Made this on a whim as I’ve been craving olives lately, and honestly, this recipe sounded pretty amazing to start with. I added a few more spices, and upped both the Spanish and kalamata olive content as I wasn’t including black olives for this, and the way it turned out is utterly fantastic.
- 10 oz pitted kalamata olives, drained
- 10 oz garlic stuffed Spanish olives, drained
- 7 large garlic cloves, minced
- dash of thyme, marjoram, and oregano
- 2 T lemon juice
- .25 c olive oil
- dash salt
Mix all the ingredients together in a small baking dish, and preheat your oven to 425 (mine was at 400). Put your dish in, and roast at 400 for twenty minutes. Let them cool, and then enjoy a nice snack!