Warm Rosemary Olives
Real Simple Magazine.
Servings: 30
Ingredients:
- 6 cups mixed olives, such as nicoise, Spanish, picholine, and Greek
- 5 sprigs fresh rosemary
- 2 teaspoons red pepper flakes
Directions:
- 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.
- Heat oven to 400° F. Bake for 30 minutes. Serve warm.
This week’s recipe hardly counts as a recipe, it is so easy to make. It’s a great way to spruce up a popular party appetizer (olives), though. Feel free to experiment with the herbs you use, as well!
.
Ooo! Oooo! Olives! Rosemary! What a great combo. And, two of my favourite olives are mentioned, niçoise and picholine! I must now go and have some of both as I have both on hand and also have rosemary growing in the sun room. Thank you!
Larry
Is there such thing as a bad olive? I think not! Hope you enjoy them, Larry!