Herb Roasted Olives and Tomatoes ~Simple and Delicious Tapas

The first time we dined at Tra Vigne in the Napa Valley wine country was about 20 years ago when Michael Chiarello was heading up the kitchen. I remember being impressed by the enormous basin of herbed olives offered up in the bar so everyone could help themselves while waiting for their table. This tapas brings back memories of those days to me.

I choose flavorful olives (with pits), large, plump garlic cloves (peeled), and cherry or grape tomatoes, and my favorite fresh herbs.

Place on a shallow rimmed baking pan and toss them with a bit of good olive oil to coat completely ~

Sprinkle lightly with sea salt (optional), as the olives are salty ~ and a hit of crushed red pepper if desired.

Roast in a hot oven until the tomatoes are soft, but still retain their shape, the olive shrivel, and the garlic cloves are carmelized (they will have lost their pungency, and will taste quite mild.)
Turn with a spatula once or twice while roasting.

Garnish with more of the fresh herbs used in the dish. I serve with small picks, and a tiny bowl in which to discard the olive pits. Best served just warm, or at room temperature. 

Can be made ahead, refrigerated, then brought to room temperature before serving.

These go particularly well with a cheese plate, thinly sliced cured meats, crackers, or sliced baguette, and beverages such as sangria, wine, beer, etc.
If you try these, I hope you love them!


And a teaser... :)

I'm happy to say that things are settling down a bit and I hope to be back blogging a little more regularly.
We're still working out the details but I invite you to stop back within the next couple of days for an exciting announcement regarding my blog.
In the meantime, have a happy, healthy, and delicious day. :)


  1. Mary, Even if I didn't like to eat I would come here just for your photos. A visual delight.

    Your tapas with a warm baguette and a glass of Rioja would be perfect.

  2. I'd eat this any day, any time. Looks great.

  3. Is it disrespectful to say Hail Mary:)

    I mean it as a great compliment to you:)

    These look so temptinglicious!

  4. These are from my favorite food group - Finger Foods. LOL

    This is an easy app for guests and they always get gobbled right up. I like to toss in some artichoke hearts too, and before serving top with crumbled feta. mmmmm....I could eat that whole platter of goodies you have shown there. :-D

    Thanks for sharing. Beautiful photography as always.


  5. Beautiful presentation of some delicious tidbits! Looking forward to you announcement!

  6. OK...save me some...I will be right over with a nice bottle of wine!

    Well...hmmmmm...I could astrally project myself, maybe?

    Your blog is always exciting...can not wait to hear whats up!

  7. Mary - I'm very curious what this announcement will be.....looking forward to it. You make everything look so good. I don't even like olives but you make them look so tasty :)

  8. Oh dear, now you've gotten me very curious indeed. Your post and photos are perfect, as always, Mari. I'll be checking in often.

  9. So pretty!

    Has it been a couple days yet? ;)

  10. Oh, I'm going to do this for sure! Looks like the perfect summer plate. I'll be looking forward to your news. laurie

  11. You're speaking my language - olives, garlic, tomatoes - roasted even better - YUM! Have you ever had cipolianni onions in balsamic? That would pair beautifully with them, too. ~ Robyn

  12. Hmm a surprise for us all! Can't wait to hear your news. I love little plates of tapas like this, it is so inviting and a fun way to eat. A little wine, conversation, and picking at all the tasty morsels.

  13. It looks so good! I have never had tapas, but you make me want some!

  14. I've cooked it following your recipe. It is a beautiful dish I felt in love with! I am going to try some dishes from your blog on my birthday party on 1st of July. Thanks for blogging and sharing! Have a happy cooking :)


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


 Subscribe in a reader...or

Enter your email address:

Delivered by FeedBurner