- 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.