To quote one of my friends about this little bite: "The whole is way more than the sum of the parts." Yup, that's a good way to describe this treat. It's only three little ingredients, but when put together and heated up, the result is fantabulous.
All you do is toss some olives, fresh rosemary, and crushed red pepper on some aluminum foil. Then seal it up to form a little pouch and toss it in the oven or on the grill. That's it!
On one of my VERY few camping trips (I'm soooo not a camper ... I need electricity and a sleeping environment that absolutely does not include the potential of critter visitors), we cooked this appetizer over the campfire. Hey, who says you have to limit campfire cooking to hot dogs??
Warm Rosemary Olives
Source: Adapted from Southern Living
(You in no way, shape, or form, need to be precise with the measurements for this!)
1 (6.25 oz.) jar mixed olives, or about 1 c. olives of any variety mix you'd like
4 or 5 large sprigs fresh rosemary
Sprinkling of crushed red pepper, to taste
1. Drain olives and place them on a piece of aluminum foil. Shake on a sprinkling of crushed red pepper. Lay rosemary sprigs on top.
2. Seal aluminum foil to create a pouch and bake at 350 degrees for about 10-15 minutes. Or, toss the pouch on the grill until olives are heated through.
My Mom discovered it's also tasty to add capers, portabella mushroom slices, or roasted red pepper slices to the packet. I haven't tried these additions yet, but I absolutely trust her judgment!
This post is linked with Sharing Sundays hosted by Everyday Sisters, This Week's Cravings hosted by Mom's Crazy Cooking, and Flash-Back Friday hosted by Cookin' for My Captain, Mangia Mondays hosted by Shine Your Light.