Rosemary Olives
This is a quick and easy way to revitalize a familiar party food. Heating up the olives with herbs and spices fills the kitchen with an exotic, welcoming aroma.
Makes 30 Servings
6 cups mixed olives
5 sprigs fresh rosemary
2 tsps red pepper flakes
In the center of 1 large sheet of aluminum, combine olives, rosemary and red pepper flakes. Fold the foil to enclose the olives in a pouch.
Heat oven to 400 F. Bake for 30 minutes.
Serve warm.
TIPS:
1) Choices for olives include nicoise, greek, spanish and picholine.
2) Add 1 teaspoon or so of the juice that came from the canned olives to keep them from “pruning” during baking (like mine did).
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