This tasty beer snack is ridiculously easy, shockingly yummy and requires but a few ingredients. You need:

- an assortment of mixed olives from your local grocery olive bar, pits in. Use whatever kind you like.
- fresh garlic
- a fresh herb and a dry herb- this could include basil, thyme, oregano, mint…really any herb you’ve got lying around the kitchen.
- olive oil

In a bowl, add the olives, chopped garlic (1-2 cloves or more depending on how many olives you’re roasting), chopped herb and just a smidge of olive oil.

Mix to coat.

Line a baking sheet with aluminum foil and dump on the olive, garlic and herb mixture.

Roast in the oven at around 425 degrees for 15-20 minutes. Keep an eye on them and sort of roll them around about half way through.

Once they’re roasted, transfer the olives to a serving dish and enjoy!

The roasted olives are salty, succulent, juicy and just the thing to compliment your favorite beverage, be it beer or wine.

I served mine with Lagunitas Brown Shugga, an excellent California ale with a touch of sweetness. I’d stick to a beer with a good body, a crisp IPA or something hoppy. Stay away from brews that are too caramely or light as the olives will certainly overpower.

A tangy white wine also goes nicely with this appetizer. I served this fabulous French table wine with mine – its crisp, acidic lightness cuts nicely through the savory, meaty olives.