Roasted olives and grapes
- 1 1/4 cup pitted, halved calamata olives
- 2 1/2 cups red grapes
- 3 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil
- 3 Tbsp Beyond the Olive Traditional Balsamic Vinegar
- 1 Tbsp fresh thyme
- 1 Tbsp rosemary
Preheat oven to 350 degrees. Mix all ingredients together and spread on a large rimmed baking sheet. Bake for 1 hour, stirring every 20 minutes. Serve warm or room temperature with goat cheese and baguette slices.
This can also be cooked on a grill in a foil "pillow" pocket, use indirect heat and turn every 20 minutes. Will keep refrigerated for 2 weeks.
Recipe adapted from Lucero Olive Oil