• 8servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, P
MineralsSilicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pint (2 cups) grape or cherry tomatoes

  2. 1 cup Lindsay® Ripe Pitted Olives

  3. 1 cup Lindsay® Greek Kalamata Pitted Olives

  4. 1 cup Lindsay® Garlic Stuffed Spanish Olives

  5. 1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme

  6. 8 whole garlic cloves , peeled

  7. 1/4 cup olive oil

  8. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Photo: Lindsay Roasted Olives Recipe Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan . Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.


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