Grilled Olive Appetizer

Grilled Olive Appetizer
2 cups salt-cured black olives
2 teaspoons fresh rosemary or thyme leaves
1/4 cup extra-virgin olive oil
In a bowl, combine the olives, rosemary or thyme, and olive oil and turn to coat the olives. Let them stand for 30 minutes.
Prepare a medium-hot wood or charcoal fire in a grill, or preheat a gas grill.
Put the olives in a vegetable grilling basket and place it on the grill rack 6 to 8 inches above the fire. Grill the olives, stirring, just until they begin to darken and wrinkle a bit, 3 to 4 minutes.
Transfer to a bowl and let cool for a minute or two before serving.
Makes about 2 cups.
"Olives, Anchovies and Capers: The Secret Ingredients of the Mediterranean Table" by Georgeanne Brennan (Chronicle)