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