2 cups mixed olives (not pitted)
3 Tbsp. extra-virgin olive oil
1 cup Norton or other red wine
1 clove garlic, crushed or minced
6 sprigs thyme
• Preheat the oven to 350 degrees.
• Place the olives in a small lidded casserole dish. Pour the oil and wine over the olives and add the garlic. Lay the thyme on top and put the lid on the dish.
• Bake for 1 hour.
• Serve warm or at room temperature.