olive and sun-dried tomato platter for New Year's, a tasty treat. | epicurestates.com

The vibrant colors and simple assembly make this platter a perennial favorite for effortless entertaining.

Recipe FAQs

→ What types of olives work best?

Pitted black olives like Kalamata or Niçoise provide a rich, briny flavor that balances well with sun-dried tomatoes.

→ Can I substitute the feta cheese?

Yes, plant-based cheeses are great alternatives for those avoiding dairy, or you can omit it for a lighter option.

→ How should I serve this platter?

Arrange all ingredients on a large platter, drizzle with olive oil, sprinkle fresh herbs and lemon zest, and serve with baguette or gluten-free crackers.

→ Are there suggested pairings?

A crisp Sauvignon Blanc or sparkling wine complements the bright and savory flavors beautifully.

→ Can this platter cater to vegan diets?

Omit the feta or replace it with vegan cheese, and ensure crackers or bread served are vegan-friendly.

Black Olive Sun-Dried Tomato

Mediterranean platter featuring black olives, sun-dried tomatoes, feta, and herbs for elegant entertaining.

Prep duration
15 min
Cook duration
1 min
Complete duration
16 min


Complexity Easy

Heritage Mediterranean

Output 8 Portions

Dietary considerations Meat-free, Low-Carbohydrate

Components

Olives & Tomatoes

01 1 ½ cups pitted black olives (Kalamata or Niçoise)
02 ¾ cup sun-dried tomatoes in olive oil, drained and halved

Cheese & Accompaniments

01 5 oz feta cheese, cubed
02 ½ cup marinated artichoke hearts, quartered
03 ½ cup roasted red peppers, sliced

Garnishes & Extras

01 2 tbsp extra-virgin olive oil
02 1 tbsp fresh oregano or basil leaves, torn
03 1 tsp lemon zest
04 Freshly ground black pepper, to taste
05 1 baguette or gluten-free crackers, sliced (for serving)

Directions

Phase 01

Arrange Olives and Tomatoes: Place the pitted black olives and halved sun-dried tomatoes evenly on a large serving platter.

Phase 02

Add Cheese and Vegetables: Distribute the cubed feta cheese, quartered marinated artichoke hearts, and sliced roasted red peppers in distinct sections for presentation.

Phase 03

Drizzle Olive Oil: Evenly pour the extra-virgin olive oil over all ingredients to enhance flavor and gloss.

Phase 04

Garnish: Sprinkle torn fresh oregano or basil leaves and lemon zest atop the platter.

Phase 05

Season: Lightly season the ingredients with freshly ground black pepper according to taste.

Phase 06

Serve: Offer the platter alongside sliced baguette or gluten-free crackers as preferred.

Necessary tools

  • Large serving platter
  • Sharp knife
  • Small serving tongs or toothpicks

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain.
  • Contains dairy from feta cheese and gluten if served with baguette. Use gluten-free crackers to accommodate gluten intolerance. Verify ingredient labels for hidden allergens.

Nutritional information (each portion)

These values are offered as a general guide and shouldn't replace professional medical guidance.
  • Energy: 185
  • Fat: 14 g
  • Carbohydrates: 8 g
  • Protein: 5 g