Ingredients for Provencal Roasted Olives
- Grape Tomatoes
- Pitted Ripe Olives
- Kalamata Olive
- Garlic Stuffed Olives
- Herbes De Provence
- Garlic Cloves
- 2 tablespoons olive oil
- Black Pepper
- Baguette
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How to Make Provencal Roasted Olives
- Preheat oven to 425°F (220°C).
- In a large bowl, combine 1 cup Castelvetrano olives (pitted), 1/2 cup Niçoise olives (pitted), 1/2 cup Kalamata olives (pitted), 1 pint cherry or grape tomatoes, 2 cloves garlic (minced), 2 tablespoons olive oil, 1 tablespoon fresh rosemary (chopped), 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (optional), and salt and pepper to taste.
- Spread the olive mixture in a single layer on a large baking sheet.
- Roast for 15-20 minutes, or until the tomatoes have softened and slightly browned and the olives are slightly plumped.
- Remove from oven and let cool slightly on the baking sheet.
- Transfer the roasted olives to a serving bowl.
- Serve warm or at room temperature with toasted baguette slices or crackers.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
7g
Carbs
1g
