Make sure you choose quality gourmet olives. I used jarred and they turned out limp. The flavor was excellent though.
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
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Amount per serving
- Calcium: 24mg
- Calories: 31
- Calories from fat: 1%
- Carbohydrate: 2g
- Cholesterol: 0mg
- Fat: 3g
- Fiber: 1g
- Iron: 1mg
- Protein: 0mg
- Saturated fat: 0g
- Sodium: 234mg
- 6 cups mixed olives, such as Niçoise, Spanish, Picholine, and Greek
- 5 sprigs fresh rosemary
- 2 teaspoons red pepper flakes
- 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.
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