Roasted Olives


  • 1 cup each any 3 types of olives, drained
  • 1 pint cherry tomatoes
  • 1 tablespoon Herbes de provence (if you don’t have these Herbes, mix rosemary, thyme, and basil)
  • 8 garlic cloves
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper

Preheat oven to 425 degrees. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture in the oven for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on the pan.  Serve at room temperature with slices of bread.

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