Roasted grapes and olives are one of the best easy appetizers that are a cinch to make. Sweet red grapes and salty green olives are roasted together to make an unusual match that pairs exquisitely together. This unique combination is the perfect addition to a cheese platter, charcuterie board, or appetizer spread. For a quick overview of this recipe, check out my web story for these roasted red grapes and green olives.
I love having a handful of easy appetizer recipes in my cooking arsenal. They are nice to throw together if you have last minute company or if you are busy cooking a big holiday meal. I love adding these to my charcuterie boards and they are great for snacking when you are having cocktails with friends.
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🍇 Ingredient notes
- Grapes - Use red grapes if you can, because they tend to be a bit sweeter and are a good contrast in color to the green olives. Get seedless grapes too if you can!
- Olives - Use green olives that are pitted and packed in brine
🔪 Step by step instructions
In a bowl, mix together the olives, grapes, olive oil, lemon juice, lemon zest, salt and pepper.
Next, place the mixture onto a sheet pan lined with parchment paper.
Lastly, roast them in 375˚ oven for 15-20 minutes until the grapes shrivel and olives start to lightly brown.
Let the mixture cool and serve at room temperature or chilled.
⭐ Top tip
Make sure to get olives that are not packed in oil, but in brine. It will add extra oil and possibly seasoning to the recipe that may effect the final taste. If you cannot find olives in brine, rinse them thoroughly before mixing them with the other ingredients.
📖 Recipe
Roasted Grapes and Olives
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Roasted grapes and olives are some of the best easy appetizers. Red grapes and green olives are roasted together for a flavorful tasty snack that is perfect for entertaining or on a charcuterie board!
Ingredients
- 1 ½ cups red seedless grapes, washed and stems removed
- 1 ½ cups green olives, drained
- 2 Tablespoons extra virgin olive oil
- 1 lemon, juice and zest
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- In a medium bowl, mix together grapes, olives, olive oil, lemon juice, lemon zest, thyme leaves, salt, and pepper.
- Place grape and olive mixture on the prepared sheet pan and roast in the preheated oven for 15-20 minutes until the grapes start to shrivel and the olives start to lightly brown.
- Cool completely and serve at room temperature or chilled.
- Category: Appetizer, Side Dish, Snack
- Method: Oven
- Cuisine: American
Keywords: dairy free, gluten free, grapes, olives, vegan, vegetarian
📋 Variations
- Spicy - Add ½ cup of peppadew or pepperoncini peppers to the mixture before roasting
- Cheese - After cooking and cooling, add cubes of manchego and parmesan cheese to the mixture.
🍸 More appetizer recipes
If you loved this recipe for this easy roasted olives and grapes appetizer, check out these other appetizer recipes that I know you will love.
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
Lizzie says
It's not exactly like I'm making Thanksgiving for 25 people but in my quest to "get it all shopped for" I accidentally bought green grapes. Silly me. Soooo, off to the red grape store (well, I also need cat food) this afternoon. I had something similar to this many years ago in Spain and it's fantastic. Don't stint on the lemon zest!!!
★★★★★
Amanda says
Haha I have a couple things I missed this year too! Green grapes would be good too, I just like the colors when you do the red grapes and green olives. Happy Thanksgiving!!
Paris says
This sounds like such a wonderful idea. Never had roasted grapes, so I'm definitely going to give them a try!
★★★★★
Amanda says
The flavor intensifies when you roast them and they pair perfectly with the grapes!