Warm Rosemary Olives

Name: Warm Rosemary Olives
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

2 Ratings
2 Reviews

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.

By Kay Chun and Jane Kirby

Recipe by Real Simple December 2002

Gallery

Credit: Melanie Acevedo

Recipe Summary

Yield:

6 cups, or enough for 30 guests

Nutrition Info

Ingredients

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

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

calcium 24mg; 31 calories; calories from fat 1%; carbohydrates 2g; fat 3g; fiber 1g; iron 1mg; sodium 234mg.

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Warm Rosemary Olives

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Warm Rosemary Olives

Account

Warm Rosemary Olives

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Warm Rosemary Olives