ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Lemon-Rosemary Olives

Photo: Jim Franco; Styling: Leslie Siegel
Total time 40 mins

Makes 3 cups

Mixed olives are available at most groceries. If you like these easy and salty bite-sized snacks, try these other olive appetizers. 


  • 3 cups mixed olives
  • 2 fresh rosemary sprigs
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon olive oil
  • Garnishes: rosemary sprig, lemon rind strips

How to Make It

  1. Preheat oven to 400°. Place first 4 ingredients on a large piece of aluminum foil; drizzle with oil. Fold foil over olive mixture, and pinch edges to seal.

  2. Bake at 400° for 30 minutes. Serve warm. Garnish, if desired.