Instructions: 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 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. Serve meat in bed of polenta and you-make-the-call veggies

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