This crunchy savory blend with herbs, Urfa pepper, and olives is one of our more unique combos. Once you get past the idea of olives with granola, you'll find tons of ways to use it. The salty-sweet flavor is particularly good with labneh, on cooked beans or grains, or simply sprinkled over a green salad.

Makes about 6 cups

2 3/4 cups [275g] old-fashioned rolled oats

1 cup [100g] sliced almonds

1/2 cup [80g] flax seeds

2 tsp herbs de Provence

1 tsp fine sea salt

1 tsp Urfa pepper

1/2 cup [170g] honey

1/3 cup [80 ml] extra virgin olive oil

1 cup [160g] diced dried apricots

1 cup [140g] pitted oil-cured olives, patted dry with paper towels*

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. In a large bowl, mix the oats with the almonds, flax seeds, herbes de Provence, salt, and Urfa pepper. In a smaller bowl, whisk together the honey and oil. Pour over the oats and stir well to coat all the dry ingredients with the oil mixture.
Turn the granola onto the baking sheet and spread as thinly as possible. Bake for 10 minutes, then remove from the oven and stir and turn with a metal spatula. Spread out the granola again and return to the oven for 10 to 12 minutes longer, or until browned. Set aside to cool on the baking sheet until crisp.
Add the apricots and olives and mix well, leaving some bigger chunks. Transfer to airtight containers and use within 1 or 2 months.

*Be sure to pat the olives dry as thoroughly as possible, or they will make the granola soggy. If they are moist, add them to the granola mixture as it toasts for the last 5 minutes; this will dry them out a bit.