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

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Credit: Melanie Acevedo

Recipe Summary test

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 test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Warm Rosemary Olives

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Warm Rosemary Olives

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Warm Rosemary Olives