Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Warm Imported Olive Appetizer Recipe
    Lost? Site Map

    Warm Imported Olive Appetizer

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Cookgirl's Note:

    From January 2003 issue of Martha Stewart magazine. Can be served warm straight from the oven or at room temperature. (I prefer the olives at room temperature). Three-in-one distinct recipe. Experiment with a variety of imported olives if you wish-gaeta, cerignola, Arbequina, et al.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Spicy Olives

    Zesty Olives

    Zingy Olives

    • 1 tablespoon fresh lemon peel (or orange peel)
    • 1/2 teaspoon fresh thyme (rosemary or oregano can be substituted)


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Rinse and drain the olives well.
    3. 3
      In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
    4. 4
      Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
    5. 5
      Bake approximately 15-25 minutes.
    6. 6
      Transfer to divided serving platter.

    Browse Our Top Pitted Fruits Recipes

    Ratings & Reviews:

    • on March 04, 2008


      There is a version of this recipe in the new Martha Stewart cookbook which seems to combine and borrow a bit from these variations. The version I made includes bay leaves, red pepper flakes, rosemary and orange peel. The flavor is very nice. I wish I had seen this recipe first as I think fennel seeds would be an outstanding addition.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Warm Imported Olive Appetizer

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 64.8
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 333.6 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 2.0 g
    Sugars 2.5 g
    Protein 1.3 g

    The following items or measurements are not included:

    nicoise olives

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites