Side Dish Recipes
Roasted Olives
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
- 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.
- Bake for 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.
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