Warm Rosemary Olives

Warm Rosemary Olives
Melanie Acevedo
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preparation
5
minutes
cooking
35
minutes
Serves 30

Ingredients

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

Directions

  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.

 

 

Kay Chun and Jane Kirby
November 2002

Nutritional Information

  • Per Serving
  • Calories 31
  • Calcium 24 mg
  • Carbohydrate 2 g
  • Cholesterol 0 mg
  • Fat 3 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 0 mg
  • Sat Fat 0 g
  • Sodium 234 mg
What does this mean? See Nutrition 101.

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