platesolives

Platesolives is a culinary term used informally to describe a decorative arrangement of olives served on a plate as an appetizer or antipasti. It is not a formal cooking technique or recognized category in professional culinary curricula, but the compound word appears in menu descriptions and food writing as a visual descriptor.

Origin and usage: The term plate + olives reflects plating language common in modern gastronomy, and platesolives appears sporadically in online recipe posts and plating guides from the 2010s onward. Variants of the concept are common in Mediterranean and Middle Eastern inspired spreads.

Description: A platesolives presentation typically uses a flat plate or shallow platter. Olives of various colors and fillings are arranged in a pattern—radial spokes, concentric rings, or a staggered grid—with garnishes such as citrus zest, herbs, lemon wedges, olive oil drizzle, and flaky sea salt. The selection may include green, black, and stuffed varieties to provide contrast.

Preparation and serving: Olives can be marinated or simply drained and patted dry before arrangement. Marinades often include olive oil, lemon juice, garlic, herbs, and spices. Platesolives are usually served with toothpicks or small forks and are designed for sharing in tapas, antipasti, or mezze settings.

See also: antipasti, meze, platter, garnish.