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Warm Rosemary Olives

Melanie Acevedo
Serves 30 Hands-On Time: 05m Total Time: 35m

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.
By Kay Chun and Jane Kirby,  December 2002
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Quick Tip

For cold-weather months, pot sturdy herbs like rosemary and bring them indoors.

Nutritional Information

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

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