Recipe Wednesday: Warm Rosemary Olives

Warm Rosemary Olives
Real Simple Magazine.

Servings: 30


  • 6 cups mixed olives, such as nicoise, Spanish, picholine, and Greek
  • 5 sprigs fresh rosemary
  • 2 teaspoons red pepper flakes


  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.
  2. 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!


About Em

A 30-something spanking aficionado and all around good girl :)
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2 Responses to Recipe Wednesday: Warm Rosemary Olives

  1. Barrister says:

    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!


  2. Em says:

    Is there such thing as a bad olive? I think not! Hope you enjoy them, Larry!

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