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!
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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. :)