Warm Olives with Za'atar

• 4 tablespoons extra virgin olive oil
• 3/4 pound nicoise or other brine-cured black olives with pits, drained
• 2 heaping tablespoons za'atar, preferably Jordanian (sold at Middle Eastern markets)

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

extra virgin olive oil, nicoise, eastern markets

Taken from cooking.nytimes.com/recipes/9186 (may not work)