Warm Rosemary Olives

May 27, 2011
Warm Rosemary Olives may be the simplest little appetizer ever ... but they sure pack a big flavor bang for the buck!  Make and enjoy this super easy appetizer with any combination of olives you'd like.


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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baked olives recipe, warm rosemary olives recipe, baked olives with rosemary, warm olives with rosemary, easy appetizer recipes
Appetizers & Snacks
Greek
Yield: about 4-6 servings
Author:
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Warm Rosemary Olives

Warm Rosemary Olives

Warm Rosemary Olives may be the simplest little appetizer ever ... but they sure pack a big flavor bang for the buck! Make and enjoy this super easy appetizer with any combination of olives you'd like.
Prep time: 5 MCook time: 15 MTotal time: 20 M

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

Instructions:

  1. Drain olives and place them on a piece of aluminum foil. 
  2. Shake on a sprinkling of crushed red pepper. Lay rosemary sprigs on top and drizzle with extra-virgin olive oil.
  3. 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.
TRACEY'S NOTES:
  1. You in no way, shape, or form, need to be precise with the measurements for this recipe!
  2. It's also tasty to add capers, portabella mushroom slices, or roasted red pepper slices to the packet.
Created using The Recipes Generator




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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