Roasted Castelvetrano Olives and Cherry Tomatoes

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Roasted Castelvetrano Olives and Cherry Tomatoes
Photo Michael Harlan Turkell

Castelvetrano olives are like the jack-of-all trades in the olive world: they’re good raw, cooked, and pressed into oil.

Casteltravanos are an olive cultivar (nocerella del belice) from the Valle del Belice area of south-western Sicily. They are harvested when quite young and cured in lightly salted brine, which preserves their bright green color and toothy texture, as well as the olives’ natural minerals and sugars. They are milder than other cured olives (which makes them a popular bar snack), with a nuanced flavor that’s both salty, buttery and slightly sweet.

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Roasted Castelvetrano Olives and Cherry Tomatoes

Roasting Castelvetrano olives and cherry tomatoes along with tomato leaves brings out amazing flavor and aromas.

  • Author: Chris Cosentino
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: California

Ingredients

Scale
  • 3/4 cup (4 oz/125 g) Castelvetrano or other mild, salt-brined green olives
  • 1 cup (6 oz/185 g) cherry tomatoes, in assorted colors
  • 4 cloves garlic, crushed
  • 3 tbsp extra-virgin olive oil, preferably Castelvetrano
  • 5 organic tomato leaves (note: we often make this without the tomato leaves and it’s still just as delicious).
  • Grilled or toasted coarse country bread for dipping

Instructions

1. Preheat the oven to 450°F (230°C).

2. In a bowl, toss together the olives, tomatoes, garlic, olive oil, and tomato leaves to mix well.

3. Transfer to an attractive broiler-safe sauté pan or baking dish and roast until softened, about 15 minutes.

4. Turn the oven setting to broil, move the dish to the top oven rack, and broil until the olives and tomatoes are blistered, about 1 minute.

5. Place the dish on a trivet on the table.

Serve right away with the bread alongside.

Notes

Reprinted with permission from Beginnings: My Way To Start a Meal by Chris Cosentino with photos by Michael Harlan Turkell. © Copyright 2012 Weldon Owen

Keywords: Castelvetrano Olives