Roasted Castelvetrano Olives and Cherry Tomatoes

July 15, 2012
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roasted casteltravano olivies


Castelvetranos are like the jack-of-all trades in the olive world: they're good raw, cooked, and pressed into oil. Roasting them and cherry tomatoes along with tomato leaves brings out amazing flavor and aromas (the stories of tomato leaves being poisonous aren't true).

To serve larger groups, multiply the ingredients and use a larger pan.

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By Chris Cosentino  



  • 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
  • Grilled or toasted coarse country bread for dipping


  1. 1. Preheat the oven to 450°F (230°C).
  2. 2. In a bowl, toss together the olives, tomatoes, garlic, olive oil, and tomato leaves to mix well.
  3. 3. Transfer to an attractive broiler-safe sauté pan or baking dish and roast until softened, about 15 minutes.
  4. 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. 5. Place the dish on a trivet on the table.

Serve right away with the bread alongside. 

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


  This recipe was published in the Summer 2012 issue of Edible San Francisco Magazine. © 2012 Edible San Francisco 

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