Saturday’s Recipe: Roasted Olives and Grapes

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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!


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.

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