• 4 tablespoons extra virgin olive oil
• ¾ pound  brine-cured black olives and/or green olives, drained  (olives with pits hold up better)
• 2 heaping tablespoons za’atar.

Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za’atar, transfer to bowl and serve with crusty bread.