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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 1 |
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Ingredients:
1 cup(s) black olives |
3-4 fresh bay leaves |
1/4 teaspoon(s) freshly ground black pepper |
1 cup(s) garlic stuffed spanish olives |
2 cup(s) grape tinaties |
1 tablespoon(s) herbs de provence or a mix of dried rosemary and thyme |
1 cup(s) kalamata olives |
1/4 cup(s) olive oil |
8 clove(s) whole garlic cloves, peeled |
Directions:
1. Heat oven to 425F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers.
2. Kitchen Tips:
3. If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If you have trouble finding the specified olives, feel free to use any combination that appeals to you.
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