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Photo: Melanie Acevedo Photo by: Photo: Melanie Acevedo

Warm Rosemary Olives

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.

Real Simple DECEMBER 2002

  • Yield: 6 cups, or enough for 30 guests

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.

Nutritional Information

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
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Warm Rosemary Olives recipe

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