Print recipe

Lindsay® Roasted Olives

At a Glance:

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 24


3 pints (6 cups) grape or cherry tomatoes
3 cups Lindsay® California Ripe Pitted Olives
3 cups Lindsay® Greek Kalamata Pitted Olives
3 cups Lindsay® Pimiento Stuffed Queen Olives
3 tablespoons herbes de Provence blend
24 whole garlic cloves, peeled
3/4 cup olive oil
3/4 teaspoon freshly ground black pepper


Heat oven to 425°F. In a very large bowl, combine all ingredients; mix well. Transfer mixture to shallow sheet pans in a single layer. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool to room temperature; transfer to shallow bowls. Serve at room temperature with toasted baguette slices or crackers.

Kitchen Tips:

If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If you have trouble finding the specified olives, feel free to use any combination that appeals to you.

Nutrition Information:

Nutrients per serving:
Calories: 150
Calories from fat: 126
Total fat: 14g
Monounsaturated fat: 11g
Cholesterol: 0mg
Sodium: 818mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Protein: 1g