Roasted grapes in olive oil—how to cook 'em 🍇

Roasted grapes in olive oil—how to cook 'em 🍇

Wait, you can cook grapes?! 🤯 Yet another thing we didn't know was a thing but now so obviously is.

Roasted grapes are such an easy way to really jazz up a salad or cheese board. So sweet, so jammy, so simple.

And ya gotta do it now since we're full-on grape season, baby!

The main focus may be on the vineyards getting the wines ready, but a beautiful range of snacking grapes are also now live in your local market—so here's a way to make them taste extra seasonal. 

After all, it may still be warm and sunny in the Mediterranean, but here in the UK—we're feeling decidedly autumnal. 

So as you start pumpkin-spicing everything up and switching salads for soups, here's a way to enjoy this very seasonal fruit in a more seasoned way.

Grapes with extra virgin olive oil

Here's the method:

  • Drop them on a tray and coat in an extra virgin olive oil that's got a bitter or green flavour happening over one that's later and sweeter—so from an earlier harvest date.
  • Add a pinch of salt.
  • Throw in an herb or two (I did thyme this time 😉). Rosemary would also be super lovely.
  • Then, pop them in the oven for around 25 minutes at 220C / 425F. Voila!

Roasted grapes on a salad of extra virgin olive oil

How to serve them:

It was lunchtime so I put them on a salad this time, but other ideas include:

  • Topped on plain yoghurt with walnuts and honey.
  • Baked with ricotta on the tray for a delicious bread dip.
  • Roasted alongside meat in the oven.
Happy eating, y'all.

—Sarah, founder of Citizens of Soil

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

Elderflower, pistachio, and olive oil cake

The days are getting longer, the sun is shining, and elderflower flowers are beginning to bloom. Tangy Greek yoghurt and softly peppery EVOO pair deliciously with the sweetness of elderflower for a perfectly balanced bite.   Enjoy the flavours of the season with this recipe from Elleni Katalanos. Polenta not only adds more texture and flavour but it also makes this an ideal naturally gluten-free option for all. Make your slice *extra* and serve it with a dollop of Greek yoghurt, a touch of...


Greek loaded olive oil dip

Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the  feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves. Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece.  To max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, make way for ...


Hake and spring greens with EVOO aioli.

Sustainably sourced wild Cornish hake, spring vegetables, and May's vibrant, fruity Club extra virgin olive oil from Albacete create a beautifully simple, light dish that allows the natural flavours of each ingredient to shine through.   Seasonal eating—whether it’s from the ground, land or sea—is such a simple, but effective way to eat a delicious and wonderfully varied diet. “It’s at the heart of everything I cook,” says James Holdsworth, chef and creator behind this recipe.  Our top tip:...


Follow us on instagram

x