Roasted Olives Antipasto

Today, I want to introduce you to the effortless delight of roasting Olives with garlic, cherry tomatoes, thyme and Bari Koroneiki Olive Oil. This is the first time for me roasting olives, and I was at first hesitant, but then I had a good, strong feeling that this was going to be wonderful- and oh boy! It did not disappoint. The smell coming out of the oven was reaching every corner of my apartment. I felt bad my neighbors were going to be jealous- wondering “what is that amazing smell and where is coming from”? At first, I was cooking this only for myself to enjoy with a movie. But, after realizing this was that good, I had to make a call to a friend of mine because food like this should only be eaten with company and a good glass of your favorite wine.


Roasted Olives Delight



  • 1 cup cherry tomatoes
  • 1 cup of green Olives
  • 1 cup of blk Olives
  • 6 garlic heads
  • 2 cups of cut in half mini peppers
  • 6 springs of fresh thymes
  • ½ cup of feta cheese
  • Salt to taste
  • Bari Koroneiki infused Olive Oil
  • French bread


Step 1: Heat up oven at 350 Fahrenheit.

Step 2: Wash the vegetables and pat dry.

Step 3: In a large baking sheet add all the ingredients except the bread and cheese, mix well with 3 tablespoon of olive oil.

Step 4: Roast for 40 minutes, then remove from baking sheet.

Step 5: By hand, tear large chunks of bread & add to the same baking sheet. Drizzle with olive oil until fully coated.

Step 6: Broil the bread for about 3-5 minutes, flipping the bread once. Remove when lightly toasted.

Step 7: Arrange in serving platter, top with feta cheese and enjoy while hot.

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