I made this because I needed something to take to a gathering, and I just happened to have all the ingredients. I used black and green olives. The black olives are better: milder and really absorbed the lemon and rosemary flavors. I felt the green olives were a little strong. The recipe was so easy and did not take long to cook. I will definitely make this again.
Warm Lemon-Rosemary Olives
Photo: Jim Franco; Styling: Leslie Siegel
Mixed olives are available at most groceries.
Yield: Makes 3 cups
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- 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
- 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.
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