The aroma coming from your kitchen while this is roasting will bring in the neighbors to see what you are making! I love to serve the olives and grapes on thin slices of garlic bread with some crumbled goat cheese. Pure nirvana!
ROASTED OLIVES AND GRAPES WITH FRESH HERBS
1-1/2 cups red seedless grapes
1 cup black pitted Kalamata olives
2 cloves garlic
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh oregano leaves
1/4 teaspoon red pepper flakes
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 teaspoon balsamic vinegar
1. Heat oven to 325 degrees. Slice grapes in half. Coarsely chop the olives and place both in a roasting dish.
2. Remove skins from the garlic and smash the cloves with the side of your knife; add to olives and grapes; sprinkle in the thyme, oregano, pepper flakes, salt, and pepper. Drizzle with the olive oil and vinegar; toss gently.
3. Place dish in oven and roast for 40-45 minutes or until the olives have collapsed. If you like more olive oil, then drizzle with a little more before serving. Serve warm as suggested above. This will serve about 6-8 guests. Any leftovers will keep covered in the refrigerator for at least a week. Just warm up in a low oven until heated through.