I used a mix of nicose and kalamata olives. Served warm as a Thanksgiving appetizer with #12217 Lox Cornicopia. I should have baked these in a more shallow pan, so they would have cooked faster. Will make again. Love the way it looks on a plate with all of the baked herbs and crinkly olive skins.
A great idea to ornament a cheese plate (which is exactly what we did). We were out of garlic, thyme and red pepper flakes, so I added some cayenne (a wee little bit). One final note: if you don't like extremely salty olives, you might want to rinse and drain first. Just FYI. We didn't, but I can see how some folks might prefer this.Thanks for posting!