Lunch: Warm Rosemary Olives Recipe | Myrecipes
Recipe by Kay Chun and Jane Kirby 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.
Ingredients
6 cups mixed olives, such as Niçoise, Spanish, Picholine, and Greek
5 sprigs fresh rosemary
2 teaspoons red pepper flakes
Instructions
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 400 º 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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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
