Goat Cheese with Olives, Lemon and Thyme

-In a small saucepan, heat ½ cup assorted olives, 3 fresh thyme sprigs, 3 TBS extra-virgin olive oil, ½ tsp grated lemon zest and ¼ tsp black pepper over low heat until fragrant (do not simmer).
-Cool to room temperature.
-Cut 1 log of chevre style goat cheese into ½ inch rounds.  
-Spoon the olive mixture over the cheese and serve.