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These beautiful castelveltrano and kalamata olives are hanging out with fresh sprigs of rosemary...
waiting until they are transformed into Jonathan's Spicy Baked Olives.
A dash of hot chili pepper, some fragrant fennel, a handful of garlic,
a little bit of thyme and time (See what I did there?) and PRESTO!
I was never a fan of olives, but THIS combination changed my mind...and it just may change yours, too.