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Serve these savoury antipasto olives and tomatoes marinaded in oil with herbs and lemon. Easy to serve and leftovers store with easy.
2 punnets cherry tomatoes
¾ cup bottled balsamic dressing
2- 3 fresh herbs sprigs
juice and zest of 1 lemon
2 cups mixed olives
- Preheat oven to 180°C (160°C). Place the cherry tomatoes on a tray, drizzle with olive oil and season with salt and pepper. Roast for 15 min, place into a jar and top with balsamic dressing.
- Place the herbs, lemon rind, juice and olives in a jar and top up with olive oil. Serve tomatoes and olives with sliced cold meats and crusty bread.