• 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.