Roasted Olives
  • 1 pint (2 cups) grape or cherry tomatoes
  • 1 cup Ripe Pitted Olives
  • 1 cup Kalamata Pitted Olives
  • 1 cup 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
  1. Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-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.