Roasted Kalamata olives and black grapes

A sweet, salty, juicy and tasty condiment that you can whip up to add on bread with feta or with meat dishes.

Julie BiusoFood writer and broadcaster
  • cook
  • 6 servings
  • Easy
Roasted red grapes and Kalamata olives on a plate near two plates with bread and feta cheese.
Caption:Roasted red grapes and Kalamata olives.Photo credit:Supplied

I love it simply with bread and soft creamy feta, but it is also excellent alongside roast chicken, as a condiment, or with a roasted pork fillet (even better if the pork fillet is smeared with mustard before roasting), or alongside French onion tartlets.

Ingredients

  • 2 cups pitted Kalamata olives, drained (I used a 470g jar of Delmaine’s Jumbo Pitted Kalamata Olives, and they were perfect.)
  • 2 cups (300g) seedless black (or red) seedless grapes
  • 2 tbsp olive oil
  • Fresh sprigs of thyme
  • ½ tsp fennel seeds
  • Freshly ground black pepper
  • Soft, creamy feta and crunchy bread or bruschetta for serving

Instructions

  1. Preheat the oven to 200°C.
  2. Place the olives and grapes in a shallow roasting dish. Add the thyme and fennel seeds, then drizzle with oil. Season with pepper. Shake the dish to coat the olives and grapes with oil and flavourings.
  3. Bake for about 30 minutes, giving everything a shake around the dish once or twice during cooking, until the liquid has evaporated and the olives and grapes have shrivelled.
  4. Serve warm on crunchy bread or bruschetta with feta.
  5. If liked, drizzle a little lemon-infused olive oil over the olives and grapes before serving.

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