Roasting olives is a fun and simple technique that gives them a slightly chewy outside and a dense flesh and transforms them into a truly unique bite. The addition of tomatoes, whole garlic and herbs de Provence adds color, texture and added flavor to a mixture of glossy black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic. We like to serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with skewers to make it easy to pick them up and pop them in your mouth. Note: herbs de Provence is a dried herbal blend of rosemary, basil, sage, thyme, summer savory and lavender. It can be found at larger grocery stores or online. If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your pantry shelf. It will be delicious.
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 |
Ingredients
- 1 pint (2 cups) grape or cherry tomatoes
- 1 cup Lindsay® Ripe Pitted Olives
- 1 cup Lindsay® Greek Kalamata Pitted Olives
- 1 cup Lindsay® Garlic Stuffed Spanish Olives
- 1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
- 8 whole garlic cloves, peeled
- 1/4 cup olive oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15×10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 133 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 374 mg |