Side Dish Recipes

Roasted Olives

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Prep: 15 min | Bake: 20 min | Yield: 8 servings

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 mixof dried rosemary and thyme
  • 8 whole garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15 x 10 inch jellyroll pan.
  2. Bake for 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
  3. Cool on the pan.
  4. Transfer to a shallow bowl.
  5. Serve at room temperature with toasted baguette slices or crackers.

Notes

If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If you have trouble finding the specified olives, feel free to use any combination that appeals to you.

Recipe and photo used with permission from: Lindsay Olives - Bell-Carter Foods



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