Roasted olives make for an easy appetizer _lowres

Advocate photo by JILL ARNOLD -- Provencal Roasted Olives

Real olive lovers can’t leave this alone! If you’re looking for a great appetizer that will wow friends and family, it can’t get any easier — or more delicious — than this. It’s as simple as emptying the bottles of olives onto a baking sheet along with cherry tomatoes and garlic, swishing them around in spiced olive oil and popping them in the oven. Then proudly present this bowl of wonderful flavors and colors.

Advocate tested recipe

Provençal Roasted Olives

1 pint (2 cups) grape or cherry tomatoes

1 cup black ripe pitted olives, drained

1 cup kalmata pitted olives, drained

1 cup Lindsay Queen Olives Stuffed with Garlic, drained (large green olives stuffed with blue cheese are even better)

8 whole fresh garlic cloves, peeled

1 tablespoon Herbes de Provence spice or mix of dried rosemary and thyme

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper

Toasted baguette slices or crackers

1. Heat oven to 425 degrees.

2. Put all ingredients, except baguette slices or crackers, on a sheet pan and toss well to combine.

3. Roast the olive mixture for 15-20 minutes or until the tomatoes have shriveled and browned slightly.

4. Cool on the sheet pan and transfer all ingredients to a shallow bowl.

Serve at room temperature with toasted baguette slices or crackers, or we think toothpicks work just fine.

We also have added extras to kick this recipe up a notch. You can throw in pepperoni slices or artichoke hearts before roasting, or add cubed cheese (mozzarella or sharp cheddar are both good) after the olive mixture has cooled.

— Recipe is from

Lindsay Olives