Adapted from Lindsay Roasted Olives Recipe
6 ounces black pitted olives, drained
6 ounces Greek Kalamata pitted olives, drained
4.5 ounces garlic stuffed Spanish olives, drained
6 large garlic cloves, minced
5 or 6 fresh thyme sprigs
zest of 1/2 lemon, finely shredded
1/4 cup olive oil
juice of 1/2 lemon (about 2 tablespoons)
1/4 teaspoon coarse salt
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a medium bowl, combine all of the ingredients and mix well. Transfer the olive mixture to a 13×9-inch baking dish.
3. Bake for 20 minutes. Cool in the baking dish. Serve at room temperature alone, or with thin toasted slices of baguette or crackers.