May 27, 2011

Warm Rosemary Olives




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 four little ingredients, but when put together and heated up, the result is fantabulous.

All you do is toss some olives, fresh rosemary, olive oil, 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??

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Warm Rosemary Olives
Source:  Adapted from Southern Living
(You in no way, shape, or form, need to be precise with the measurements for this!)

Ingredients
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 tsp. extra-virgin olive oil

Directions
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 and drizzle with extra-virgin olive oil.

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!

Enjoy!


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, Creativity Linky PartySaturday Show & Tell, Will Cook for Smiles Award Show, Sundae Scoop, Nifty Thrifty Sunday.

5 comments:

  1. Your mom's idea of adding capers and portobellas sounds fabulous. That would be taking camp cooking to a whole new level.

    ReplyDelete
  2. My daughter and 2 1/2 grand daughter love olives and she wants to try this. thanks for the recipe

    ReplyDelete
  3. Thank you for posting this recipe on Everyday Sisters Sharing Sundays - Appetizers!! This weeks theme is chicken. Please come back and post some of your favorite chicken recipes to share with our followers. We hope to see you there!

    http://everydaysisters.blogspot.com/2011/07/everyday-sisters-sharing-sundays-2.html

    Ellen

    ReplyDelete
  4. My local deli sells garlic stuffed olives... I've been wanting to roast those...


    HMMM... I'm inspired

    ReplyDelete
  5. I can count the number of foods I don't like on one hand. You found one. Olives. LOL! Thanks anyway.

    Joyce
    http://joycelansky.blogspot.com/2011/04/agent-harold-baer-is-looking-for.html

    ReplyDelete

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