Provencal Roasted Olives
Ingredients
- 1 pint grape tomatoes or 1 pint cherry tomatoes ⓘ
- 1 cup black pitted ripe olives, drained
- 1 cup pitted kalamata olive, drained ⓘ
- 1 cup lindsay garlic-stuffed olives, drained ⓘ
- 1 tablespoon herbes de provence (or 1 tablespoon a mix of dried rosemary and crumbled thyme leaves)
- 8 whole garlic cloves, peeled
- 14 cup olive oil ⓘ
- 14 teaspoon black pepper
- toasted baguette, slices or cracker ⓘ
Instructions
- 1.
- Heat oven to 425 degrees.
- Lay out all the ingredients, except the baguette slices or crackers, on a sheet pan and toss to combine well.
- 2.
- Roast the olive mixture in the preheated oven for 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
- 3.
- Cool on the sheet pan and transfer all ingredients to a shallow bowl.
- Serve at room temperature with toasted baguette slices or crackers.
- I would suggest the baguette.
Nutrition & Diet Analysis (per serving)
444
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).