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Warm Rosemary Olives

Photo: Melanie Acevedo
Yield 6 cups, or enough for 30 guests
Dress up a mix of your favorite olives with rosemary sprigs and red pepper flakes for a super easy appetizer that's perfect for any occasion.


  • 6 cups mixed olives, such as Niçoise, Spanish, Picholine, and Greek
  • 5 sprigs fresh rosemary
  • 2 teaspoons red pepper flakes

Nutrition Information

  • calcium 24 mg
  • calories 31
  • caloriesfromfat 1 %
  • carbohydrate 2 g
  • cholesterol 0 mg
  • fat 3 g
  • fiber 1 g
  • iron 1 mg
  • protein 0 mg
  • satfat 0 g
  • sodium 234 mg

How to Make It

  1. Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil. Fold the foil to enclose the olives in a pouch. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400º F. Bake for 30 minutes. Serve warm.

  2. Note: Heating up olives with herbs and spices is an easy upgrade of a familiar party food, and it perfumes the house with a heady, exotic aroma.