Photo: Hector Manuel Sanchez; Prop Styling: Lauren Smith Ford; Food Styling: Tina Bell Stamos
Active Time
25 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 10

Looking for a snack that really stands out at a party and only requires a handful of ingredients, and minutes to put together? These Stewed Grapes and Olives are perfect alone or great as a topping. Grapes and olives might sound like an unusual combination, but we think you’ll be pleasantly surprised. Black grapes (make sure they are a seedless variety) combine with briny kalamata olives for a sweet and salty snack that’s ideal at happy hour with drinks, with cheese and crackers, or served alongside a loaf of tender homemade Rosemary Focaccia. The recipe serves 10 people, so it’s great for a crowd. Look for the kalamata olives at the olive bar at your supermarket—they often sell them pre-pitted. To make the Stewed Grapes and Olives, combine the grapes, with water, sugar, salt, and pepper in a medium saucepan. Bring the liquid to a boil over medium-high. Reduce the heat to medium-low and simmer, stirring occasionally, until the grapes have burst and the mixture reduces slightly, 15 to 20 minutes. Stir in the kalamata olives. Let the mixture cool to room temperature before serving, about one hour. The liquid will be rich and syrupy—don’t waste it! Our test kitchen cooks say it’s delicious for dipping bread. The Stewed Grapes and Olives can be stored, tightly covered, in the refrigerator for up to four days, but we doubt they will last that long. Take this grape and olive mixture out for your next party and think of Tuscany.

How to Make It

Combine grapes, water, sugar, salt, and pepper in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until grapes have burst and mixture reduces slightly, 15 to 20 minutes. Stir in olives. Cool to room temperature, about 1 hour. Store tightly covered in refrigerator up to 4 days.