Warm Rosemary Olives

Photo: Melanie Acevedo
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.

Yield:

6 cups, or enough for 30 guests

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.

Note:

Kay Chun and Jane Kirby,

December 2002