OLIVE AND OREGANO KNOTS, tasty bread snacks ready in just a few minutes, without leavening, perfect for a buffet, great as an appetizer or aperitif for parties.
I don’t know about you, but when I hear the word “aperitif” I immediately get creative 😄.
I like to improvise with what I have at home, and that’s how these olive and oregano knots were born: a tasty and fragrant snack, ready in no time and perfect for those who love kneading… but without waiting for hours of leavening!
The idea is simple: a quick dough with flour, olive oil, and water, that you can make in a jiffy and turns into small savory knots crunchy outside and soft inside, enriched with chopped olives and oregano.
The result? Oven aroma, Mediterranean taste, and the kind of recipe that is gone even before it hits the table 🤭.
I often prepare them as a party appetizer, to serve with cheeses, cured meats, or a glass of bubbly. But they are also perfect for a buffet or brunch: you can make them in advance, reheat them in a few minutes, and they always make a great impression.
Perfect as a Christmas appetizer, quick aperitif, or simply to nibble on while chatting with friends over a glass of wine.
I call them my “knots of happiness”, because they always disappear too quickly!
Join me in the kitchen today for olive and oregano knots.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups flour (the one you usually use)
- 3 tbsp extra virgin olive oil
- 2/3 cup water
- 1 tsp instant yeast for savory preparations
- 1/2 tsp salt
- 1 tbsp dried oregano
- 15 black olives
Steps
Pour the flour with the salt and yeast in a bowl, add the oil, water, and pitted olives.
Mix then add the oregano and start kneading well.
Divide the dough into 15-20 pieces, make buns roughly the width of your pinky finger, and tie into a knot.
Place them on the baking tray and bake at 356°F for about 1 minute, if needed, flip them to cook better underneath.
Bon appétit
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OLIVE AND OREGANO KNOTS
Smart tips from a blogger who doesn’t have time but loves good things
Use Taggiasca or sweet black olives, well-drained and finely chopped: the flavor is more intense and aromatic.
If you want extra flavor, add a pinch of black pepper or grated lemon zest to the dough.
The knots can also be made with dried tomatoes or green olives for a more colorful variation.
Store them in a bag or airtight container: they stay good and soft for up to 2 days.
FAQ OLIVE AND OREGANO KNOTS
Can I make them in advance?
Yes! Cook them, let them cool, and then reheat them a few minutes before serving: they become crispy and fragrant again.
Can I freeze olive and oregano knots?
Of course! Freeze them after cooking and reheat them in the oven for 5 minutes: they will be like freshly made.
Can I use other herbs besides oregano?
Absolutely yes: thyme, oregano, or a mix of Provençal herbs work wonderfully.
How do I serve them for a Christmas buffet?
Place them in a basket with a sprig of fresh rosemary and some whole olives: rustic and very fragrant effect!
Can I omit the oil?
Sure! The oil makes them crunchier and tastier, but you can skip it if you prefer.
