Recipe by dicentra
This is easy and makes a lot.
Top Review by Elainia
We make these for every fall/winter party we have! I love these. Another way to do it is a large non stick skillet, drop the olives in with the rosemary and pepper and stir them until they are warmed through and the rosemary has infused its flavor into them. We like to sprinkle a little feta over the top. I love the ease of doing it in the foil, I am going to try it for my next gathering!
- 6 cups mixed olives, such as Nicoise, Spanish, Picholine, and Greek
- 5 sprigs fresh rosemary
- 2 teaspoons red pepper flakes
Directions See How It's Made
- 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. (Recipe can made to this point 1 day ahead, Refrigerate.) Heat oven to 400º F. Bake for 30 minutes. Serve warm.